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Automatebuddy Technologies Interview Questions and Answers

Updated 13 Feb 2025
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Q1. Control wastage Process of customer recovery Inventory control Team engagement Team Training

Ans.

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

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Q2. Do you have any exposure towards profit and loss account? Tell me something about your current outlet's performance.

Ans.

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

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Q3. What one was doing when stock levels were low..

Ans.

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

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Q4. Do you face variations in stock and inventory? According to you, what are possible reasons? How could you avoid them?

Ans.

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

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Q5. How to maintain par stock level

Ans.

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

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Q6. What is food cost?

Ans.

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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Interview Process at Automatebuddy Technologies

based on 10 interviews
2 Interview rounds
HR Round
One-on-one Round
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