Shift Lead Certification Test 2023 with complete solution
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Course
Shift Lead
Institution
Shift Lead
Shift Lead Certification Test 2023 with complete solution
How has your role changed now that you're a shift lead ?
*Communicating with your team about what needs to be cleaned.
*Deploy schedule and make sure everyone's performing their best.
*Take charge to make sure expired product is discar...
shift lead certification test 2023 with complete solution how has your role changed now that youre a shift lead communicating with your team about what needs to be cleaned deploy schedule an
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Shift Lead Certification Test 2023 with complete solution
How has your role changed now that you're a shift lead ?
*Communicating with your team about what needs to be cleaned.
*Deploy schedule and make sure everyone's performing their best.
*Take charge to make sure expired product is discarded.
*When you're sharing on the spot feedback, in what order do you share feedback?
*Be nice.
*Describe the behavior
*Explain what the effect of the behavior was.
*State the why and the desired outcome.
What are the reasons your variance might be off?
*You miscounted or entered a number incorrectly.
*Your transfers were not recorded.
*Your delivery was not posted.
You're the MIC. Rob, a food champion did not wash his hands after a meal break. How
do you respond ?
* "Hey Mike, I noticed you didn't wash your hands. We wash our hands to prevent
potential illness and so we don't spread germs. Can you please wash your hands right
now and make sure you wash your hands every time you return to line."
What can you do to make sure team members have a great first experience at
franchise?
*Take time to explain benefits
*Make them feel like a part of the team
*Get involved and show you care.
What steps need to be completed to safely open the restaurant?
*Inspect Exterior.
*Enter the dining room with team members.
*Inspect Interior.
*Disarm Alarm.
*Lock the dining room door.
*Unlock the dining room door as needed.
*What are some of the tasks in inventory workflow?
*Print count sheet.
*Count inventory.
*Check Variance.
Which of the following does the MIC need to do right before opening the restaurant?
*Fill out the TRED board.
*Ensure food is prepared correctly, proper tools are in place, and carryover procedures
were followed.
*Conduct a shift huddle.
If a customer approaches you with a complaint about slow service, what should you do?
*Talk to customer and issue make-up.
How does the MIC prepare a week ahead for their shift?
*Look at the schedule to ensure you have the right number of people.
In the restaurant , where should the MIC check for potential bottlenecks?
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