Restaurant Manager
Top 50 Interview Questions and Answers

Top
1. How would your previous employees or managers describe you?
+76%
-68%
Top Answer
they really like me for my hard work honesty and for my good managment skiilli got and best employe awards in 2010
+100%
100%
+ / -
-83.3%
Second Best
Hard working, take time to listen,correct any issues in a timely manner, seek knowledge to run smooth successful shifts.
+100%
100%
+ / -
-66.7%
3.
Dedicated hospitality personality.
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50%
+ / -
-33.3%
4.
As a fair and easy going and laid back manager.........
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50%
+ / -
-33.3%
5.
My manager would describe me as hard working, quick, efficient.
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0%
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-0%
6.
My manager would describe me as hard working, outgoing, punctial.
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0%
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-0%
2. What experiences do you have in the Restaurant field?
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-60%
Top Answer
Portion control. pre-portioned iteams. waste control. knowing my inventory. No over ordering. Make sure we receive the proper inventory.
+100%
100%
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-66.7%
Second Best
13 year as hospitality person
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0%
+ / -
-0%
3.
every customer is important today's competitive market because if one customer happy with our services he will tell to five person
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0%
+ / -
-0%
4.
first i will tried to make environment friendly
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0%
+ / -
-0%
5.
i have around 13 years experience in hospitality industries
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0%
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-0%
6.
On new heights where all the competitor will be think how they can better compair to our outlets.
+50%
0%
+ / -
-0%
7.
The restaurant will be successful it will encourage more customer to enter the restaurant because of the way of services we offer good services for the customer will make us succes.
+100%
0%
+ / -
-0%
3. If you see a server ready to take a burnt dish to a customer, what do you do?
+80%
-60%
Top Answer
You dont, the manager goes out to the customer apologizing for the burnt dish and comps a portion of the ticket to compensate for the customers time waiting for their food, explain the sittuation showing respect to and apologetic demenor to the customer which in hopes will ensure the customer is satisfied with the outcome of the issue at hand and the steps our company took to resolve it.
+80%
78%
+ / -
-70%
Second Best
I stop him immediately and i ask the chef to prepare same dish also i pass by the guest who order that dish to apologized and to explain for him that his dish will be serve as per the standard and finally i should make a corrective action for my staff to be aware how to serve all dishes us per the standards.
+77.8%
75%
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-66.7%
3.
Stop that server and go to the table an explain to them that dish waasnt up to standards ....bring another one out asap............
+66.7%
63%
+ / -
-55.6%
4.
Stop and tell the server not to serve it and go to the table and explain the dish wasnt up to our standards and we are making another one.............
+66.7%
60%
+ / -
-50%
5.
i will stop him
+60%
50%
+ / -
-40%
6.
Stop him and ask chef to remake it.
+37.5%
29%
+ / -
-25%
4. Tell me about your experience handling office work?
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-68%
Top Answer
I tend to be organized and clean i mthought its not strong point..........
+93.3%
93%
+ / -
-86.7%
Second Best
I can work on excel ms word.
+50%
33%
+ / -
-25%
3.
Office work could lack some attention, I spend my time with the guest and staff to improve my restaurant.
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0%
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-0%
4.
I like to work in a clean tidy space, I am well organised, and use a diary.
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0%
+ / -
-0%
5.
I am well organised, I like a clean and tidy space, and keep a diary foe all my appointments.
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0%
+ / -
-0%
6.
I like a nice clean tidy space, im organised, and use a diary.
+100%
0%
+ / -
-0%
5. Tell me about the last restaurant you worked at.
+77.1%
-65.7%
Best Answer
It was a family restaurant and family owned italian place in located in the heart of restaurant row and been there for 16 years............
+75%
67%
+ / -
-50%
2.
i was at cafe oz it was a very unique concept where you can get whatever you want like you can get good coffee, herbal teas, fast food like burger
+60%
50%
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-40%
3.
Very busy, structured and organized, you know when you eat here we are in the people pleasing business.
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0%
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-0%
6. Where do you see our restaurant going if you were to take the helm?
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-70%
Top Answer
I would ensure the restaurant was clean, has excellent food, service, atmosphere, and value. I would also cater to the patrons and provide new innovative marketing strategies.
+75%
71%
+ / -
-62.5%
Second Best
Been a restaurant manager i will try all my best to bring the restaurant to its best with the ability of all my skills and talent with the help of my builting up a good team.
+75%
67%
+ / -
-50%
3.
Continue the success you have already and provide excellent customer service. Plus I would like to expand the customer base by inviting new people and organising promotional events.
+75%
67%
+ / -
-50%
4.
