Food Service Manager Mock Interview
Master 30 Food Service Manager interview questions covering operations, staff leadership, and health compliance.
Question 14 of 30
What do you know about food costs and other related KPI's?
Entry Level
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Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"To prepare myself for this interview, I did a great deal of research on KPIs for the food and beverage industry. I am fantastic with numbers and can assure you that I would keep a close eye on the financial needs and performance of your business, should I be hired as your Food Service Manager."
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
In the food-service industry, there are many metrics to keep your eye on, primarily when you work in a management position. Some key performance indicators include:
- Food cost percentage and food cost over food sales
- Food costs per head
- Kitchen labor cost over food sales
- Percentage of sales per selling items
These are just a sampling of the KPIs you may be asked to keep your eye on. Talk to the interviewer about your ability to deliver results surrounding the most critical metrics in this role.
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"In my current position it's most important to my leadership team that I am on top of KPIs related to food and labor costs. These include food cost percentage and labor percentage over sales. I track these metrics every week and know where the ideal numbers should lay. When you hire me, you will hire an experienced Food Service Manager who can deliver the utmost in profitability."
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Anonymous Answer
It is imperative to monitor food costs and labor costs and other KPIs to measure how successful the department is running.
Stephanie's Feedback
This is great knowledge to have, but I suggest taking your response a step further by providing a specific example of a time when you kept food costs lower or achieved another KPI. What was the situation?
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