Interview

Question 1

Three Buckets

Answer 1

Operational Excellence, 2nd Mile Service, Emotional Connection Marketing

Question 2

Core 4

Answer 2

Make Eye Contact
Share a Smile
Personal Connection
Enthusiastic Tone

Question 3

Chickfilas #1 Concern

Answer 3

Food Safety

Question 4

Temperature danger zones

Answer 4

36-140

Question 5

Mission Statement

Answer 5

To glorify God by being a faithful steward of all that is entrusted in us
To have a positive influence of all who come in contact with Chickfila

Question 6

operational excellence

Answer 6

taste
speed
attentive and courteous
cleanliness

Question 7

2nd mile service

Answer 7

genuine
proactive
personal

Question 8

emotional connect marketing

Answer 8

food
people
cow
influence

Question 9

strength

Answer 9

im a very good multi-tasker and can perform well under high stress situations

Question 10

weekness

Answer 10

i would say my biggest weakness is sometimes i’m a little too hard on myself i thrive when i have a goal, and i will do whatever it takes to meet that
goal, but i put a lot of unnecessary pressure on myself

Question 11

chick-fil-a’s core strategy

Answer 11

remarkable experience
local ownership
meaningful brand

Question 12

what can you add to the leadership team

Answer 12

i’m very self motivated and driven, and i want to do what i can to improve our stores scores

Question 13

what is the most important part of running a shift

Answer 13

ensuring the best quality and safe food for guests while giving them a remarkable experience

Question 14

how would you handle relationships with a peer as a leader

Answer 14

always treat everyone with respect, doesn’t matter the situation

Question 15

why are labor and productivity important and how can we manage it

Answer 15

it’s important that we’re spending our money wisely, there isn’t really any point of having 27 people on the clock if we have 4 cars in drive thru. Also, we generally have the same slow hours every day, like 3-5 you don’t need the same amount of people on the clock for those hours as you would for lunch, it’s important to prepare for it before labor gets bad.

Question 16

food safety 5

Answer 16

cross contamination 
pest elimination 
cleaning/ sanitation 
time/temp
health/hygiene