Jubilant Foods Works Assistant Restaurant Manager Interview Questions and Answers

Q1. Day to day task discussed
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Q1. With ac asking about pnl in detail
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Q1. Asking about previous experience and what while I change for this position
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Taking aptitude test

Q1. Customer service related
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Q2. Situation of customer complain handling
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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
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Q3. Customer complain handling
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Q4. Complain handling
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Q5. Quality service cleaness related
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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
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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
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Q1. Self Introduction
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Q1. Some red wine grapes name
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Q1. Very basic one just walk through cv
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Q1. About the work we do in restaurant
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Q1. Very easy not much of about yourself and all
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Q2. Nothing very basic , hygiene standards, situation handling
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Topic - work from home good or bad

Q1. Tell us about your self
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Q2. Where do you see your self in five years?
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Q1. Why you want to change the job
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Q2. Do you know how make P&L
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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
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Q1. What is inventory management
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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
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Q2. What is scheduling management
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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
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