What do you feel is the most important characteristic in order to be successful with Hillstone Restaurant Group?

"Through my research on Hillstone Restaurant Group, Inc. I saw a theme surrounding honesty and diligence. I agree that these characteristics are fundamental. In addition to these, I would add a positive attitude, willingness to learn, and strong listening skills."

It is essential to research Hillstone Restaurant Group, Inc. before your interview. You should be aware of the characteristics they value in their staff and leadership team. Likely, you will be able to find some great information on their website, a job description, or within their company values and mission statement. Show the interviewer the similarities in your characteristics, and what Hillstone Restaurant Group, Inc. seeks out in their new hires.

"I understand from researching Hillstone Restaurant Group, Inc. online, and also from being a customer in the past, that you seek people who are disciplined, intuitive when it comes to the needs of others, can remember the small details, and carry a highly positive attitude. I will bring all of these characteristics to Hillstone Restaurant Group, Inc.. My references can attest to the fact that I am diligent and honest as well."

Have you received any training in formal dining?

"With my current company, I received two-week in-house training which included topics on best-practices, health and safety, up-selling, and wine pairings. They were beneficial training programs. Can you tell me a bit more about your training program here at Hillstone Restaurant Group, Inc.?"

Many high-end restaurants will have a robust internal employee training program. Talk to the interviewer about any specialized training you have received in your career. The interviewer will take note, from your response, on the areas where you may need additional training.

"I am new to the workforce and have not experienced a lot in the way of industry training. I do have my food safety certificate and look forward to gaining even more training through this role with Hillstone Restaurant Group, Inc.."

In high-end dining, you may come across very discerning customers. How do you handle a picky customer?

"I have spent many years working in the restaurant, hotel, and other customer service based industries. I no longer take it personally when a customer is picky or difficult. I will do my best to make them happy, but I fully understand that you cannot appease everyone."

With high-end, fine dining usually comes customers who are very particular about their dining experience. Are you able to brush it off when a customer is extra picky, or do you take the event personally? Assure the interviewer that you can keep professional composure when it comes to demanding customers.

"I handle an extra-choosy customer with utmost care! I listen, and do my best to deliver above their expectations."

There are many options for you in the fine dining industry. Why do you specifically want to work with Hillstone Restaurant Group?

"I am careful to be employed with a company that holds a strong industry reputation. I'd like to work for Hillstone Restaurant Group, Inc. because your training programs are above the industry standard and you have a reputation for treating your employees very well."

With many options in the upscale dining industry for employment, why do you want to work for Hillstone Restaurant Group, Inc.? Talk to the interviewer about your preference for their company. Dig deep when it comes to your response, bringing up specifics related to their menu, clientele, awards they have won, or their company mission.

"I especially want to work for Hillstone Restaurant Group, Inc. because I have friends who have worked here previously, providing me with positive feedback on their experiences. I am looking for a positive work environment where I can stay for a long time to come. Also, I am passionate when it comes to fine wine, and your list is incredible."

You will be required to process expensive customer transactions. Do you consider yourself a trustworthy and honest person?

"One of my greatest strengths as an employee is my level of honesty and trustworthiness. I have multiple references who will attest to the fact that I am competent and honest. I have experience handling large amounts of cash and credit card transactions. I have opened bottles of wine worth up to $2,000 and invoices up to $8,000."

In the fine dining industry, you could be completing transactions from a few hundred dollars, into the thousands. Can you be trusted with a customers' black American Express card or a $4,000 bottle of wine? Draw on the strength of your references and assure the interviewer that you are a trustworthy and honest employee.

"I see myself and trustworthy and always honest. My integrity has never been in question, and my most recent manager will be happy to give you a solid reference regarding my reliability and transparent approach in the workplace; whether that be with large cheques or expensive food and beverage items."

At Hillstone Restaurant Group we value our customers and always put them first. Do you agree with the phrase 'The customer is always right'?

"Although I believe that the customer is not always right - it's important to treat them as though they are. Within the limitations of health and safety, etc.; I believe it's best to accommodate the customer within reason."

'The customer is always right' has been a long-standing mantra for service-based organizations. Do you agree with this mantra? Why, or why not? The interviewer would like to see you respond positively. If possible, take a look at the company website to see what their mantra or customer service statement is.

