Manager Test-Questions with correct Answers

What tool is used during opening and throughout the day to confirm that all shift assignments, cleaning duties, food prep and administrative duties have been completed thoroughly and correctly? - Answer- The Core Values Checklist Team members must be restricted from any task that deals with food when exhibiting which of the following: - Answer- Either A or C (Fever or sore throat) How many times per day should the fryer oil be filtered? - Answer- 2 The Time/Temperature Log can help you with: - Answer- -Preventing bacteria and other microorganisms from causing illness and food spoilage -Ensuring that Zaxby's foods are cooked and held at appropriate temperatures -Determining if proper food storage is being performed -Determining if cooking equipment is functioning properly Prepping is usually done on a _____ basis to ensure freshness and quality - Answer- Shift Gary's store has a par level of 3 pans of Tater Chips for the morning. However, when he comes into the store the following day, he notices they already have 2 pans of prepped Tater Chips remaining from the previous night. Assuming both pans were prepped 24 hours prior, Gary will prep _____ pan(s) this particular morning. - Answer- One What should always be turned on before the equipment located beneath it? - Answer- Hood vents You must wash your hands in which of the following situations? - Answer- - Before and after performing a prep procedure - When changing from prepping one protein product to another - After using the restroom In counting inventory, which description best describes this image? - Answer- 1/2 case of Zax sauce To maintain product quality, which critical steps should be taken in the storage areas? - Answer- Use FIFO to rotate and label products Choose the option that best assists with efficient guest ordering: - Answer- All of the above Where can you find the recommended temperature range of a specific fryer? - Answer- Time/Temperature log If oil tests at an unacceptable level, what should you do? - Answer- Discard and rotate oil from fryers, add new oil to first fryer When should you not accept a gift card? - 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 Managers choosing to wear a watch while on a shift must remove it when: - Answer- Preparing food What are the most important aspect(s) of counting inventory? - Answer- - Consistency - Accuracy It is recommended to use an Oil Tracking Log to monitor and notate which of the following? - Answer- - Oil quality - Oil discards - Oil life All refrigerated/freezer units should have a hanging air thermometer. - Answer- True A team member is working the drive-thru during busy lunch rush and runs out of 22 oz cup. Although the storage racks have several opened boxed of 22 oz. cups, the team member opens a new box of cups that is beside the storage rack and restocks the station. The GM explains that the opened boxes should have been used first to follow FIFO rules. This was the correct action for the manager to take. - Answer- True It is best practice that the opening manager and incoming closing manager perform the midday count together. - Answer- True Unless a different time is specified by the guest, an online order must be ready within how many minutes? - Answer- 10 minutes maximum from the time the order is placed A manager notices a team member with loose, long hair working in the back of the house. The manager asks that the team member's hair be tied back into either pigtails or a ponytail. This was the correct action for the manager to take. - Answer- True A team member shows up to work wearing a black t-shirt with a Zaxby's logo on it and a pair of blue jeans. The manager allows the team member to work in a non-guest facing Back of House position. This was the correct action for the manager to take. - Answer- False Where should hood vents be initially sprayed off after removing them? - Answer- Mop sink 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 What tool is used to hold team members accountable for stocking their stations at the end of their shift? - Answer- Stock list Your team member shows up for work and is complaining of diarrhea and vomiting. What should you do? - Answer- Send them home What are the possible costs to a store due to a food borne illness outbreak? - Answer- - Lawsuits and legal fees - Decreased revenues - Diminished sales and loyalty from worried guests 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 How often should the hood vent drip pans be cleaned? - Answer- Once a week Which document do you consult to review notes from the previous shift for special events and orders? - Answer- Manager's Log What are areas or people in the restaurant that create a breakdown in product flow and slow down speed of service? - Answer- Bottlenecks Which of the following are reasons to complete a Positioning Chart prior to each shift? - Answer- - Allows manager to effectively place team members where they work best - Communicates expectations to each team member - Provides an easy reference for team members to identify what position they are assigned for their shift As a manager, while connecting with your guests, what are some ways you can create Encore experiences that enrich lives one person at a time? - Answer- - Opening doors for guests - Carrying food to a table - Offering to clear trash off guest's table - Talking to guests that are sitting alone The store phone should be answered within how many rings? - Answer- 3 What are some best practices for Oil Management? - Answer- - Use skimmer to reduce sediment