Restaurant Manager Mock Interview

Excel in hospitality interviews with 25 Restaurant Manager questions covering operations, staff leadership, and guest service.

Question 13 of 25

What actions will you take to ensure our food costs stay below 30%?

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Rachelle Enns

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.

Here are some ways that you can reduce food costs in a restaurant kitchen:

- Reevaluate the menu plan. What is the cost to serve your customer versus their final bill?
- Create menu loss leaders to attract customers to spend more on appetizers, desserts, or drinks
- Only buy food in bulk that will not spoil. Buying in bulk can save money but only if you use the product in full
- Work with the chef on their menu plan and work on creating dishes that use the same ingredients

Rachelle Enns

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 role, we have kept food cost under 30% for the past three years, ever since I took over. I work closely with our chef to ensure that our ingredients are used in multiple dishes. We only order bulk for non-perishables and frequently used ingredients. Also, I have strong connections in the industry which gives me excellent buying power with suppliers."

Rachelle Enns

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.

Profit margins are slim for restaurant owners, and one of the main culprits is food costs. A restaurant owner needs to know that the manager they are hiring is just as invested as they are when it comes to cost savings and profitability. Some options for reducing food costs may include cutting portion sizes, streamlining the menu, simplifying dishes, or creating more cross-ingredient dishes.

Rachelle Enns

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.

"Keeping food costs low is crucial to the success of any restaurant. If food costs are creeping up, I will first look into waste and how we can avoid occurrences. Secondly, I will work with the chef on creating more cross-ingredient dishes, so that food ordering becomes simpler."

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25Restaurant Manager Interview Questions & Answers

1.What experiences do you have in the restaurant field?

Restaurant Manager Mock Interview

What actions will you take to ensure our food costs stay below 30%?

25Restaurant Manager Interview Questions & Answers

1.What experiences do you have in the restaurant field?

2.Tell me about the last restaurant you worked in. What was the overall vibe?

3.Tell me about your management experience.

4.What do you know about our restaurant?

5.We are struggling with leadership in our restaurant. How will your leadership make us better?

6.What is your experience managing inventory?

7.What are your experiences with hiring staff?

8.Do you have experience with terminations?

9.What makes an interviewee stand out, in your opinion?

10.How do you handle customer disputes?

11.What would you do if you saw a server about to deliver a poorly plated meal to a customer?

12.You just noticed the chef using expired ingredients. How do you handle this situation and what do you say?

13.What actions will you take to ensure our food costs stay below 30%?

14.Why are you leaving your current position?

15.What do you believe is the role of the restaurant manager?

16.What will you do if a particular dish on the menu is not selling?

17.What new trends have you discovered in the food industry?

18.What trends would you like to implement at this restaurant?

19.How extensive is your wine knowledge?

20.Do you feel that you are currently paid what you are worth?

21.How well do you get to know the customers that visit your establishment?

22.Where do you see yourself five years from now?

23.Do you have any questions for me?

24.When would you be available to start?

25.You have a few gaps in your resume. Can you explain these?