Your company will be successful because as a manager i think positive to make the company successful i have the ability, enthusiasm, and being honest to my profession.
+66.7%
64%
+ / -
-58.3%
5.
There is nothing called second in my list i always wanted to lead a restaurant which is unique in the style world class atmosphere , best service and delicious food. and once we have all this in out kitty as i am leading team. crown will take care of us.
+66.7%
63%
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-55.6%
6.
In a positve direction by creating guest with the best possible expierince.
+66.7%
60%
+ / -
-50%
7.
Opening a new unit has its challenges in training staffing and control. He business will be there it's m job to keep it! The food quality cleanliness customer arrive and profitability it my job to control monitor.
+66.7%
60%
+ / -
-50%
8.
Expanding and profiting.
+57.1%
50%
+ / -
-42.9%
9.
In balance score card i want to make in top 5.
+60%
50%
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-40%
10.
I d love to se the place enlarge.
+60%
50%
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-40%
11.
Growing up. I am trying my best to maintain the image of the company as well as trying to make some business tactics for the sales.
+50%
40%
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-33.3%
12.
I think the restaurant is a strong concept and will continue to do well, I also believe it will benefit the company even future by having my attentiveness, leadership and passion for for quality foodcustomer service.
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0%
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-0%
13.
I believe you will see a significant improvement in a short period of time.
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-0%
7. What was the best employee you hired, and did you know this at the time of the interview?
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-68.3%
Best Answer
Actually you know that first impression is the last impression.
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71%
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-62.5%
2.
A server named Alice and kind of knew it thru the interview process..........
+50%
33%
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-25%
3.
The only bartender I have ever hired with no experience became my best bartender.
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0%
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-0%
4.
Yes I knew at the time of interview, best employee was one who always push to better themselves no matter the area of responsibility.
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0%
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-0%
8. If any dish is not selling, what will you discuss with the Chef?
+74.7%
-69.3%
Top Answer
we will revise the recipe, presentation and portions
+84.6%
83%
+ / -
-76.9%
Second Best
We can review if we can still do something to improve the taste, presentation and portion. Otherwise, remove it from the menu and replace it with something seemingly saleable.
+80%
75%
+ / -
-60%
3.
i will work on the recipe, presentation
+66.7%
50%
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-33.3%
4.
Either reduce the amount of supplies ordered for the dish or if its a trend replace it with a new dish.
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50%
+ / -
-33.3%
5.
May be a changes needed in presentation,sauce of cooking method.
+66.7%
50%
+ / -
-33.3%
6.
Take it off from the menu and bring new dish.
+40%
25%
+ / -
-20%
7.
Change specs find a different way to push product.
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0%
+ / -
-0%
8.
Will discuss a menu change, taking the item off the menu what ideas he/ she has as a replacement and what time frame to make the change.
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0%
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-0%
9.
We would discuss revising recipe presentation and portion sizes.
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0%
+ / -
-0%
10.
We would discuss dish presentation and portion sizes.
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0%
+ / -
-0%
9. What upsets you the most when an employee does a certain thing...
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-66.7%
Best Answer
When the staff does not follow proper SOP and the customer is effected.
+71.4%
67%
+ / -
-57.1%
10. What makes you the best candidate for this position?
+76.7%
-63.3%
Best Answer
I have over 7 years experience in the food industry. I have been a trainer for the last 4 years and I have strong leadership qualities. I am goal oriented and I will ensure that my store will be number one!
+100%
100%
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-50%
2.
I know my duties and responsibilities as a restaurant Manager, I can manage my staff as well as can come out with ideas that will be beneficial for the company as a whole.
+84.6%
83%
+ / -
-76.9%
3.
My hardworking.
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33%
+ / -
-25%
4.
Run reports daily to ensure there are no issues, take appropriate measures to correct if problems occur in a timely manner.
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0%
+ / -
-0%
11. Tell me about your customer experience?
+74.5%
-67.3%
Top Answer
Getting to know your customers is very important. They will feel special and visit more often. Going out of your way to make the customer's experience a good one. Respecting your employee's so they will give excellent service to the customers.
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100%
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-80%
Second Best
As for me the customer comes first,the customer is the one who brings business to the organisation so it is very important to acknowledge the customers problem and assure him it will be taken care of and will never be repeated in the future.
+88.9%
88%
+ / -
-77.8%
3.
we have different types of customers but every individual customer is important and valuable for our business, a person step in your permisses is your customer wheather he buy or dont buy he or she will be your customer because he or she always share or discuss about his or her day with friend or family and your handling will be marketing for you.
