| 46 |
Share an experience in which personal connections to coworkers or others helped you to be successful in your work. (Make sure candidate works well with others.) |
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| 47 |
Share an experience in which you successfully negotiated with a difficult client for the scheduling and arrangement of an event. |
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| 48 |
What factors do you consider when planning menus and food utilization? |
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| 49 |
Describe a time when you successfully managed an understaffed restaurant. What methods led to your success? |
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| 50 |
Describe standards you set for personnel performance and/or customer service which improved the effectiveness of your company. |
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| 51 |
Describe a time when you successfully provided personal assistance to a coworker or patron. |
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| 52 |
Provide a time when you successfully directed a worker training program. What methods made you successful? |
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| 53 |
Share an experience in which you accurately identified a missing ingredient in a dish. |
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| 54 |
Tell me about the state of the records you have kept most recently. What needs the most improvement in your record keeping? |
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| 55 |
Please share an experience in which you successfully taught a difficult principle or concept. How were you able to be successful? |
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| 56 |
Share a time when you willingly took on additional responsibilities or challenges. How did you successfully meet all of the demands of these responsibilities? (Make sure the candidate is a self-starter and can demonstrate some initiative.) |
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| 57 |
Share an experience in which you determined a way to improve service, performance, or safety in your restaurant. |
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| 58 |
How do you determine which equipment and supplies are needful for purchase? |
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| 59 |
Provide an example of when you were persistent in the face of obstacles. |
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| 60 |
What methods have you used to estimate consumption and to predict amounts of goods needed for purchase? |
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