"Some customers are quite impossible to please so I would not go so far to say that the customer is always right. With that said, I do treat every customer with the utmost respect and do put their needs first in all reasonable situations."

Tell me about your food safety training or health and safety related certifications.

"I have had training in my past three roles in regards to health and safety, and well as proper food handling. If there is additional training that you require me to participate in, I am happy to do so."

Health and safety is the main priority for all high-end dining establishments. Walk the interviewer through any related training. If you have any physical cards or certifications to show, be sure to bring those into the interview. If some of your certifications are close to expiration, be sure to disclose that.

"I am new to the workforce and, having just graduated from university; I do not have formal training in health or safety. If you have any required coursework related to this position with Hillstone Restaurant Group, Inc., I am happy to get a head start on that training."

At Hillstone Restaurant Group, we require background checks on all employees. Will you comply?

"I am happy to participate in a full criminal background check. I have a clean record."

To work for many high-end restaurant establishments, you will need proper vetting. Since you will be working around expensive food and alcohol products, you must assure the interviewer that you can pass a criminal record check. If you have a criminal record, this is the time to disclose it. In most cases, refusing to comply will result in your ineligibility for the role.

"I will disclose to you that I received a DUI in 2014 but do not have any other marks on my criminal record. I am happy to comply with any background checks that you require."

We will require you to be available on weekends, evenings, and holidays. Is there anything in your schedule hindering your availability?

"I am accustomed to working a wide range of shifts that include evenings, weekends, holidays and a large amount of voluntary overtime. I enjoy working and am happy to work whenever required."

Restaurants are often open late, on weekends, and on special holidays. Being in the service industry will require you to be flexible in your availability. Assure the interviewer that you can handle the schedule associated with this role. If you have scheduling limitations, this is the time to disclose them.

"I am very flexible with my schedule except for Wednesday evenings, when I attend evening university courses. Other than that evening, I am willing to accommodate any of your scheduling needs."

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

"I believe that I am ready for a restaurant manager position, which would bump up my pay quite significantly. I am paid fairly for being an assistant manager, but am craving an increase in responsibilities, which is why I am seeking out a new role."

The interviewer would like to know if you feel undervalued in your current role. Many employees will look for new work if they think that they are underpaid and underappreciated. Of course, this potential new employer wants to ensure that they will make you a competitive offer that will entice you to join their establishment, and stay there. Talk to the interviewer about your current compensation and whether or not you feel it is fair. Be sure to have researched your answer to back you up, versus throwing out a random number and hoping it will stick.

"I feel that my current employer pays me fairly; however, I would like to see an increase in pay with an increase in responsibilities."

We look for education from WSET (Wine & Spirit Education Trust). How many levels have you completed?

"I have had a lifelong dream of becoming a sommelier one day. I have completed the Wine and Spirits Level I Foundation Certificate and look forward to continuing my wine education."

WSET (Wine & Spirit Education Trust) is a well-known organization through the restaurant industry, which provides courses and exams related to wine and spirit education. Many fine dining establishments prefer to hire those with some wine knowledge. Your education through WSET can include Level I, II, III, or IV for Wine and Spirits, and even Sake. Discuss with the interviewer any formal training you may have from WSET, or other wine-related coursework.

"Although I have not taken coursework through WSET specifically, I have taken a couple of wine pairing classes through my neighborhood wine store. If you have a keen interest in hiring someone who will achieve WSET certification, I am happy to entertain this."

Looking at our wine list, what would you suggest as a pairing with our rack of lamb?

"I have always enjoyed a Petite Sirah with a rack of lamb. I saw on your wine list that you offer Michael David's, 'Petite Petite.' Since this bottle is 85% Petite Sirah and 15% Petit Verdot, I find it a delicious selection that does not overpower a lamb dish. That bottle would be my suggestion."

Whether you have formal training in wine pairings or not, the interviewer would like to see how confident you are when it comes to making suggestions to customers. Also, this question tests how much research you have done on their menu and wine list. Some suggestions for a rack of lamb include: - Syrah - Borolo - Bordeaux It is safe to say that most old world wines will pair nicely with this style of meaty dish. Share your knowledge with the interviewer, being as specific to the Hillstone Restaurant Group, Inc. menu as possible.