+66.7%
50%
+ / -
-33.3%
4.
My customer told me that i have a great taste of foods, and they like it very much and they like the way our services that we give to them.
+33.3%
0%
+ / -
-0%
5.
Make it as special of the day by training the staff how to sell.
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0%
+ / -
-0%
6.
Love the food, very friendly staff people seem happy that work here, very organized clean and pleasant place to dine.
+100%
0%
+ / -
-0%
7.
Getting to know the customers is key, and I feel the more special they are made to feel the more they often they will return, I will always go the extra mile and make sure food and drinks are of a consistent high quality.
+100%
0%
+ / -
-0%
8.
Getting to know your customers is key, and I feel the more special they are made to feel the more often they will return, I will always go the extra mile and make sure that food and beverages are consistently of a high quality.
+100%
0%
+ / -
-0%
12. We are struggling with leadership in our Restaurant, how will your leadership make us better?
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-67.3%
Top Answer
In my experience, leadership must be team oriented and reminded of that often, everyone needs to be on the same page every day so that we can all go in the same direction... And grow.
+100%
100%
+ / -
-80%
Second Best
Have strong beliefs in your style and work with each employee and make sure they work with you.
+80%
75%
+ / -
-60%
3.
Finding the directiion it needs and than following that direction for excellance.
+50%
40%
+ / -
-33.3%
4.
I will have a ono to one meeting with the management staff,address the situation by show them that we are as a team need to regroup and work together for our company benefit and for our personal ones!!
+40%
36%
+ / -
-33.3%
5.
With my past experience i learn that a leader should always tries to make environment friendly.
+50%
33%
+ / -
-25%
6.
I am very approachable I listen I am fair and positive and I am willing to work along side my employees.
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0%
+ / -
-0%
7.
I am a conscience leader, I will take control of food,supplies,maintenance all controllable when areas are in line I will delegate areas of responsibility to staff an continue to follow up daily and post results.
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0%
+ / -
-0%
8.
Leader must be like a laser, who gives visions and direct instructions to be able to meet the goal of the comapnay.
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0%
+ / -
-0%
13. Have you ever been late to open the doors at a restaurant before?
+73%
-69.6%
Top Answer
I have never been late to open any of my stores in 10 years of which I have been a restaurant manager.
+83.3%
80%
+ / -
-66.7%
Second Best
no not at all
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78%
+ / -
-70%
3.
Never i always try to give 30 min before for unforseen circustance.
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75%
+ / -
-60%
4.
yes,when i get stuck in some heavy traffic.but i always inform if that is the case.
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67%
+ / -
-50%
5.
cdv bht
+60%
50%
+ / -
-40%
6.
I never come to open the door at a restaurant but i always set staffing that door should be open at right time.
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50%
+ / -
-40%
7.
no
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33%
+ / -
-28.6%
8.
No always early.
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33%
+ / -
-25%
9.
I have never been late, in over 10 years for my scheduled shift.
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0%
+ / -
-0%
10.
No, never, punctuality is one of my main attributes.
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0%
+ / -
-0%
11.
No, never punctually is one of my main attributes.
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0%
+ / -
-0%
14. If food cost rise above 30%, what will you do to lower the cost?
+72.6%
-69.6%
Top Answer
I will check if the portioning is correct and also monitor wastages and check proper inventory procedure being followed.
+84.6%
83%
+ / -
-76.9%
Second Best
Begin weekly or daily inventory on highest price items or desirable items. Have Pre-shift meetings about portion size and waste. Require managers to check all orders in and verify with vendor. Verify that items are being correctly rung in or charged for. Investigate discounts, coupons and comp %. Watch for any unusual patterns with numbers or behavior.
+80%
78%
+ / -
-70%
3.
Will work on wastage tried to get the same quality on lower prices.
+66.7%
50%
+ / -
-33.3%
4.
Try to cut down on the wastage.
+66.7%
50%
+ / -
-33.3%
5.
Use other perveyors.
+66.7%
50%
+ / -
-33.3%
6.
Cross cut the quantity volume of the food but make sure that your less food serving is presentable that every customer is attracted to it.
+60%
50%
+ / -
-40%
7.
cut some labour cost,TRY TO CUT OTHER Cost like r
+66.7%
50%
+ / -
-33.3%
8.
Lower the service pothion and incrise the saleing price.
+60%
50%
+ / -
-40%
9.
How much our productivity we must bring a business while doing the best marketing. it can control everything.
+66.7%
50%
+ / -
-33.3%
10.
Check on your production guide if you have, ensure fifo and fefo to avoid wastages.
+66.7%
50%
+ / -
-33.3%
11.
