Pinch Lifestyle Manager Interview Questions and Answers

Q1. Where you want your self in next 5 year.
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Business plan and your working on that

Q1. Profit and loss
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Q2. Self intro , Inventory
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Q1. About job responsibilities
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Q2. Day sales, team handling,
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Q3. Inventory management
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Q4. To reach monthly sales target, local marketing quality Costamor service, to maintaining good quality team and food, focused on company goal etc
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Q1. Asking about food cast, p&l, wastage control, team management, local marketing
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Q1. Pnl and it's head Current working responsibility Communication skill
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Q1. Costs Pnl Foodcost Responsibilities
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Q2. Variable cost Ideal cost Actual cost Effective parameters of pnl
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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 un...read more
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Q1. Will ask about your self, about your experience, profit & loss, food costing
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Q1. Same as HR round, Labour costing, they will brief about company
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Q1. Tell me something about yourself
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Q2. Why left privious job
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Q3. What was your last salary
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Q1. How to Team handling how to costumer handing
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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...read more
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Q2. How to control food cost
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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 ite
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Q1. Explain profit & loss
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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 ...read more
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Q2. How to prepare duty roaster
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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
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