MOM’s has taken a similar approach to attract candidates in a variety of other positions, from grocery baggers to executive-level jobs. For instance, on the “Join us” page on its website, a recent advertisement said:
You:
• are really interested in electric vehicles
• appreciate a good debate, even with your boss
• figure out how to fix it instead of who’s to blame
• paid for your own stuff when you were a teenager
• have pulled recyclables out of the trash
We:
• work to protect and restore the environment
• like real food
• aren’t afraid to make mistakes
• care more about your intelligence and values than your experience
Related Quotes
To the extent that you feel you fall into that category – a rare genius who has perfect pitch in terms of what the market wants – you may be able to specify the work that needs to be done clearly enough for others to merely execute. In that case, go for it! You will be able to forfeit seeking or listening to the input of those who work below you in the organization. Henry Ford, after all, was said to have complained, “why is it every time I ask for a pair of hands, they come with a brain attached?” But for the rest of us, I wouldn't recommend that approach. Few business leaders today can afford to squander the brainpower available in their companies. At the very least most of us need an honest sounding board. But better yet, we need people to bring their ideas to work to help us create better products and a better organization.
At MOM’s, the online job application asks questions such as “What companies do you admire?” to get a sense of a candidate’s values.
The Way It Should Be
One thing that you may have noticed is the conspicuous absence of job descriptions that sound like this:
• Looking for candidates who would like to connect their Workview to their Lifeview
• Looking for candidates who believe that good work is found through the proper exercise of their signature strengths
• Looking for candidates with high integrity, the capacity to learn quickly, and high intrinsic motivation; we can teach you all the rest.
First, not all of your employees are superheroes. Most companies have a continuum on the payroll, from the exceptionally talented to the should-definitely-be-doing-something-else- with-their-lives. This isn't easy to acknowledge. Any number of things can get in the way of doing so, from the role you played in hiring someone to good, old-fashioned conflict aversion. Here's a safe assumption: unless you have the resources and capacity to systematically attract, reward, and unleash the very best in your industry, some of the people now reporting to you cannot be objectively characterized as outstanding. Second, you're probably making your employees' job harder. The hunt for new sources of revenue within organizations often leads to an increase in operational complexity. New products and services — or even new variations on old ones — lead to new processes, policies, and regulations; new organizational structures and technologies; new customers with new needs being channeled toward new touch points. In one quick-service restaurant we studied, the menu had grown from twenty-five items to more than a hundred in just a few years.
First, not all of your employees are superheroes. Most companies have a continuum on the payroll, from the exceptionally talented to the should-definitely-be-doing-something-else- with-their-lives. This isn't easy to acknowledge. Any number of things can get in the way of doing so, from the role you played in hiring someone to good, old-fashioned conflict aversion. Here's a safe assumption: unless you have the resources and capacity to systematically attract, reward, and unleash the very best in your industry, some of the people now reporting to you cannot be objectively characterized as outstanding. Second, you're probably making your employees' job harder. The hunt for new sources of revenue within organizations often leads to an increase in operational complexity. New products and services — or even new variations on old ones — lead to new processes, policies, and regulations; new organizational structures and technologies; new customers with new needs being channeled toward new touch points. In one quick-service restaurant we studied, the menu had grown from twenty-five items to more than a hundred in just a few years.