Do inventory counts. retrain crew.
+66.7%
50%
+ / -
-33.3%
12.
Will get the records of most selling dish and not selling dish and there cost,will control the wastage,will come up with the alteration so that there wont be any wastage..
+66.7%
50%
+ / -
-33.3%
13.
Daily inventory-cost of cogs-cutting labor cost.
+66.7%
50%
+ / -
-33.3%
14.
Make sure perishable food is not wasted and food is stored properly, also manage portion controls and wastage.
+66.7%
50%
+ / -
-33.3%
15.
will make sure that perishable food is not waisted and that all food is stored in the right temperature , so that it does not loose its freshness.
+41.2%
38%
+ / -
-35.3%
16.
Cost cutting.
+50%
33%
+ / -
-25%
17.
contol of wastage
+25%
20%
+ / -
-18.8%
18.
1. Ensure that batch sizes are appropriate for sales (make sure there is no waste) 2. Make sure inventories are accurate.
+28.6%
17%
+ / -
-14.3%
19.
Make daily inventory and check the portions of the plate. Daily pre shift about it. Talk with the security man to search the staff in nice way.
+100%
0%
+ / -
-0%
20.
Inventory high cost items daily to seek problem areas,post results to staff to get knowledge out as to what items need focus.
+100%
0%
+ / -
-0%
21.
Myself and the chef will portion sizes, wastage and be more vigilant with weekly stock takes, doing daily if need be.
+100%
0%
+ / -
-0%
22.
Myself and the chef would have discussions, and consider portion sizes, wastage and inventory management.
+100%
0%
+ / -
-0%
23.
I would discuss with the chef portion sizes and wastage.
+100%
0%
+ / -
-0%
24.
Begin weekly or daily inventory on highest price items or desirable items. Have Pre-shift meetings about portion size and waste. Require managers to check all orders in and verify with vendor. Verify that items are being correctly rung in or charged for. Investigate discounts, coupons and comp %. Watch for any unusual patterns with numbers or behavior.
+100%
0%
+ / -
-0%
15. Tell me about your worst promotion? What went wrong?
+75%
-65%
Best Answer
I always believe that noting is worst in promotion because every promotion teach you something
+60%
56%
+ / -
-50%
2.
I tried to have live entertainment but found the cost of the music made it to hard to keep my cost in line
+66.7%
50%
+ / -
-33.3%
3.
I take all promotion as a learning curve to better myself as a manager.
+100%
0%
+ / -
-0%
16. What do you know about our restaurant?
+73.3%
-68%
Top Answer
Learn about the restaurant atleast basic history,menu pubilc review and where do it stand in the market.
+95.2%
95%
+ / -
-90.5%
Second Best
i have read and about your restaurant its nice place to work
+75%
67%
+ / -
-50%
3.
Yur are ranked in the top 20 on forbes2008 lsit for americas largest private company
+66.7%
60%
+ / -
-50%
4.
I have done research on your restaurant traffic has increased for the past " years , you offer great benefits with options of bonus potential, I have read positive reviews, which leads me to believe your company is where I want to be.
+100%
0%
+ / -
-0%
5.
Harvester is a well known family restaurant, run by mitchells and butlers, with over 200 outlets.
+100%
0%
+ / -
-0%
6.
I understand that harvester is a popular family farmhouse style restaurant chain, with over 200 outlets, its founders are courage brewery and run by Mitchells and butlers.
+100%
0%
+ / -
-0%
7.
Harvester is a popular family restaurant, run by mitchells and butlers, it has over 200 outlets.
+100%
0%
+ / -
-0%
8.
As I was invited for this interview, I started to google it right away and I found out that your company was a well known in the food industry in your country of almost a decade.
+100%
0%
+ / -
-0%
17. What are your goals for my restaurant?
+73.3%
-68%
Best Answer
I would like to contribute to making the restaurant one of the most talked about, that gives great customer care, great food and drink with a friendly atmosphere, take control of profit margins and help to develop team members.
+100%
100%
+ / -
-50%
2.
To contribute in making restaurant one of the most talked about restaurants in the area and to a key player in opening new locations.
+100%
0%
+ / -
-0%
3.
Learn the restaurant inside out , take control to improve profit margin, develop those around me, so that I can surround myself with leaders.
+100%
0%
+ / -
-0%
4.
I would like to contribute to making the restaurant one of the most talked about restaurants that gives great customer care, great food and drinks, with a friendly family atmosphere, take control of profit margins, and help to develop team members.
+100%
0%
+ / -
-0%
18. To us, inventory reports, revenue reports, payroll reports, etc, are very important to us, how can you demonstrate to me how you will handle this with precision and keeping them most up-to-date.
