70+ Restaurant Manager Interview Questions and Answers

Fixed cost is constant, variable cost changes with production. Examples: rent, salaries vs. raw materials, labor

• Fixed cost remains constant regardless of production levels, such as rent or salaries

• Variable cost changes with production levels, such as raw materials or labor

• Fixed cost is easier to predict and plan for, while variable cost can fluctuate and be more difficult to control

• Understanding the difference between fixed and variable cost is important for budgeting and cos...read more

Controlling food wastage is crucial for restaurant profitability and sustainability.

• Track inventory and order only what is needed

• Train staff to properly portion and handle food

• Offer smaller portion sizes or a la carte options

• Donate excess food to local charities or food banks

• Implement composting or recycling programs

• Regularly review and adjust menu items to reduce waste

• Use technology to monitor and analyze food waste data

Our restaurant has a food cost of 30%, seating capacity of 100, and serves Italian cuisine.

• Food cost is 30%

• Seating capacity is 100

• Cuisine served is Italian

The average number of daily customers during my work as a branch manager was around 150.

• The number of daily customers varied depending on the day of the week and time of day.

• On weekdays, we typically had around 100-120 customers per day, while on weekends it was closer to 200.

• During peak hours, such as lunchtime and dinner, we could have up to 250 customers in a day.

• We kept track of customer traffic using a POS system and analyzed the data to make staffing and inventory decis...read more

The typical task for a restaurant manager is to oversee the daily operations of the restaurant.

• Managing staff and ensuring customer satisfaction

• Creating schedules and managing inventory

• Maintaining cleanliness and safety standards

• Handling customer complaints and resolving issues

• Developing and implementing marketing strategies

• Ensuring compliance with health and safety regulations

The profit a restaurant manager can give to the company depends on their ability to increase revenue, control costs, and improve efficiency. In return, the manager can expect competitive salary, benefits, and opportunities for growth.

• Increasing revenue through effective marketing strategies and menu planning

• Controlling costs by managing inventory, labor, and overhead expenses

• Improving efficiency through staff training, scheduling, and customer service

• Expect competitive salary...read more

Food and beverage cost can be calculated by dividing the total cost of food and beverages by the total revenue generated from food and beverages.

• Calculate the total cost of food and beverages purchased during a specific period.

• Calculate the total revenue generated from food and beverages during the same period.

• Divide the total cost by the total revenue to get the food and beverage cost percentage.

• For example, if the total cost of food and beverages is $5,000 and the total rev...read more

Yes, food cost is always a matter for any restaurant business regardless of the rate charged.

• Food cost directly affects the profitability of the restaurant.

• Even if the restaurant charges a high rate, it is important to maintain a reasonable food cost to ensure profitability.

• High food cost can lead to higher menu prices, which can drive away customers.

• Effective inventory management and portion control can help reduce food cost without compromising on quality.

• Regular analysis o...read more

PNL stands for Profit and Loss statement. It is a financial statement that summarizes a company's revenues, costs, and expenses during a specific period of time.

• PNL is used to determine a company's profitability and financial health.

• It includes subheads such as revenue, cost of goods sold, gross profit, operating expenses, net income, and more.

• Revenue is the total amount of money earned by the company from sales or services.

• Cost of goods sold is the direct cost of producing t...read more

Hospitality is the act of providing a warm and welcoming environment to guests, ensuring their comfort and satisfaction.

• Hospitality involves creating a positive and friendly atmosphere for guests.

• It includes providing excellent customer service and anticipating guests' needs.

• Hospitality also involves offering personalized experiences and going above and beyond to exceed expectations.

• Examples of hospitality in a restaurant setting include greeting guests with a smile, ensuring...read more

Restaurant management involves overseeing all aspects of a restaurant's operations to ensure smooth functioning and customer satisfaction.

• Managing staff schedules, training, and performance

• Creating and implementing menus, pricing, and promotions

• Monitoring inventory, ordering supplies, and controlling costs

• Ensuring compliance with health and safety regulations

• Handling customer complaints and feedback

• Maintaining a clean and welcoming environment for guests

Food cost & P&L are crucial for restaurant profitability. Understanding them helps in managing expenses & maximizing profits.

