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Top 25 Restaurant Manager Interview Questions

Question 1 of 25
How do you handle customer disputes?
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Question 2 of 25
What do you believe is the role of the restaurant manager?
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"The primary function of a restaurant manager is to ensure that the business is a well-oiled machine. When a restaurant is profitable, morale is higher, and this trickles down to the customer service experience. Could you tell me more about the areas you would like for me to focus on in the first 90 days?"
The interviewer wants to know that you fully understand the importance of your role as a restaurant manager. As a manager, you need to ensure that the business is profitable, gaining momentum, strong reviews, retaining employees, and delivering a great product. Express your understanding and confidence in your ability to provide all of these things.
More Answer Examples
Entry Level Example
"I believe the role of a restaurant manager is to create an unforgettable customer service experience while helping retain staff and reduce costs. As a manager, I am prepared to follow the instructions of the business owner and help them to achieve their short and long-term vision."
Experienced Example
"I see the restaurant manager position as a balance of leading a team and managing the customer experience. If I can hire and train a great staff, the customers will have extraordinary service and will continue to visit us again and again. I like to orchestrate the daily operations so that our staff wants to come to work and our customers want to come back."
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Question 3 of 25
Do you have experience with terminations?
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"I have worked with employees on performance plans when they are under-performing but have not directly terminated anyone. This task is left to our regional manager who ensures that all of our human resource policies are followed to a tee. I am confident that I can successfully follow through on terminations while keeping HR policies top of mind."
Terminating someone's employment is never easy, and your goal is to ensure that most of these situations are seamless transitions for everyone involved. You also need to ensure that you are conducting terminations in a manner that abides by your region's laws. Discuss how you might coach an employee to perform better, or talk about a time that you put a performance plan into action to save an employee from termination. If you do not have experience in employee terminations, focus on discussing what you feel would be the most moral way to let an employee go.
More Answer Examples
Entry Level Example
"I have only once needed to terminate an employee. I had a server who was never on time and was not getting along well with the other staff. I met with him on three occasions to discuss our attendance policy and coached him a bit on his communication issues. Ultimately, I had to let him go, and it was better for the team. Terminations are never pleasant. However, I don't mind following through on these tasks to benefit the team and profitability of the business."
Experienced Example
"I have many years' experience with terminations and onboarding. Although the task of terminating an employee is not fun, I understand that it must be done from time to time, for the benefit of the organization. I focus on making healthy hires and keeping employees engaged, so my termination rate has thankfully been low over the past few years."
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Question 4 of 25
What will you do if a particular dish on the menu is not selling?
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Clear communication between a restaurant manager and a chef is a crucial component to the profitability of a restaurant. Feedback can be tough to give at times but remember that your role as a leader is to encourage open conversation. Discuss how you would ask the chef if they have heard any feedback from the servers about why the dish is not being requested. It may be a situation where the plate is merely not being promoted enough, and you may put together a game plan for how to 'push' the dish in the dining room. Perhaps you decide with the chef that you need to spruce up the dish and release it with new wording on the menu. Or, maybe yourself and the chef determine that you are going to pull the recipe and replace it. Sometimes, 'out with the old and in with the new' is the best decision to make.
More Answer Examples
Entry Level Example
"If a particular dish is not selling, I prefer to come into the situation not demanding change but, rather, asking the chef for suggestions. They are the experts after all. I believe that strong collaboration is best and I will create a collaborative environment as much as possible."
Experienced Example
"I am comfortable communicating directly with the chef on menu needs. I would approach them and share what we see in the dining room. If there is customer feedback that I can share, I will start with that. Otherwise, I would see if there is an opportunity for us to improve the dish or encourage our servers to romanticize the dish and increase sales."
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Question 5 of 25
What actions will you take to ensure our food costs stay below 30%?
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"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."
Profits are always top of mind for restaurant owners. 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.
More Answer Examples
Entry Level Example
"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"
Experienced Example
"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."
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Question 6 of 25
What would you do if you saw a server about to deliver a poorly plated meal to a customer?
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Question 7 of 25
What do you know about our restaurant?
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Question 8 of 25
We are struggling with leadership in our restaurant. How will your leadership make us better?
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Question 9 of 25
You just noticed the chef using expired ingredients. How do you handle this situation and what do you say?
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Question 10 of 25
Tell me about the last restaurant you worked in. What was the overall vibe?
