Sample interview questions: How do you handle the financial aspects of in-room dining operations, including pricing and cost control?
Sample answer:
Pricing
- Establish a price list based on market research, competitor analysis, and cost of goods sold (COGS).
- Consider factors such as menu offerings, service level, and room category.
- Use dynamic pricing strategies to optimize revenue during peak periods.
Cost Control
- Monitor Food and Beverage Inventories: Utilize inventory management systems to track food and beverage items, ensuring accurate cost tracking and preventing overstocking.
- Negotiate with Suppliers: Establish long-term contracts with reputable suppliers to secure favorable pricing and ensure consistent quality.
- Control Portion Sizes: Train staff to adhere to established portion sizes to minimize food waste and optimize profit margins.
- Automate Ordering and Inventory Management: Use software to automate ordering and inventory tracking, reducing manual errors and improving efficiency. Read full answer
Source: https://hireabo.com/job/11_0_4/Food%20and%20Beverage%20Manager