PowerPoint Presentation

€øsiTY.. OVIVS•. 15 Most Common Interview Questions – Villa Maria Careers Department.

€øsiTY.. OVIVS•. She is Miss Margareth Salviejo from Bambang, Nueva Vizcaya. The owner of Chickboy restaurant and Infinitea of same place..

CHIC-BOY Chicken g •boy. €øsiTY.. OVIVS•. Chic-Boy owned by Miss Margareth located at Bambang, Nueva Vizcaya.

€øsiTY.. OVIVS•. The Interview Process.

€øsiTY.. OVIVS•. 1.Q: As a manager, what methods do you use to reduce the cost of operating a restaurant? A: “I decrease the expenses of running a restaurant by re-evaluating our vendors’ charges every three months to find the most competitive prices. I also create menus each quarter using seasonal produce to lower costs.” 2.Q:Tell me about a time you had to fire or discipline a server who violated the restaurant’s policies. A: “When I was a restaurant manager, I gave an employee two warnings that ultimately led to termination. The waiter showed up to his shift late multiple times and took unauthorized breaks, which were against company policy.”.

€øsiTY.. OVIVS•. 3.Q: What is your experience with restaurant automation tools as a manager? A: “I have six years of experience using automation tools such as ADP for payroll. I’ve also used Toast POS for end-of-day revenue reports as well as for updating our online menus.” 4.Q: As a restaurant manager, how would you talk to your chef about an item that is not selling well on the menu? A: “I would have a meeting with the chef to come up with new ideas for our menu or to find a meal to swap in the item’s place. Cooks usually enjoy this process and often agree that the dish not selling well needs to go.”.

€øsiTY.. OVIVS•. 5.Q:Tell me about your experience accommodating special diets A: “In my last restaurant manager position, I offered substitutions to make all of our meals meatless, dairy-free and soy-free. While I could not eliminate gluten in all dishes, I made notes of what foods did not include this allergen so that I could offer them as recommended options for those guests looking for non-gluten selections.” 6.Q: How do you keep your team motivated during both busy, stressful shifts and slow, boring shifts? A: "One of the main strategies I use to motivate my team is to work alongside them. I can do a better job of motivating servers to do side work during a lull if they see that I'm working hard to get ahead too. I show that I'm here to help them, which encourages them to take more personal initiative regardless of how busy it is. During slow periods where I have to assign responsibilities, I give my staff options to choose from to remind them to keep being productive while giving them input on how to spend their shift.".

€øsiTY.. OVIVS•. 1) We reduce the cost of operating a restaurant by optimizing our supply of chain as much as possible, delivery charges can also be a factor detrimental to our business and identifying high-cost, low-profit products in our menu. And during slack hours we try to reduce the use of electricity to save energy and we use energy-efficient lightings and appliances inside the dining area, counter and kitchen. 2) There was an instance where an employee was terminated for Dishonesty and discourtesy. 3) For automation purposes, we also maximize our marketing on social media to promote and update our monthly promotions and restaurant event..

€øsiTY.. OVIVS•. 4) Every quarterly, we discussed with our chef the slow and non moving products, we conduct inventories on how we could innovate more our menu. 5) We inform our guests the common allergen contents, and ingredients lists for each menu. 6) Very detailed na po answers ma’am. Motivation, empathy, proper communication, and appreciation on employees team effort..

€øsiTY.. OVIVS•. These are pictures taken during the interview. Miss Margareth is at La Union for their family vacation. I have a great moment during the interview process. I really learned a lot..