90+ Restaurant Manager Interview Questions and Answers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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.

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

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

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

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

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.

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

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

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