• Food cost refers to the cost of ingredients used in preparing a dish

• P&L stands for Profit and Loss statement which shows the revenue, expenses, and profits of a restaurant

• Managing food cost involves controlling portion sizes, minimizing waste, and negotiating with suppliers for better prices

• Analyzing P&L helps in identifying areas where expenses can be ...read more

A profit and loss statement is a financial report that summarizes a company's revenues, expenses, and profits over a specific period of time.

• It shows the company's total revenue, total expenses, and net income or loss.

• It helps in analyzing the financial performance of the business.

• It is also known as an income statement.

• Example: A profit and loss statement for a restaurant would include revenue from food sales, expenses like ingredients and labor costs, and the resulting prof...read more

The inventory of the bar register and liquor room is called L-1, L-4, and L-24.

• L-1, L-4, and L-24 are the names given to the inventory of the bar register and liquor room.

• These names are used to identify and track the inventory of the bar and liquor room.

• The inventory of L-1, L-4, and L-24 includes various alcoholic beverages, mixers, and other bar supplies.

To calculate capital sale from gross sale, subtract the cost of goods sold and operating expenses.

• Calculate the cost of goods sold by subtracting the opening inventory from the closing inventory and adding the purchases made during the period.

• Deduct operating expenses such as rent, utilities, salaries, and marketing costs from the gross sale.

• The remaining amount after subtracting the cost of goods sold and operating expenses is the capital sale.

I am very flexible with shift rotations and can easily adapt to changing schedules.

• I have experience working various shifts in my previous roles

• I am willing to work weekends and holidays if needed

• I understand the importance of being flexible in the restaurant industry

Upa Gupta was the monk who influenced Ashoka to embrace Buddhism.

• Upa Gupta played a crucial role in Ashoka's conversion to Buddhism

• He was a renowned Buddhist monk known for his teachings and influence

• Upa Gupta's teachings resonated with Ashoka's desire for peace and non-violence

Aswaghosa was the author of Buddha Charita, a Sanskrit epic poem about the life of Buddha.

• Aswaghosa was a Buddhist philosopher and poet who lived in India around the 1st century CE.

• Buddha Charita is a biographical work that narrates the life and teachings of Gautama Buddha.

• The epic poem is written in Sanskrit and is considered a significant literary work in Buddhist literature.

I control food costs by closely monitoring inventory, implementing portion control measures, negotiating with suppliers, and analyzing sales data.

• Monitor inventory levels regularly to prevent waste and identify any discrepancies.

• Implement portion control measures to ensure consistent serving sizes and minimize food waste.

• Negotiate with suppliers to secure competitive pricing and discounts on bulk purchases.

• Analyze sales data to identify popular menu items and adjust pricing o...read more

This question is about understanding variable cost, ideal cost, actual cost, and effective parameters of P&L.

• Variable cost refers to costs that change with the level of production or sales, such as raw materials or labor.

• Ideal cost is the cost that a business would incur if everything went perfectly according to plan.

• Actual cost is the cost that a business actually incurs, which may differ from the ideal cost due to unforeseen circumstances or inefficiencies.

• Effective paramet...read more

To grow in dmart, focus on gaining experience, improving skills, taking on leadership roles, and seeking opportunities for advancement.

• Gain experience by working in different departments within dmart

• Improve skills through training programs and certifications

• Take on leadership roles by leading projects or teams

• Seek opportunities for advancement by expressing interest in management positions

• Show dedication and commitment to the company

Line items of P&L include revenue, cost of goods sold, gross profit, operating expenses, net income.

• Revenue: total income generated from sales

• Cost of Goods Sold: direct costs associated with producing goods sold

• Gross Profit: revenue minus cost of goods sold

• Operating Expenses: costs incurred in running the business (e.g. rent, utilities, salaries)

• Net Income: total profit after all expenses are deducted

Yeast is a type of fungus used in baking and brewing to help dough rise and ferment liquids.

• Yeast is a single-celled organism that feeds on sugars and produces carbon dioxide gas and alcohol as byproducts.

• It is commonly used in baking to leaven bread and create a light, airy texture.

• Yeast is also used in brewing to ferment sugars in grains or fruits to produce alcohol.

• There are different types of yeast, such as active dry yeast and instant yeast, each with specific uses and a...read more

A profit and loss account is a financial statement that shows a company's revenues, expenses, and net profit or loss over a specific period of time.

