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A customer had found a hair in her food, after apologizing for the event I assured her that all necessary precautions have been taken and that this INCIDENT will be look into more intensely, I showed her that all our staff wear the required gear and take the NEEDED precautions, I replaced her meal and offered a discount for a future DATE at the restaurant. She left satisfied - I addressed the PROBLEM immediately, took CARE of her needs and showed her that the problems is not one that happens often and will be dealt with even more care in the future.

A customer had found a hair in her food, after apologizing for the event I assured her that all necessary precautions have been taken and that this incident will be look into more intensely, I showed her that all our staff wear the required gear and take the needed precautions, I replaced her meal and offered a discount for a future date at the restaurant. She left satisfied - I addressed the problem immediately, took care of her needs and showed her that the problems is not one that happens often and will be dealt with even more care in the future.

I am an extremely hard working and quick LEANING person. I have GOT GOOD communication skills. I have got similar working experience. I can easily adapt with d change in working culture. I have team WORK SPIRIT.

I am an extremely hard working and quick leaning person. I have got good communication skills. I have got similar working experience. I can easily adapt with d change in working culture. I have team work spirit.

I do not have any PROBLEMS speaking with CUSTOMERS when the need arises. I am excellent COMMUNICATOR and LIKEABLE.

I do not have any problems speaking with customers when the need arises. I am excellent communicator and likeable.

I would like to contribute to making the RESTAURANT one of the most talked about RESTAURANTS that gives great customer CARE, great food and drinks, with a friendly family atmosphere, take control of profit margins, and HELP to DEVELOP team members.

I would like to contribute to making the restaurant one of the most talked about restaurants that gives great customer care, great food and drinks, with a friendly family atmosphere, take control of profit margins, and help to develop team members.

I have a STRONG ability to hire, I had the opportunity to open brand new store locations, on two DIFFERENT OCCASIONS,with the RESPONSIBILITY having to hire the entire STAFF.

I have a strong ability to hire, I had the opportunity to open brand new store locations, on two different occasions,with the responsibility having to hire the entire staff.

I am a perfectionist and TEND to want to do things myself but I have continously LEARNT to delegate because that is the only way to MAKE my employee BETTER and have a good succession PLAN.

I am a perfectionist and tend to want to do things myself but I have continously learnt to delegate because that is the only way to make my employee better and have a good succession plan.

Restaurant supervisors provide leadership to restaurant STAFF. They CREATE and disseminate SCHEDULES and duties, oversee FOOD preparation activities, control inventories of food and equipment, recommend measures to improve work procedures and ensure that customers have a good dining experience.

Restaurant supervisors provide leadership to restaurant staff. They create and disseminate schedules and duties, oversee food preparation activities, control inventories of food and equipment, recommend measures to improve work procedures and ensure that customers have a good dining experience.

There is just ONE THING i.e. INEFFICIENCY.

There is just one thing i.e. Inefficiency.

ISO 9001 is a quality management system which is aimed at IMPROVING the operations of a business. In a restaurant environment, the system lays out requirements that are necessary to RUN a restaurant in TERMS of operational STABILITY, quality of food and personal hygiene of food service workers.

ISO 9001 is a quality management system which is aimed at improving the operations of a business. In a restaurant environment, the system lays out requirements that are necessary to run a restaurant in terms of operational stability, quality of food and personal hygiene of food service workers.

If you do, don't HESITATE to give EXAMPLES of firing people, as long as you explain your DECISION clearly and confidently. Further, explain you decision process on hiring NEW employees. Be SPECIFIC and confident about your past decisions on employee hiring, professional development, and retention.

If you do, don't hesitate to give examples of firing people, as long as you explain your decision clearly and confidently. Further, explain you decision process on hiring new employees. Be specific and confident about your past decisions on employee hiring, professional development, and retention.

Employers expect a SUPERVISOR candidate to discuss what they do and how they do it in detail. Before the interview, you'll want to be well-versed in the duties that will be required of you. Talk with a colleague or reflect on your own previous positions that relate to the desired job and make note of all the KEY details. The more you can connect past experiences and know-how with the current job opening, the more successful you'll be at answering questions related to this topic. Good topics to COVER include showcasing how you're ORGANIZED and timely.

