Filter interviews by
I applied via Naukri.com and was interviewed in Oct 2022. There were 2 interview rounds.
I applied via Referral and was interviewed before May 2021. There was 1 interview round.
To control daily food cost, I implement inventory management, portion control, and cost analysis.
Implement inventory management to track food usage and prevent wastage
Enforce portion control to minimize food waste and control costs
Conduct regular cost analysis to identify areas of improvement and cost-saving opportunities
I applied via Walk-in and was interviewed in Nov 2019. There was 1 interview round.
The typical task for a restaurant manager is to oversee the daily operations of the restaurant.
Managing staff and ensuring customer satisfaction
Creating schedules and managing inventory
Maintaining cleanliness and safety standards
Handling customer complaints and resolving issues
Developing and implementing marketing strategies
Ensuring compliance with health and safety regulations
To manage a restaurant profitably, focus on cost control, menu engineering, efficient operations, and customer satisfaction.
Track and control food and labor costs
Analyze menu to identify profitable items and adjust pricing
Streamline operations to reduce waste and increase efficiency
Provide excellent customer service to encourage repeat business
Offer promotions and loyalty programs to attract and retain customers
I applied via Walk-in
Situation handling & customer complain
I applied via Walk-in and was interviewed before Aug 2022. There were 3 interview rounds.
I applied via Naukri.com and was interviewed in Mar 2021. There were 6 interview rounds.
Fixed cost is constant, variable cost changes with production. Examples: rent, salaries vs. raw materials, labor
Fixed cost remains constant regardless of production levels, such as rent or salaries
Variable cost changes with production levels, such as raw materials or labor
Fixed cost is easier to predict and plan for, while variable cost can fluctuate and be more difficult to control
Understanding the difference between ...
I could help improve the business during the pandemic by implementing safety measures, offering takeout and delivery options, and promoting the restaurant through social media.
Implement safety measures such as regular sanitization, social distancing, and mandatory mask-wearing for staff and customers.
Offer takeout and delivery options to cater to customers who prefer to dine at home.
Promote the restaurant through socia...
Good productivity in a restaurant can be seen through efficient use of resources and timely service.
Effective communication between staff members
Proper training and delegation of tasks
Use of technology to streamline processes
Regular maintenance of equipment and facilities
Consistent quality of food and service
Prompt resolution of customer complaints
Effective inventory management
Timely and accurate financial reporting
I applied via Company Website and was interviewed in Mar 2021. There was 1 interview round.
5 years I have experience in Saudi Arab Domino's Pizza.
I applied via Referral and was interviewed before Jun 2021. There was 1 interview round.
based on 1 interview
Interview experience
based on 1 review
Rating in categories
Shift Manager
68
salaries
| ₹0 L/yr - ₹0 L/yr |
Restaurant Manager
41
salaries
| ₹0 L/yr - ₹0 L/yr |
Restaurant General Manager
32
salaries
| ₹0 L/yr - ₹0 L/yr |
Assistant Restaurant Manager
27
salaries
| ₹0 L/yr - ₹0 L/yr |
Assistant Manager
21
salaries
| ₹0 L/yr - ₹0 L/yr |
Barbeque Nation
Mainland China
Ohris Group Of Hotels & Restaurants
HOTEL SARAVANA BHAVAN