Zaxby's Manager Certification Exam with Complete Solutions

Zaxby's Manager Certification Exam with Complete Solutions As a best practice, at the end of the shift, the manager should verify the amount of money in the till after the team member counts it. - Answer ️️ -True Which of the following items would be considered waste? Choose all that apply. - Answer ️️ --A chicken finger that fell off the plate and onto the counter. -An incorrectly made Zalad -Tomatoes that have mold growing on them -Hot product being held at 135 degrees -A pan of Crinkle Fries that was dropped on the floor Select all buckets and containers that must be labeled. - Answer ️️ -All of the above If oil in the W2 Fryer is discarded, what should you do? - Answer ️️ -Rotate oil from W1 Fryer to W2 Fryer and add new oil in W1 Fryer If a register ever fails to recognize a gift card when it is swiped, cashiers must do which of the following: - Answer ️️ -Manually enter the digits on the back of the card Over the past week, you have noticed food production is not keeping up with guest orders and causing ticket times to increase. As a manager, what would you consider doing to address this issue? - Answer ️️ -Make sure all stations are set up correctly and team members know what to do The ideal operating temperature for the fry freezer is: - Answer ️️ -0º - 10ºF After arriving at the location, you check to see how closing went the night before. When you open the Breader Station cooler, you see the picture below. What error was made at closing? - Answer ️️ -The prepped tenders should have been transferred to the walk-in cooler for overnight storage. How many cashiers should be assigned to a cash drawer at any given time? - Answer ️️ -1 Should you start the process of counting your closing critical item inventory prior to store closing or at the end of the day? - Answer ️️ -At the end of the day At the end of the day, you notice a lot of product in the waste bucket. What actions could be taken to help prevent excessive product waste in both your FOH and BOH areas? Choose all that apply. - Answer ️️ --Track which products are being wasted to identify problem areas -Prep and cook only what is needed for business levels -Train team members on correct procedures Table touching means that the manager is out in the dining room cleaning tables. - Answer ️️ -False The exact speed of service standard for drive-thru orders varies based on the average weekly sales of the previous ________ at a location. - Answer ️️ -4 weeks Where can you find the recommended temperature range of a specific fryer? - Answer ️️ -Time/Temperature Log You observe Eric pulling three standard-size Chicken Fingerz to prepare a Fried Cobb Zalad. There are also small/broken Fingerz in the hot holding pan. What should you do? Choose all that apply. - Answer ️️ --Ensure the Cooked Chicken Fingerz Sizing Guide is posted for reference at the station -Explain the sizing guidelines for using Fingerz; explain how to prioritize them by size for Zalads You have two truck orders per week and are responsible for placing the current week's truck orders. How do you know how much product to order? - Answer ️️ -Use the par level information to determine truck order What are the benefits of consistently counting critical items? - Answer ️️ -All of the above You notice you are not meeting the recommended drive-thru speed of service time for your location (per 4-week sales average). Which of the following actions should you NOT take to correct the situation? - Answer ️️ -Pull ahead every guest in the drive-thru to keep the line moving When should you not accept a gift card? Choose all that apply. - Answer ️️ -- When the guest has a photocopy of a card -When the guest has a picture of the back of the card -When guest just has the digits on the back of the card memorized and recites them It is best practice that the opening manager and incoming closing manager perform the midday count together. - Answer ️️ -True