Novotel Hotels Assistant Restaurant Manager Interview Questions and Answers

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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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Test will be conducted

Q1. About your self
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Q2. About the previous Job and role
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Q1. TELL ABOUT YOUR SELF & EXPERIENCE
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Q2. WHY ARE HIRE YOU
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Q1. PNL , FOOD COST
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Q2. TELL ABOUT SALE FOCUS
Ans. 
Sale focus involves setting targets, motivating staff, analyzing sales data, and implementing strategies to increase revenue.
• Setting sales targets for the team to achieve

• Motivating staff to meet and exceed sales goals

• Analyzing sales data to identify trends and opportunities

• Implementing strategies such as promotions or upselling to increase revenue

• Training staff on effective sales techniques

• Monitoring and evaluating sal
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Q3. HOW TO CONTROL YOUR LABOUR COST
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Labor cost can be controlled by monitoring scheduling, optimizing staff levels, cross-training employees, and implementing efficient processes.
• Monitor scheduling to ensure appropriate staffing levels based on forecasted business

• Optimize staff levels by cross-training employees to handle multiple roles

• Implement efficient processes to streamline operations and reduce labor hours

• Utilize technology such as scheduling softw
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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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Q1. Customer satisfaction
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Q2. P and L discuss
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Q1. Self introduction
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Q2. Operation related question like p@l and cogs
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