• It is also known as an income statement or statement of earnings.

• It provides a summary of a company's financial performance during a given period.

• The account includes revenues from sales, cost of goods sold, operating expenses, and other income or expenses.

• The net profit or loss is calculated by subtracting total expenses from tot...read more

Maintaining TMTO (Time, Motion, Task, and Organization) in the store is crucial for efficiency and productivity.

• Implement efficient scheduling to ensure tasks are completed in a timely manner.

• Train staff on proper time management techniques and prioritize tasks.

• Regularly review and optimize workflows to eliminate unnecessary steps and improve efficiency.

• Utilize technology such as POS systems and inventory management software to streamline processes.

• Encourage open communicatio...read more

By providing excellent customer service, addressing their needs and concerns, and ensuring a positive dining experience.

• Ensuring prompt and friendly service

• Listening to customer feedback and addressing any issues promptly

• Training staff to provide exceptional service

• Offering high-quality food and beverages

• Creating a welcoming and comfortable atmosphere for customers

There are several types of audits in the food industry, each serving a specific purpose.

• Food safety audits ensure compliance with health and safety regulations.

• Quality audits assess the overall quality of food products and processes.

• Financial audits examine financial records and transactions to ensure accuracy and transparency.

• Operational audits evaluate the efficiency and effectiveness of operational processes.

• Supplier audits assess the performance and reliability of food su...read more

To solve a customer problem, listen actively, empathize, and offer a solution that meets their needs.

• Listen actively to the customer's complaint or issue

• Empathize with the customer and acknowledge their frustration

• Offer a solution that meets the customer's needs and resolves the issue

• Follow up with the customer to ensure their satisfaction

I handle failure by analyzing the situation, learning from mistakes, and implementing improvements.

• Analyze the reasons for the failure to understand what went wrong

• Reflect on personal performance and areas for improvement

• Develop a plan to address the issues and prevent similar failures in the future

• Seek feedback from team members and stakeholders to gain different perspectives

• Stay positive and motivated to bounce back stronger

To run the store effectively, focus on increasing sales through marketing strategies, optimizing costs, and analyzing P&L statements regularly.

• Implement marketing strategies to attract more customers and increase sales.

• Optimize costs by reducing waste, negotiating with suppliers, and improving operational efficiency.

• Regularly analyze P&L statements to track revenue, expenses, and profitability.

• Train staff on upselling techniques to increase average check size.

• Monitor inventor...read more

The role of a Restaurant Manager is to oversee the daily operations of a restaurant, including managing staff, ensuring customer satisfaction, and maximizing profitability.

• Managing staff by hiring, training, and scheduling employees

• Ensuring high levels of customer satisfaction by addressing complaints and resolving issues

• Maximizing profitability by controlling costs, setting prices, and managing inventory

• Creating and implementing policies and procedures to maintain a smooth o...read more

To manage a restaurant profitably, focus on cost control, menu engineering, efficient operations, and customer satisfaction.

• Track and control food and labor costs

• Analyze menu to identify profitable items and adjust pricing

• Streamline operations to reduce waste and increase efficiency

• Provide excellent customer service to encourage repeat business

• Offer promotions and loyalty programs to attract and retain customers

POS stands for Point of Sale system, used to track sales and inventory. Wastage can be calculated by comparing actual usage to theoretical usage.

• POS is a computerized system used in restaurants to manage sales, track inventory, and process payments.

• Wastage can be calculated by comparing the actual usage of ingredients to the theoretical usage based on sales.

• For example, if a restaurant sells 100 burgers but only used enough ingredients for 90 burgers, the wastage would be 10 ...read more

Beverage cost refers to the total cost of all beverages sold in a restaurant compared to the revenue generated from those sales.

• Beverage cost is calculated by dividing the total cost of beverages by the total revenue from beverage sales.

• It is important for restaurant managers to closely monitor beverage cost to ensure profitability.

• Lowering beverage cost can be achieved through effective inventory management, pricing strategies, and portion control.

• For example, if a restauran...read more

Hospitality comes from a genuine desire to make others feel welcome, comfortable, and valued.