+73.3%
-64.4%
Top Answer
by taking the daily/weekly reports on f
+90%
89%
+ / -
-80%
Second Best
Each week we go over the paperwork to make sure it is correct.
+75%
67%
+ / -
-50%
3.
by monitoring the operation on a daily basis,this way you avoid bad results,all detailed reports to follow up metodicaly!!
+45.5%
40%
+ / -
-36.4%
4.
Making sure inventory is accurate.
+50%
33%
+ / -
-25%
5.
Have a scheduled time to do inventory, delegate and gather information weekly, and double check before submitting to Management.
+25%
18%
+ / -
-16.7%
6.
I am very routine oriented and with my last job any office work that needed to be done I knocked out without procrastination.
+100%
0%
+ / -
-0%
7.
Run reports daily to ensure there are no issues, take appropriate measures to correct if problems occur in a timely manner.
+100%
0%
+ / -
-0%
8.
Stock takes need to be done daily, even weekly in some cases if there are loses.
+100%
0%
+ / -
-0%
9.
I would take control of this by doing daily and weekly stock takes.
+100%
0%
+ / -
-0%
10.
By preparing reports on a weekly basis to ensure that every single numbers are correct.
+100%
0%
+ / -
-0%
19. Have you ever fired any one before?
+73.3%
-64.4%
Best Answer
yes!! there was a point that the only thing that we agreed is that we disagree!!
+85.7%
83%
+ / -
-71.4%
2.
Yes, i have fired a few people. Tardiness and theft are two reasons for termination.
+75%
67%
+ / -
-50%
3.
No one will take a chance to fired a employee who is asset of his organisation.
+66.7%
50%
+ / -
-33.3%
4.
Yes many times.
+66.7%
50%
+ / -
-33.3%
5.
Yes, there are times they leave you no choice, it just makes since for the business with the situation at hand.
+100%
0%
+ / -
-0%
20. What is your main weakness that you'd like to improve upon as a manager?
+73.3%
-60%
21. What are some of your most proud accomplishments at your last position?
+70.9%
-63.6%
Top Answer
what is your proudest accomplishment to date
+90.9%
90%
+ / -
-81.8%
Second Best
We recieved in best of the best in orlando magazine two years ijn a row ............
+80%
75%
+ / -
-60%
3.
Building a strong loyal team with low turnover. I am also proud of increase of the amount of regulars that I built.
+100%
0%
+ / -
-0%
4.
Becoming the training store, being able to allow others the opportunity to grow and develop as leaders.
+100%
0%
+ / -
-0%
5.
I increased liquor stock and decreased stock losses on the bar, this took a firm hand with tight controls over staff members, recording all wastage with consequences if not adhered to.
+100%
0%
+ / -
-0%
6.
I increased liquor stock and decreased stock losses, this took a firm hand with tighter controls on staff and recording all wastage with consequences if not done.
+100%
0%
+ / -
-0%
7.
By hiring hearing Impaired people. I want to give them an opportunity to be part of the team and to boost their self esteem and to have knowledge on becoming a crew member.
+100%
0%
+ / -
-0%
22. Why did you have to fire someone, or explain to me your worst employee at your last restaurant.
+71.1%
-62.2%
Best Answer
Put the ball in their court, if this was your restaurant would you allow this, they say no, then you understand why I can no longer employ you, I would always make the employee aware of areas of opportunity, give them a window of time to improve then take action.
+100%
100%
+ / -
-50%
2.
I had to fire two of my banquet staff for trying to steal money by making false receipt and increasing the number of food pax.
+60%
50%
+ / -
-40%
3.
I have never had to fire someone. But have had to work with certain team members on a one to one basis and have regular reviews of there performance.
+100%
0%
+ / -
-0%
23. What do you believe is the role of the manager?
+71.4%
-60%
Top Answer
The role of a manger is leadership; influencing others according to a plan. We do this by being assertive not aggressive or passive. A manager delivers a goal being direct, honest, and respectful.
+100%
100%
+ / -
-83.3%
Second Best
The role of a manager is to guide the staff to achieve goals set by management for productivity and effectiveness. You are responsible not only for the unit you are in but also the overall company and every person in it.
+100%
100%
+ / -
-75%
3.
The role of a manager is to treat the restaurant as your own business. I am also responsible for being aware of every moving part.
+92.3%
92%
+ / -
-84.6%
4.
To control the operations and services of the restaurant, to ensure the restaurant is functioning properly and customers are happy with our services and products, providing excellent communication skills with the staff and properly train our employees to keep high standards and service at the restaurant.
