Restaurant Manager
90+ Restaurant Manager Interview Questions and Answers

Asked in Domino's Pizza

Q. What is the difference between fixed cost and variable cost, can you give some examples..
Fixed cost is constant, variable cost changes with production. Examples: rent, salaries vs. raw materials, labor
Fixed cost remains constant regardless of production levels, such as rent or salaries
Variable cost changes with production levels, such as raw materials or labor
Fixed cost is easier to predict and plan for, while variable cost can fluctuate and be more difficult to control
Understanding the difference between fixed and variable cost is important for budgeting and cos...read more

Asked in Domino's Pizza

Q. What are the typical tasks for a restaurant manager?
The typical task for a restaurant manager is to oversee the daily operations of the restaurant.
Managing staff and ensuring customer satisfaction
Creating schedules and managing inventory
Maintaining cleanliness and safety standards
Handling customer complaints and resolving issues
Developing and implementing marketing strategies
Ensuring compliance with health and safety regulations
Restaurant Manager Interview Questions and Answers for Freshers

Asked in Marriott International

Q. How do you control food wastage?
Controlling food wastage is crucial for restaurant profitability and sustainability.
Track inventory and order only what is needed
Train staff to properly portion and handle food
Offer smaller portion sizes or a la carte options
Donate excess food to local charities or food banks
Implement composting or recycling programs
Regularly review and adjust menu items to reduce waste
Use technology to monitor and analyze food waste data

Asked in Marriott International

Q. What’s your restaurants food cost, seating capacity, cuisine reporting to
Our restaurant has a food cost of 30%, seating capacity of 100, and serves Italian cuisine.
Food cost is 30%
Seating capacity is 100
Cuisine served is Italian

Asked in Americana Group

Q. What was the average number of daily customers during your work as a branch manager?
The average number of daily customers during my work as a branch manager was around 150.
The number of daily customers varied depending on the day of the week and time of day.
On weekdays, we typically had around 100-120 customers per day, while on weekends it was closer to 200.
During peak hours, such as lunchtime and dinner, we could have up to 250 customers in a day.
We kept track of customer traffic using a POS system and analyzed the data to make staffing and inventory decis...read more

Asked in Westin

Q. What is important for the hotel industry?
Customer satisfaction, quality service, cleanliness, efficient operations, and strong leadership are important for the hotel industry.
Customer satisfaction is crucial for the success of a hotel as it leads to repeat business and positive reviews.
Providing quality service ensures that guests have a memorable experience and are likely to recommend the hotel to others.
Maintaining cleanliness throughout the hotel, including rooms, common areas, and dining facilities, is essential...read more
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Asked in Sapphire Foods India

Q. What types of KPIs did you use to achieve targets?
I delivered KPIs such as sales growth, customer satisfaction, cost control, and staff retention to achieve targets.
Implemented strategies to increase sales growth by X% over the previous year
Enhanced customer satisfaction scores by implementing new training programs for staff
Implemented cost control measures resulting in X% reduction in expenses
Improved staff retention rates by X% through implementing employee engagement initiatives

Asked in Azure Hospitality

Q. What is the profit we can give to company and what we will get from the company
The profit a restaurant manager can give to the company depends on their ability to increase revenue, control costs, and improve efficiency. In return, the manager can expect competitive salary, benefits, and opportunities for growth.
Increasing revenue through effective marketing strategies and menu planning
Controlling costs by managing inventory, labor, and overhead expenses
Improving efficiency through staff training, scheduling, and customer service
Expect competitive salary...read more
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Asked in Azure Hospitality

Q. What is a Profit and Loss statement, and how do you control it?
P&L stands for Profit and Loss. It is a financial statement that shows the revenues, costs, and expenses incurred during a specific period of time.
P&L is used to assess the financial performance of a restaurant.
To control P&L, a restaurant manager can focus on increasing revenue and reducing costs.
Increasing revenue can be achieved through strategies like menu engineering, marketing campaigns, and upselling.
Reducing costs can involve optimizing inventory management, controlli...read more

Asked in Pizza Hut

Q. What is a Profit and Loss statement? Describe the sub-sections of a Profit and Loss statement.
PNL stands for Profit and Loss statement. It is a financial statement that summarizes a company's revenues, costs, and expenses during a specific period of time.
PNL is used to determine a company's profitability and financial health.
It includes subheads such as revenue, cost of goods sold, gross profit, operating expenses, net income, and more.
Revenue is the total amount of money earned by the company from sales or services.
Cost of goods sold is the direct cost of producing t...read more