Employers expect a supervisor candidate to discuss what they do and how they do it in detail. Before the interview, you'll want to be well-versed in the duties that will be required of you. Talk with a colleague or reflect on your own previous positions that relate to the desired job and make note of all the key details. The more you can connect past experiences and know-how with the current job opening, the more successful you'll be at answering questions related to this topic. Good topics to cover include showcasing how you're organized and timely.

Be confident ANSWERING in the affirmative. The assistant manager's role is EXCITING and CHALLENGING as you work closely with an executive of the company. It is a job that is all about management and applying management skills. The assistant manager often communicates with staff, managers, and customers, and directly oversees CUSTOMER service. Assistant managers play an important part in ensuring profit and a good NAME for the organization.

Be confident answering in the affirmative. The assistant manager's role is exciting and challenging as you work closely with an executive of the company. It is a job that is all about management and applying management skills. The assistant manager often communicates with staff, managers, and customers, and directly oversees customer service. Assistant managers play an important part in ensuring profit and a good name for the organization.

MONEY is important to survive but the WORK is even more important. Work MAKES us what we are. Money COMES later.

Money is important to survive but the work is even more important. Work makes us what we are. Money comes later.

I was LOOKING for a little more CHALLENGE. While I LOVED my work immensely, I believe that I have a LOT more to OFFER to a bigger concern.

I was looking for a little more challenge. While I loved my work immensely, I believe that I have a lot more to offer to a bigger concern.

I am a very OBSERVANT and ATTENTIVE person. After observing customers for a while, I try to create a RAPPORT by STUDYING their preferred PRODUCTS and using that to strike a conversation.

I am a very observant and attentive person. After observing customers for a while, I try to create a rapport by studying their preferred products and using that to strike a conversation.

I have almost 10 years experience WORKING in the FIELD. It includes working in FINE dining, exclusive PRIVATE events, corporate setting, steak house and casual dining.

I have almost 10 years experience working in the field. It includes working in fine dining, exclusive private events, corporate setting, steak house and casual dining.

What is the top PRIORITY for the person in this POSITION over the next three months? What QUALITIES have PREVIOUS managers had that helped them succeed in this position?

What is the top priority for the person in this position over the next three months? What qualities have previous managers had that helped them succeed in this position?

Do you have any specific examples? When you work in a restaurant, it is important to have POSITIVE customer feedback. This ensures that people keep coming back, and it is also a great WAY to get referrals. In the event of a customer complaint, it is important to take quick action so the problem does not escalate. SOMETIMES the interviewer may provide a hypothetical situation for you to RESOLVE. Make sure to discuss what you would do to rectify the problem and provide examples from the PAST.

Do you have any specific examples? When you work in a restaurant, it is important to have positive customer feedback. This ensures that people keep coming back, and it is also a great way to get referrals. In the event of a customer complaint, it is important to take quick action so the problem does not escalate. Sometimes the interviewer may provide a hypothetical situation for you to resolve. Make sure to discuss what you would do to rectify the problem and provide examples from the past.

WELL, its PASSION for me being as hospitality member, I am enjoying my job, my experience make me more confident, i have positive attitude, I have DONE best job in PRESENT company, achieved all the GOAL in my previous company.

Well, its passion for me being as hospitality member, I am enjoying my job, my experience make me more confident, i have positive attitude, I have done best job in present company, achieved all the goal in my previous company.

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.

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.

I cannot say I have a very EXTENSIVE KNOWLEDGE of wine, however my parents used to MAKE their own wine and I KNOW of many wine consumers who WOULD be willing to expand my knowledge.

I cannot say I have a very extensive knowledge of wine, however my parents used to make their own wine and I know of many wine consumers who would be willing to expand my knowledge.

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 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.

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.

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.

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.

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.

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.

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.

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

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

I would probably coin them limitations and not weaknesses.

Firstly, I am a stickler for PERFECTION. So if I find that things are not done to perfection, it bothers me. To COUNTER this, I try to control myself when I see less than perfect work done.

Secondly, I believe that I am too meticulous. I am forever straightening napkins and chairs which puts my staff at dis-ease. I check myself often not to do this.

Lastly, I am quite upright about calculations. At the end of the DAY, I make it my job to balance the cash drawer myself. It is not my job but I LIKE to leave things tallied. This too I am trying to handle by trusting my staff enough to KNOW that they will do a good job.

I would probably coin them limitations and not weaknesses.

Firstly, I am a stickler for perfection. So if I find that things are not done to perfection, it bothers me. To counter this, I try to control myself when I see less than perfect work done.

