Regenta Central Assistant F&B Manager Interview Questions and Answers

P&L stands for Profit and Loss. It is a financial statement that shows the revenues, costs, and expenses incurred during a specific period of time.

• P&L is used to assess the financial performance of a restaurant.

• To control P&L, a restaurant manager can focus on increasing revenue and reducing costs.

• Increasing revenue can be achieved through strategies like menu engineering, marketing campaigns, and upselling.

• Reducing co...read more

COSV can be controlled by monitoring inventory, reducing waste, and negotiating with suppliers.

• Regularly monitor inventory levels to prevent overstocking or understocking

• Reduce waste by implementing portion control and proper storage techniques

• Negotiate with suppliers for better pricing and quality products

• Regularly review menu items and adjust pricing as needed

• Train staff on proper handling and preparation of ingredie

Cross contamination is the transfer of harmful bacteria or other substances from one surface or object to another.

• It can occur through direct contact, such as touching contaminated surfaces and then touching food or other objects.

• It can also occur through indirect contact, such as when contaminated utensils or equipment are used to prepare food.

• Cross contamination can lead to foodborne illness and is prevented by prope...read more

Customer service is the act of providing assistance and support to customers before, during, and after a purchase.

• It involves listening to customers' needs and concerns

• Providing accurate information about products or services

• Being friendly and courteous

• Resolving issues and complaints in a timely and satisfactory manner

• Going above and beyond to exceed customer expectations

• Examples include answering phone calls, respondi

Incentives for Restaurant Managers include bonuses, career advancement opportunities, and employee discounts.

• Bonuses based on performance or meeting targets

• Opportunities for career advancement within the company

• Employee discounts on meals or merchandise

• Recognition and rewards for exceptional work

The profit a restaurant manager can give to the company depends on their ability to increase revenue, control costs, and improve efficiency. In return, the manager can expect competitive salary, benefits, and opportunities for growth.

• Increasing revenue through effective marketing strategies and menu planning

• Controlling costs by managing inventory, labor, and overhead expenses

• Improving efficiency through staff training,...read more