"You have many amazing wines at Hillstone Restaurant Group, Inc.. Before making a final suggestion, I would ask the customer what their favorite wines are from home. Then, I would make an appropriate recommendation based on their palate. I see on your menu that you have an amazing Borolo which would be a fantastic pairing to any lamb dish."

What does the term, 'a la carte' mean to you?

"The term 'a la carte' to me, means, off the menu. I have worked only for a la carte style establishments; however, I have served on special occasions where there is a set menu. For instance, on Valentines Day."

There are a few words and terms, based on the French language that you will likely come across while working in the upscale restaurant industry. The phrase, 'a la carte,' applies when you dine at a place where you can order dishes from a regular menu. The opposite offering is, 'd'hote,' which means a set menu. Just explain to the interviewer that you understand these terms.

"To me, 'a la carte' describes most restaurants, where diners can choose their desired selections from a menu with a significant amount of variety."

Have you already familiarized yourself with our menu?

"I have taken some time to study your menu, as I am very excited about this opportunity. I noticed that you have a wonderful selection for all dietary preferences including vegetarian and gluten-free options. Also, I appreciate that you have a robust wine list. I am a true wine enthusiast!"

Your response should always be 'yes!' The interviewer will gauge your interest in working for Hillstone Restaurant Group, Inc., and your engagement level, by the effort that you exude. Do you want to be a stand-out candidate? It does not take much time to scan through a menu before your interview. Most restaurant menus are available online. Familiarize yourself with a couple of appetizers, entrees, desserts, and a bit of the wine and cocktail offerings.

"I have dined at Hillstone Restaurant Group, Inc. a couple of times in the past and am familiar with your chef's style. The cuisine here is always incredible, and the overall experience unforgettable. I like that you have wine pairing suggestions listed under each entree and that the chef does a tasting menu which changes seasonally. I look forward to contributing to your talented and dynamic team."

Have you dined here before? If so, describe your experience.

"I have dined at Hillstone Restaurant Group, Inc. once before, for a holiday party with a former employer. It was a private event, so I should point out that my experience, although marvelous, was not the typical dining experience. We ordered a huge array of delicious appetizers, and the cocktails were creative and paired very well with the food choices. I remember the service being very attentive as well."

If you have a chance to dine at Hillstone Restaurant Group, Inc. before your interview, it's a great choice to make a reservation and have a first-hand look. If you have not eaten there before, be sure to express your interest in having the experience. Rely on any reviews you have read online or feedback that you have received from friends, family, or those in your network.

"I came to Hillstone Restaurant Group, Inc. on a date night just one month ago. My experience was so wonderful; it's what prompted me to apply for a job here. I loved the atmosphere, the server was very attentive, and the menu was the best I have seen in a long time."

What does it mean to 'romanticize' a menu?

"I have training in the art of romanticizing a menu, and understand the importance of the practice. For instance, rather than saying that it's a steak, I could let the customer know that it's Japanese Wagyu beef, seared to perfection."

There are terms used in the restaurant industry that you should understand. When you are training for your new role, you may come across the word 'romanticize,' which refers to the way you describe a menu item. When you romanticize something, you are giving the beautiful and enticing details. For instance, rather than saying that the salad is spring greens with a vinaigrette, you may say that the dish is made from locally grown baby greens and topped with a house-made rosemary vinaigrette. Show the interviewer that you can bring passion and excitement when it comes to menu descriptions.

"I am newer to the restaurant industry, but I believe that to romanticize a menu is to make the menu items sound as delicious and enticing as possible. I could describe the details that go into the preparation, point out the items that are house-made, locally sourced, or organically grown."

How would you respond if a customer wrote a bad review online, regarding your service?

"I would be upset to see a negative review online because I put so much pride in the service that I give. However, I would address the situation quickly without becoming defensive. If the complaint were legitimate, I would ask the customer how I could win them back."

In our digital age, with so much riding on our online reviews, it's imperative that negative reviews see a swift and adequate response. Some businesses will hire experts to handle their online reputation. These online reputation management services are precious to companies, such as restaurants, where many potential customers first go online to read reviews before making a reservation. If this situation has happened to you before, you could give an example; however, be careful not to draw too much attention to the negatives and focus primarily on the positive outcome. Experts suggest the following when dealing with negative online reviews:- Respond quickly to any reviews that are reasonable or understandable - Do not become defensive - Give a brief public response then offer a more personal private response if possible - Address the most important parts of the feedback - Reinforce the fact that you care about your quality and customer experience

"If a customer wrote a bad review online, I would respond if it was appropriate to do so. Do you have policies in place when situations like this occur? I put a great amount of pride in the customer service that I deliver and hope that every one of my customers leaves, thrilled with the service they received."

