The Oterra hotel Front Office Associate Interview Questions and Answers

To service food, ensure proper presentation, temperature, and timing for each dish.

• Ensure food is presented attractively on the plate

• Serve hot dishes hot and cold dishes cold

• Deliver food promptly to guests

• Check back with guests to ensure satisfaction

• Handle any special requests or dietary restrictions with care

I am a dedicated and experienced Front Office Executive with a strong background in customer service and administrative tasks.

• Over 5 years of experience in managing front office operations

• Skilled in handling customer inquiries and resolving issues

• Proficient in using office software and managing appointments

• Excellent communication and interpersonal skills

• Ability to multitask and prioritize tasks efficiently

I am drawn to the brand's reputation for exceptional customer service and innovative approach to hospitality.

• Impressed by the brand's commitment to providing top-notch customer service

• Excited about the brand's innovative approach to hospitality

• Seeking new challenges and opportunities for growth in this brand

Fairmont has over 70 hotels worldwide.

• Fairmont has hotels in North America, Europe, Asia, Africa, and the Middle East.

• Some notable Fairmont hotels include The Plaza in New York City, The Savoy in London, and The Fairmont Banff Springs in Canada.

• Fairmont also has several resort properties, such as the Fairmont Mayakoba in Mexico and the Fairmont Southampton in Bermuda.

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