When answering this question, focus on providing specific examples of your past experience in managing food and beverage operations. Highlight key responsibilities such as menu planning, staff management, inventory control, and customer service. Discuss any challenges you faced and how you overcame them, as well as any successes or improvements you brought to the operations. For example:
"In my previous role as a Food and Beverage Manager at XYZ Hotel, I was responsible for overseeing the entire dining service. I managed a team of 20 staff members, planned and updated the menu seasonally, and ensured high standards of customer service. One of the challenges I faced was reducing food waste, which I addressed by implementing a new inventory control system that reduced waste by 15%. Additionally, I introduced a customer feedback program that increased our customer satisfaction scores by 20%."
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