How would you react if a customer asked to send a $60 steak back, after eating over half of it?

"I come from the school of thought that the guest is always right. This philosophy means that no matter how far into their meal they are - they can send it back. Now, with that said, if the person is a repeat offender I may approach the situation differently. Do you have a policy in place for this type of situation?"

Oh, the woes of working in the service industry! Whether you work at an upscale restaurant or a fast food establishment, you will come across customers now and then, who are difficult to please or take advantage of you or your restaurants' hospitality. Hillstone Restaurant Group, Inc. will likely have procedures in place for situations such as this. You can refer to previous training you received, and discuss with the interviewer how you would react. This question is not the opportunity to go on a tangent about terrible customers. Keep your answer to the point and present your solution.

"If a customer sent back an expensive dish or an inexpensive dish, I would take it back. To me, it is not the price that matters but the nature of the complaint. If the kitchen did not prepare it correctly, if it was cold, underdone, or overdone, that is what we want to know. I believe the only way to get better is to learn from constructive criticism, no matter how frustrating it may be in the moment."

Explain to me, step by step, the proper way to serve wine.

"I first show the bottle to the customer, ensuring that I have the correct label before opening. Without twisting the bottle, always keeping the label out, I remove the foil, and place the corkscrew directly in the middle, to avoid cork breakage or residue. You should always pour a small taster for the person ordering the bottle. Once they approve, then serve the guests."

Pop the cork. Chug. Okay - of course not. If you have been trained in the science of opening and serving wine, you will find this question simple to answer. There indeed is an art to proper wine service. Every restaurant will have their way of training; however, here are the basics: 1. Ensure the bottle matches the description on the wine list. 2. Show the bottle to the customer to confirm their choice. 3. Cut the foil under the lip, all the way around. Gently twist off the foil. 4. Place the corkscrew into the middle of the cork, straight down, avoiding an angle. 5. Pull the cork out straight, so you do not break the cork. 6. Check for quality by smelling the cork. 7. Pour a small taster for the client. 8. Pour clockwise around the table.You should know to avoid overpouring, twist the bottle to prevent drips when you pour, and more small tricks to impeccable wine service. In easy to understand steps, show the interviewer that you are capable when it comes to proper wine service.

"I have not received formal wine training; however, I am able to open a bottle of wine easily. I look forward to furthering my training with Hillstone Restaurant Group, Inc.."

Do you consider yourself a 'foodie'? Why or why not?

"I do consider myself a foodie. I love to try new things and am open to a lot of tastes, spice levels, and textures."

The term 'foodie' remains reserved for those who have a refined and adventurous interest in different cuisine experiences. They tend to be in-the-know on food trends and will usually try any food. The interviewer would like to know if you have a sense of adventure with your food. Being open to many foods will make you a better server, allowing you to give your take on a variety of menu items. When guests ask a server about a particular dish, and the server scrunches up their nose, saying, 'I don't like mushrooms, so I don't know,' it's not a particularly helpful exchange. Explain to the interviewer that you are interested in food and are excited to try the different items on the Hillstone Restaurant Group, Inc. menu.

"I am very adventurous with my food and would consider myself an emerging foodie, for sure. I would eventually love to become a food writer for a local food magazine or an online publication."

What does the word 'hospitality' mean to you?

"There is a famous quote by Maya Angelou that says, 'People will forget what you said, forget what you did, but people will never forget how you made them feel.' To me, hospitality is making my dining guests feel comfortable, cared for, and welcomed. They may forget a couple of months down the road what they ate, or which bottle of wine ordered, but they will remember leaving with a smile on their face."

Hospitality is referring to the exchange between a customer and someone in the service industry. The hospitality industry can include restaurants, resorts, cruise ships, hotels, and even some recreation-based businesses. The interviewer understands what hospitality means, and now they want to see that you know the nuances behind providing excellent levels of hospitality to your guests.

