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Zaxbys Manager Test|81 Questions with Solutions
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Zaxbys Manager Test|81Questions with Solutions
If the hold time of food product is exceeded, what should you do with the
food? - -Track it as waste and discard it.
- What info is needed when taking a call in order(non-catering)? - -Name and
phone number
- What are the most important ant aspects of counting inventory? - -
Accuracy and Consistency
- How many times per day should oil be filtered? - -2
- What are the possible costs to a store due to a food borne illness outbreak?
- -Law suit and legal fees, decreased revenue, finished sales and loyalty
from guests
- What are the benefits of a pre shift meeting? - -Communicate goals,
change behaviors, improvement
- A team member shows up complains of diarrhea and vomiting, what should
you do? - -Send them home
- Which of the following actions are considered best practices to prevent
bottlenecks? - -Aces in their places, be available, know and enforce polices
and procedures
- While checking your food delivery, you notice the temp of the chicken is not
to standards, what should you immediately do? - -Tell the distributor
- A team member shows up to work in a black zaxbys shirt, and a pair of blue
jeans. The manager allows them to work in a non guess facing back of house
position, was this correct? - -No
- Teams members cannot deal with food when the exhibit: - -Fever and/or
sore throat
- You have 2 truck orders per week and are responsible for placing the
current weeks truck orders. How do you know how much product to order? -
-Use the par level information
- A guest arrives and informes you that they are there to pick up an online
order. You notice the order has not been placed in the pass-through window,
, and you don't see the ticket on the KDS monitor. Which other action could
you do to trace to guess order? - -Press 00 on the micros POS to check the
information on the online utilities screen
- When should you not accept a gift card? Choose all that apply - -When a
guest has a photocopy of a card, when the guest has a picture of the back of
the card, when a guest just has the digits on the back of card memorized and
recites them
- What should always be turned on before the equipment located beneath it?
- -Hood vents
- What is the speed of service standard for dine in and takeout orders? - -
Four minutes per order
- A guest calls the store to complain about items missing from their drive-
through order during your phone conversation you should do which of the
following? - -Empathize with the guest and offer a genuine apology
- While completing the prep list in the morning you notice that several items
left from the day before need to be thrown away to the expired all times. As
a best practice what should you do? - -Discuss with the GM about possibly
adjusting the par levels
- How often should the hood system be cleaned? - -Quarterly
- Which part of your daily duties will provide you with the opportunity to
observe the general readiness of the store for business ? - -Daily shift walk
- A manager notice as a team member with loose longhair working in the
back of house, they ask them to pull it up. This was correct? - -True
- What are areas or people that create a breakdown in product flow and slow
speed of service? - -Bottlenecks
- The time/temperature log can help with what? - -Ensuring that Zaxby's
foods are cooked and held at appropriate temperatures, Preventing bacteria
and other microorganisms from causing illness and food spoilage,
Determining if proper food storage is being performed, Determining if
cooking equipment is functioning properly
- Table Touching means that the manager is out in the dining room cleaning
tables. - -False
- As you conduct a shift walk in the dining room, you overhear a guest
complain that her sandwich has tomato slices despite ordering it without
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