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Question 11 of 25
What makes an interviewee stand out, in your opinion?
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Question 12 of 25
Why are you leaving your current position?
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Question 13 of 25
What experiences do you have in the restaurant field?
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Question 14 of 25
Tell me about your management experience.
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Question 15 of 25
How extensive is your wine knowledge?
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Question 16 of 25
What are your experiences with hiring staff?
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Question 17 of 25
What new trends have you discovered in the food industry?
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Question 18 of 25
What trends would you like to implement at this restaurant?
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Question 19 of 25
What is your experience managing inventory?
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Question 20 of 25
How well do you get to know the customers that visit your establishment?
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Question 21 of 25
Do you feel that you are currently paid what you are worth?
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Question 22 of 25
Where do you see yourself five years from now?
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Question 23 of 25
Do you have any questions for me?
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Question 24 of 25
When would you be available to start?
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Question 25 of 25
You have a few gaps in your resume. Can you explain these?
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User-Submitted Interview Answers

Question 1 of 25
How do you handle customer disputes?
User-Submitted Answers
1.
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 .
2.
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..........
3.
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.
4.
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.
5.
Wrong order taking not properly serve, need to compromise with customer deal with its anger.
6.
Well Guest found cockroach in food and made his bill on the house and one guest found spider in food offer another food to him, made satisfied.
7.
Guest found Chicken bone piece in veg biryani. Apologized the Guest for the same ensure her that the same will not be in future. Immediately a fresh Veg Biryani was organised for her. Dessert served on house.
8.
A customer had found a hair in her food, after apologizing for the event I assured her that all necessary precautions have been taken and that this incident will be look into more intensely, I showed her that all our staff wear the required gear and take the needed precautions, I replaced her meal and offered a discount for a future date at the restaurant. She left satisfied - I addressed the problem immediately, took care of her needs and showed her that the problems is not one that happens often and will be dealt with even more care in the future.
9.
A guest came back with her order, seemly angry because we put ketchup on her order in this is not the first time. I listen, apolize,
10.
A table of six had been waiting for an hour for their entrees, and as their food came out, I thanked them for their patience and "bought" them a round on me. They were ecstatic. The mood changed immediately. The cost of six beers was completely worth flipping the situation before they asserted themselves. It went from an uncomfortable experience, to a very pleased group in a matter of seconds.
11.
I had a customer who was not happy with the food, and said that is not what she ordered, and thought it was something else, I was called over, and asked the customer to explain to me, what the problem was, I was very calm, while she was raising her voice, and very calmly and sympathetically I apologized to her, and said she could order what ever meal she wanted, and it will be half price. And any more problems, to just ask for me.
12.
A customer once complained about the main course taking to long so after apologizing I offered the customer free beverages and dessert he left happy.
13.
I had a costumer who order the pizza for take away she took the pizza and left the store after a while she came back and open the box and said the pizza slices are not even and m not happy with this so I simply replace the pizza as we have zero tollorance policy with any complain.
14.
I had a customer who bought a hotdog from my restaurant but later came back aggrieved that he saw a condom in the product. I initially pacified the customer, offered a replacement while I also liaised with the production team to look deeply into the complaint. We later found out that the casing of the hotdog was what he misconstrued as condom after it came in contact with heat. He was very happy that the situation was professionally handled.
15.
A few weeks ago a customer was upset that their meal did not come out hot. Of course I apologized for this and immediately recommended I get him a new dish out as quickly as possible. He asked if he could just have some friend shrimp as he did not want to wait long. I said whatever you would like. When I b.... Blah blah blah.
Question 2 of 25
What do you believe is the role of the restaurant manager?
User-Submitted Answers
1.
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.
2.
Manage all the situation of operation.
3.
The role of a manager 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.
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.
5.
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.
6.
Lead by example, take control of situations, and make good solid decisions.
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.
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.
9.
Ability to lead and carry everyone along while ensuring quality and efficiency.
10.
To be a leader in the restaurant by being able to influence the staff without inserting authority.
11.
Oversees smooth operation of room, ensures staff are friendly, efficient, and productive, and great at building positive customer relationships.
12.
To be a leader. To lead a group of people towards one objective, and that objective being, providing a great experience for our guests.
13.
The role of a manager is leadership influencing a team according to plan to achieve goals and marginal profits for the organization. We do this by being assertive not aggressive or passive. A manager delivers a goal being direct honest and respectful.
