Hardcastle Restaurants Crew Member Interview Questions and Answers for Freshers

Q1. Tell me about your self
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Q2. Tell me about your family
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Q3. Tell me about your company
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Q4. Tell me about your job
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Q1. Tell me about your company
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Q2. Tell me about invetory
Ans. 
Inventory refers to the list of goods and materials held available in stock by a business.
• Inventory management involves tracking and controlling the flow of goods from manufacturers to warehouses to point of sale.

• It is important for a shift manager to ensure accurate inventory counts to prevent stockouts or overstock situations.

• Common methods of inventory management include FIFO (First In, First Out) and JIT (Just In T
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Q1. Personal details, educational background
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Q1. My experience and knowledge
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Any topic spouse that any technical product and any work so you are doing grup discussion

Q1. One round telling some questions first your company background , What is your work in your company What are you doing yet Robury in store.
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Q1. How handle the team
Ans. 
I handle the team by setting clear expectations, providing support and guidance, and fostering a positive work environment.
• Set clear expectations for team members

• Provide support and guidance when needed

• Foster a positive work environment through open communication and recognition of achievements
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Q2. How to handle the rush days
Ans. 
To handle rush days, prioritize tasks, communicate effectively with team, stay organized, and remain calm under pressure.
• Prioritize tasks based on urgency and importance

• Communicate clearly with team members to delegate responsibilities and ensure smooth workflow

• Stay organized by keeping track of orders, inventory, and staffing levels

• Remain calm under pressure to make quick decisions and handle unexpected situations

• Prov...read more
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Q1. How you control the daily food cost?
Ans. 
To control daily food cost, I implement inventory management, portion control, and cost analysis.
• Implement inventory management to track food usage and prevent wastage

• Enforce portion control to minimize food waste and control costs

• Conduct regular cost analysis to identify areas of improvement and cost-saving opportunities
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