Tivoli Garden Resort Hotel Restaurant Manager Interview Questions and Answers

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

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

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