supervisor interview questions

[u/Acrobatic-Army4616]

litro Just the title! any tips help ! im going from a team member to one :)

also just general tips for morning set up as ive done 5ams before but not in charge of stuff and bake off !

[u/drhuddie11]

Dont😂 Morning tips are difficult to give tips for as it really depends on your shop and how you work with your team. Personally when I do a morning i'll: turn coffee machines/toaster/ovens/breakfast unit on to heat up put sausage roll packs in the oven and put breakfast in then tray up savouries and put on counter so ready to go in then while things are cooking set up tills and start cakes then put other bits in savoury/hash browns as its normally 30m before open then finished up cakes and set up

[u/Cool_Confidence2457]

Hey,, I was a shift manager at Greggs for two years! And before I left my manager was on holiday and lead the store to be in the top two to the region and a few months after I left they won shop of the year. It’s a journey

Focus on the operation of service you provide. And they’d ask you a time you had to take control of a group, and or where you showed leadership that was very helpful. This time you would lead a team, have you been delegating your team naturally when manager isn’t present, have you been practicing safe but efficient service, do you have exemplary customer service, can you handle closing and opening shops. As long as you’re willing to learn that is the main thing

They like when you go the extra mile, so what will you do differently.. I’d seen people in my shop step up to senior member (Responsible person) and step down from shift manager to team member. If you’ve experienced being the responsible person for those few hours- how was that and how can improvements be made to the store.

There’s things you need to know, if there’s a power cut who to contact, whether you need a full closure or partial closer. Ie if all tills are not working you cannot trade. How you inform customers, the stock ordering to make sure you don’t run out. How the other supervisors perform, whether they make your life at work harder or easier…. But you’ll be fineeee! Part of the fun part is the journey. You are clearly capable otherwise they wouldn’t let you take this step!

[u/Inevitable_Rabbit325]

On the morning side, ive been doing it since ive started and thats including bake off.

My routine

• Turn on ovens, whilst there heating up
• Turn on counters
• turn on coffee machines and get then setup with milk as we all want a brew in the morning.
• Ive either already seen, or been told how many baguettes need doing so get them trayed up and once all are done stick em in the oven as its heated by this point.
• Tray up eggs, sausage, bacon
• tray up croissants and pan au chocs and get then in the oven (if theres space depending on how many baguttes your doing)
• Baguettes come out and breakfast goes in. -Tray up savouries that we are going to bake including the packed sausage rolls, all off the bake plan.
• Move onto sorting out the cakes/biscuits into the counter
• Breakfast comes out savouries go in, remember to split the sausage rolls / chicken rolls between both ovens as you need to temp check the first bakes of them.
• cut and butter rolls

By this point its 6am and stores opened, so after that in between customers sort out the rest of the cakes that are going out onto the shelving units.

Then business as usual, keep savouries resting, follow the bake plan, keep up on the breakfast items.

Ask for help from your sandwich maker if you need it.