"When a customer is smiling, appears relaxed, and tells me that they are coming back or recommending the restaurant to a friend, I know that I have delivered utmost hospitality. The concept is not only being hospitable but also making people want to have the experience again and again."

Which aspect of serving do you dislike the most?

"As most servers will tell you, doing roll-ups or shining the utensils is the most tedious job, especially when you are preparing for a rush of customers. With that said, I take my time and am sure to be in the moment, knowing that it's all about the fine details."

The intention of this question is not to hear you complain about the tasks that you do not like to do, as a server. Although the interviewer is technically asking for a critical answer, you will be a stand-out candidate by steering clear of the negative and focusing on the positive.

"I make a conscious effort to do everything that I do, to the best of my ability. I may not enjoy the tedious counting and math associated with complicated cashouts, but it's always fun to see the ring-outs and tip amount at the end of a busy shift."

Tell me about the worst dining guest you have ever dealt with, and how you persevered through the situation.

"I once had a customer dislike their meal so much that they threw their plate on the floor! It was the oddest experience for me to see a grown adult throw what looked like a tantrum. I politely let him know that we would not char him for his meal but that he was not welcome to stay. His behavior was disturbing to the other guests and likely would have continued to be a bad service through to the end. Do you have a policy at Hillstone Restaurant Group, Inc. for situations where guests are unruly?"

Guests will complain, be nit-picky, snarky, and downright rude. Situations like this are par for the course in the service industry. Luckily, these experiences are not the norm, and you get to choose how you react. Show the interviewer that you are not one to take it personally if a customer is acting out. Discuss a time when you have been in an awkward situation, and how you came out of it unscathed!

"I once served a table where the boyfriend was planning to propose to his girlfriend over dessert. He came in earlier that day, gave the engagement ring to the kitchen manager, and we prepared for the exciting event. When the proposal came, his girlfriend said, 'no.' I honestly think it was the most awkward situation I have ever witnessed. The girl left, and the guy just sat at the table, expressionless. He wasn't terrible to deal with, but the situation was awful. The manager comped his bill, and we offered him an Uber home, on us. To persevere through this, or any other unsavory moments on the job, I remind myself that the situation isn't forever. I am kind, present solutions, and keep a smile on my face."

How would you handle a co-worker who was acting unprofessionally towards our dining guests?

"I once worked with a co-worker who unknowingly rolled her eyes a lot. Customers would be put off, and she wouldn't understand why her tips were so low. I asked her if she was open to receiving feedback, and she agreed. I went on to explain to her that she was an unintentional eye roller. She had no idea! We worked together for a few weeks on it, and she eventually retrained herself to no longer make that expression."

One difficult workplace situation is when a co-worker is not performing how they should be, yet, you may not be the manager or supervisor. The problem is - do you interfere or do you let it go? Talk to the interviewer about a time when you have been in a position like this, and discuss what you did to remedy the situation.

"I think it's important to the reputation of the restaurant that everyone, including myself, is held accountable for their behavior. If the restaurant receives a negative review, that can affect my livelihood as well. With that said, if a co-worker were unprofessional, I would discreetly pull them aside to discuss my concern."

Have you ever had a table 'dine and dash'? If so, how did you handle the situation?

"I have had one table dine and dash in my serving career. It was an unfortunate experience and bothered me because I continued to wonder what I could have done differently. I thought the couple had gone out for a cigarette break, but in reality, left without paying. If I witnessed the act, I would run out and look for a license plate number; however, I would not get into a physical altercation with the offender."

'Dine and dash' occurs when customers of a restaurant leave without paying their tab. Often, the culprits will order the most expensive item on the menu, and the best bottles of wine, or order the highest end cocktails. There are ways that a restaurant can handle a 'dine and dash' situation, including having a host at the front door, having a highly attentive service standard, and getting to know the name of your guests. The interviewer would like to see if you have been in this terrible situation, and how you reacted.

"I have been trained in how to handle a 'dine and dash' but have luckily never experienced the situation in person. Do you have training for this kind of situation? I see that your restaurant is well laid out, making it a challenge for someone to leave. I believe having the hostess station right at the door is a significant deterrent."

If Hillstone Restaurant Group hired you today, what would you accomplish first?

"I know you mentioned that the average tenure in this position, before promotion, is anywhere from 6 months to a year or more. I intend to prove over the first three months that I am a rockstar in the service industry and would be of greater benefit to you in a lead evening head server role than I am in a daytime service position."

