ShelfLife - 30 years of retail recruitment

30 Years of Retail Recruitment

In honour of Shelflife’s 30th year milestone this month our Director of Grocery Retail Recruitment, Nikki Murran, thought it would be fun to reflect on the changes in recruitment over the last three decades.   

When our founder Barry Whelan started recruiting, we had a fax machine, recruiters smoked at their desks and everyone wore a full suit every day, there was no zoom calls, every interview was in person and What’sApp didn’t exist!  

The evolution of technology has obviously had some of the biggest impacts on how we recruit, from how we advertise, how candidates apply and how candidates are referenced to how we communicate between candidates and employers. But there has also been a shift of focus to include soft skills, a heightened awareness on diversity and inclusion, the emergence of employer banding and of course remote working has been added to the mix. 

The market has flipped several times over the last 30 years. If you look back to 1994, the year of Shelflife’s first publication, unemployment was nearly 15%, so jobs were in short supply, with an abundance of candidates on the market. Some notable retailers of the day would have included Crazy Prices, Quinnsworth, St Bernard’s Dunnes Stores and Superquinn. Notably Aldi and Lidl had not yet joined the market.  

By 2001 the unemployment rate has drop as low as 4% where is would stay for the next number of years while Ireland experienced the Celtic Tiger Era. Similar to today’s market, candidates where scarce and many turned away from jobs in the retail sector. Until 2009. By 2009 Ireland was experiencing a recession and unemployment was back to 12% and continued to stay at this level over the following 8 years, peaking in 2013 at nearly 14%. During this era, it was a client driven market with employers once again having ample candidates available for every open job. The last ten years has seen a steady decline in unemployment, bringing us back to today – near perfect unemployment and retailers again shouting out for talent to remain in the industry!  

30 years ago, retailers looking to attract candidates would place an ad in the Irish Independent – on a Thursday – which included an address you could post your CV to and a landline number for more information.  Today we have a multitude of professional online job board forums, as well as a dedicated social media platform in LinkedIn. Mind you, the old process of an “apply within” sign is still holding firm! I guess some things don’t change after all.  Radio Ads also went through a phase in the early 2000’s but later died out too.  

One of the more amusing trends I have noticed over the last decade is how candidates present themselves for interview.  As recent as 10 years ago, every candidate wore a full suit, and every man wore a tie to an interview. This was a given, even for trainee managers or apprentice butchers and bakers coming straight from school – they borrowed a suit if they didn’t have one. Today, more and more candidates show up in much more casual attire – sometimes too casual. Fashion retailers no longer wear suits, but dress to match the brand they represent, junior candidates believe a pair of jeans and their best runners is a full effort and whilst some still wear suits, it appears ties are mostly a thing of the past!  

Over the last 15 years, as the unemployment figures have come down, candidate’s behaviours have shifted substantially, nearly directly in line with the unemployment trend. The market is now full of passive candidates, rather than active. With the emergence of CV databases like Indeed and LinkedIn, increasing numbers of candidates have an expectation of being approached or headhunted, rather than compiling a CV and submitting it. With the acceptance of online interviewing, there is now a reluctance to travel too far for interviews. Whereas go back even 12 years and I don’t ever recall a candidate refusing to come to Dublin to meet me, weather they were travelling from Donegal or Cork, regardless if the job was for Deli Supervisor or Store Manager, they came, no questions asked. 

There has also been more unsavoury candidate behaviour – many retailers have plenty of stories of no-show interviews, counter offered candidates and new starters leaving after a week. At the risk of sounding old, these things didn’t happen when I worked in retail – or certainly not to the extent of today’s candidates. It’s hard to know if it’s an era thing or reflective of today’s economy or perhaps both?  

I’ve enjoyed watching the changes by clients over the years as they have moved from a wish lists for potential candidates which included all hard skills to a much broader wish lists, which now, nearly always, include softer skills. Most roles I had registered when I started recruitment cited things like – experience with store ordering, stock takes, floor standards, newspaper returns etc. Now, skills such as having an ability to lead people, bring their team in on the journey and increase customer engagement are much higher on the priority list. The best retailers have gone from being excellent managers to outstanding leaders instead.  

And finally – formality – the whole level of formality has changed – we have gone from cover letters addressed to “Dear Sir” 30 years ago, to today’s world of Text and What’sApps!  

I wonder what the next 30 years will look like!  

For more information call us on 01 814 8747 or email nikki@excelrecruitment.com. You can view all of our live jobs here.

Expert Tips for Hospitality Businesses Preparing for Award Judging

Expert Tips for Hospitality Businesses Preparing for Award Judging

With the great array of award ceremonies now occurring within the Irish hospitality industry, our team at Excel thought it would be valuable to share some tips on how businesses can best prepare for judging. Our team come from backgrounds such as chefs, bar managers, contract catering area managers, and various other hospitality professionals, giving us a wealth of industry experience that positions us well for judging these awards on a nationwide level.

For many years, our senior team has been involved in judging bars, hotels, restaurants, and contract catering facilities for numerous award ceremonies across the island of Ireland. So, we asked some of our team members to share their top tips for those entering these awards. Given the strong quality across the board, the need to stand out is important.

Top tips for entering industry awards:

1. Inform your staff: Ensure all staff members are aware that your business is participating in the awards. They should treat every customer as if they were a judge or VIP. From the moment the awards open until the closing date, guarantee all customers receive fantastic service. Often, when a judge submits their waiver form at the end of their visit, staff members are unaware that their property has even been entered for an of the award and that a judge will visit.

2. Engage with the judge: After the judge has handed in the waiver form, take the opportunity to interact with them. Ask for feedback on their experience and learn from their insights as an independent industry professional.

3. Update your information: Check when doing your submission that the opening times and menu offerings advertised on your website are accurate and relevant during the judging period. This consistency will help judges accurately assess your establishment.

4. Showcase your business: Don’t be afraid to engage with the judge and talk about your business. Highlight areas they may not have seen and give them the opportunity to have a look at these areas and discuss your past successes and future plans. Judges will appreciate your enthusiasm and the opportunity to get a comprehensive view of your business.

5. Enter all relevant categories: Make sure you’re entering all the relevant and correct categories for your property. For example, if you offer bar food, enter the bar food category, don’t fall into trap of entering a gastro category if not relevant for your premises. Additionally, if there are specific areas where you excel, such as a great breakfast offering or spa attraction, ensure you enter those categories. Judges can only assess the categories you have entered, so don’t miss out.

6. Impress your visiting judge: The judges’ visit on the day creates the overall score for your property; however, that is not the entire judging process for the category you have entered. All judges come together to deliberate for the overall winner, so it’s crucial to make a strong impression on your visiting judge. Which is particularly important when the judges convene to discuss and defend their choices.

7. Utilise judges’ feedback: Even if you’re not lucky enough to win on the night with the steep competition, review your feedback and the judges’ comments. Feel free to ask for additional feedback; judges are usually happy to provide extra thoughts and advice. This can be invaluable for improving your business and preparing for future awards.

By following these tips, your business can better prepare for the award judging process, stand out amongst your competitors, and make the most of the opportunity to showcase your excellence in the hospitality industry. For more expert advice or help with your staffing needs, reach out to our team at info@excelrecruitment.com or call us on 01 871 7676.