This question is designed to evaluate your practical knowledge and experience in managing a restaurant's inventory and controlling costs. When answering, focus on specific methods and tools you have used in the past. Mention any inventory management software, techniques for tracking stock levels, and strategies for minimizing waste. Discuss how you balance cost control with maintaining quality and customer satisfaction. Provide examples to illustrate your points, such as how you implemented a new inventory system that reduced waste by 20% or how you negotiated with suppliers to get better prices without compromising on quality. Here's a sample answer:
"In my previous role as a restaurant manager, I used a combination of software tools and hands-on techniques for inventory management and cost control. I implemented an inventory management system that allowed us to track stock levels in real-time, which significantly reduced over-ordering and waste. Additionally, I conducted regular audits and worked closely with suppliers to negotiate better prices. By analyzing sales data, I was able to adjust our ordering patterns to better match demand, which helped in reducing costs while ensuring we always had fresh ingredients on hand. These methods collectively helped us reduce our food costs by 15% over six months while maintaining high customer satisfaction."
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