Keventer Restaurant Manager Interview Questions and Answers

Handling customer concerns requires active listening, empathy, and prompt resolution.

• Listen actively to the customer's concern without interrupting.

• Empathize with the customer and acknowledge their feelings.

• Apologize for any inconvenience caused and assure them that their concern will be addressed promptly.

• Resolve the issue as quickly as possible while keeping the customer informed of the progress.

• Follow up with the cu...read more

To solve a customer problem, listen actively, empathize, and offer a solution that meets their needs.

• Listen actively to the customer's complaint or issue

• Empathize with the customer and acknowledge their frustration

• Offer a solution that meets the customer's needs and resolves the issue

• Follow up with the customer to ensure their satisfaction

I am an experienced restaurant manager with a passion for delivering exceptional customer service and driving business growth.

• Managed a team of 20+ staff members and consistently exceeded sales targets

• Implemented new menu items and promotional campaigns resulting in a 15% increase in revenue

• Trained new employees on company policies and procedures to ensure a high level of service

• Maintained inventory levels and controll...read more

I am passionate about the food industry and your company's reputation for quality and innovation aligns with my values.

• I have always been interested in the culinary arts and have worked in various restaurants and cafes.

• I have researched your company and am impressed with your commitment to using locally sourced ingredients and supporting sustainable practices.

• I am excited about the opportunity to work with a team of ta...read more

Food cost & P&L are crucial for restaurant profitability. Understanding them helps in managing expenses & maximizing profits.

• Food cost refers to the cost of ingredients used in preparing a dish

• P&L stands for Profit and Loss statement which shows the revenue, expenses, and profits of a restaurant

• Managing food cost involves controlling portion sizes, minimizing waste, and negotiating with suppliers for better prices

• Analy...read more

P&L stands for profit and loss, a financial statement that summarizes the revenues, costs, and expenses incurred during a specific period of time.

• P&L shows the financial performance of a business by detailing the revenues generated and the expenses incurred.

• It helps in analyzing the profitability of a business and making informed decisions.

• Examples of items included in a P&L statement are sales revenue, cost of goods s...read more

Experienced restaurant manager with 10+ years in the industry. Skilled in staff management, customer service, and operations.

• Managed a team of 20+ staff members at XYZ restaurant

• Implemented new customer service strategies resulting in a 15% increase in customer satisfaction

• Responsible for overseeing daily operations including inventory management and scheduling