Operations & Staff Management Flashcards
7 cards from real CRM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Operations & Staff Management flashcards as text
A restaurant's food cost percentage is running at 38%, above the 30% target. Which action addresses the issue at the source?
Answer: Conduct a waste audit and enforce standardized recipes and portion controls
Waste audits and standardized recipes identify where food dollars are lost through over-portioning, spoilage, or theft before prices are adjusted.
Under the FLSA, which of the following employees CANNOT be paid the tipped minimum wage?
Answer: A dishwasher who occasionally carries food to tables
Employees whose primary duty is non-tipped work, like dishwashing, must receive the full federal minimum wage even if they occasionally perform minor tipped tasks.
Which opening checklist item is MOST critical for food safety compliance before a shift begins?
Answer: Checking and logging refrigeration unit temperatures
Temperature logs verify that refrigeration maintained safe food storage overnight, which is a direct food safety requirement.
A manager is creating a training plan for new hires. Which training method is most effective for teaching procedural tasks like table service steps?
Answer: Demonstration by trainer followed by supervised practice with feedback
Adults learn procedural skills most effectively through observation followed by hands-on practice with immediate corrective feedback.
When a health department inspector finds a critical violation during an unannounced inspection, the manager's immediate priority is to:
Answer: Correct the critical violation immediately during the inspection if possible
Critical violations pose direct public health risks and must be corrected as rapidly as possible, often on the spot, to protect guests and minimize penalties.
A manager wants to improve kitchen efficiency by reducing ticket times. Which tool provides the most actionable real-time data?
Answer: Kitchen Display System (KDS) with ticket time tracking
A KDS tracks each ticket from fire to delivery in real time, allowing managers to spot bottlenecks and coach kitchen staff immediately.
Which practice best ensures consistency when a restaurant introduces a new menu item?
Answer: Creating a written standardized recipe with photos, yield, and plating specs before launch
A documented standardized recipe with visual guides ensures every cook produces the item identically regardless of experience level.