Turn Time
Turn Time refers to how quickly a restaurant can serve one group of customers and prepare the table for the next group. It's a key measurement of restaurant efficiency, showing how fast tables can be "turned over" from one party to the next - including everything from clearing dishes to seating new guests. This metric is important for both casual dining and fine dining establishments, as it directly affects how many customers can be served and, ultimately, the restaurant's revenue. Other common ways to describe this include "table turn time," "seat turn time," or simply "turns."
Examples in Resumes
Improved Turn Time by 20% through optimized service procedures
Trained staff on efficient Table Turn Time practices, increasing daily customer capacity
Managed dining room Turn Times to maximize seating during peak hours
Reduced Turn Time from 90 to 60 minutes while maintaining customer satisfaction
Typical job title: "Restaurant Managers"
Also try searching for:
Where to Find Restaurant Managers
Professional Networks
Online Communities
Industry Resources
Example Interview Questions
Senior Level Questions
Q: How would you implement a system to improve turn times without sacrificing customer experience?
Expected Answer: A senior manager should discuss their experience with staff training, service timing, kitchen coordination, and reservation management. They should mention specific strategies like pre-bussing, coordinated service steps, and using data to identify bottlenecks.
Q: How do you balance optimal turn times with customer satisfaction during peak hours?
Expected Answer: Should demonstrate understanding of managing customer expectations, staff deployment strategies, and how to maintain service quality while maximizing efficiency. Should include examples of handling busy periods successfully.
Mid Level Questions
Q: What methods have you used to track and improve turn times?
Expected Answer: Should mention experience with POS systems, timing different service stages, staff training programs, and specific improvements they've implemented to reduce turn times.
Q: How do you train staff to maintain efficient turn times?
Expected Answer: Should describe specific training techniques, service standards, and how they coach staff on balancing speed with quality service. Should include examples of successful training outcomes.
Junior Level Questions
Q: What is turn time and why is it important in restaurant operations?
Expected Answer: Should be able to explain that turn time is how long it takes to serve one party and prepare for the next, and its impact on restaurant revenue and customer satisfaction.
Q: What are the basic steps involved in turning a table?
Expected Answer: Should list basic steps like clearing dishes, cleaning and sanitizing tables, resetting place settings, and preparing for the next guests.
Experience Level Indicators
Junior (0-2 years)
- Basic understanding of service timing
- Table clearing and resetting procedures
- Host station management
- Basic staff coordination
Mid (2-5 years)
- Staff training and supervision
- Peak hour management
- Service flow optimization
- Customer satisfaction monitoring
Senior (5+ years)
- Restaurant operations optimization
- Staff performance management
- Strategic planning for efficiency
- Multi-section coordination
Red Flags to Watch For
- No experience with busy service periods
- Poor understanding of customer service standards
- Lack of staff management experience
- Unable to explain basic service procedures
- No knowledge of restaurant operations metrics
Related Terms
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