Guest Delight Manager

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Guest Delight Manager Interview Questions and Answers

Updated 1 Mar 2025

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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%.

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.

Guest Delight Manager Jobs

Guest Delight Manager (Restaurant Manager) 0-5 years
Meraqui Ventures
0.0
₹ 1 L/yr - ₹ 1 L/yr
Chennai
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