Assistant interview questions

1: What are 6 Golden Rules?

2: What is difference between a manager and leader? Which is more important in running a shift?

3: What is our mission statement? Good food served fast and accurately delivered by friendly people.

3 a: What are 7 me's of hopping?

3 b: What does Q S C stand for?

4: Tell me about the zero mistake policy and what you do in your store to work it - key elements. Why is it important?

4a: Can you explain subjective service?

4 b: Is a shop an example of subjective service? Fan Track?

5: What is first thing you do when run a shift?

6: What is hardest part of running a shift?

7: Why are we strict on uniform policy?

8: What is our policy on employee breaks?

9: Why do we not allow employees to sit on patio to eat or wait for a ride? What do you think when you're a customer and see employees in the customer areas?

9 a: Why are employees who off the clock, out of uniform not allowed behind the counters or to serve themselves?

10: What is av time? How is it broken down by position (times for each position). Where can you see some of the times?

10 a: Why are shop times different from reported times?

10 b: What is our standard for av times? Why?

10 c: What is STC?

11: Why are hops and swb people so important to us?

12: Who is last line of defense for food quality?

13: How do you handle a situation where customer says order is wrong? <br> Carhop comes inside with wrong order...call in over swb ...calls back into store.

13 a: 3 T's stand for what?

14: What do you do if customer pays with a $100 and we do not have change to break it?

15: Explain to me the process of cashing out a hop at your store.

15 a: How do we report tips?

15 b: How do we address a hop that reports tips at a rate substantially less than average tip rate?

16: How do you handle a situation where an employee cuts their finger opening a can of chocolate?

17: How do you handle a situation when an employee tells you they won't do what you ask?

18: What is the only reply acceptable when someone asks if we are hiring?

19: What is the temperature danger zone? What is our minimum hold temperature?

20: Main points of safety and security are ....

21 If freezer goes down what do you do?

22: Give two examples of cross contamination?

22 a: Are you serve safe certified?

22 b: Do you know the difference between critical and non critical questions on food safety audit? Do you know the necessary score for each section?

23: What is hostile work environment and what is your role in preventing it?

24: What is productivity & how do you calculate? If you have $900 shift how many hours do you get with $33 productivity.

25: What is ideal food cost and what is acceptable variance?

26: How do you handle a customer who calls store saying they became ill?