Cinépolis
Automatebuddy Technologies Interview Questions and Answers
Q1. Control wastage Process of customer recovery Inventory control Team engagement Team Training
Control wastage, customer recovery, inventory control, team engagement, and team training are key aspects of Assistant Manager Operations role.
Control wastage: Implementing measures to minimize wastage of resources, such as implementing efficient processes and monitoring usage.
Customer recovery process: Developing strategies to address customer complaints and ensure their satisfaction, such as offering refunds, replacements, or discounts.
Inventory control: Managing inventory ...read more
Q2. Do you have any exposure towards profit and loss account? Tell me something about your current outlet's performance.
Yes, I have exposure to profit and loss accounts. Currently, our outlet has been performing well with consistent growth in revenue and profitability.
I have experience analyzing profit and loss accounts to track financial performance
Our outlet has shown steady growth in revenue over the past year
We have implemented cost-saving measures that have positively impacted our profitability
I regularly review financial reports to identify areas for improvement
Q3. What one was doing when stock levels were low..
When stock levels were low, I would analyze the demand and reorder accordingly.
Analyze the demand for the product
Check the reorder level and reorder quantity
Coordinate with suppliers for timely delivery
Monitor the stock levels regularly
Implement inventory management techniques
Prioritize the products based on their demand
Communicate with the sales team to understand the demand pattern
Q4. Do you face variations in stock and inventory? According to you, what are possible reasons? How could you avoid them?
Yes, variations in stock and inventory are common in operations. Possible reasons include demand fluctuations, supplier delays, and inaccurate forecasting.
Demand fluctuations due to seasonal trends or unexpected changes in consumer behavior
Supplier delays in delivering goods on time, leading to stock shortages
Inaccurate forecasting of demand, resulting in overstock or stockouts
Issues with quality control leading to damaged or unsellable inventory
Theft or shrinkage of inventor...read more
Q5. How to maintain par stock level
Maintain par stock level by monitoring inventory, setting par levels, and adjusting as needed.
Regularly monitor inventory levels
Set par levels based on usage and lead time
Adjust par levels as needed based on changes in demand or supply
Use inventory management software to track and analyze inventory data
Implement a system for reordering and receiving inventory
Train staff on par level procedures and the importance of maintaining them
Q6. What is food cost?
Food cost refers to the total cost of ingredients used to prepare a dish or menu item.
Food cost is calculated by adding up the cost of all ingredients used in a recipe.
It is typically expressed as a percentage of the menu price, with the goal of keeping it below a certain threshold to ensure profitability.
For example, if a dish costs $5 to make and is sold for $15, the food cost percentage would be 33.3%.
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