Grand Hyatt Food and Beverage Operations Manager Interview Questions and Answers

Q1. What do you change?? Why you want to join?? Are you comfortable to move??
View 4 more answers
Q2. Basic expectation of company your role and your profile
View 2 more answers

Q1. As usual Normal questions
Add your answer

Taking aptitude test

Q1. Customer service related
Add your answer
Q2. Situation of customer complain handling
Ans. 
Handle customer complaints by listening, empathizing, resolving the issue, and following up.
• Listen actively to the customer's complaint without interrupting

• Empathize with the customer's feelings and apologize for the inconvenience

• Resolve the issue promptly and offer a solution or compensation if necessary

• Follow up with the customer to ensure their satisfaction and prevent future complaints
Answered by AI
Add your answer
Q3. Customer complain handling
Add your answer
Q4. Complain handling
Add your answer
Q5. Quality service cleaness related
Add your answer

Q1. How much salary you expected
Add your answer

Q1. How soon Can I join
Add your answer

Q1. How to control about food wastage.
Ans. 
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
Answered by AI
View 3 more answers
Q2. How to handle your team, if found mistake
Ans. 
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
Answered by AI
View 2 more answers

Q1. What are your salary expectations?
Add your answer
Q2. What is your family background?
Add your answer
Q3. Share details of your previous job.
Add your answer
Q4. Why should we hire you?
Add your answer
Q5. Why are you looking for a change?
Add your answer
Q6. Where do you see yourself in 5 years?
Add your answer
Q7. What are your strengths and weaknesses?
Add your answer
Q8. Tell me about yourself.
Add your answer
Q9. Depends on u
Add your answer

Q1. Df
Add your answer
Q2. Tf
Add your answer

Q1. They asked about pnl food cost ,team handling, code of conduct,team manegement
Add your answer

Q1. Why you want to change the job
Add your answer
Q2. Do you know how make P&L
Add your answer
Q3. What is the labour cost and food cost
Ans. 
Labour cost and food cost are two important factors in restaurant management.
• Labour cost refers to the total cost of wages and benefits paid to employees.

• Food cost refers to the cost of ingredients and supplies used to prepare menu items.

• Both labour cost and food cost are important for determining the profitability of a restaurant.

• Aim to keep labour cost below 30% of total revenue and food cost below 35% of total reven...read more
Answered by AI
View 4 more answers

Q1. What is inventory management
Ans. 
Inventory management is the process of tracking and controlling a company's inventory levels.
• It involves monitoring stock levels, ordering and receiving inventory, and keeping track of inventory movement.

• Effective inventory management helps to reduce waste, minimize stockouts, and optimize cash flow.

• Examples of inventory management techniques include ABC analysis, just-in-time inventory, and economic order quantity.

• Inv...read more
Answered by AI
View 2 more answers
Q2. What is scheduling management
Ans. 
Scheduling management involves creating and managing employee schedules to ensure adequate coverage and efficient operations.
• Creating employee schedules based on business needs and employee availability

• Adjusting schedules as needed to ensure adequate coverage

• Communicating schedules to employees and addressing any scheduling conflicts

• Monitoring employee attendance and addressing any issues

• Ensuring compliance with labor ...read more
Answered by AI
View 1 more answer