What questions do catering managers usually ask when interviewing and how to answer them?

First, during the interview, you should grasp the following work priorities of the catering manager, and the user unit should know your familiarity with the business.

1. Formulate and organize the implementation of various business plans. As a leader, we must make a series of business plans suitable for hotels or restaurants from a macro perspective and strictly implement them. This requires good planning and analysis skills, as well as a comprehensive understanding and thorough understanding of local industries. )

2. Check the performance and behavior of subordinates, and make attendance records. To be a qualified manager, employing people is very important. Therefore, it is very important to record their performance, conduct and attendance, because it is the yardstick for employees' promotion. )

3. Responsible for training subordinates (training mainly includes etiquette training and familiarization training, especially for new employees, which is essential. This requires managers to have a very good psychological quality, good eloquence, a certain cultural background, and be familiar with the subtle situation in the store. )

4, strengthen daily management, improve service quality, supervision of health status. (Strengthening daily management means strengthening supervision and strict implementation according to the rules and regulations formulated in the store; Service quality and hygiene are sometimes more important than the delicacy of the dishes, because the same dishes are almost the same between hotels, and the taste of the guests is similar wherever they eat. Therefore, if the service and hygiene are done well, the guests will continue to flow, and the hotel will have real core competitiveness. )

5. Be responsible for properly handling all complaints, opinions and suggestions of the guests. This is a very important job for the manager. Whether complaints and suggestions are handled well will directly affect the business and reputation of the hotel. It can also directly affect whether you can stay in a hotel. Dealing with such a thing requires a manager to have certain communication means, a resolute style, a meticulous thinking style, and a big picture. )

Second, personnel management is very important, which should be an inevitable question asked by employers. Macro grasp the following four aspects, so that they have no worries about you.

1, employee training. (The categories and importance of employee training have been mentioned in the third article above, so I won't repeat them here. )

2. Personnel shift arrangement. If the shift arrangement is good, the whole hotel will proceed in an orderly way. Otherwise, there will be chaos and the responsibility cannot be implemented after the accident. The most important thing is to affect the image of the hotel and ultimately seriously affect the business. )

3, coordinate the relationship between departments. (Only by coordinating and dredging the relationship between various departments can their respective functions be better played and the hotel business be better operated)

4, do a good job of employee attendance records, improve the promotion system (Part I, Article 2)

Third, customer dispute handling can best reflect the ability as a leader. Therefore, when asking this question, you can imagine several scenes of disputes or emergencies with guests in advance and think about the best solution.

1, compensation for damaged goods (it is decided whether to compensate according to the size of the damaged goods and the state of the guests, and the requirements must be euphemistically said. )。

The guest checked out, only to find that he had taken everything in the shop. Find the guest who took the goods and tell him that he accidentally took them away. Be polite and don't hurt the self-esteem of the guests. If the guest refuses to admit it, you can remind him whether the friend who came with you took it away and asked for the original price to buy the items taken away by the friend. )。

3. During the break, if the guest asks for a discount on the selected dishes. This situation depends on his identity, status and whether he may become a repeat customer in the store.

4. The guests in the store get together to fight, fight, or make trouble. (Find and dissuade in time, call the police when the situation is out of control, and report the situation to the boss in time).

Fourth, the workflow of the manager of the food and beverage department will be asked by the boss who has a little common sense in recruiting. From this question, he can judge your familiarity with the business and how you usually manage it.

1 and attend the morning meeting around 08: 30.

2.09: 30 Roll call and assign homework.

3. 10:00—— Implement patrol personnel's duty, dispatch, sanitation, standing guard, etc.

4.11:00-14: 00 Understand and handle the comments and complaints made by the guests, and check the service quality.

5. 14:00- 15:00, check the janitor's work of each class and group, and arrange meals for employees according to the departure of guests.

6. 17:30, check the sanitation of each shift.

7. 18: 00-2 1: 00, and the service quality of the waiters. Handle guests' opinions, suggestions and complaints during business hours.

8.2 1:00-2 1:30, check the security work of each shift and group, and arrange meals for employees according to the departure of guests.

9. Employees have meals and organize meetings after work every day. Summarize the work of the day and arrange the work items for tomorrow.