MockQuestions

Restaurant Manager Mock Interview

25 Questions Created By

To help you prepare for your Restaurant Manager interview, here are 25 interview questions and answer examples.

First Question

25 Restaurant Manager Interview Questions

15 Interview Questions With Sample Answers

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

How to Answer

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

Written by Rachelle Enns on July 21st, 2020

Entry Level

"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"

Written by Rachelle Enns

Answer Example

"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."

Written by Rachelle Enns on July 21st, 2020

Experienced

"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."

Written by Rachelle Enns

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

How to Answer

When responding to this question, make sure you answer honestly about your gaps of employment, whether your gaps are due to staying home with the kids, an illness, taking care of an ailing parent, or taking some time off to think about a career change.

Written by Rachelle Enns

Entry Level

"The gap on my resume is the three months after college graduation when I traveled a bit but had a job lined up for my return. Additionally, you may see that there are 7 months between the two companies I've worked for, but that was when I left my retail sales position and worked freelance prior to starting in the restaurant industry."

Written by Rachelle Enns

Answer Example

"The first gap in my resume was from 2007 - 2008 when I took a year off after completing University, to travel. Even though I was not working, I learned so much about business and interpersonal communication during that year of travel. After being laid off in 2012, I was without work for six months. Those are the only two gaps in my resume."

Written by Rachelle Enns

Experienced

"I completely understand your interest in these gaps. I took some time off when my mom was diagnosed with breast cancer. Thankfully, she is in remission. There is one other 6-month gap due to maternity leave in 2016."

Written by Rachelle Enns

3.   When would you be available to start?

How to Answer

Before your interview, make sure you have a start date in mind for the new employer. Whether you need to give two weeks to your previous position, or are unemployed and can start right away, be prepared with an affirmative answer.

If you are currently working, you should always show professionalism by offering 2 weeks' notice to your current employer. No hiring manager is ever impressed when they hear 'I can quit my job today and start tomorrow!' Show that you are professional and reliable in all situations.

Written by Rachelle Enns

Entry Level

"I would need to give a customary two weeks' notice to my current company so that they could choose if they want me to stay and transition the new manager or make it my last day."

Written by Rachelle Enns

Answer Example

"I am currently unemployed and am willing to start as soon as needed."

Written by Rachelle Enns

Experienced

"I would need to give my employer two weeks' notice. Due to my length of employment, it is possible that I may need to work an additional week if they were to request it of me to aid in the transition to the next manager, but I am available immediately following. Can you clarify your timeline for me?"

Written by Rachelle Enns

4.   Do you have any questions for me?

How to Answer

Before your interview, make sure you conduct research on the company and thoroughly review the job description for any clarification you may need on the position. Asking intelligent questions demonstrates to the interviewer your level of interest in their company, and the position.

If for some reason, you are unprepared for the interview, you may need to think of questions off the top of your head. Ask questions regarding company culture, traits they are looking for in the ideal candidate, and if there is anything not listed in the job description that this position will be in charge of. Typically, pay is not discussed during first interviews, so avoid asking any compensation related questions if you are not well into the interview process.

Written by Rachelle Enns

Entry Level

"Here are some sample questions:

- When would you like to have this position filled?
- How long has this role been vacant?
- Is this a replacement search or a newly created role?
- What is your favorite part about working here?
- What is the company's primary goal for this position in the next 12 months?
- Is there anything from my background and experience that I can clarify for you?
- What do you see as the most significant change in this industry over the past three years?
- Is there any reason why you would not move me to the next stage of interviews?"

Written by Rachelle Enns

Answer Example

"I have a couple of questions so thank you for asking. What type of pain points is your restaurant currently experiencing? Also, what is the last successful practice your team implemented?"

Written by Rachelle Enns

Experienced

"Thank you for asking! I do have a couple of questions. First, is this a newly created position or a replacement? Second, what is the timeframe you have in mind for filling this role? And lastly, is there any reason why you would not hire me for this position?"

Written by Rachelle Enns

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

How to Answer

It's impossible to know where you will be in 5 years but do assure the interviewer that, given all possible circumstances, you could see yourself as a long-term fit for their position.