Asked in DSG

Q. How do you calculate food and beverage costs?
Food and beverage cost can be calculated by dividing the total cost of food and beverages by the total revenue generated from food and beverages.
Calculate the total cost of food and beverages purchased during a specific period.
Calculate the total revenue generated from food and beverages during the same period.
Divide the total cost by the total revenue to get the food and beverage cost percentage.
For example, if the total cost of food and beverages is $5,000 and the total rev...read more
Asked in Sankalp Recreation

Q. Is food cost important for your restaurant business, even if you charge high prices?
Yes, food cost is always a matter for any restaurant business regardless of the rate charged.
Food cost directly affects the profitability of the restaurant.
Even if the restaurant charges a high rate, it is important to maintain a reasonable food cost to ensure profitability.
High food cost can lead to higher menu prices, which can drive away customers.
Effective inventory management and portion control can help reduce food cost without compromising on quality.
Regular analysis o...read more
Asked in Nanking Restaurant & Caterers

Q. Should the Front of House (FOH) and Back of House (BOH) salaries be the same, should BOH salaries be higher, or should FOH salaries be higher?
FOH and BOH salaries should reflect their roles; balance is key for morale and efficiency.
FOH (Front of House) roles often involve customer interaction, which can justify higher salaries due to service skills.
BOH (Back of House) roles are crucial for food preparation and kitchen management; they require specialized skills.
In some establishments, FOH staff may earn tips, which can lead to higher overall compensation compared to BOH.
Example: A fine dining restaurant may pay ser...read more

Asked in Westin

Q. What does hospitality mean to you?
Hospitality is the act of providing a warm and welcoming environment to guests, ensuring their comfort and satisfaction.
Hospitality involves creating a positive and friendly atmosphere for guests.
It includes providing excellent customer service and anticipating guests' needs.
Hospitality also involves offering personalized experiences and going above and beyond to exceed expectations.
Examples of hospitality in a restaurant setting include greeting guests with a smile, ensuring...read more

Asked in Wow Momo Foods

Q. How would you operate as a restaurant manager if you were given a restaurant to manage?
As a restaurant manager, I would focus on operations, staff management, customer satisfaction, and financial performance.
Establish clear operational procedures to ensure consistency in service and food quality.
Implement a staff training program to enhance skills and improve customer interactions.
Monitor inventory levels and supplier relationships to minimize costs and reduce waste.
Utilize customer feedback to make informed decisions about menu changes and service improvements...read more

Asked in Wow Momo Foods

Q. What do you know about food cost and profit and loss (P&L) statements?
Food cost & P&L are crucial for restaurant profitability. Understanding them helps in managing expenses & maximizing profits.
Food cost refers to the cost of ingredients used in preparing a dish
P&L stands for Profit and Loss statement which shows the revenue, expenses, and profits of a restaurant
Managing food cost involves controlling portion sizes, minimizing waste, and negotiating with suppliers for better prices
Analyzing P&L helps in identifying areas where expenses can be ...read more
Asked in Ashoka Restaurant

Q. What strategies do you implement to increase sales?
I implement targeted marketing, menu optimization, and exceptional customer service to boost restaurant sales effectively.
Implement seasonal promotions to attract customers, such as a summer cocktail menu.
Utilize social media marketing to engage with customers and promote special events.
Optimize the menu by analyzing sales data to highlight high-margin items.
Train staff to upsell and cross-sell, such as suggesting appetizers or desserts.
Create loyalty programs to encourage re...read more

Asked in Sapphire Foods India

Q. What was the delivery cost and how you delivered?
The delivery cost was $50 and we utilized a combination of in-house staff and third-party delivery services.
Delivery cost was $50
Utilized in-house staff and third-party delivery services
Asked in Aryan Family's Delight

Q. Tell me about restaurant management?
Restaurant management involves overseeing all aspects of a restaurant's operations to ensure smooth functioning and customer satisfaction.
Managing staff schedules, training, and performance
Creating and implementing menus, pricing, and promotions
Monitoring inventory, ordering supplies, and controlling costs
Ensuring compliance with health and safety regulations
Handling customer complaints and feedback
Maintaining a clean and welcoming environment for guests
Asked in Kumar Dhirendra & Co

Q. What is a profit and loss statement?
A profit and loss statement is a financial report that summarizes a company's revenues, expenses, and profits over a specific period of time.
It shows the company's total revenue, total expenses, and net income or loss.
It helps in analyzing the financial performance of the business.
It is also known as an income statement.
Example: A profit and loss statement for a restaurant would include revenue from food sales, expenses like ingredients and labor costs, and the resulting prof...read more
Asked in Nanking Restaurant & Caterers