+66.7%
50%
+ / -
-33.3%
5.
Manage all the situation of operation.
+33.3%
0%
+ / -
-0%
6.
Lead by example, take control of situations, and make good solid decisions.
+100%
0%
+ / -
-0%
7.
I believe my role is to assist the general manager, liaise with team members, be a good leader and lead by example whilst always delivering great customer care and food/drink quality.
+100%
0%
+ / -
-0%
8.
I believe my role is to assist the senior manager liaise with team members, be a good leader and lead by example, deliver goals, be honest and respectful whilst always delivering great customer care and food/drink quality.
+100%
0%
+ / -
-0%
24. What makes you an effective manager?
+71.4%
-60%
Best Answer
i been working in this trade from past 8 years and i gained an excellent customer service skills and experienced many operational related problems which helps me to improve the business profitability.
+75%
71%
+ / -
-62.5%
2.
My teaching ability, guidance.
+66.7%
50%
+ / -
-33.3%
3.
I have been in this trade of the past 15yrs and have good people management and problem skills. Iam a good team player and has good ability for planing and forcasting.
+66.7%
50%
+ / -
-33.3%
4.
Result of sale in hotel.
+66.7%
50%
+ / -
-33.3%
5.
first i will work on the issue
+50%
33%
+ / -
-25%
25. What questions do you have for me?
+69.2%
-63.1%
Best Answer
who will be your dream restaurant manager
+40%
25%
+ / -
-20%
2.
What would you like to see me accomplish with this store.
+50%
0%
+ / -
-0%
26. Why are you leaving your last position?
+71.4%
-60%
Top Answer
People like to grow in life, even i would like to grow and for better prospect.
+100%
100%
+ / -
-75%
Second Best
because i believe that i made to reach on heights
+50%
0%
+ / -
-0%
3.
The call center that the deli I was managing down sized by 6oo employees, the site moved to a smaller builing and the group went the route of home reps, our services were no longer needed with the company. I was laid off.
+50%
0%
+ / -
-0%
4.
The restaurant was sold and the leadership when in another direction ............
+100%
0%
+ / -
-0%
5.
I have eaten in your establishment many times and, am intrigued with your concept, I am looking to develop myself , I am looking forward to this new challenge.
+100%
0%
+ / -
-0%
6.
Although I do enjoy my job, I feel I am not achieving my full potential, I have also recently moved back to thurrock, and would like to do something I enjoy to the full once again.
+100%
0%
+ / -
-0%
7.
Although I do enjoy my job, I am not achieving my full potential, I am also spending more money than I earn on getting to and from there due to me moving back to thurrock.
+100%
0%
+ / -
-0%
27. If you've noticed the chef using expired ingredients, what do you say?
+71.4%
-60%
Top Answer
I would put a stop to this immediately, and take intimidate action acordingly.
+100%
100%
+ / -
-50%
Second Best
I need to correct him not to serve expired products it will suffer the food quality as well and I will take some action on this by bringing this to upper management.
+100%
100%
+ / -
-50%
3.
I would stop him right away and report the same to the higher management of further action.
+71.4%
67%
+ / -
-57.1%
4.
Hey chef those ingredients are expired and dont use them........
+60%
50%
+ / -
-40%
5.
I will advice him please dont use a expired item avoid the expireation bo better to check a inventory what itms going to expire before u take in use and finally that item uses for staff food.
+66.7%
50%
+ / -
-33.3%
6.
Sack him straight away because consequences can be danger.
+27.3%
20%
+ / -
-18.2%
7.
I would say hey I think you may have over looked the experation date.
+100%
0%
+ / -
-0%
8.
Do not use expired ingredients give the whys, and throw the product away immediately.
+100%
0%
+ / -
-0%
9.
I would put a stop to this immediately, informing a senior manager and taking action accordingly.
+100%
0%
+ / -
-0%
28. How long will you stay with our company?
+71.4%
-60%
Top Answer
As far as iam comfortable with my job and most imp job satisfaction..
+100%
100%
+ / -
-83.3%
Second Best
Iming looking to build a lasting relationship with that company.
+100%
100%
+ / -
-50%
3.
Permanetly
+100%
100%
+ / -
-50%
4.
As long as I am able to perform my job duties to the best of my abilities, and that I am an asset to the company. I believe...for many years to come.
+100%
100%
+ / -
-66.7%
5.
How long will you stay with our company?
+80%
75%
+ / -
-60%
6.
Till you allow me.
+66.7%
50%
+ / -
-33.3%
29. Have you been offered any positions yet?
+70%
-60%
Best Answer
Yes but i didn't accept it i am happy being a manager instead.
