Cox and Kings F&B Supervisor Interview: Rounds, Questions and Preparation

What the job involves

An F&B Supervisor in travel, hospitality and food service coordinates daily food and beverage operations, manages service staff, ensures guest satisfaction, and maintains hygiene and cost controls. In a travel company like Cox and Kings, you might supervise catering on tour packages, at partner hotels, or during group travel, ensuring seamless dining experiences for guests. The role requires a blend of operational knowledge, people management, and quick problem-solving.

Role and Technical Knowledge

1. 1

   What are the key responsibilities of an F&B Supervisor in a travel hospitality setting?

   Cover supervising staff, ensuring timely service, maintaining hygiene, managing inventory, and coordinating with kitchens and tour managers.

2. 2

   Explain the sequence of service in a restaurant from greeting to farewell.

   Mention greeting, seating, order taking, serving, checking back, clearing, and billing, with emphasis on timing and courtesy.

3. 3

   What is HACCP and why is it important in food service?

   Define HACCP as a food safety management system, highlight critical control points, and link it to preventing foodborne illnesses.

4. 4

   How do you calculate food cost percentage and why does it matter?

   Explain formula: (cost of food / food sales) x 100, and discuss how it helps control costs and set menu prices.

Practical Scenarios

1. 5

   A tour group arrives late at a hotel, and the kitchen is about to close. How do you handle the situation?

   Show empathy, coordinate with kitchen to extend hours or arrange quick meals, and communicate with the tour manager to manage expectations.

2. 6

   You notice a colleague not following hygiene protocols, such as not wearing gloves. What do you do?

   Address immediately in a non-confrontational way, remind of standards, and escalate if repeated, emphasizing guest safety.

3. 7

   During a busy dinner service, two waiters call in sick. How do you manage the shift?

   Prioritize tasks, reassign sections, possibly step in yourself, and communicate with remaining staff to maintain service quality.

4. 8

   A guest complains that their food is cold. How do you resolve it?

   Apologize, offer to replace immediately, inform kitchen, and follow up to ensure satisfaction, possibly offer a complimentary item.

Behavioural and Situational

1. 9

   Describe a time you worked in a team to achieve a goal. What was your role?

   Use STAR method, highlight collaboration, and link to how teamwork ensures smooth F&B operations.

2. 10

   Tell me about a time you had to handle a difficult customer. How did you handle it?

   Show patience, active listening, and a solution-oriented approach, ending with a positive outcome.

3. 11

   How do you prioritize tasks when you have multiple orders and limited time?

   Discuss assessing urgency, delegating, and using checklists to ensure nothing is missed.

4. 12

   Give an example of how you have handled pressure in a previous job or college project.

   Focus on staying calm, breaking tasks down, and communicating with team to meet deadlines.

HR and Company Fit

1. 13

   Why do you want to work in the travel and hospitality sector, especially with a company like Cox and Kings?

   Express passion for guest experiences, mention company's reputation, and align with its global presence.

2. 14

   Are you comfortable working in shifts, including nights, weekends, and holidays?

   Answer honestly but positively, emphasizing flexibility and commitment to the role.

3. 15

   Where do you see yourself in three years in this role?

   Show ambition to grow into a team lead or operations manager, highlighting willingness to learn.

4. 16

   What do you know about our company's values and how do you align with them?

   Research beforehand, mention customer-centricity, integrity, and teamwork, and relate to personal experiences.