Sample interview questions: Can you describe your experience in managing banquets with specific cost-saving initiatives, such as waste reduction or recycling programs?
Sample answer:
- Reduced food waste by 15% through implementing a portion control system and training kitchen staff on proper cooking techniques.
- Implemented a recycling program for all banquet materials, including linens, tablecloths, and centerpieces, resulting in an 8% reduction in waste disposal costs.
- Negotiated bulk discounts with suppliers for frequently used items such as flowers, linens, and food, leading to a 10% decrease in overall banquet expenses.
- Cross-trained banquet staff to perform multiple tasks, allowing for more efficient use of labor and reducing the need for overtime pay.
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