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Work > Shift Lead Test > Flashcards

Shift Lead Test Flashcards

1
Q

Core Menu Items

A

Pizzas

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2
Q

When someone calls in how do you handle it?

A

Have them put the shift up on schedulefly and find someone asap

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3
Q

How do you check forecasted sales for the day?

A

AUV board, dry erase board upstairs

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4
Q

If you are below forecasted sales what should you do?

A

Send people home early

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5
Q

Who on the staff is under 18 and why does that matter?

A

Victoria and Elyse. They can’t use slicers or cutters (insurance issues), they can only work until 10PM NO LATER!

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6
Q

How long of a break for employees working over 5 hr 59 min

A

30 minutes

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7
Q

How do you write the lineup?

A

Stronger people on anchor and expo

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8
Q

Why must you have a certified person in every position?

A

To assist trainees

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9
Q

What do you say to guests when you walk the dining room?

A

How is everything?

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10
Q

If they only took a few bites of the product why is it important to ask a lot of questions?

A

Make sure they liked it, nothing specific was wrong

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11
Q

If we burn or flop a pizza what do you do?

A

Remake and apologize

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12
Q

What if LAFF and how do you apply it to unhappy guests?

A

Customer service

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13
Q

What are some things that you can do to turn around a negative visit?

A

Punch cards, make a better pizza, free drink, if training apologize and explain

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14
Q

Where do you document guest complaints, what info should you get?

A

What happened, who the person is, address/info, why, send gift card

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15
Q

How do you handle an employee that shows up 15 minutes late for their shift without calling?

A

Verbal reprimand, if it happens continuously write them up

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16
Q

How do you handle an employee that does not show up for their shift?

A

Cover it asap, call them ask why (are they new, did they request off, didn’t know they worked?)

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17
Q

How do you handle an employee that is not interacting with guest or is giving poor customer service?

A

Verbally assess why they weren’t interacting, tell them how they could improve, if it’s continuous write them up

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18
Q

What do you do if an employee is chewing gum?

A

Tell them no gum allowed

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19
Q

What do you do if an employee is not following your direction?

A

Call GM, write up if necessary, send home if necessary, reprimand, let them go if necessary

20
Q

What days do orders need to be placed, if Maines calls and no order has been placed what do you do?

A

Monday orders delivered Tuesday
Thursday orders delivered Friday
Drinks ordered at least a week in advance ( $ 500 to $ 600 minimum )

21
Q

Where on the desktop is the contact list?

A

Search desktop for it

22
Q

Where is the breaker box?

A

by the the back door

23
Q

How do you issue a gift card to an unhappy guest from email or phone?

A

Get address to send it, Jason will tell you the amount ( usually $ 30 ), ring in normal gift card and use manager’s discount

24
Q

What do you do if your dough is still cold going into a meal period?

A

Turn on the proofer

25
Q

What do you do if an assigned letter does not get done on the appropriate day?

A

Ask why, next shift should take care of it to catch up

26
Q

How do you refuse or return an item? (Maines)

A

Call John (Rep) or Zack (his boss)

27
Q

What do you do if we run out of menus?

A

Get more shipped from the people who send comment cards

28
Q

Who must you call if the drawer is short more than $5?

A

Call GM, recount, check drawer

29
Q

What do you do if the change fund is only large bills?

A

Someone should have gone to the bank, make sure there’s change before it gets busy

30
Q

Why do we count the drawer both in the morning and at night?

A

Double check previous night’s count

31
Q

What do you do if health inspector shows up?

A

Call Jason, make sure walk in cooler is clean and everything is labeled, make sure no food is sitting out, hair up, nails and aprons clean, make sure wet signs are out if mopping

32
Q

What do you do if a guest calls saying they got food poisoning from us?

A

Ask how long they’ve had symptoms (24 hours to take effect), how many people called, take info and Jason will handle

33
Q

What do you do if a guest gets injured in the restaurant?

A

Call 911 if serious, use signs!, accident form, call Jason

34
Q

Where are the fire extinguishers and how do you use?

A

back door, skinny window, between kitchen and line

35
Q

What do you do in case of a robbery?

A

Let them take everything, don’t tell them there’s more money upstairs, call 911, call Jason

36
Q

What do you do if someone wants a job application?

A

Print one

37
Q

What do you do with any items that don’t meet our gold standards?

A

Remake, throw out bad ingredients (not tomatoes!)

38
Q

When checking the cooler what exactly are you looking for?

A

Everything is labeled correctly

39
Q

How do we stock the gluten free area?

A

Directly from prep table or cooler

40
Q

Where does the excess dough from pi pizzas get stored?

A

Reball container (9 oz dough, 4 oz Focaccia)

41
Q

If its below 30 degrees out, what preventative measure do we take at close to prevent pipes from freezing?

A

Turn on all sinks and let them DRIP all night

42
Q

How does a shift leader act as a working leader?

A

Delegate tasks, oversee, assist

43
Q

Does a shift leader work a position during the shift?

A

Yes

44
Q

What is a day dot?

A

Label

45
Q

The phone list for plumber, etc?

A

Dry erase board on the wall upstairs

46
Q

What is the primecost sheet?

A

End of day spreadsheet

Work (5 decks)

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