+50%
40%
+ / -
-33.3%
2.
Yes, I am most interested to be employed with your establishment.
+100%
0%
+ / -
-0%
3.
Yes, I am truly interested To be employed with your establishment.
+100%
0%
+ / -
-0%
30. What promotion experiences do you have?
+70%
-60%
Best Answer
With every company i had work for.
+83.3%
80%
+ / -
-66.7%
31. Tell me about your cost-control abilities?
+67.1%
-62.4%
Top Answer
Check the portoning of products, wastages, pre cooking and proper inventory management. Set the target of purchases based on your sales projection to avoid over stocking and wastages.
+90.5%
90%
+ / -
-85.7%
Second Best
I always work on low cost.
+84%
83%
+ / -
-80%
3.
Weigh, portion, and train cooks to proper portioning and waste measurments to control the amount of product going to waste, establish a suitable schedule to properly cover the shifts in the restaurant and throughout the shift examine the activity of customers and employees standing around etc. send home staff that is not needed, and control ot. work the position if slow as the manager controlling hourly paid employee hours.
+71.4%
67%
+ / -
-57.1%
4.
1.take care of wastege.2check bar and food cost every day. aware with your labour cost.
+66.7%
50%
+ / -
-33.3%
5.
I think there is a necessity to balance all aspects of business. It is not just labor cost per covers but also it is labor costs per hour as well as covers per labor cost.
+66.7%
50%
+ / -
-33.3%
6.
Stop wastage.
+50%
40%
+ / -
-33.3%
7.
I am very good at cost controlling i can control the cost very well with my controling techniques.
+40%
25%
+ / -
-20%
8.
Have always been on track to meet budgeted numbers.
+40%
25%
+ / -
-20%
9.
to arrange all items as fifo method ,reduce wastage,make inve3ntory and check the cost food ,and sales food cost
+16.7%
13%
+ / -
-12.5%
10.
which are the various operations carried out in your restaurant
+16.7%
12%
+ / -
-11.1%
11.
Control maintanace cost by handling eqipment smoothly, wastage control, inventory control,enhance employ productivity by training.
+12.5%
7%
+ / -
-6.3%
12.
Control wastage by over production,analyse the sales of last days against the producton,maintaining inventory on a daily basis,Ensure FIFO policy is adhered at all times,training the employees to be cost conscious.
+100%
0%
+ / -
-0%
13.
Knowing the budget, review reports daily to ensure my store is on track, breaking down areas of opportunity getting controllable back on track follow up.
+100%
0%
+ / -
-0%
32. What is your best skill as a manager?
+70%
-56.7%
Top Answer
i can work as a team members
+100%
100%
+ / -
-50%
Second Best
TEAM ORIENTED, MOTIVATIONAL, HANDLING CUSTOMER CONCERNS, TRAINING, DELEGATIONG TASKS.
+85.7%
83%
+ / -
-71.4%
3.
Knows how to solve problem and can make a decision without the permission of the company and knows how to evaluate our products.
+100%
0%
+ / -
-0%
4.
Has the ability to control customer complain and having the ability to communicate with the people surrounds you.
+100%
0%
+ / -
-0%
5.
Handling and engauging customers for feed back.
+100%
0%
+ / -
-0%
6.
Honest with my job and duty trying to make my customers and my business satisfactory according to the market.
+100%
0%
+ / -
-0%
7.
The manager should have skills, knowledge and role model for team.
+100%
0%
+ / -
-0%
33. What are your experiences with hiring a staff?
+70%
-56.7%
Best Answer
I have great deal of experiece with hiring a staff the Restaurant industry sometimes have a high turnover rate so i try to minimize that problem by screening thoroghly
+62.5%
57%
+ / -
-50%
2.
I have a strong ability to hire, I had the opportunity to open brand new store locations, on two different occasions,with the responsibility having to hire the entire staff.
+100%
0%
+ / -
-0%
34. Give me a situation where a customer was upset and you handled the situation.
+68.6%
-57.1%
Best Answer
See if the guest would like a replacement or if they would like another entree to replace the one they do not like. Make sure to expedite the entree as quickly as possible and check to make sure the guest is happy.
+100%
100%
+ / -
-50%
2.
The first thing to do is ask questions, give the guest the opportunity to explain the situation. Most often they just want you to know, but BE HONEST, and Sincere, and Smile. And then MAKE IT RIGHT. Usually this does involve comps or free desserts, but it will also let them know that you appreciate their feedback to you and your understanding.
+100%
100%
+ / -
-50%
3.