Written by Rachelle Enns

Entry Level

"Five years from now, I would like to be managing front and back of house. I feel like I am progressing at a rate that will make this a possibility."

Written by Rachelle Enns

Answer Example

"Ideally, five years from now, I would love to see myself growing into a more prominent leadership role within your organization, perhaps as a trainer for all new serving staff. My career interests align very nicely with your company's goals which helps me to see a great long-term fit here."

Written by Rachelle Enns

Experienced

"In 5 years I would like to be seen as an authority in this restaurant franchise. I would like to be well-connected and trusted when it comes to my work here."

Written by Rachelle Enns

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

How to Answer

Customer relationships help an establishment thrive by motivating the customers to keep coming back. The interviewer wants to hear that you understand this. Even small talk about recent football games or community events is a great way to get to know your regulars and new customers. Discuss how you get to know the customers in the current establishment for which you work.

Written by Rachelle Enns

Entry Level

"I get to know my customers very well. I am always curious about what brought them in, the type of foods the most love to try, or their favorite beer. I want them to feel a connection with me so that they return for the experience, not just the food or drinks."

Written by Rachelle Enns

Answer Example

"I enjoy getting to know my customers so I do ask them questions about their life, what brought them in that day, or if they have any favorite cocktails they would like to try. I keep the conversation light and friendly, so they want to return when they feel like having some downtime."

Written by Rachelle Enns

Experienced

"It depends on the clientele. I develop a good sense of who enjoys having a relationship with the staff and the restaurant and who are just looking to keep to themselves. For the people who enjoy having a good relationship with us, I get to know about their jobs, kids, their interests like sports or movies. When people see that I care about them as individuals and not just as dollar signs, they tend to come back more often, and they are more generous with their gratuities too."

Written by Rachelle Enns

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

How to Answer

Many employees will look for new work if they feel that they are underpaid and underappreciated. Talk to the interviewer about your current compensation and whether or not you think it is fair.

If you feel you are currently paid what you are worth: "I feel that my current employer pays me fairly; however, I would like to see an increase in pay with an increase in responsibilities."

Written by Rachelle Enns

Entry Level

"I am newer to my management career, but I trust that whatever you offer me, regarding compensation, will be fair and appropriate."

Written by Rachelle Enns

Answer Example

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

Written by Rachelle Enns

Experienced

"If you do not feel you are currently paid what you are worth: "I know that I am underpaid compared to my industry colleagues. My company is small, and they do what they can, but this is part of why I am seeking a new position."

Written by Rachelle Enns

8.   How extensive is your wine knowledge?

How to Answer

If you are a wine connoisseur, excellent! If not, that's okay too, but you should express your interest in educating yourself in the wine realm. You don't need to be a professional sommelier; however, if you are applying for a role in a fine dining environment, you should have some wine-related education.

Written by Rachelle Enns

Entry Level

"I would rate my knowledge in the wine industry as beginner level. I do have a keen interest in wine and would love to take additional training in this area."

Written by Rachelle Enns

Answer Example

"I consider myself an intermediate level wine connoisseur. In my career, I have visited many wineries and met with many wine reps. I have a strong understanding of the industry and am confident in my ability to choose excellent pairings for your menu items."

Written by Rachelle Enns

Experienced

"My wine knowledge is strong, and I am confident in my ability to help your customers choose wines that pair very well with their choices from the menu. I hold a WSET Level 3 Award in Wine Service and am preparing for Level 4 at the moment."

Written by Rachelle Enns

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

How to Answer

One of an interviewer's greatest fears is hiring someone who only thinks their way is the right way. The flip side of this is hiring someone who just wants to coast on the current success of the restaurant.

Tell the interviewer that you would like to come into the restaurant without making any changes right away unless there are glaring issues that need to be addressed. Express that this will give you time to understand the restaurant's existing culture to make appropriate decisions about what trends would be best for the clientele and establishment.

Next, tell the interviewer what trends excite you! Share what you might consider implementing once you get to know the needs of the restaurant, and it's customers.

Written by Rachelle Enns

Entry Level

"I would like to observe the current traffic in the restaurant before making any definite suggestions for change. At first glance, I believe that a half-priced wine night may be a great way to bring in couples and a higher volume of female customers. Are there any glaring issues that you would like to address immediately?"

