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I applied via Company Website
My qualification 12th pass in 2016
I applied via campus placement at Institute of Hotel Management (IHM), Bangalore and was interviewed before Mar 2023. There were 3 interview rounds.
Different situation based and generic questions were provided to answer in short amount of time
Different aspects of business and situation drive decision-making and actions.
Understanding market trends and customer preferences
Analyzing financial data and performance metrics
Adapting to changes in industry regulations and competition
Implementing strategies to improve efficiency and productivity
Handling employee conflicts and managing team dynamics
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I handle the team by setting clear expectations, providing support and guidance, and fostering a positive work environment.
Set clear expectations for team members
Provide support and guidance when needed
Foster a positive work environment through open communication and recognition of achievements
To handle rush days, prioritize tasks, communicate effectively with team, stay organized, and remain calm under pressure.
Prioritize tasks based on urgency and importance
Communicate clearly with team members to delegate responsibilities and ensure smooth workflow
Stay organized by keeping track of orders, inventory, and staffing levels
Remain calm under pressure to make quick decisions and handle unexpected situations
Prov...
I applied via Recruitment Consulltant and was interviewed before Jun 2023. There were 2 interview rounds.
KRA stands for Key Result Area and KPI stands for Key Performance Indicator. The KRA of a shift manager is to ensure smooth operations and customer satisfaction, while the KPIs include metrics like sales targets, customer feedback, and employee performance.
KRA focuses on the main areas of responsibility for a shift manager, such as ensuring efficient operations, managing staff, and meeting customer needs.
KPIs are speci...
Food cost is the total cost of ingredients used to prepare a dish. Controlling food cost is essential for maximizing profits.
Food cost is calculated by adding up the cost of all ingredients used in a dish.
To control food cost, monitor inventory levels regularly to avoid waste.
Implement portion control to ensure consistent serving sizes and minimize food waste.
Negotiate with suppliers for better prices on ingredients to...
Danger zone refers to a temperature range in which bacteria can grow rapidly on food, leading to potential foodborne illnesses.
Temperature danger zone is between 40°F and 140°F
Food should not be left in the danger zone for more than 2 hours (or 1 hour if the temperature is above 90°F)
Properly cooking and storing food can help prevent bacteria growth in the danger zone
I applied via Job Fair and was interviewed in Nov 2022. There were 2 interview rounds.
I am expecting a salary that is competitive with industry standards and reflects my experience and skills.
I have researched the average salary for Shift Managers in this area and am looking for a salary within that range.
I have several years of experience in the industry and am confident in my abilities to effectively manage a team.
I am open to discussing salary and benefits packages and am willing to negotiate to reac
I applied via Approached by Company and was interviewed in Nov 2023. There were 3 interview rounds.
Take aptitude test by hr
Hygiene refers to practices that help maintain health and prevent the spread of diseases.
Regular handwashing with soap and water
Proper food handling and storage
Cleaning and disinfecting frequently touched surfaces
Personal grooming like bathing and brushing teeth
Proper waste disposal
Using clean utensils and equipment in food preparation
I applied via Company Website and was interviewed in Mar 2022. There were 3 interview rounds.
I applied via Recruitment Consulltant and was interviewed in Feb 2022. There were 2 interview rounds.
I applied via Walk-in and was interviewed in Oct 2023. There were 2 interview rounds.
Inventory refers to the list of goods and materials held available in stock by a business.
Inventory management involves tracking and controlling the flow of goods from manufacturers to warehouses to point of sale.
It is important for a shift manager to ensure accurate inventory counts to prevent stockouts or overstock situations.
Common methods of inventory management include FIFO (First In, First Out) and JIT (Just In T
I applied via Approached by Company and was interviewed before Jun 2021. There were 2 interview rounds.
based on 19 reviews
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