She had ordered cappellini puttanesca and wasnt happy with the flavor she thought it had to much anchovies in it so i made her another on the fly and turned to say it was the best one ever..........
+80%
75%
+ / -
-60%
4.
IT HAPPENS MANY TIMES IN RESTAURANT BUISNESS, SUMTYM CUSTOMER DID;NT LYK THE DISH,SO GENERALLY WE ASK THEM WHAT IS THT THING THEY DID.NT LYK IN THT AND THEN APOLOGIZE AND OFFER THEM REPLACEMENT WITH ANOTHER ONE .
+63.6%
60%
+ / -
-54.5%
35. What was the best company you have worked for?
+68.6%
-57.1%
Best Answer
Ginza restaurant inc. its a japanese restaurant with a capacity of 240 customer.
+75%
67%
+ / -
-50%
2.
Cariera's inc.
+66.7%
50%
+ / -
-33.3%
36. What trends would you like to implement at this restaurant?
+73.3%
-46.7%
37. What one goal did you set for yourself that you missed at your last restaurant? What did you learn?
+63.6%
-56.4%
38. What do you like about our restaurant?
+70%
-50%
Best Answer
marketing statics
+75%
67%
+ / -
-50%
2.
Your marketing strategics.
+50%
0%
+ / -
-0%
3.
The cleanines and the food quality.. and service.
+100%
0%
+ / -
-0%
4.
The work enviroment and potential to grow........
+100%
0%
+ / -
-0%
39. Do you enjoy talking to customers?
+64.4%
-55.6%
Best Answer
It is part of your job to know your customer dining experiences and to get their opinions on how can we improve our services as well.
+100%
100%
+ / -
-50%
40. What are your inventory techniques?
+66.7%
-53.3%
Best Answer
Inventory should be done on weekly basis to keep good track on the running food cost and prevent over stock and spoilage.
+85.7%
83%
+ / -
-71.4%
2.
I feel inventory should be done in pares once a month unless your food cost is to high after monitoring the garbage and whats coming back from the tables you can do a weekly iventory for a few weeks this should give you the data you need
+60%
50%
+ / -
-40%
41. Tell me about your managing experiences.
+62%
-54%
Best Answer
The managing role is a skills and task using overall experince.
+100%
100%
+ / -
-50%
42. Have you ate at our restaurant before?
+60%
-52%
43. How do you go out of your way to please an upset customer?
+60%
-46.7%
Best Answer
before i approach him ,i make a clear enquiry wht made him upset,I would rather put my self in his shoes to understand his feelings.Iwould gentle listen what he says & do wht best i can do at that moment to please him.But i would make sure he leave happy & ready to visit us next time
+77.8%
75%
+ / -
-66.7%
2.
first i will listen his issue carefully
+100%
0%
+ / -
-0%
3.
I will apologies and make table on the house and try to have dinner or lunch with him.
+50%
0%
+ / -
-0%
4.
To correct what ever is wrong and apologize and be sincere and then maybe offer a gift certificate for them to give us another chance.
+100%
0%
+ / -
-0%
44. What was your most successful promotion?
+60%
-46.7%
Best Answer
Every promotion value for me because with every promotion i reach on new heights.
+100%
100%
+ / -
-75%
45. How well do you get to know the customers that visit your establishment?
+55.6%
-46.7%
46. Tell me about your worst confrontation with an employee.
+50.8%
-44.6%
47. Tell me about your worst confrontation with a customer.
+50%
-45%
48. How extensive is your wine knowledge?
+50%
-40%
49. How much tolerance do you allow for your employees?
+40%
-30%
50. What new trends have you discovered in the food industry?
+40%
-20%
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Restaurant Manager
Career Field
Job Satisfaction
Interview Difficulty
Healthcare
Vacation
Hours per Week
Business
78%
Average
Not Provided
One Week
Over Fifty

Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.

Source: http://en.wikipedia.org/wiki/Restaurant_manager Last Updated: February 27, 2014, 7:58 pm
Education Requirements

Although a bachelorís degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies and national or regional restaurant chains recruit management trainees from college hospitality or food service management programs, which require internships and real-life experience to graduate. Many colleges and universities offer bachelorís degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community and junior colleges, technical institutes, and other institutions offer programs in the field leading to an associateís degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.

Work Environment

Food service managers typically work in restaurants, including fine-dining and fast-food chains and franchises. Others work in hotels, catering, and other establishments, such as cafeterias in schools, hospitals, factories, or offices. Many food service managers work long hours, and the job is often hectic. Dealing with unhappy customers can sometimes be stressful.