Pizza Hut Restaurant General Manager Interview Questions and Answers

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Q1. About your self
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Q2. About the previous Job and role
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Q1. Self introduction P&L Case studies Knowledge about zinghr
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Q1. Introduction about you
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Experienced restaurant professional with a passion for delivering exceptional customer service and driving operational excellence.
• Over 10 years of experience in the restaurant industry

• Proven track record of increasing sales and profitability

• Strong leadership skills with a focus on team development

• Passionate about creating memorable dining experiences for guests
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Q2. What is Profit and loss deeply understand
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Profit and loss is a financial statement that summarizes the revenues, costs, and expenses incurred during a specific period of time.
• Profit is the amount of money a business earns after deducting all expenses from revenue

• Loss occurs when a business's expenses exceed its revenue

• Profit and loss statement helps in analyzing the financial performance of a business

• It includes revenue, cost of goods sold, gross profit, opera...read more
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Q3. What is Food cost and how to control utility..
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Food cost is the percentage of total sales that is spent on food expenses. Controlling utility involves managing energy and water usage.
• Food cost is calculated by dividing total food expenses by total sales and multiplying by 100.

• To control food cost, monitor inventory levels, reduce waste, negotiate with suppliers for better prices, and adjust menu prices.

• Controlling utility involves managing energy usage by using ene...read more
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Q4. Why you want to join BK?
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Q1. Sales building,Profit and Loss, NSF audits.
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Q2. Sales, Customer complaints,Audits.
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Q1. Opretions knowledge and How to manage your work.
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Q2. Food cost and P&L maintain
Ans. 
Maintaining food cost and P&L is crucial for a restaurant's success.
• Regularly review inventory and adjust menu prices accordingly

• Track sales and expenses to identify areas for improvement

• Train staff on portion control and waste reduction

• Negotiate with suppliers for better pricing

• Implement cost-saving measures without compromising quality

• Monitor customer feedback and adjust menu offerings as needed
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