I applied in-person. The process took 2 days. I interviewed at Ceru (London, England)
Interview
Verbal interview, follow by trial shift on the floor with owner. After trial shift was another verbal interview, follow by feedback from both owner and myself. After my recruitment I had another 3 months of training.
Interview questions [1]
Question 1
How many years of experience do you have in casual dinning?
What was your most difficult customer experience and how did you resolve it?
How would you alocate FOH rota / which staff and how many people (give example)?
Do you have experience in stock take?
Have you use reservation system?
How do you deal with customer complain?
How do you motive your team (give example)?
Daily briefing (example in practise)
