Fat Tiger Restaurant Manager Interview Questions and Answers

Food cost refers to the percentage of total revenue that is spent on food ingredients and supplies.

• Food cost is calculated by dividing the total cost of food ingredients and supplies by total revenue and multiplying by 100.

• It is important for a restaurant manager to closely monitor food cost to ensure profitability.

• A healthy food cost percentage typically ranges from 25-35%.

• Examples of food cost control measures includ...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 sale...read more

By providing excellent customer service, addressing their needs and concerns, and ensuring a positive dining experience.

• Ensuring prompt and friendly service

• Listening to customer feedback and addressing any issues promptly

• Training staff to provide exceptional service

• Offering high-quality food and beverages

• Creating a welcoming and comfortable atmosphere for customers

Food safety refers to the practices and procedures that ensure food is safe to eat and free from contamination.

• Food safety involves proper handling, storage, and preparation of food to prevent foodborne illnesses.

• It includes maintaining clean and sanitized kitchen and cooking equipment.

• Regular temperature checks and proper labeling of food products are essential for food safety.

• Training staff on food safety protocols a...read more