ChicKing Restaurant Incharge Interview Questions and Answers

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 d

To handle a team's mistakes, a restaurant manager should address the issue promptly, provide constructive feedback, offer support and training, and implement measures to prevent future errors.

• Address the mistake promptly and privately

• Provide constructive feedback and guidance

• Offer support and additional training if necessary

• Implement measures to prevent future errors

• Maintain open communication and encourage a learning

Experienced restaurant professional with a passion for delivering exceptional customer service and driving operational excellence.

• Over 10 years of experience in the restaurant industry

• Proven track record of increasing sales and profitability

• Strong leadership skills with a focus on team development

• Passionate about creating memorable dining experiences for guests

Profit and loss is a financial statement that summarizes the revenues, costs, and expenses incurred during a specific period of time.

• Profit is the amount of money a business earns after deducting all expenses from revenue

• Loss occurs when a business's expenses exceed its revenue

• Profit and loss statement helps in analyzing the financial performance of a business

• It includes revenue, cost of goods sold, gross profit, opera...read more

Food cost is the percentage of total sales that is spent on food expenses. Controlling utility involves managing energy and water usage.

• Food cost is calculated by dividing total food expenses by total sales and multiplying by 100.

• To control food cost, monitor inventory levels, reduce waste, negotiate with suppliers for better prices, and adjust menu prices.

• Controlling utility involves managing energy usage by using ene...read more