Strategic job vacancy posting on LinkedIn for Enhanced Talent Acquisition.

FACULTY OF MANAGEMENT
MBA PROGRAMME
A Project Report
On
Job Vacancy Posting on LinkedIn for McDonald’s

As a part of project submission on subject – Human Resource Management

Submitted to
Prof Kalagi Shah
Submitted by:

NAME ENROLLMENT NUMBER

Yuvraj Soni 202300620010347
Kevil Kothari 202300620010210
Neelrajsinh Parmar 202300620010263

CLASS: F1
Batch: 2023-25

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Preface
The main objective of any M.B.A student is to get as much as of practical knowledge as possible.
Being able to have practical knowledge by developing a project is a life time experience. As practical
knowledge is as important as theoretical knowledge we are thankful for having a project.
Through the development of project we had a great experience of various strategies that can be applied in
development of project. This project is the stepping stone of our carrier.
I take this opportunity to present the project report and sincerely hope that it will be as much knowledge
enhancing to the readers as it was to use during the fieldwork and the compilation of the report.

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Acknowledgement
I would want to convey my heartfelt gratitude to Prof. Kalagi Shah, my mentor, for her invaluable advice
and assistance in completing my project. She was there to assist me every step of the way, and her
motivation is what enabled me to accomplish my task effectively. I would also like to thank all of the other
supporting personnel who assisted me by supplying the equipment that was essential and vital, without
which I would not have been able to perform efficiently on this project.
I extend my gratitude to GLS UNIVERSITY for giving me this opportunity. I would like to express my
gratitude to all my group members. The project would not been successful without their co-operation and
inputs.

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TABLE OF CONTENT:
Contents
Strategic job vacancy posting on LinkedIn for Enhanced Talent Acquisition............................................................1
Preface............................................................................................................................................................................... 2
Acknowledgement............................................................................................................................................................3
TABLE OF CONTENT....................................................................................................................................................4
Chapter 1: Introduction Of Fast-Food Industry...........................................................................................................5
CHAPTER 2: INTRODUCTION OF McDonnald’s:...................................................................................................8
Chapter 3: Job Description Of selected profiles..........................................................................................................14
CHAPTER 4:JOB POSTING:......................................................................................................................................16
References:......................................................................................................................................................................20
Conclusion.......................................................................................................................................................................21

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Chapter:1 Introduction of Fast-Food Industry

Introduction:-
Indian fast food industry is growing very rapidly. It is a reflection of the change in the lifestyle, food habits
and consumption pattern of the population. The incidence of Dining out, ordering from home as well as
takeaways is rising creating an opportunity to cater to a wide mass of population. What was the domain of
upper class, singles or forced bachelors, has percolated to all echelons of society. The incidence and value
differ substantially, but penetration of such consumption habits is wide spread and is on the increase.
Although largely an urban phenomenon, the pattern is also emerging in rural areas with better road
connectivity, increased vehicle ownership and rise in income levels. In a country with more than a billion
people, opportunities in India are abound. This has led to a rapid growth of the fast food industry. However,
simultaneously, it has also created a canvass that has many failures and carcass. Several outlets have been
closed, a large number are struggling, still a large number are just about surviving and lot many of them have
not been able to find their feet. There are a lot who are successful, but, more importantly, there is almost a
complete absence of national chains, except of Four - Five cafes, Five – Six international chains and a few
regional chains. Even these are very recent phenomenon and many of them are struggling. This indicates to
the fact that just having a lot of opportunities is not enough. These opportunities need to be harnessed and
converted into profitable enterprises. This paper is an attempt to understand the industry, its key success
factors and draw a framework for developing a road map for success.

Global Fast Food Industry :-

The Global Fast Food Restaurants industry has managed to grow over the past five years despite being
battered by a weakened global economy and society's increasing awareness of the health risks associated
with a diet high in fat, salt and sugar. The industry's attempts to respond to changes in consumer preferences
have also supported revenue growth. Moreover, over the four years to 2022, IBIS World forecasts that the
industry will continue to surge forward. Global fast-food restaurants will benefit as the global economy
improves and consumers continue to spend on small luxuries, such as eating out. Rising international
expansion of US-based fast-food chains will continue to be the primary driver of industry growth as
emerging economies increasingly demands more fast--food options.

