Develop 8-12 questions for your interview that addresses the required four themes listed below: hospitality laws, financial management, internal relationships, and staffing levels and plans. Sample questions have been provided for you, but you can modify these questions as required.
Hospitality Laws
In class, we were taught hospitality laws that govern food and licensed-for-alcohol service locations at club and resort facilities. This included topics such as food/beverage safety and distribution, menu regulations, liquor licensing/endorsements, staffing requirements, and incident reporting. Could you please identify the legal regulations that are related and apply to your food and beverage operation, and how you prepare your facility and staff to meet them?
Financial Management
Managing inventories including counts, purchasing, receiving, stock rotation, shelf life, par stocks, and calculation of COGS plays an important role in the financial health of the operation. What systems, including period dates, do you have in place for monitoring? What are the staff’s roles? Which staff are assigned specific areas of responsibility as it relates to revenue and expense control?
Internal Relationships
We have learned that proper management of the food and beverage operation at a club or resort facility contributes greatly to the overall success of the operation especially when it comes to providing service for regular play, special events, functions, meetings, and even staff meals. How do you manage relationships with management, direct reports, and other departments to meet these demands and challenges?
Staffing Levels and Plans
Many food and beverage managers at golf and resort facilities require a full complement of part-time and full-time staff during the golf season with a significant reduction of these staff during the winter or off season. How do you develop appropriate staffing plans, recruit staff, recognize roles and responsibilities of staff teams, promote/reward staff, and entice staff to return for the following season?
In addition to the required four themes, you are also encouraged to ask additional questions based on what you have learned in this course. Consult the Interview Preparation Tips document (see: 3. Developing a List of Questions) and the report headings listed below to assist you with your question development.
Once you have created your list of interview questions, conduct your scheduled interview with the food and beverage manager that you selected.
