Yes- it is important to be thorough while being efficient. I do not want to make a beverage for some one that I know is not up to par because I cut corners, but I also want to promptly serve the customer. Running through each step with speed and quality is essential.
Explain what one goal did you set for yourself that you missed at your last restaurant? What did you learn?
As you know inventory reports, revenue reports, payroll reports, etc, are very important to us, How can you demonstrate to me how you will handle this with precision and keeping them most up-to-date?
Explain how would you manage a shift that is understaffed?
For your information, we are struggling with leadership in our Restaurant, how will your leadership make us better?
Explain what have you learned from mistakes at other positions?
Explain why did you have to fire someone, or explain to me your worst employee at your last restaurant?
Tell me as part of your previous management experience, did you make reports and presentations for the senior management?
Tell me why do you want this food service management position?
Explain what makes you an effective manager?
Explain me about your cost-control abilities?
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