The extraordinary growth of the fast-food industry has been driven by fundamental changes in American
society. During that period, women entered the workforce in record numbers, often motivated less by a
feminist perspective than by a need to pay the bills. In 1975, about one-third of American mothers with
young children worked outside the home; today almost two-thirds of such mothers are employed. As the
sociologists Cameron Lynne Macdonald and Carmen Sirianni have noted, the entry of so many women into
the workforce has greatly increased demand for the types of services that housewives traditionally perform:
cooking, cleaning and child care. A generation ago, three-quarters of the money used to buy food in the
United States was spent to prepare meals at home. Goyal, Pal, (2007) Today about half of the money used to
buy food is spent at restaurants - mainly at fast food restaurants.

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The industry's attempts to respond to changes in consumer preferences have also supported revenue growth.
Over the five years to 2017, revenue is expected to grow at an annualized rate of 2.3% to $602.8 billion,
which includes a 2.7% increase in 2017.

Fast Food Industry in India: -

The fast food, or QSR, format took off in India about 20 years ago after liberalization policy that came in
force in 1991. Fast food industry has grown in India as multinational fast-food players such as McDonalds,
KFC, Domino’s Pizza and Pizza Hut have set up their business either jointly with Indian partners or
independently. These players initially had a tough time understanding the Indian consumer, as their home
market models did not work well in India. Ruth, (2008). Over the last decade, though, many of these players
have got their act together through a better understanding of the Indian market in the form of Indianized
menus, breakfast menus, sit-and-eat formats and positioning their outlets as destinations for family outings.

Indian fast-food market is expected to grow at a CAGR of 18% by 2020 due to changing consumer
behaviour and demography. Fast food market in India is expected to be worth US$ 27.57 billion by 2020.
About 10% of the fast-food market in India is organized. It is estimated that the organized fast-food market
in India is expected to grow at a CAGR of 27% by 2020.

· Vegetarian fast food constitutes of around 45% of the whole fast-food market in India and is expected
to grow at a CAGR of 18% by 2020.

· Fast food Casual dining restaurants (CDRs) market in organized fast-food sector in India is projected
to grow at a CAGR of 27% by 2019-20.

· Non casual dining restaurants (NCDR) or fast casual dining restaurants have gained tremendous
market share in the last 10-15 years. Non-Casual dining restaurants (CDRs) market in organized fast-food
sector in India is also projected to grow at a CAGR of 27% in next 5 years.

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· Quick Service Restaurants (QSRs) market in organized fast-food sector in India is projected to grow at
a CAGR of 20% by 2019-20.

· Ethnic fast-food market in India is projected to grow at a CAGR of 31.95% by 2019-20. Millions of
people eat ethnic fast food every-day from pani puri to Vada pav to dosa. To leverage the growth of ethnic
fast-food market many players are entering this market in an organized way.

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CHAPTER:2 INTRODUCTION OF McDonald’s

McDonald's Corporation is an American multinational fast food chain, founded in 1940 as a restaurant
operated by Richard and Maurice McDonald, in San Bernardino, California, United States. They
rechristened their business as a hamburger stand, and later turned the company into a franchise, with
the Golden Arches logo being introduced in 1953 at a location in Phoenix, Arizona. In 1955, Ray Kroc, a
businessman, joined the company as a franchise agent and in 1961 bought out the McDonald brothers.
Previously headquartered in Oak Brook, Illinois, it moved to nearby Chicago in June 2018. McDonald's is
also a real estate company through its ownership of around 70% of restaurant buildings and 45% of the
underlying land (which it leases to its franchisees).
McDonald's is the world's largest fast food restaurant chain, serving over 69 million customers daily in over
100 countries in more than 40,000 outlets as of 2021. McDonald's is best known for its
hamburgers, cheeseburgers and french-fries, although their menu also includes other items like chicken, fish,
fruit, and salads. Their bestselling licensed item are their french fries, followed by the Big Mac. The
McDonald's Corporation revenues come from the rent, royalties, and fees paid by the franchisees, as well as
sales in company-operated restaurants. McDonald's is the world's second-largest private employer with 1.7
million employees (behind Walmart with 2.3 million employees), the majority of whom work in the
restaurant's franchises. As of 2022, McDonald's has the sixth-highest global brand valuation.
McDonald's has been subject to criticism over the health effects of its products, its treatment of
employees, and its participation in various legal cases.

