Mexico Joes internal Promotion
interview
How I fit the role- I am an organized and efficient individual
with the drive to push things forward.
I enjoy new challenges and finding ways to solve problems others may not
have thought of. I do not take work
lightly. When I come to work, I
come to work and am constantly finding ways to be productive in the down
time.
Duties: Scheduling- From my experience in the military being a
squad leader and being deployed to Afghanistan I have experience with scheduling
guard shifts, when I did this I had to schedule people accordingly around their
different scheduled duties and how their strengths and weaknesses made them
important to be on certain shifts.
I believe this translates directly to scheduling a kitchen, you must be
able to work around individual availabilities while scheduling the right people
to be able to succeed.
Decision making- Being a manager you must be not only able but
willing to make decision. My
personality is suited for this. I
believe in decision making with confidence, you may not always make the right
decision but you must make it with confidence while also being able to see
where these decisions are taking you.
Being approachable- I have moved up ahead of my coworkers more
times than not both in the civilian work force as well as in the military and by
doing so I have learned how to establish the leadership role without alienating
myself from my peers. Remaining
approachable is a key function in management.
Knowledge- I have worked in the food service industry for eight
years and have worked in nearly every facet of the industry.
I believe a good manager in our field should be well rounded and have
knowledge not only in the restaurant in which they work but also what is going
on in the rest of businesses around us.
Doing so makes you more apt to have experience in dealing with problems
that have not yet come up in the business in which you are currently
working.
What I have done so far:
In the time that I have been a supervisor I have facilitated
several small changes that I believe have made a significant difference in day
to day operations. I influence my
fellow supervisors to keep spatulas on the line for when we rotate up
back-ups. I did this to reduce the
amount of waste and decrease food cost.
I have also put into action cleaning details that were already in place,
but were being neglected. Cleaning
our equipment on a regular basis can add additional cost to labor, but these
costs are often outweighed. By
spending this extra labor and ensuring our equipment is properly maintained we
will make them last longer while also decreasing work related injury
possibilities. I have also
identified several food production inconsistencies and offered solutions to
increase cohesion.
What I can do:
If promoted I believe there are a number of ways that I can make
Mexico Joes better. Firstly is
that the recipes are in need of revision.
We learn every day in the kitchen what works and what doesn’t. But by leaving the recipes the ways
they are on paper we risk regressing back to things we have found don’t
work. I also believe I can
concoct new methods for making the kitchen more consistent.
Having opening and closing checklists for the supervisors will help
facilitate their duties while giving them a tool to make sure nothing is
missed. I also believe that make
the kitchen cleaner by including some of the neglected duties into these opening
closing duties. I don’t believe
this will take away from our current productivity because with most things small
amounts of cleaning either daily or weekly make it to where heavy time
consuming projects can be avoided.
interview
How I fit the role- I am an organized and efficient individual
with the drive to push things forward.
I enjoy new challenges and finding ways to solve problems others may not
have thought of. I do not take work
lightly. When I come to work, I
come to work and am constantly finding ways to be productive in the down
time.
Duties: Scheduling- From my experience in the military being a
squad leader and being deployed to Afghanistan I have experience with scheduling
guard shifts, when I did this I had to schedule people accordingly around their
different scheduled duties and how their strengths and weaknesses made them
important to be on certain shifts.
I believe this translates directly to scheduling a kitchen, you must be
able to work around individual availabilities while scheduling the right people
to be able to succeed.
Decision making- Being a manager you must be not only able but
willing to make decision. My
personality is suited for this. I
believe in decision making with confidence, you may not always make the right
decision but you must make it with confidence while also being able to see
where these decisions are taking you.
Being approachable- I have moved up ahead of my coworkers more
times than not both in the civilian work force as well as in the military and by
doing so I have learned how to establish the leadership role without alienating
myself from my peers. Remaining
approachable is a key function in management.
Knowledge- I have worked in the food service industry for eight
years and have worked in nearly every facet of the industry.
I believe a good manager in our field should be well rounded and have
knowledge not only in the restaurant in which they work but also what is going
on in the rest of businesses around us.
Doing so makes you more apt to have experience in dealing with problems
that have not yet come up in the business in which you are currently
working.
What I have done so far:
In the time that I have been a supervisor I have facilitated
several small changes that I believe have made a significant difference in day
to day operations. I influence my
fellow supervisors to keep spatulas on the line for when we rotate up
back-ups. I did this to reduce the
amount of waste and decrease food cost.
I have also put into action cleaning details that were already in place,
but were being neglected. Cleaning
our equipment on a regular basis can add additional cost to labor, but these
costs are often outweighed. By
spending this extra labor and ensuring our equipment is properly maintained we
will make them last longer while also decreasing work related injury
possibilities. I have also
identified several food production inconsistencies and offered solutions to
increase cohesion.
What I can do:
If promoted I believe there are a number of ways that I can make
Mexico Joes better. Firstly is
that the recipes are in need of revision.
We learn every day in the kitchen what works and what doesn’t. But by leaving the recipes the ways
they are on paper we risk regressing back to things we have found don’t
work. I also believe I can
concoct new methods for making the kitchen more consistent.
Having opening and closing checklists for the supervisors will help
facilitate their duties while giving them a tool to make sure nothing is
missed. I also believe that make
the kitchen cleaner by including some of the neglected duties into these opening
closing duties. I don’t believe
this will take away from our current productivity because with most things small
amounts of cleaning either daily or weekly make it to where heavy time
consuming projects can be avoided.