Week 1 Resume & Interviewing
The website/software app we used to create your week 1 resume.
What is Escoffier Connect.
One of the best places to find a candidate to fill an empty position.
What is hiring from within your organization.
Term used to define "Making use of available resources to get the job done quickly and efficiently with the highest level of quality".
What is Management.
Term used to describe any money that goes toward paying for your staff.
What is Labor Costs.
This acronym is a common method for dealing with complaints.
What is STARS.
Sorry, Thank, Act, Recover, Share
The acronym we discussed for making/setting goals.
What is SMART.
(Specific, Measurable, Achievable, Realistic, Timely)
This interviewing practice of hiring someone just like you should be avoided.
What is "Attack of the Clones".
The first step in Decision Making.
What is Determining the Real Problem.
Ideally, the maximum percentage of your revenue which should account for your labor costs.
What is 30%.
This is a chronological sequence of tasks which shows what time each task should start.
What is a Timeline.
In an independent restaurant structure, this person runs the entire kitchen.
Who is the Executive Chef.
What is Standard Operating Procedures (SOPs).
Term used when assigning specific tasks to an employee who carries them out based on their own knowledge and experience.
What is Delegation.
To help prevent overtime, you should schedule hourly workers for this many hours per week.
What is 35 hours.
(<40 hours to create padding)
This negotiation outcome happens when each party often compromises to find a solution they can both live with.
What is Win-Win.
In a corporate restaurant structure, this person manages the bartenders, servers and hosts.
What is the Front of the House Manager (FOH).
A employee development technique that allows people to learn different positions in the kitchen or FOH.
What is Cross-Training.
A motivation style offering a reward for completing a task but the reward is never given.
What is Carrot and Stick.
Skill level, education and experience are used to help determine this figure.
What is an employee's Pay Rate.
This is usually the first step in a Progressive Discipline Plan.
What is a Verbal Reprimand.
This section of your resume talks about you as a culinary professional and gives some insight as to why someone should hire you.
What is your Personal Statement or Summary.
Two documents provided to each employee during orientation which:
- defines the core values/mission of the business
- establishes a baseline of ethical behavior.
What is the Employee Handbook and the Code of Conduct.
Frederick Herzberg stated that this motivation style is the key to employee productivity, making sure both their needs are met and they feel inspired.
What is Hygiene-Motivation Theory.
What is a Salaried Employee.
This method is often used for Performance Reviews, starting/ending with positive feedback and providing needed improvements in the middle.
What is the Sandwich Method.