The interviewer would like to know that you would be ready to make an impact on their establishment, immediately after being hired. It's important to come to an interview with a 30-90 day strategic plan on how you would impact the business, should you be the successful candidate. Tell the interviewer what your impact goal is.

"When we were speaking earlier, about upselling targets in this position, you mentioned that most servers reach their food and liquor sales expectations after 120 days. If hired today, my goal would be to exceed my goals after the first 90 days. I plan to make a positive impact very quickly by getting to know the menu in a very detailed way."

We cannot always predict how busy we will be in our dining room. How do you react to a sudden increase in your workload?

"I understand that my workload will increase unpredictably at times. It's the ebb and flow of the restaurant industry. When tables are piling in, I will ask for assistance from another team member who has a lighter workload; perhaps a hostess or a server with a smaller section. I offer the same assistance to my coworkers when they have a heavy workload as well."

Workloads often increase and decrease unpredictably, in the restaurant industry. The interviewer would like to know how you adapt when work suddenly piles up. Tables fill up, people demand more attention from you than usual, or there are hiccups in the kitchen. Show that you are willing to work faster, put in overtime, or take an extra shift when needed. You will also want to speak of your time-management abilities.

"I tend to thrive under pressure, and always have, which is why I do very well as a server in a busy establishment such as Hillstone Restaurant Group, Inc.. I want to be the top server regarding customer feedback and ring-outs, which often means doing more than the basic expectations. I love being busy, so I thrive on those opportunities for more work and additional chances to prove my value."

When entering a new job, describe how you build relationships with your new coworkers and managers.

"I understand that some relationships come quickly and others take time to nurture. When starting a new job all that I can do is be my true self and let my personality, integrity, and reliability speak for itself."

The restaurant industry usually has a tight-knit employee culture so; the interviewer would like to know how you plan to start relationships with your new co-workers. Due to a wide variety of personalities, coworker connections can take time to form. How do you ensure that you have a strong line of communication with your co-workers and managers, right from the start? Here are some ideas for getting started on the right foot: - Be willing to accept feedback and help - Offer to assist in some way - Do not have an air of entitlement or act as though you know the ins and outs immediately - Avoid all company gossip, at all cost - Be early on your first day (and every day after that!) - Come dressed appropriately

"I understand that people like to talk about themselves. The best way that I can create new relationships with others is by asking them about themselves. Hopefully, we find common ground and make a quick connection!"

What is the worst thing a previous manager could say about you?

"When I started my first service job, I had a pretty big learning curve. The point of sale software and my daily tasks were all very new to me. I made a lot of mistakes in the beginning because I felt rushed and wanted to learn as quickly as I could. My manager suggested I slow down and not worry so much about keeping up with the servers who had been there for a while. He was understanding, and it helped me to learn that it's okay to take my time to avoid mistakes."

Word travels fast in the service industry, and the interviewer wants to make sure they are hiring someone with a sterling reputation. With that said, nobody is a perfect employee! Think about some mistakes you have made at work or any suggestions for improvement received. If a manager were to provide you with feedback or criticism, what might they say? Keep your answer brief and be sure to finish on a positive note by discussing your willingness to improve and take constructive feedback.

"When I was first out of school I had issues with getting to work on time. Chalk it up to youth or poor planning, but my boss told me then, that my inability to get to work on time was a noticeable shortcoming. I have since resolved this problem and assure you I will arrive to work ten minutes early every day!"

How many days were you absent from work last year?

"I had zero unexcused absences last year. In total, I took 12 vacation days out of my 15 allotted days. I was sick just 2, and a note from my Doctor accompanied those. Once I was late due to a terrible snow storm, and I always try to be 10 minutes early for my shift."

Unfortunately, the service industry has a reputation for unreliable staff and high turnover. The interviewer would like to know that this is not the case with you. Discuss your dedication to being present and on time. A part of being a diligent employee is to ensure that you are always on time and present when expected. It's great to even be 10 minutes early rather than just showing up right on the dot. Talk to the interviewer about your attendance habits.

"I come from the old school way of thinking where if you aren't in the hospital, you show up to work. I can honestly say that the last sick day I took was about six years ago. I expect dedication from my co-workers, which I first need to demonstrate."

