Compass Group Mock Interview
Practice 30 Compass Group interview questions covering hospitality service, operational excellence, and client management.
Question 27 of 30
Tell me your involvement with budgets and food planning.
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Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
Food planning and budgeting are essential skills to have when looking to grow in your foodservice career. You can take courses on these topics such as Food & Beverage cost controls, often available through local colleges and culinary schools. You likely know that costs have to be recovered through sales, so it's easy to remember this calculation: sales labor overhead food costs. If you do not have formal education or on the job training related to budgets and food costs, you can find essential formulas and calculators online. Show the interviewer that you understand the importance of being aware of expenses and the advantages of food planning.
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"I have a certificate in Food & Beverage Cost Controls with ten years' experience building food budgets and menu planning. My current food costs are below 22%, a record low for the company where I work. I do not sacrifice when it comes to quality, but I do understand that it's important to prevent waste by overbuying."
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"I have excellent math skills, buying insight, and the ability to use many ingredients in multiple ways, to avoid waste and high costs. In my current role, I assist the executive chef with food planning and budgeting. I am not an expert in these areas; however, I would rate myself an intermediate level."
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