Q. Inventory of Bar register and liquor room called L-1,L-4,L-24
The inventory of the bar register and liquor room is called L-1, L-4, and L-24.
L-1, L-4, and L-24 are the names given to the inventory of the bar register and liquor room.
These names are used to identify and track the inventory of the bar and liquor room.
The inventory of L-1, L-4, and L-24 includes various alcoholic beverages, mixers, and other bar supplies.
Asked in Nanking Restaurant & Caterers

Q. How do you calculate capital sales from gross sales?
To calculate capital sale from gross sale, subtract the cost of goods sold and operating expenses.
Calculate the cost of goods sold by subtracting the opening inventory from the closing inventory and adding the purchases made during the period.
Deduct operating expenses such as rent, utilities, salaries, and marketing costs from the gross sale.
The remaining amount after subtracting the cost of goods sold and operating expenses is the capital sale.

Asked in Domino's Pizza

Q. How do you manage sales and profit and loss (P&L) to effectively run the store?
To run the store effectively, focus on increasing sales through marketing strategies, optimizing costs, and analyzing P&L statements regularly.
Implement marketing strategies to attract more customers and increase sales.
Optimize costs by reducing waste, negotiating with suppliers, and improving operational efficiency.
Regularly analyze P&L statements to track revenue, expenses, and profitability.
Train staff on upselling techniques to increase average check size.
Monitor inventor...read more

Asked in Desun Hospital & Heart Institute

Q. How would you handle a customer complaint?
Handling customer complaints effectively is crucial for maintaining satisfaction and loyalty in the restaurant industry.
Listen Actively: Allow the customer to express their concerns without interruption. For example, if a dish is not prepared correctly, ask them to describe the issue.
Empathize: Show understanding and empathy towards the customer's feelings. For instance, say, 'I understand how disappointing this must be for you.'
Apologize Sincerely: Offer a genuine apology fo...read more

Asked in Fat Tiger

Q. How do you control your food costs?
I control food costs by closely monitoring inventory, implementing portion control measures, negotiating with suppliers, and analyzing sales data.
Monitor inventory levels regularly to prevent waste and identify any discrepancies.
Implement portion control measures to ensure consistent serving sizes and minimize food waste.
Negotiate with suppliers to secure competitive pricing and discounts on bulk purchases.
Analyze sales data to identify popular menu items and adjust pricing o...read more
Asked in The Tummy Section

Q. How flexible are you with rotating shifts?
I am very flexible with shift rotations and can easily adapt to changing schedules.
I have experience working various shifts in my previous roles
I am willing to work weekends and holidays if needed
I understand the importance of being flexible in the restaurant industry
Asked in Gusto Café & Kitchen

Q. Who was the author of Buddha Charita?
Aswaghosa was the author of Buddha Charita, a Sanskrit epic poem about the life of Buddha.
Aswaghosa was a Buddhist philosopher and poet who lived in India around the 1st century CE.
Buddha Charita is a biographical work that narrates the life and teachings of Gautama Buddha.
The epic poem is written in Sanskrit and is considered a significant literary work in Buddhist literature.
Asked in Gusto Café & Kitchen

Q. Who was the monk who influenced Ashoka to embrace Buddhism?
Upa Gupta was the monk who influenced Ashoka to embrace Buddhism.
Upa Gupta played a crucial role in Ashoka's conversion to Buddhism
He was a renowned Buddhist monk known for his teachings and influence
Upa Gupta's teachings resonated with Ashoka's desire for peace and non-violence

Asked in Domino's Pizza

Q. How do you manage a restaurant to ensure profitability?
To manage a restaurant profitably, focus on cost control, menu engineering, efficient operations, and customer satisfaction.
Track and control food and labor costs
Analyze menu to identify profitable items and adjust pricing
Streamline operations to reduce waste and increase efficiency
Provide excellent customer service to encourage repeat business
Offer promotions and loyalty programs to attract and retain customers

Asked in DSG

Q. What are the line items of a Profit and Loss statement?
Line items of P&L include revenue, cost of goods sold, gross profit, operating expenses, net income.
Revenue: total income generated from sales
Cost of Goods Sold: direct costs associated with producing goods sold
Gross Profit: revenue minus cost of goods sold
Operating Expenses: costs incurred in running the business (e.g. rent, utilities, salaries)
Net Income: total profit after all expenses are deducted
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