Restaurant General Manager Interview Questions and Answers

P&L stands for profit and loss. It is a financial statement that shows the revenue, costs, and expenses of a business.

• Sales of a restaurant refer to the total revenue generated from food and beverage sales.

• Sales can be increased by improving the quality of food and service, marketing and advertising, and offering promotions and discounts.

• APC or average per customer can be increased by upselling and cross-selling, offering specials and combos, and improving the menu.

• Staff attr...read more

Food cost is the percentage of total sales that is spent on food expenses. Controlling utility involves managing energy and water usage.

• Food cost is calculated by dividing total food expenses by total sales and multiplying by 100.

• To control food cost, monitor inventory levels, reduce waste, negotiate with suppliers for better prices, and adjust menu prices.

• Controlling utility involves managing energy usage by using energy-efficient equipment, turning off equipment when not in...read more

Profit and loss is a financial statement that summarizes the revenues, costs, and expenses incurred during a specific period of time.

• Profit is the amount of money a business earns after deducting all expenses from revenue

• Loss occurs when a business's expenses exceed its revenue

• Profit and loss statement helps in analyzing the financial performance of a business

• It includes revenue, cost of goods sold, gross profit, operating expenses, net income, etc.

• Example: If a restaurant's ...read more

Maintaining food cost and P&L is crucial for a restaurant's success.

• Regularly review inventory and adjust menu prices accordingly

• Track sales and expenses to identify areas for improvement

• Train staff on portion control and waste reduction

• Negotiate with suppliers for better pricing

• Implement cost-saving measures without compromising quality

• Monitor customer feedback and adjust menu offerings as needed