Secondly, I believe that I am too meticulous. I am forever straightening napkins and chairs which puts my staff at dis-ease. I check myself often not to do this.

Lastly, I am quite upright about calculations. At the end of the day, I make it my job to balance the cash drawer myself. It is not my job but I like to leave things tallied. This too I am trying to handle by trusting my staff enough to know that they will do a good job.

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.

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.

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.

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.

I NEED to correct him not to serve EXPIRED PRODUCTS it will suffer the FOOD quality as well and I will take some ACTION on this by bringing this to upper management.

I need to correct him not to serve expired products it will suffer the food quality as well and I will take some action on this by bringing this to upper management.

As a serious applicant, you should KNOW a lot about the restaurant. You should do your research and know approximately how many waitresses work there, what is a VISION of a restaurant, what culture they try to create, etc.. Good applicant for a managerial position should notice all of this and should have an ABILITY to talk about it OPENLY in an interview.

On the top of that, you can compliment the quality of FOOD and/or service, if you ate at the place before (what you should do).

As a serious applicant, you should know a lot about the restaurant. You should do your research and know approximately how many waitresses work there, what is a vision of a restaurant, what culture they try to create, etc.. Good applicant for a managerial position should notice all of this and should have an ability to talk about it openly in an interview.

On the top of that, you can compliment the quality of food and/or service, if you ate at the place before (what you should do).

The EMPLOYEES at a restaurant greatly impact the success of the OPERATION. If someone is not PERFORMING, the restaurant may SUFFER. INTERVIEWERS often ask what you would do in these scenarios. They may provide you with a hypothetical situation or ask for an example from your previous experience.

The employees at a restaurant greatly impact the success of the operation. If someone is not performing, the restaurant may suffer. Interviewers often ask what you would do in these scenarios. They may provide you with a hypothetical situation or ask for an example from your previous experience.

There is nothing called second in my list i always wanted to LEAD a RESTAURANT which is unique in the style world CLASS atmosphere , best service and delicious food. and once we have all this in out kitty as i am leading TEAM. crown will take care of US.

There is nothing called second in my list i always wanted to lead a restaurant which is unique in the style world class atmosphere , best service and delicious food. and once we have all this in out kitty as i am leading team. crown will take care of us.

MENTAL REQUIREMENTS MIGHT be intensive work LOAD, working under pressure, STRESS, long hours, long periods of standing up and walking, and performing administrative tasks.

Mental requirements might be intensive work load, working under pressure, stress, long hours, long periods of standing up and walking, and performing administrative tasks.

LOOKING for a JOB I can retire from, so as LONG as I continue to do a OUTSTANDING job for you by meeting and exceeding your EXPIATION.

Looking for a job I can retire from, so as long as I continue to do a outstanding job for you by meeting and exceeding your expiation.

I increased liquor stock and decreased stock LOSSES on the bar, this took a firm hand with tight controls over staff MEMBERS, RECORDING all WASTAGE with CONSEQUENCES if not adhered to.

I increased liquor stock and decreased stock losses on the bar, this took a firm hand with tight controls over staff members, recording all wastage with consequences if not adhered to.

We can review if we can still do something to improve the taste, PRESENTATION and portion. OTHERWISE, remove it from the MENU and replace it with something SEEMINGLY SALEABLE.

We can review if we can still do something to improve the taste, presentation and portion. Otherwise, remove it from the menu and replace it with something seemingly saleable.

I need to stress it once again: As a good restaurant MANAGER, you should have answer to EVERY question. If you do your research before an interview, you will KNOW what to SAY. But anyway, even if there's nothing on your mind, you can always count on typical answers, such as that you WANT to work on brand building and on improving the overall customer experience. That never hurts…

I need to stress it once again: As a good restaurant manager, you should have answer to every question. If you do your research before an interview, you will know what to say. But anyway, even if there's nothing on your mind, you can always count on typical answers, such as that you want to work on brand building and on improving the overall customer experience. That never hurts…

You won't find anyone more DEVOTED, dedicated & hardworking then me. I am very PASSIONATE about this job and I want nothing more then to be given this wonderful OPPORTUNITY, it would honestly change my life.

You won't find anyone more devoted, dedicated & hardworking then me. I am very passionate about this job and I want nothing more then to be given this wonderful opportunity, it would honestly change my life.