Leader / Manager
Job Descriptions
Human Resources
Mission Statement
Restaurant Business
100
What are six (6) things a manager manages in the restaurant business?
Labor, Money, Products, Equipment, Time, Processes, Energy
100
What is a job description?
A document that defines a particular assignment or position.
100
Name the 2 sources of finding potential employees.
Internal and External sources
100
What is a Mission Statement?
I statement that declares a company's goals, summarizes who they are and what they are trying to accomplish.
100
Who should a restuarant consider first in all thier decisions?
The employees.
200
What are seven (7) qualities of a good leader?
They provide direction, consistency, influence, foster teamwork, inspire, coach & mentor, are champions for change.
200
What eight (8) things should be included on the job description?
Job Title, Job Summary, Pay rate, Chain of Command (who they report to), Essential duties, Required Knowledge, Skills and Abilities, Education and Physical requirements.
200
Name two (2) internal sources for finding good employees.
Employee referral programs, internal job postings, promotion from within.
200
What three (3) questions should be answered by your Mission Statement?
What is your purpose? What are you currently doing? What principles, beliefs and values guide your team?
200
What percentage of your Annual Operating costs should go towards marketing?
20%
300
What are the five (5) guidelines for writing your restaurants goals or objectives?
They must be S.M.A.R.T. goals. They must be Specific, Measurable, Attainable, Realistic, have a Timetable
300
Name the times during the employment cycle that having job description in place is vital.
When you are recruiting/ screening, during hiring and orientation, during development and training, evaluations, termination.
300
Name six (6) forbidden topics of an interview.
Birthplace, Age, National Origin, Religion, Marital Status, Sexual Orientation, Disability, Criminal Record, Physical limitaions (except if a BFOQ)
300
What are Guiding Principles?
Ideas, beliefs, values that guide your work and support your Mission Statement.
300
What must you always be sure to put into your operating budget and recipe costing to ensure longevity of your restaurant?
PROFIT !!!!!!!!
400
What is the key concept of your leadership team and building your strong employee program?
S.E.F. Schedule, Empower, Follow-up
400
When writing job duties on a job description, you must make sure they are a _____________ of the job.
B.F.O.Q. a Bona Fide Occupational Qualification
400
Name four (4) things to consider when forecasting staffing needs.
History of turnover, Previous years sales (for a specific time), Current Staff, Local Market Realities
400
What are three (3) topics to include in your Mission Statement?
Values, Service, Product, Community, Fiscal Responsibility.
400
Name the most important tool you have in the restaurant.
Communication.
500
What are five (5) educational opportunitues that you can provide for a restuarant staff.
Demonstrations, Leadership meetings, Informational meetings, Visiting Chefs Program, Chef's Table, Sit Down meetings, Log Books, Menu Challenges.
500
Name five (5) instances when a job description may change.
The the operation changes, when new policies are set, when new equipment is purchased, when new menu items are put in place, if there are Union Contracts that change.
500
Name five (5) guidelines for administering practical tests during and interview.
Must be the same test, Must be Culturally Neutral, Must be a BFOQ, Must be fair and consistent, Must have clear judging criteria.
500
What is one very inportant thing to remember when creating your Mission Statement?
It should be short enough to remember, and powerful enough to inspire.
500
manager and Leaders must learn to do one thing ablove all others to assure a solid business. What is it?
Learn to DOCUMENT EVERYTHING!
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