Sample interview questions: How do you handle the coordination of food service operations during periods of high staff absenteeism?
Sample answer:
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Prepare in Advance:
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Develop a comprehensive plan in advance, to ensure that operations can continue smoothly even when staff is short.
- Conduct a thorough assessment of current staff availability and identify potential gaps in coverage.
- Cross-train employees on various positions to provide coverage for multiple roles.
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Hire and train temporary staff or freelance chefs to fill in the gaps during periods of absenteeism.
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Effective Communication:
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Communicate clearly and promptly with both staff and customers about any potential challenges or changes in service due to staff shortages.
- Keep staff informed about updates and any necessary adjustments to operations.
- Promote open dialogue and encourage feedback from staff to address concerns and identify areas for improvement.
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Ensure customers are aware of any potential delays or modifications in service and offer alternative options to minimize inconvenience.
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Prioritize Tasks and Revise Menu:
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Prioritize essential tasks and focus on maintaining core menu items and services.
- Temporarily suspend or modify menu items that require significant labor or specialized skill to prepare.
- Offer a simplified menu that can be executed with the available staff.
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Consider using batch cooking methods to streamline pro… Read full answer
Source: https://hireabo.com/job/11_2_4/Food%20Service%20Manager