Emotional Intelligence and Cross-Cultural Leadership
Explain the concept of emotional intelligence Review the nature of business in today's global economy Identify ways emotional intelligence can be used to achieve positive results in multi-cultural workplaces
Business is becoming more and more global each day. Whether it's multi-national corporations or multiple nationalities inside a single small business, dealing effectively with other cultures is a necessary component of modern leadership. Savvy leaders match their leadership behaviors to the unique cultural conditions they encounter at work. Emotional intelligence is the secret weapon to finding the best outcomes possible in a multi-cultural environment.
Head of Human Resources at Cobb-Vantress
Brian Sorensen is head of human resources for Cobb-Vantress, a wholly-owned subsidiary of Tyson Foods. He leads a team of HR professionals who support team members in ten countries of operation. Together the HR team recruits, retains, rewards, develops, and protects Cobb’s global workforce. Brian previously worked for Tyson Foods, where he served as HR partner for supply chain, engineering, and other key functions of the company. He also has specialist experience in talent acquisition, talent development, and organizational effectiveness. Earlier career stops were made at UPS, The Home Depot, and Saatchi & Saatchi X. He has a bachelor’s degree in sociology and a master’s in operations management – both from the University of Arkansas – and he holds a Global Professional in Human Resources (GPHR) certification from HRCI. Brian is a native of Springdale and a longtime resident of Fayetteville, Arkansas. He and his wife of twenty-one years have three children, the oldest a senior at Fayetteville High. Brian is a past president of NOARK, and he currently serves as board president for the Fayetteville Public Education Foundation. Over the past ten years he has found a passion for writing. Brian is a regular contributor for the Arkansas Times and Fayetteville Flyer, with a focus on local beer, food, and culture. His book – Arkansas Beer: An Intoxicating History – was published in 2017 by The History Press.