14.
The role of the manager is to manage on the job that he/she assign.
15.
The role of a restaurant manager is to provide the training and necessary tools in order for the employee to go beyond just good service in order to ensure the guests have a unique experience.
Question 3 of 25
Do you have experience with terminations?
User-Submitted Answers
1.
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.
2.
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.
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.
4.
When it goes beyond limits it is necessary to take disciplinary action otherwise this could influence others.
5.
Being rude to the customer.
6.
My worst employee was a gal that worked back in the kitchen and would not follow directions after being shown multiple times, so I had to let her go.
7.
Well, employee had stolen money against purchase items and cought.
8.
I have not fire anyone yet.
9.
Use profanity and was insubordinate of my assistant and myself.
10.
Jeremy had poor hygiene and was a habitual drug user. How can you present yourself like that? I was shocked.
11.
He was dishonest and stole. So had to ask him to leave.
12.
I had to fire one of my employee because he was never following instructions and was pretty lazy. Always looking for how to cut corners in anything he is given to do, while at the same time trying to influence others negatively.
13.
Expressed violence in the work place.
14.
Sometimes life gets in the way of your job, and if that is the case then there is not much choice in the matter. The employee pretty much made a choice for him or her self. If the pride in the restaurant is lost to someone either for a bad experience with a guest or if they did not agree with management it may be time for them to move on. I have had to make these decisions on too many occasions.
15.
Yes twice time, I have a worst employee who alway telling lie to me and stolen money and bills, which I hav fired immediately.
Question 4 of 25
What will you do if a particular dish on the menu is not selling?
User-Submitted Answers
1.
We will revise the recipe, presentation and portions.
2.
Take it off from the menu and bring new dish.
3.
I will work on the recipe, presentation.
4.
Either reduce the amount of supplies ordered for the dish or if its a trend replace it with a new dish.
5.
May be a changes needed in presentation, sauce of cooking method.
6.
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.
7.
Change specs find a different way to push product.
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.
9.
We would discuss revising recipe presentation and portion sizes.
10.
We would discuss dish presentation and portion sizes.
11.
Changing up the ingredients and or side dishes and plate presentation.
12.
Maybe find a new way to prepare it or modify the quantity or change for something else.
13.
Improvise. Promote or make it more appealling.
14.
Change the recipe or remove the menu.
15.
The possible reason why the dish is not selling.
Question 5 of 25
What actions will you take to ensure our food costs stay below 30%?
User-Submitted Answers
1.
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.
2.
1. Ensure that batch sizes are appropriate for sales (make sure there is no waste) 2. Make sure inventories are accurate.
3.
Will work on wastage tried to get the same quality on lower prices.
4.
I will check if the portioning is correct and also monitor wastages and check proper inventory procedure being followed.
5.
Try to cut down on the wastage.
6.
Use other perveyors.
7.
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.
8.
Cut some labour cost,TRY TO CUT OTHER Cost like r.
9.
Lower the service pothion and incrise the saleing price.
10.
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.
11.
How much our productivity we must bring a business while doing the best marketing. It can control everything.
12.
Check on your production guide if you have, ensure fifo and fefo to avoid wastages.
13.
Do inventory counts. Retrain crew.
14.
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..
15.
Daily inventory-cost of cogs-cutting labor cost.
Question 6 of 25
What would you do if you saw a server about to deliver a poorly plated meal to a customer?
User-Submitted Answers
1.
Stop him and ask chef to remake it.
2.
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.
3.
Stop that server and go to the table an explain to them that dish waasnt up to standards .... Bring another one out asap............
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.............
5.
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.
6.
I vl not let him do so... And will tell him to get the dish prepared again.
7.
Stop the server and quietly point out that the dish is burnt and that keeping an eye out on food quality is a key point in our job roles.
8.
I try to catch the waiter before he serves the costumer, if this one see the dish I apology and excuse for this. Make sure with the chef a proper one coming asap for the costumer and offert him a discount or anything else, dipends the policy of the company, to excuse the mistake, the waiting time and make him left happy and come back to us again.
9.
Stop him and not allow him to serve the burnt dish, and will apologize to the customer.
10.
Well I will make sure it will not be served burnt dish, and give training about presentation and how look the best dish.
11.
Should educate him not to take such dish.
12.
Before it goes out I will tell them to look at it and show example of good quality and have it remade, I would go to my chef and ask what happen and how would you let this go out and show them what it show look like.