• Hospitality is rooted in empathy and kindness towards others

• It involves creating a warm and inviting atmosphere for guests

• Good hospitality includes attentiveness, good communication, and problem-solving skills

• Examples: greeting guests with a smile, anticipating their needs, resolving any issues promptly

I once had to train a new server on the menu and service standards. I prepared a detailed training plan and role-played different scenarios to build their confidence.

• Create a detailed training plan

• Role-play different scenarios

• Provide positive feedback and encouragement

• Give opportunities for hands-on experience

• Set achievable goals and celebrate successes

I will speak about the importance of customer service in the restaurant industry.

• Customer service is crucial for the success of any restaurant.

• It involves creating a welcoming atmosphere, being attentive to customers' needs, and resolving any issues promptly.

• Good customer service can lead to repeat business and positive reviews, while poor service can result in negative feedback and loss of customers.

• Examples of excellent customer service include greeting customers with a smi...read more

Handling customer concerns requires active listening, empathy, and prompt resolution.

• Listen actively to the customer's concern without interrupting.

• Empathize with the customer and acknowledge their feelings.

• Apologize for any inconvenience caused and assure them that their concern will be addressed promptly.

• Resolve the issue as quickly as possible while keeping the customer informed of the progress.

• Follow up with the customer to ensure their satisfaction and thank them for bri...read more

I have over 5 years of experience managing fine dining restaurants, ensuring exceptional service and creating memorable dining experiences for guests.

• Implemented personalized service training for staff to enhance guest experience

• Collaborated with chefs to create innovative and high-quality menu offerings

• Utilized customer feedback to continuously improve service and ambiance

• Managed reservations and seating arrangements to optimize guest satisfaction

P&L stands for profit and loss statement, a financial report that shows a company's revenues, expenses, and profits over a specific period of time.

• P&L statement is a financial document that summarizes a company's revenues, costs, and expenses during a specific period.

• It helps in evaluating the financial performance of a business and determining its profitability.

• The statement typically includes revenue, cost of goods sold, gross profit, operating expenses, net income, and oth...read more

To pass store audits, important points to take care of include maintaining cleanliness, following food safety protocols, ensuring proper inventory management, and providing excellent customer service.

• Maintain cleanliness and hygiene standards throughout the restaurant.

• Follow food safety protocols and ensure proper storage and handling of food items.

• Implement effective inventory management practices to avoid stockouts or wastage.

• Train and educate staff on store audit requireme...read more

Champagne is a sparkling wine produced in the Champagne region of France. Brut is a dry champagne with low sugar content, while Demi sec is a sweeter champagne with higher sugar content.

• Champagne is made using the traditional method of secondary fermentation in the bottle.

• Brut champagne has a sugar content of less than 12 grams per liter.

• Demi sec champagne has a sugar content of between 32 and 50 grams per liter.

• Champagne is typically served chilled in a flute or coupe glass....read more

Food cost refers to the total cost of ingredients and raw materials used to prepare a dish or menu item.

• Food cost includes the cost of all ingredients, such as meat, vegetables, spices, and condiments.

• It also includes the cost of any raw materials used in the preparation of the dish, such as cooking oil or flour.

• Food cost is calculated by adding up the cost of all ingredients and dividing it by the number of portions produced.

• It is important for a restaurant manager to closel...read more

Food cost refers to the percentage of total revenue that is spent on food ingredients and supplies.

• Food cost is calculated by dividing the total cost of food ingredients and supplies by total revenue and multiplying by 100.

• It is important for a restaurant manager to closely monitor food cost to ensure profitability.

• A healthy food cost percentage typically ranges from 25-35%.

• Examples of food cost control measures include portion control, inventory management, and supplier nego...read more

A profit and loss statement is a financial document that summarizes a company's revenues, expenses, and profits/losses over a specific period of time.

• Includes revenue from sales, cost of goods sold, operating expenses, and net income/loss

• Helps analyze financial performance and make informed business decisions

• Used by stakeholders, investors, and management to assess the company's profitability

• Example: Revenue - $100,000, Cost of Goods Sold - $50,000, Operating Expenses - $30,0...read more

The sales figure of our last property was $500,000.

• Our last property generated $500,000 in sales.

• The sales figure for our previous property was $500,000.

• We achieved $500,000 in sales with our last property.

• The last property we managed had sales of $500,000.