The catering staff is like an orchestra. They need all to do various jobs, all affecting the steps of another. It's different than guests enjoying the restaurant service at your establishment; catering requires you to bring the restaurant service to the guest. Servers, whether you like it or not, leave the most indelible impression on your customers. Then, there are the chefs that must prepare meals consistently and at once for a group. Unsurprisingly, crafting and maintaining a reputable catering staff hinges on training your employees to appropriately represent it.
In order to do that however, you must have a trainable waitstaff that has successfully undergone a thorough interview process. A thorough interview process can include the open-ended questions below. Reducing the number of questions that can be answered with one word is imperative to learning more than the surface-level info which you can likely find in the candidates' resumes.
- What are steps of service?
- What certifications and licenses do you have(i.e. Food-handler's card, Alcohol Awareness Training Certification, etc.)?
- Explain your familiarity with beer and wine. Any sommelier or cicerone certifications?
- Can you speak more to your previous serving experience, if any.
- What does good customer service look like to you?
- What was one of the hardest decisions you had to make at your past job and what was hard about it?
- What can you bring to this business that is lacking?
- Tell me a time that you failed to meet a customer's expectations and how you handled it