13.
Stop it immediately or if incase went to he guest table apologise for the same, make it complementory since we wasted guest preciuos time.
14.
Ask the chef to replace the dish, and when its all quiet, and the clients have left, deal with it then.
15.
I would take it off the server and return it to the kitchen and ask if it should look like this.
Question 7 of 25
What do you know about our restaurant?
User-Submitted Answers
1.
I have read and about your restaurant its nice place to work.
2.
Yur are ranked in the top 20 on forbes2008 lsit for americas largest private company.
3.
Learn about the restaurant atleast basic history, menu pubilc review and where do it stand in the market.
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.
5.
Harvester is a well known family restaurant, run by mitchells and butlers, with over 200 outlets.
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.
7.
Harvester is a popular family restaurant, run by mitchells and butlers, it has over 200 outlets.
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.
9.
Your restaurant offer large varieties of food and excelling in quality food service.
10.
I know you been in business for over 20 years, your a franchise and have a outstanding reputation for quality and service.
11.
Well, its famous and running well, good name in market,
12.
I did some research via your website, yelp and other internet resources.
13.
Your restaurant is one of the best in the city where an authentic food is served with best quality and value for money. Trip ad visor reviews is an example.
14.
Your restaurant is the best restaurant which served authentic and quality food. Trip advisor review is an example of it.
15.
That you core value is what I believe in.
Question 8 of 25
We are struggling with leadership in our restaurant. How will your leadership make us better?
User-Submitted Answers
1.
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!!
2.
With my past experience I learn that a leader should always tries to make environment friendly.
3.
Have strong beliefs in your style and work with each employee and make sure they work with you.
4.
Finding the directiion it needs and than following that direction for excellance.
5.
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.
6.
I am very approachable I listen I am fair and positive and I am willing to work along side my employees.
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.
8.
Leader must be like a laser, who gives visions and direct instructions to be able to meet the goal of the comapnay.
9.
Listening to the staff and finding out what they feel they need to do their job better. Leading by example is also important.
10.
By simply installing respect rather than fear to the employee.
11.
Well, I would like to observe where lacking and make sure the week point convert into strong point by training.
12.
Allocating each of the person with their job duties. Ensuring them if they perform well will be rewarded.
13.
Again with my experience I will utilize what I have learn and teach coach that to my team, leadership is directing every team member on how to do their role in do it well.
14.
I think respect earns respect, and if your staff know that you and go a long way together. And as long as they know the rules and regulations. And I always like to think to many cooks spoil the broth., in other words, you cant have to many bosses to answer to.
15.
It will make things better by making sure everyone knows there role and what they should be doing.
Question 9 of 25
You just noticed the chef using expired ingredients. How do you handle this situation and what do you say?
User-Submitted Answers
1.
Sack him straight away because consequences can be danger.
2.
I would stop him right away and report the same to the higher management of further action.
3.
Hey chef those ingredients are expired and dont use them........
4.
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 you take in use and finally that item uses for staff food.
5.
I would say hey I think you may have over looked the experation date.
6.
Do not use expired ingredients give the whys, and throw the product away immediately.
7.
I would put a stop to this immediately, informing a senior manager and taking action accordingly.
8.
I would put a stop to this immediately, and take intimidate action acordingly.
9.
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.
10.
Ask him to take it off from the kitchen.
11.
Well, bring to chef notice that bad effect of using expired ingredients and make proper checklist for it, i will bring to chef notice that he will be responsible for it.
12.
I will informed him not to use the same as it against the policy. And it will have from food poisoining.
13.
I would call him to the office, and talk to him, if this happens more than once, I will have no option but to give him a written warning.
14.
I would ask why the ingredients are expired and does the chef use stock rotation and if not why not and make sure the kitchen is sorted as soon as possible and out of date stuff is not served.
15.
I will seriously frown at this and take necessary action by reprimanding the chef. Subsequently warning him of what the consequences would be if he ever does that again. I will also recommend the chef for a retraining.
Question 10 of 25
Tell me about the last restaurant you worked in. What was the overall vibe?
User-Submitted Answers
1.
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.
2.
It was a family restaurant and family owned italian place in located in the heart of restaurant row and been there for 16 years............
3.
Very busy, structured and organized, you know when you eat here we are in the people pleasing business.
4.
