Blog 20 - Interview 4 Preparation

Hopefully this will be my best interview

Who do you plan to interview? What is their area of expertise?
          I plan to interview the manager of a restaurant which is located in Riverside. The interviewee's name is Martha Valencia. She is my top choice right now, and hopefully it stays like that. She like most of my mentors, interviewees is in my family and has been in the restaurant business with her family for around 10 years as well. I think restaurant business just runs in my family. She didn't go to school for it, but worked her way up like my mentor.

1. How well do you think you handle yourself in large groups of people?
2. How well do you work in a team environment?
3. If someone were to complain about bad service, how would you handle the situation?
4. What do you believe is the role of the manager?

5. What upsets you the most when an employee does a certain thing...

6. Do you think having a schedule set in stone is important?
7. What is the greatest strength you need as a manager?
8. What do you think is the most important aspect of managing a restaurant?
9. Before becoming a restaurant manager did you have a different job position or have you been in the restaurant business for a long time?
10. Do you believe cleanliness will determine a customer's satisfaction rate?
11. Do you believe your restaurant will run smoothly if you have control over all your employees? Or do you believe that by working in their position they will listen to  you more?
12. Do you think logos are important?
13. Why should one always try to advertise their restaurant?
14. What are some easy ways you have tried to advertise? And have they worked or not?
15. What is your most needed skill as a manager?
16. What technique do you believe works the best when addressing an employer because they did something wrong?
17. What are the downsides to being a restaurant manager?
18. What are some things you do for your customers to receive the best service they can?
19. Do you work well under pressure?
20. *Asks about my EQ* How can a restaurant manager ensure a profit while maintaining customer satisfaction?

Blog 14 - Third Interview Preparation

1.  Who do you plan to interview?  What is this person's area of expertise?

• I plan to interview Mrs. Selene Bernal , sisters with my mentor, aka my mom. She has been working in the restaurant business for over 15 years and has worked her way up to manage a restaurant which is also located in Riverside. 

2.  Verify that you have called your interviewee to schedule an interview.  What is the date and time of the interview? 

• My interview can honestly be done as soon as I am prepared to ask Mrs. Bernal my interview questions.

3.  Phrase an open-ended question that will help you find research resources that would help to answer the EQ.

• When looking at the different variables that make up your profit, which one do you believe is the most important? 

4.  Phrase an open-ended question that will help you think about other useful activities you might do to help you answer the EQ (IC2, possible experts to talk to, etc).

• What are some new techniques you might want to use in the future to better your clientele and how will you accomplish them?
• Ex: New advertisement? New specials? Giveaways of food?

5.  Phrase two open-ended questions that help you to understand your interviewee's perspective on an aspect of your EQ.

• Does time and dedication determine how well your restaurant does/will do financially?
• Do you have words of advice for anyone thinking about opening a restaurant in order for them to have a profitable business?

(I don't have my new eq. I will input it in my header as soon as I check in with Ortega or Holt.)

Blog 7 - Second Interview Preparation

This is an example of the type of presentation we like to maintain. Clean and appetizing. 

1.  Who is your mentor and where do they work?  If their workplace does not reflect their expertise, what makes them an expert? 

• My mentor is Virginia Bernal and thy work at Mi Lindo Apatzingan restaurant in Riverside. I believe that she is an expert in what she does, which is managing the restaurant. Mrs. Bernal did not attend college in order to do what she does, but what gives her the credibility of being a manager is that she has worked in the restaurant business for over 10 years and was always around food growing up. She eventually worked her way up to be manager which shows that she has improved since she began. 

2.  What five questions will you ask them about their background?

• Was business management your career choice? 
• Has your whole family been in the restaurant business or were you the first in this field?
• What have been some down falls you have had with the restaurant, and how did you fix them? 
• Is there any specific skills you needed to learn in order for you to maintain calm in certain situations? 
• Did you ever have a doubt that your business would fail? And if so, what were some routes you took in order for that not to happen?