CuroGens Interview Questions and Answers

This question is about understanding variable cost, ideal cost, actual cost, and effective parameters of P&L.

• Variable cost refers to costs that change with the level of production or sales, such as raw materials or labor.

• Ideal cost is the cost that a business would incur if everything went perfectly according to plan.

• Actual cost is the cost that a business actually incurs, which may differ from the ideal cost due to unforeseen circumstances or inefficiencies.

• Effective paramet...read more

Preparing a duty roster involves assigning shifts to employees based on their availability and skill set.

• Collect availability and preferences from employees

• Consider skill levels and experience when assigning shifts

• Ensure fair distribution of shifts among all employees

• Create a schedule that meets the needs of the restaurant and its customers

Profit & loss is a financial statement that shows a company's revenues, expenses, and net income over a specific period of time.

• Profit & loss statement summarizes a company's financial performance by showing revenues, expenses, and net income.

• Revenues are the income generated from sales of goods or services.

• Expenses are the costs incurred in running the business, such as rent, salaries, and utilities.

• Net income is the difference between revenues and expenses, indicating the p...read more

A shift manager is responsible for overseeing the operations and performance of a specific shift in a company.

• Supervising and coordinating the activities of employees during a shift

• Ensuring smooth workflow and efficient operations

• Assigning tasks and responsibilities to team members

• Monitoring employee performance and providing feedback

• Handling customer complaints and resolving issues

• Maintaining inventory and ensuring stock availability

• Implementing company policies and procedur...read more

Effective team and customer handling are crucial for success in a store manager role.

• Build a strong team by hiring the right people, providing training and support, and fostering a positive work environment.

• Delegate tasks effectively, communicate clearly, and provide feedback regularly to ensure team cohesion and productivity.

• Handle customer interactions with empathy, patience, and professionalism, resolving any issues or complaints promptly and satisfactorily.

• Train your team...read more

Handling guest queries involves active listening, empathy, and providing accurate information.

• Listen attentively to the guest's query

• Show empathy and understanding towards their concerns

• Provide accurate and helpful information

• Offer alternative solutions if necessary

• Follow up to ensure the guest's satisfaction

Food costing refers to the process of calculating the cost of ingredients used in a dish or menu item.

• Food costing helps determine the profitability of menu items

• It involves calculating the cost of each ingredient used in a recipe

• Factors such as portion sizes, waste, and pricing strategies are taken into account

• Example: If a dish costs $5 to make and is sold for $15, the food cost percentage is 33%

Controlling food cost involves monitoring inventory, portion control, reducing waste, and negotiating with suppliers.

• Regularly monitor inventory levels to prevent overstocking or shortages

• Implement portion control measures to reduce food waste

• Train staff on proper food handling techniques to minimize spoilage

• Negotiate with suppliers for better pricing on ingredients

• Analyze sales data to identify high and low-profit items