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History

The oldest operating McDonald's restaurant is the third one built, opened in 1953. It is located at
10207 Lakewood Blvd. at Florence Ave. in Downey, California .
Siblings Richard and Maurice McDonald opened the first McDonald's at 1398 North E Street at West 14th
Street in San Bernardino, California, on May 15, 1940. The brothers introduced the "Speedee Service
System" in 1948, putting into expanded use the principles of the modern fast-food restaurant that their
predecessor White Castle had put into practice more than two decades earlier. The original mascot of
McDonald's was a hamburger-headed chef who was referred to as "Speedee". In 1962, the Golden
Arches replaced Speedee as the universal mascot. Clown mascot Ronald McDonald was introduced in 1963
to market the chain to children.

Logo from 1940 until 1948

Logo from 1948 until 1953

Logo from 1953 until 1960

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On May 4, 1961, McDonald's first filed for a U.S. trademark on the name "McDonald's" with the description
"Drive-In Restaurant Services", which continues to be renewed. By September 13, McDonald's, under the
guidance of Ray Kroc, filed for a trademark on a new logo—an overlapping, double-arched "M" symbol.
But before the double arches, McDonald's used a single arch for the architecture of their buildings. Although
the "Golden Arches" logo appeared in various forms, the present version was not used until November 18,
1968, when the company was granted a U.S. trademark.
The present corporation credits its founding to franchised businessman Ray Kroc on April 15, 1955. This
was the ninth opened McDonald's restaurant overall, although this location was destroyed and rebuilt in
1984.[clarification needed] Kroc was recorded as being an aggressive business partner, driving the McDonald
brothers out of the industry.
Kroc and the McDonald brothers fought for control of the business, as documented in Kroc's autobiography.
In 1961, he purchased the McDonald brothers' equity in the company and began the company's worldwide
reach. The sale cost Kroc $2.7 million, a huge sum during that time. The San Bernardino restaurant was
eventually torn down in 1971, and the site was sold to the Juan Pollo chain in 1998. This area serves as
headquarters for the Juan Pollo chain, and a McDonald's and Route 66 museum. With the expansion of
McDonald's into many international markets, the company has become a symbol of globalization and the
spread of the American way of life. Its prominence has made it a frequent topic of public debates
about obesity, corporate ethics, and consumer responsibility.

Products

List of McDonald's products

French fries, a soft drink, McSpicy Chicken Fillet, and tomato ketchup packet
McDonald's predominantly sells hamburgers, various types of chicken, chicken sandwiches, French fries,
soft drinks, shakes, breakfast items, and desserts. In most markets, McDonald's offers salads and vegetarian
items, wraps and other localized fare. On a seasonal basis, McDonald's offers the McRib sandwich. Some
speculate the seasonality of the McRib adds to its appeal. During March of each year, McDonald's offers
a Shamrock Shake to honor Saint Patrick's Day.
In addition, the chain also sells some items within the United States on a regional basis; for example, the
Hatch Green Chile Double Cheeseburger, which is topped with New Mexico green chile, is only available in
the southwestern state of New Mexico.
Products are offered as either "dine-in" (where the customer opts to eat in the restaurant) or "take-out"
(where the customer opts to take the food off the premises). "Dine-in" meals are provided on a plastic tray
with a paper insert on the floor of the tray. "Take-out" meals are usually delivered with the contents enclosed
in a distinctive McDonald 's-branded brown paper bag. In both cases, the individual items are wrapped or
boxed as appropriate.
Since Steve Easterbrook became CEO of the company in 2015, McDonald's has streamlined the menu which
in the United States contained nearly 200 items. The company has looked to introduce healthier options and
removed high-fructose corn syrup from hamburger buns. The company has removed artificial
preservatives from Chicken McNuggets, replacing chicken skin, safflower oil and citric acid found in
Chicken McNuggets with pea starch, rice starch, and powdered lemon juice.
In September 2018, McDonald's USA announced that they no longer use artificial preservatives, flavors and
colors entirely from seven classic burgers sold in the U.S., including the hamburger, cheeseburger, double
cheeseburger, McDouble, Quarter Pounder with Cheese, double Quarter Pounder with Cheese and the Big