It was an ice lounge which was totally freezing temperature, where we use to serve piping hot food and hot drinks, it was of 90 covers, fine dining.
5.
I have never worked in a restaurant but I have worked as a manager in retail for almost a year now and have excelled at it.
6.
Great, experience and learned many things from customer attitude.
7.
Oye Amritsar koramangala, bangalore as restaurant manager,
8.
It is multicuisine restaurant where buffet and ala carte served both.
9.
I was manager for a Deli and oversaw the restaurant part of it,
10.
It was busy early evening and busy on weekends between 2-4 it was very quiet so that time was spent cleaning and prepping up for the night time.
11.
I worked with the biggest restaurant chain in West Africa, as restaurant manager as well as brand manager.
12.
Indy Mexican restaurant. Scratch food and great service.
13.
Quick serve creamery and sandwich shop.
14.
I worked at a winery/restaurant and I loved it. Just knowing that you are the highlight of someones day is everything. I enjoy people and want them to enjoy their experience because I caan give them what they want.
15.
Bob evans fast paced family.
Question 11 of 25
What makes an interviewee stand out, in your opinion?
User-Submitted Answers
1.
Actually you know that first impression is the last impression.
2.
A server named Alice and kind of knew it through the interview process..........
3.
The only bartender I have ever hired with no experience became my best bartender.
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.
5.
I hired a young guy, with more experience on the bar that the floor, but I worked closely with him and he turned out to be a fast learner and loved working with the customers on a face to face level.
6.
Honest and straight forward during interview.
7.
The best employee I ever hired was a young woman who would go out of her way for all her customers always came in positive and motivated everyone around her. I did not know this at the time because she had know experience behind her but she was always willing to listen and learn.
8.
Well, I hired good employee and still he is in my contact.
9.
The best employee I hired was a young lady with a friendly and bubbly personality she put a smile on my face instantly the interview and showed a great passion for the job she was really good at her job so yes it was spotted in the interview.
10.
I once hired one young unassuming person who turned out to be very passionate about the job that he grew to becoming a supervisor in record time. What attracted me to him was just his openess and can do spirit.
11.
Bake shop server I had a strong feeling.
12.
Punctual, talanted and skillfull.
13.
My host within the first week he had his name in at least 4 surveys he wasnt what I expected at all he came in jeans for interview.
14.
I hired a good and professional chef yes I know it.
15.
I felt his enthusiasm and his ability to learn.
Question 12 of 25
Why are you leaving your current position?
User-Submitted Answers
1.
People like to grow in life, even I would like to grow and for better prospect.
2.
Because I believe that I made to reach on heights.
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.
4.
The restaurant was sold and the leadership when in another direction ............
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.
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.
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.
8.
Due to people who are not fond of me.
9.
Well, to find some new challenge and better prospect.
10.
I was made redundant, and took this position until I found what I wanted to do, in the catering field, ?manager or supervisor position.
11.
I run a small business which is internet based doing Retail but the business was no longer viable so I thought what I have learned and experienced from that would help me and could be transferred to another job.
12.
Looking for more stability and consistency for the long term.
13.
I am not leaving a position. I am continuing my path where I feel is the best company to work for.
14.
Change to an upscale dining restaurant.
15.
Looking for a place closer to extended family and need a challenge.
Question 13 of 25
What experiences do you have in the restaurant field?
User-Submitted Answers
1.
Portion control. Pre-portioned iteams. Waste control. Knowing my inventory. No over ordering. Make sure we receive the proper inventory.
2.
13 year as hospitality person.
3.
Every customer is important today's competitive market because if one customer happy with our services he will tell to five person.
4.
First I will tried to make environment friendly.
5.
I have around 13 years experience in hospitality industries.
6.
On new heights where all the competitor will be think how they can better compair to our outlets.
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.
8.
Customer service, extensive knowledge stock control.
9.
I have been in the restaurant for over 30 years. I have been a kitchen mgr, bar mgr, dining room mgr and general mgr.
10.
I have almost 10 years experience working in the field. It includes working in fine dining, exclusive private events, corporate setting, steak house and casual dining.
11.
Guest delighted innovations achieved sale target i have done promotions staff training vendor meeting cost control finance control customer care.
12.
Italian, Indian, Steak and Grill Lounge Bar etc.
13.
Managing for numerous years, ins in out of the restaurant down to customer service, employees behavior, development, training, promoting, budgets, payroll, labor, inventory, ordering. Etc.
