Assistant F&B Manager Interview Questions and Answers

I control cost by monitoring inventory, reducing waste, negotiating with suppliers, and optimizing menu pricing.

• Regularly monitor inventory levels to avoid overstocking or understocking

• Reduce waste by implementing portion control and proper storage techniques

• Negotiate with suppliers to get the best prices for ingredients and supplies

• Optimize menu pricing by analyzing food costs and adjusting prices accordingly

• Train staff on cost control measures and involve them in the proces...read more