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4Mac. Nevertheless, the pickles will still be made with an artificial preservative, although customers can
choose to opt out of getting pickles with their burgers.
In November 2020, McDonald's announced McPlant, a plant-based burger, along with plans to develop
additional meat alternative menu items that extend to chicken substitutes and breakfast sandwiches. This
announcement came after the successful testing of Beyond Meat plant based meat substitutes. In late 2022,
McDonald's announced the addition of the Double McPlant at all restaurants in the United Kingdom and
Ireland starting January 4, due to the success of the McPlant.
The company often introduces items temporarily or brings them back after long absences.
International menu variations

A Croque McDo from France

McDonald's Menu is customized to reflect consumer tastes in their respective countries. Restaurants in
several countries, particularly in Asia, serve soup. This local deviation from the standard menu is a
characteristic for which the chain is particularly known and one which is employed either to abide by
regional food taboos (such as the religious prohibition of beef consumption in India) or to make available
foods with which the regional market is more familiar (such as the sale of McRice in Indonesia,
or Ebi (prawn) Burger in Singapore and Japan). McDonald's restaurants in China include fried buns and
soybean milk on their breakfast menus.
In Germany and some other Western European countries, McDonald's sells beer. In New Zealand, until
2020, McDonald's sold meat pies after local affiliate McDonald's New Zealand partially relaunched
the Georgie Pie fast food chain it bought out in 1996. In Greece, the signature hamburger, Big Mac, is
changed by adding Tzatziki sauce and packaging in a pita.
In the United States and Canada, after limited trials on a regional basis, McDonald's began offering in
2015 and 2017, respectively, a partial breakfast menu during all hours its restaurants were open. All-day
breakfast was phased out from menus at the start of the COVID-19 pandemic in 2020.

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Business trends

The key trends for the McDonald’s Corp. are (as at the financial year ending December 31):

Price per share Location

Revenue Net income Total assets Employees
Year in USD$ s Ref.
in billion US$ in billion US$ in billion US$ [citation needed] [140]
[141][142]

200
19.1 2.6 29.9 31.88 447,000 [143]

200
20.8 3.5 28.9 36.79 31,046 465,000 [143]

200
22.7 2.3 29.3 50.98 31.377 390,000 [143]

200
23.5 4.3 28.4 58.06 31,967 400,000 [144]

200
22.7 4.5 30.2 57.44 32,478 385,000 [145]

201
24.0 4.9 31.9 70.91 32,737 400,000 [146]

2011 27.0 5.5 32.9 83.97 33,510 420,000 [147]

201
27.5 5.4 35.3 92.53 34,480 440,000 [148]

201
28.1 5.5 36.6 97.26 35,429 440,000 [149]

201
27.4 4.7 34.2 96.38 36,258 420,000 [150]

201
25.4 4.5 37.9 100.28 36,525 420,000 [151]

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201
24.6 4.6 31.0 120.14 36,899 375,000 [152]

201
22.8 5.1 33.8 148.76 37,241 235,000 [153]

201
21.0 5.9 32.8 166.06 37,855 210,000 [154]

201
21.0 6.0 47.5 198.27 38,695 205,000 [155]

202
19.2 4.7 52.6 200.89 39,198 200,000 [156]

202
23.2 7.5 53.6 234.69 40,031 200,000 [157][5]

202
23.1 6.1 50.4 40,275 150,000 [158]

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Chapter 3: Job Description Of selected profiles

 WHO IS RESTAURENT MANAGER?

Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and
quality goals. You will ensure efficient restaurant operation, as well as maintain high production,
productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the
house. We want you to know how to oversee the dining room, check-in with customers and balance
seating capacity. Back of the house management experience is also essential, as you’ll hire
qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with
health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced
environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant
dining experiences.

Restaurant Manager Job Responsibilities:

 Manage and keep up smooth restaurant operations
 Supervise both kitchen staff and waitstaff, providing necessary feedback
 Write daily budget reports on both revenue and costs
 Communicate with diners and mitigate potential conflicts
 Organize and take stock of restaurant supplies
 Maintain weekly and monthly payroll for staff

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 Restaurant Manager Skills:
 Proven work experience in a restaurant setting
 Demonstrated customer service skills
 Understanding of financial management
 Strong knowledge of restaurant management software
 Ability to memorize and explain the restaurant’s menu
 Willingness to work flexible hours

WHO IS SHIFT MANAGER?

A Shift Manager is generally found in a restaurant or food service industry. A Shift Manager works to
ensure a positive experience for guests by overseeing all aspects of the dining experience. They assist
with the execution of daily restaurant operations through training, supervision and team building. A
Shift Manager is well educated in the policies and expectations of the company and is usually
promoted from within or have prior relevant experience.

Shift Managers usually have a high school education or GED. A Shift Manager in the in the food
industry will also be required to possess certification in food safety. Relevant and recent experience
in the field they are working is essential, as they oversee managing employees and their daily
interactions with customers and do so to company standards. Leadership skills and ability to resolve
challenges quickly are common attributes found in an effective Shift Manager.

Shift Manager responsibilities:

 Assign tasks to staff.

 Supervise staff throughout the shift.
 Monitor inventory levels.
 Order more inventory as needed.
 Ensure that enough staff members are present for the shift.
 Balance the cash register at the end of the shift.
 Manage bookings.
 Resolve conflict between staff members.
 Receive feedback from customers and resolve any complaints.

Shift Manager Requirements:

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  A degree in business management, restaurant management or a related field.
 Experience working in a restaurant, preferably in a managerial position.
 Excellent interpersonal and communication skills.
 Natural leadership abilities.
 Knowledge of bookkeeping software.
 Ability to multitask.
 Ability to remain calm in stressful situations.

CHAPTER 4: Job Posting

a) RESTAURANT MANAGER

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Description

McDdonald's is seeking a passionate and dynamic individual to join our team as a Restaurant Manager. As a
Restaurant Manager, you will be responsible for overseeing the daily operations of our restaurant and ensuring a
high level of customer service. You will have the opportunity to work in a fast-paced environment, lead a team of
dedicated professionals, and contribute to the overall success of the restaurant.

Responsibilities

 Manage and monitor all aspects of restaurant operations, including inventory management, food quality,
and customer service
 Create and implement strategies to achieve sales targets and meet company objectives
 Recruit, train, and develop a team of talented restaurant staff
 Ensure compliance with all food safety and health and safety regulations

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  Handle customer complaints and resolve issues in a timely and satisfactory manner
 Maintain a clean and organized restaurant environment
 Implement and enforce company policies and procedures to ensure operational efficiency
 Develop and maintain relationships with vendors and suppliers
 Monitor and control operating costs to maximize profitability
 Conduct regular staff meetings to keep the team informed and motivated

