The Indian Hotels Company Reservations Executive Interview Questions and Answers

Q1. Tell me about your self
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Q2. Read your resume carefully
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Q1. WHy you want this job
Ans. I love to interact and serve people
Answered by aditya goyal
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Q1. How to control about food wastage.
Ans. 
Controlling food wastage is crucial for restaurant profitability and sustainability.
• Track inventory and order only what is needed

• Train staff to properly portion and handle food

• Offer smaller portion sizes or a la carte options

• Donate excess food to local charities or food banks

• Implement composting or recycling programs

• Regularly review and adjust menu items to reduce waste

• Use technology to monitor and analyze food waste d
Answered by AI
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Q2. How to handle your team, if found mistake
Ans. 
To handle a team's mistakes, a restaurant manager should address the issue promptly, provide constructive feedback, offer support and training, and implement measures to prevent future errors.
• Address the mistake promptly and privately

• Provide constructive feedback and guidance

• Offer support and additional training if necessary

• Implement measures to prevent future errors

• Maintain open communication and encourage a learning
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Q1. They asked us about our Educational experience and our past work life experience if any.
Ans. I answered all questions frequently and correctly so that the listener can create a memory of the same in their minds.
Answered by Shubhangi Shukla
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Q2. The salary expectations.
Ans. I answered very politely that my expectations are to manage my travel expenditure and accommodation too.
Answered by Shubhangi Shukla
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Each of us discussed about the given topic in brief and gave pointers on it for further research on the topic.

Q1. We were given the technical training for the computation of the software to be used on the floor
Ans. We learnt the workings of the software one by one with a personal trainer with us at all times.
Answered by Shubhangi Shukla
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Q1. Round one will be a telephonic with HR. They will verify your CV and asked about your previous job experiences and salary details.
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Q1. Second round will be with their respective area manager. Most of questions will be from store operations, people management and PNL.
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Q1. Hr policy all
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Q2. Pf and esic policy
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Q3. About my recent job profiles
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Q4. About my current destination
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Q1. Very basic one just walk through cv
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Q1. About the work we do in restaurant
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Q1. Very easy not much of about yourself and all
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Q2. Nothing very basic , hygiene standards, situation handling
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Q1. How much salary you expected
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Q1. How soon Can I join
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