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Hillstone Restaurant Group Interview Questions

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1. What do you feel is the most important characteristic in order to be successful with Hillstone Restaurant Group?
2. Have you received any training in formal dining?
3. In high-end dining, you may come across very discerning customers. How do you handle a picky customer?
4. There are many options for you in the fine dining industry. Why do you specifically want to work with Hillstone Restaurant Group?
5. You will be required to process expensive customer transactions. Do you consider yourself a trustworthy and honest person?
6. At Hillstone Restaurant Group we value our customers and always put them first. Do you agree with the phrase 'The customer is always right'?
7. Tell me about your food safety training or health and safety related certifications.
8. At Hillstone Restaurant Group, we require background checks on all employees. Will you comply?
9. We will require you to be available on weekends, evenings, and holidays. Is there anything in your schedule hindering your availability?
10. Do you feel that you are currently paid what you are worth?
11. We look for education from WSET (Wine & Spirit Education Trust). How many levels have you completed?
12. Looking at our wine list, what would you suggest as a pairing with our rack of lamb?
13. What does the term, 'a la carte' mean to you?
14. Have you already familiarized yourself with our menu?
15. Have you dined here before? If so, describe your experience.
16. What does it mean to 'romanticize' a menu?
17. How would you respond if a customer wrote a bad review online, regarding your service?
18. How would you react if a customer asked to send a $60 steak back, after eating over half of it?
19. Explain to me, step by step, the proper way to serve wine.
20. Do you consider yourself a 'foodie'? Why or why not?
21. What does the word 'hospitality' mean to you?
22. Which aspect of serving do you dislike the most?
23. Tell me about the worst dining guest you have ever dealt with, and how you persevered through the situation.
24. How would you handle a co-worker who was acting unprofessionally towards our dining guests?
25. Have you ever had a table 'dine and dash'? If so, how did you handle the situation?
26. If Hillstone Restaurant Group hired you today, what would you accomplish first?
27. We cannot always predict how busy we will be in our dining room. How do you react to a sudden increase in your workload?
28. When entering a new job, describe how you build relationships with your new coworkers and managers.
29. What is the worst thing a previous manager could say about you?
30. How many days were you absent from work last year?

Hillstone Restaurant Group Interview Questions

1. What do you feel is the most important characteristic in order to be successful with Hillstone Restaurant Group?

2. Have you received any training in formal dining?

3. In high-end dining, you may come across very discerning customers. How do you handle a picky customer?

4. There are many options for you in the fine dining industry. Why do you specifically want to work with Hillstone Restaurant Group?

5. You will be required to process expensive customer transactions. Do you consider yourself a trustworthy and honest person?

6. At Hillstone Restaurant Group we value our customers and always put them first. Do you agree with the phrase 'The customer is always right'?

7. Tell me about your food safety training or health and safety related certifications.

8. At Hillstone Restaurant Group, we require background checks on all employees. Will you comply?

9. We will require you to be available on weekends, evenings, and holidays. Is there anything in your schedule hindering your availability?

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

11. We look for education from WSET (Wine & Spirit Education Trust). How many levels have you completed?

12. Looking at our wine list, what would you suggest as a pairing with our rack of lamb?

13. What does the term, 'a la carte' mean to you?

14. Have you already familiarized yourself with our menu?

15. Have you dined here before? If so, describe your experience.

16. What does it mean to 'romanticize' a menu?

17. How would you respond if a customer wrote a bad review online, regarding your service?

18. How would you react if a customer asked to send a $60 steak back, after eating over half of it?

19. Explain to me, step by step, the proper way to serve wine.

20. Do you consider yourself a 'foodie'? Why or why not?

21. What does the word 'hospitality' mean to you?

22. Which aspect of serving do you dislike the most?

23. Tell me about the worst dining guest you have ever dealt with, and how you persevered through the situation.

24. How would you handle a co-worker who was acting unprofessionally towards our dining guests?

25. Have you ever had a table 'dine and dash'? If so, how did you handle the situation?

26. If Hillstone Restaurant Group hired you today, what would you accomplish first?

27. We cannot always predict how busy we will be in our dining room. How do you react to a sudden increase in your workload?

28. When entering a new job, describe how you build relationships with your new coworkers and managers.

29. What is the worst thing a previous manager could say about you?

30. How many days were you absent from work last year?