Requirements

 Proven experience as a Restaurant Manager or similar role

 Strong leadership and management skills
 Excellent communication and interpersonal skills
 Ability to multitask and work under pressure
 Strong problem-solving and decision-making abilities
 Knowledge of food safety and health and safety regulations
 Flexible work schedule, including weekends and evenings
 High school diploma or equivalent required, bachelor's degree preferred
 Proficient in various computer applications, including POS systems
 Ability to lift heavy objects and stand for long periods of time
 Knowledge of the company's products and services is an asset
 Proven ability to drive sales and achieve targets
 Knowledge of budgeting and financial management principles

Benefits

 Competitive salary and performance-based bonuses

 Health insurance coverage
 Retirement savings plan with employer matching
 Paid time off and vacation days
 Career advancement opportunities within a global organization

Interested Candidates can contact on below details

Email – [email protected]
Mobile - 12345615945

b) SHIFT MANAGER

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Description

We are seeking a highly motivated and experienced Shift Manager to join our team at McDonald's. In this role,
you will be responsible for ensuring smooth operations during your designated shift and providing exceptional
customer service. The Shift Manager will assist the General Manager in all aspects of ensuring the restaurant's
success, including managing staff, overseeing inventory, and maintaining high standards of cleanliness and food
safety.

Responsibilities

 Oversee shift operations and ensure the smooth running of the restaurant
 Provide excellent customer service and handle customer inquiries and complaints promptly and
professionally
 Train and mentor staff members to deliver exceptional service and uphold company standards
 Supervise and coordinate the activities of the restaurant staff, including assigning tasks and managing
their performance
 Monitor inventory levels and place orders to ensure the availability of products and supplies
 Conduct regular inspections to maintain cleanliness, food safety, and hygiene standards
 Assist the General Manager in the implementation of promotional activities and marketing initiatives
 Collaborate with team members to achieve sales targets and contribute to the growth of the business
 Handle cash management duties, including daily cash reconciliation and deposit preparation
 Assist in the hiring and onboarding process of new employees

Requirements

 High school diploma or equivalent; a degree in hospitality management is a plus

 Proven experience in a supervisory or managerial role, preferably in the fast-food industry
 Strong leadership skills, with the ability to motivate and inspire a team

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  Exceptional customer service skills and the ability to handle difficult situations with tact and
professionalism
 Excellent communication and interpersonal skills
 Knowledge of food safety and hygiene regulations
 Ability to work in a fast-paced environment and handle multiple tasks simultaneously
 Flexibility to work various shifts, including evenings, weekends, and holidays
 Proficiency in basic computer skills, including Microsoft Office applications
 Must be able to lift heavy objects and stand for long periods

Benefits

 Competitive salary and benefits package

 Opportunities for career advancement and growth within the company
 Flexible scheduling options to accommodate different personal needs
 Employee discounts and free meals during shifts
 Access to comprehensive training and development programs to enhance professional skills

Interested Candidates can contact on below details

Email – [email protected]
Mobile - 12345615945

References:
 https://in.pinterest.com/pin/857654322786535032/
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  https://www.linkedin.com/pulse/fast-food-industry-indiaintroduction-
emergence-macro-growth-singh
 https://en.wikipedia.org/wiki/McDonald's
 https://www.linkedin.com/jobs/view/3854115329
 https://www.linkedin.com/jobs/view/3602814736
 https://www.linkedin.com/jobs/view/3445647064

Conclusion:
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We want to thank our Professor Kalagi Shah for giving us wonderful opportunity of so that we can gain
knowledge about strategic job vacancy posting on linkedin for enhanced talent acquisition .

An effective recruitment and selection process reduces turnover, we also get much better results in our
recruitment process if we advertise specific criteria that are relevant to the job. Include all necessary skills,
and include a list of desired skills that are not necessary but that would enhance the candidate's chances. If
we fail to do this, we might end up with a low-quality pool of candidates and wind up with limited choices to
fill the open position. When we choose a candidate based upon the qualifications demonstrated in the
resume, the interview, employment history and background check, we will land the best fit for the position.
Based on our decisions about a specific candidate upon specific evidence rather than any gut instincts. If we
hire people who can do the job instead of people we merely like, we will have higher productivity and
quality in our products or services.

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