CRM Operations & Staff Management 2

Question 1

A restaurant manager notices that table turn times have increased from 45 minutes to 65 minutes during peak hours. What is the FIRST step to diagnose the cause?

Accepted Answer

Analyze each stage of service to identify where delays occur

Answer

Breaking the service cycle into stages (greeting, ordering, cooking, delivery, payment) reveals the specific bottleneck causing the slowdown.

Question 2

Which scheduling approach best controls labor costs while maintaining adequate coverage during unpredictable volume periods?

Accepted Answer

Demand-based scheduling using historical sales data by daypart

Answer

Demand-based scheduling aligns labor hours with forecasted guest counts, minimizing overstaffing while preventing under-coverage.

Question 3

An employee refuses to comply with the restaurant's dress code policy. What is the correct managerial response?

Accepted Answer

Send the employee home and document the incident per progressive discipline policy

Answer

Progressive discipline starts with documentation and a corrective action, ensuring fair and consistent enforcement of standards.

Question 4

A line cook calls in sick 30 minutes before a dinner service. What is the best immediate operational response?

Accepted Answer

Cross-train another employee to cover the station and simplify the menu if needed

Answer

Cross-trained staff and a temporarily streamlined menu allow service to continue safely without compromising food quality or safety.

Question 5

Which metric is MOST useful for evaluating a server's individual performance impact on revenue?

Accepted Answer

Average check per cover (guest)

Answer

Average check per cover reflects upselling effectiveness and directly links individual server performance to revenue generation.

(CRM) Certified Restaurant Manager Practice Test

(CRM) Certified Restaurant Manager Practice Test

CRM Operations & Staff Management 2