Guest Delight Manager

Guest Delight Manager Interview Questions and Answers

Updated 1 Mar 2025

Q1. What is average delivery time and KPT?

Ans.

Average delivery time is the time taken to deliver an order and KPT stands for Key Performance Indicators.

Average delivery time varies depending on the type of order and location of the customer.
KPT includes metrics like order accuracy, customer satisfaction, and delivery time.
For example, our average delivery time for local orders is 30 minutes and our KPT score is 90%.

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Q2. What is your last month EBITDA budget

Ans.

I do not have access to the last month EBITDA budget data.

I do not have access to the financial data of the company.
I am unable to provide the last month EBITDA budget as I do not have the information.
Unfortunately, I do not have the specific EBITDA budget for the last month.

Q3. Do you know Profit and loss

Ans.

Yes, I have knowledge of profit and loss.

I understand the basic concepts of profit and loss
I can analyze financial statements to determine profit and loss
I have experience creating budgets and forecasting profits
I am familiar with accounting software such as QuickBooks
I can identify areas where costs can be reduced to increase profits

Q4. Give me 2 examples of customer service.

Ans.

One example of customer service is going above and beyond to solve a customer's problem. Another example is providing personalized recommendations based on their preferences.

Offering a refund or replacement for a faulty product
Providing a complimentary service or product to make up for a negative experience
Taking the time to listen to a customer's needs and offering personalized recommendations
Responding promptly and professionally to customer complaints or inquiries
Providing...read more

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Q5. How to control food cost

Ans.

Controlling food cost involves monitoring inventory, portion control, menu engineering, and supplier negotiations.

Monitor inventory levels regularly to avoid overstocking or wastage
Implement portion control measures to reduce food waste and ensure consistency
Use menu engineering techniques to promote high-profit items and optimize menu pricing
Negotiate with suppliers for better pricing and explore alternative sourcing options
Train staff on cost-saving practices and the import...read more

Q6. How to control manpower cost

Ans.

Controlling manpower cost involves optimizing staffing levels, improving productivity, and reducing unnecessary expenses.

Analyze current staffing levels and workload to identify areas of overstaffing or understaffing
Implement efficient scheduling practices to ensure adequate coverage without unnecessary overtime
Invest in training and development programs to improve employee skills and productivity
Utilize technology and automation to streamline processes and reduce labor costs...read more

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Q7. how to calculate food cost

Ans.

Food cost can be calculated by dividing the total cost of ingredients used in a dish by the number of portions it yields.

Calculate the total cost of all ingredients used in a dish
Determine the number of portions the dish yields
Divide the total cost by the number of portions to get the food cost per portion
Example: If a dish costs $20 to make and yields 4 portions, the food cost per portion would be $5

Q8. What is a node?

Ans.

A node is a fundamental unit in a data structure that contains data and pointers to other nodes.

Nodes are used to create linked lists, trees, graphs, and other data structures.
Each node typically contains data and one or more pointers to other nodes.
In a linked list, each node contains data and a pointer to the next node in the sequence.