14.
I have had a lot of experience in the restaurant field.
15.
I have worked in a pub restaurant I would organize shifts and check stock with the chef if needed I would help out with prep and dishes depending on what help was needed.
Question 14 of 25
Tell me about your management experience.
User-Submitted Answers
1.
The managing role is a skills and task using overall experince.
2.
Ive been at both ends of the spectrum, small cafe with a staff of 3 and art museum events with a support staff of 30.
3.
I used to improve myself in all different restaurant I was working for, every places dont have the same gaols and I can learn and adapt in a company very quickly.
4.
Hard work need a lot of patient with the employee who are not follow the set of standard and continues retraining and coaching them.
5.
I take care of 20 staff. Both IRD and the banquets.
6.
It has been most delightful, I learn that I have a love to see people development and smiling faces that what has kept me in this business for so long.
7.
I am a people person, so I work as a team player, leading by example.
8.
I have managed the kitchen, FOH, servers, bar, line cooks, staffs of 12 to 100.
9.
I ran my on restaurant successfully for 13 years.
10.
Supervising assistant manager manager and noww you.
11.
I can manage all restaurant regarding good food trained staff and fulfill guest satisfaction.
12.
I have over 20 years managing great teams in a variety of venues. I have been a valuable asset at all.
13.
Managed front of the house and back of the house staff, always hands on manager, diffusing customer challenges as well as staff opportunities.
14.
Prepare budget track expenses and provide reports to the owner.
15.
I have a good managerial skills, strong leadership skills, inspire all the team, negotiate ideas with others and sure cost saving and profit generating.
Question 15 of 25
How extensive is your wine knowledge?
User-Submitted Answers
1.
I like to taste wine find the quality.
2.
Its not, I have no experience with wine.
3.
I love wine, and then some. I have training in wine making along with sales.
4.
As a muslim country we dont serve wine.
5.
Took the basic wine course.
6.
I have a good wine knowledge, but im not a sommelier.
7.
I cannot say I have a very extensive knowledge of wine, however my parents used to make their own wine and I know of many wine consumers who would be willing to expand my knowledge.
Question 16 of 25
What are your experiences with hiring staff?
User-Submitted Answers
1.
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.
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.
3.
During interview some are being rude, lax and some are people polite and earnest.
4.
Well, talk people understand, check body language, check previous work back ground and check behavior, check job roll.
5.
I have a lot of experience seeing what the need is and looking for the best candidate.
6.
I have hired many staff over the years in my career.
7.
I have been at interviews for staff but I have not had much to do with it.
8.
I have hired numerous staff over the years, so I am comfortable doing that by hiring for the right attitudes.
9.
I have hired full staffs before for new openings. make sure all fit together as a team.
10.
I have hired over 200 people in my business career.
11.
Interview 1 and 2 also the orientation part.
12.
Very detailed, check references, engage them in conversation to attest to their compatibility with establishment,
13.
Had the opportunity to hire people with and with out experience and make a great team.
14.
I have hired good number of staff, I look for the experienced staff along with the good personalty and character.
15.
I have hired more than 200 employees throghout the years.
Question 17 of 25
What new trends have you discovered in the food industry?
User-Submitted Answers
1.
The mixed between two differents style, like french traditionnal food in a sushi I like try new trends of food, I am very curious.
2.
Extensive reaching with the possible customer through mass media and social media, giving the best hospitable and ambiance and service, through dining setup.
3.
Well, I like to make always some innovation so many offers connect people, making contract with company, marketing for the company.
4.
Social media trends, going back to that old fashion customer service.
5.
Every day there seems to be a new trend in the food industry and its always well worth to go into some of them, depending on the sort of clientele you have.
6.
I have noticed that customers are getting very discerning and wants something really fast, they like to have their meals on the go rather than sit in. They also want serious value for their money.
7.
Value for one, also simplicity.
8.
Vegan siliac and vegetarian also calorie awareness.
9.
Food safety is in the forefront as it should be. Marketing this to customers is important to develop trust.
10.
Gluten free and small plate sharing.
11.
Long hair, beard, casual unifroms.
12.
Superfoods, superfoods and newly found foods with benefits for your health.
Question 18 of 25
What trends would you like to implement at this restaurant?
User-Submitted Answers
1.
Be true to your work, stay professional and keep smiling.
2.
Promoting well quality service to customer.
3.
Food festival, some innovation, offers.
