Restaurant Manager

I missed a bite about high technology system but I am not shame to ask help to know how to use it, usually I need to see once or a list twice the programation until know it perfectly.

I am tenacious, resourceful and know the restaurant business inside out. I also have vast experience in leading and training restaurant staff and I am positive that this experience will be a great contribution.

It was an ice lounge which was totally freezing temperature, where we use to serve piping hot food and hot drinks, it was of 90 covers, fine dining.

Working as a restaurant supervisor means that you meet new people every day. And meeting new people from different walks of life is a great experience.

Employers are just as reserved about hiring people who are overqualified as they are about hiring those who are underqualified. You'll want to come across as being competent to hold the job, but also how it will provide an exciting challenge for you. Discuss how you would effectively use your skills and experience, and how you are motivated by challenges. Be prepared to give specific examples of personal and employer-given goals you have met and exceeded in the past.

The most important thing that I have learnt is that the customer is indeed always right - even when he is wrong. Unless the situation is really grave, it is important to satisfy your customers completely to retain their business.

I wanted to grow with the company with a view to owning a franchise later but my transfer derailed the plan, however, I learnt that change is the only constant thing in life because my transfer actually opened my eyes to other possibilities.

Have a scheduled time to do inventory, delegate and gather information weekly, and double check before submitting to Management.

One of the key components to a successful restaurant is a healthy and sufficient staff. In the event that someone calls in sick, you need to be able to problem solve so the restaurant continues to run smoothly. For example, you might call the other employees who are not working to get the shifts covered. You can also try to enforce a policy that discourages employees from calling in sick.

I will have a ono to one meeting with the management staff,address the situation by show them that we are as a team need to regroup and work together for our company benefit and for our personal ones!!

You won't appear credible unless you have a specific example at hand. Before you head to the interview, reflect on your previous experiences and write down any scenarios in which you grew from an event. Your best bet may be to choose one of these events in which the mistake was inconsequential and unintentional, but resulted in lessons learned.

Put the ball in their court, if this was your restaurant would you allow this, they say no, then you understand why I can no longer employ you, I would always make the employee aware of areas of opportunity, give them a window of time to improve then take action.

All assistant managers report to senior management. Assistant managers keep their managers updated with oral and written reports.

Seems an obvious enough question, but you should come to the interview ready to explain just how passionate you are about the job (and if you aren't, well, it might be time to pick another profession). Key answers here identify both why the role fits your personality and life goals, and why you appreciate the company.

I believe I would make a very effective manager because I possess the traits that make a good leader. I am kind, fair and can be stern without causing conflict. I am passionate, motivated and inventive. I know that I could lead a team while also being willing to listen to new ideas and delegate when needed. I feel that I am very responsible and I would do just about anything to not let my peers or superiors down.

Weigh, portion, and train cooks to proper portioning and waste measurments to control the amount of product going to waste, establish a suitable schedule to properly cover the shifts in the restaurant and throughout the shift examine the activity of customers and employees standing around etc. send home staff that is not needed, and control ot. work the position if slow as the manager controlling hourly paid employee hours.

Restaurant supervisors may end up making mistakes while on duty. Some common ones are not overseeing food preparation work constantly, not handling staffing issues properly and failing to provide excellence in customer service. All these are easy to overcome through meticulousness and deep knowledge of the actual job description of a restaurant supervisor.

Motivation is a key to succeed as a whole, especially for places like a busy restaurant. It's actually not an easy task to motivate the staff. You should think about it before an interview and based on your previous experiences come with a sort of a plan. However, if there's nothing on your mind, you can tell that you will use some team building activities, motivational bonuses as well as try to create a friendly environment, in order to keep the staff motivated and happy about being there.

Part of your job as a restaurant manager is to maintain a clean and healthy environment for the guests and staff. Some people assume that they can simply clean before the inspection happens. This is not the best idea because inspections can happen when you least expect them. Instead, it is better to discuss the things you would do daily to ensure that your restaurant meets the health standards.