Why did you choose R&R BBQ in a management position? What did you enjoy most about your R&R dining experience? What shift(s) you would typically work during a "normal" week? Rotating days/shifts? Share with me your last dining experience in a R&R BBQ location? What is/are your favorite menu items? What did you enjoy most? What do you think of the Dining Room? How did you feel about the focus and energy of the Kitchen Staff? What do you see we could do better? What differentiates us from all the other BBQ restaurants?