4.
A ritual way of service as per the restaurant name.
5.
Uplifting people, motivating them to do better and wa.
6.
Have more events, and also promotionsnts and functions.
7.
I will want all the employee to be a brand ambassador, working with love, passion and zeal.
8.
The trend for healthy vegetarian options, gluten free, good bar drinks, new and cutting edge.
9.
I like the cafe style, and the basic delicious Italian food.
10.
Higher peak periods longer service at slow times make it busier.
11.
That our restaurant become no one in town.
12.
Depends first on what the restaurant is looking to achieve.
13.
Online ordering is the newest and most valuable trend. That would fit in to this concept well.
14.
Follow the new guidelines directed by corporate.
15.
Over see food preparation. Menus and beverage and full authority over inventory and ordering.
Question 19 of 25
What is your experience managing inventory?
User-Submitted Answers
1.
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.
2.
Inventory should be done on weekly basis to keep good track on the running food cost and prevent over stock and spoilage.
3.
Ordering and reception daily but control stock weekly.
4.
Checking everything following the FIFO rule.
5.
Well, last month closing, what is requirement for the month and order same way and control over indent.
6.
Maintaining blue Book. Breakage report and store indent report.
7.
Always before start you counts organize place everything in it place, ordering things that going to be needed in not over ordering. And count in a system kind of way top shelf in than next in so forth.
8.
I like to do first in first out, as much as possible, I always do my analysis and ensure that I do not hold unnecessary stocks.
9.
The inventory should match the layout and count every single item.
10.
Start with freezer go to dry stock then prep and finally the hoy line.
11.
I am methodical and do my inventory in the same order each time.
12.
Sheet to shelf inventory sheets, sign out [requisition ] of product. Spot checking on liquor, update pricing.
13.
To keep add new thing to the menu.
14.
Trying new technique with out wastage.
15.
Database used on a system that updates automatically as well as monthly stock takes by staff to ensure no errors occur. These would be done in each department by way of a checking system, then personally checked in line with the database myself.
Question 20 of 25
How well do you get to know the customers that visit your establishment?
User-Submitted Answers
1.
Means of knowing name of the regular customer sometimes even their family and jobs occupation.
2.
Well, regular interacting habit making me easy and guest delighting habit make me easier.
3.
I think it is important to get to know your customers, especially their likes and dislikes.
4.
I am a very observant and attentive person. After observing customers for a while, I try to create a rapport by studying their preferred products and using that to strike a conversation.
5.
Touch every table and learn the names of those who like to visit.
6.
I love to talk with guest if they want to talk to me. 100%
7.
I know there names and there orders.
8.
Be more helpfull and good relation with them.
9.
Repeat customers or know how to read them.
10.
Very well. They are the most important aspect of the restaurant.
11.
Try to get the regulars names and likes.
12.
Make them feel that they are in home.
13.
By keeping the feedback of the customer & maintains good relationship.
14.
I would hope to get to know the customers personally, and they would know me, I would hope.
15.
I speak with them all of the time we have tons of regulars.
Question 21 of 25
Do you feel that you are currently paid what you are worth?
User-Submitted Answers
1.
Some times failing to lead the team due to higher direct reports.
2.
I know how to use an informatique system but I missed a bite formation then I would like to improuve more about.
3.
Starting to get bored when I dont have much to do,
4.
Well, same time contrasting one work.
5.
Not to take negative comments or behaviors in that way, but make those experience in to positive ones.
6.
I am a perfectionist and tend to want to do things myself but I have continously learnt to delegate because that is the only way to make my employee better and have a good succession plan.
7.
Learn names of the guests. I need to do a better job of slowing down and learning their name and something about them.
8.
Grammar for answering emails and documentation.
9.
I have high expectations of others. I would like to improve my ability to take their weaknesses and teach them to be better managers.
10.
Wine knowledge, know when to go home.
11.
Adjustable with all the situations.
12.
If the customer is not happy.
13.
I spend a lot of time with my team and the guests which will add time at the end of the day doing office work. I go over my work too many times to make it correct. When I send emails I am too wordy.
Question 22 of 25
Where do you see yourself five years from now?
Question 23 of 25
Do you have any questions for me?
Question 24 of 25
When would you be available to start?
Question 25 of 25
You have a few gaps in your resume. Can you explain these?

About Restaurant Manager

December 18th, 2014

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.

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