Written by Rachelle Enns

Experienced

"I think there are a lot of different trends that are worth looking into. One trend I'd like to explore is the idea of hosting a weekend brunch. The margins on breakfast items are pretty good, and we open up ourselves to a wider audience from a variety of communities."

Written by Rachelle Enns

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

How to Answer

The interviewer is interested in knowing how you stay up to date on new trends in the food industry. It is always a good idea to talk positively about change and discovering new trends. Be sure to only talk about new trends that you enjoy or are supportive of to remain positive and show the interviewer that you are open to trying new things.

Written by Rachelle Enns

Entry Level

"Right now, I'm seeing that people enjoy sharing a wide variety of appetizers, like tapas. I think that we can attract the social-eating crowd by offering more share plates."

Written by Rachelle Enns

Answer Example

"The trend I am most interested in, and I believe it's more than a trend, is responsible farming including meat that comes without added hormones or the use of antibiotics. I think that responsible agriculture is an important topic."

Written by Rachelle Enns

Experienced

"With the popularity of meal kits on the rise, the restaurant industry is seeing even more competition than ever. Restaurants need to offer healthy alternatives that are also affordable to compete with this trend."

Written by Rachelle Enns

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

How to Answer

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.

Written by Rachelle Enns

Entry Level

"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."

Written by Rachelle Enns

Experienced

"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."

Written by Rachelle Enns

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

How to Answer

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.

Written by Rachelle Enns

Entry Level

"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."

Written by Rachelle Enns

Answer Example

"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?"

Written by Rachelle Enns

Experienced

"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."

Written by Rachelle Enns

13.   Why are you leaving your current position?

How to Answer

The reason for leaving your current position is fundamental because it will show the interviewer what an ideal work environment is for you, and if they can meet those needs.

Interviewers want to hear why you are pursuing a new endeavor. Perhaps you are seeking a new challenge. Maybe you feel underpaid in your current role. Or, perhaps you have heard such great things about the restaurant that you couldn't pass up the opportunity.

Mention a few of the positives about your current employer so that you don't come across negatively. This shows the interviewer that you care about your place of employment, but you recognize that now may be a good time to make a switch!

Written by Rachelle Enns

1st Answer Example

"I am not actively seeking a new position but did see your position posted and it prompted me to apply. I believe that our city needs a new hot-spot and I truly believe that your restaurant will be just that. I like my current position; however, I would love to grow with a business that is interested in creating new culinary experiences for its patrons."

Written by Rachelle Enns

2nd Answer Example

"While I do care deeply about my current team, I would really like to work for a restaurant that is known for their world-class customer service. I would also like a shorter commute and your restaurant is my top choice of employment."

Written by Rachelle Enns

3rd Answer Example

"I am really look for a restaurant that is growing and has a strong customer following. There are only a few restaurants on my list and I am in the beginning stages of interviewing with one other location. I have not received an offer from anyone, yet."

Written by Rachelle Enns

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

How to Answer

The answer to this question should be simple for you; however, the tough part is making sure you don't drag your answer on and on. Take just a minute or so to bring your resume to life for the interviewer. A simple overview of your role is excellent but be sure to add a few highlights or discuss and significant achievements.

Written by Rachelle Enns

Entry Level

"I am newer to the restaurant industry; however, I do have some experience working in retail management. The experience that I can bring you includes inventory management, scheduling, staff management, merchandising, upselling, and more."

Written by Rachelle Enns

Answer Example

"I have worked in the restaurant industry for the past eight years. I started as a busser and worked my way up into an assistant manager role a couple of years ago. My promotion came after I made some changes in scheduling and ordering which saved the restaurant a significant amount of money in workforce and excess supplies."

Written by Rachelle Enns

Experienced

"I've been working in restaurants for ten years and have been in management for the last four years. I've performed in nearly every function imaginable. I started as a host, trained as a server next and then moved into a shift lead role. Management is my sweet spot as I am very organized and focused on budgeting."

Written by Rachelle Enns

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

How to Answer

Using expired ingredients is a serious matter. It can make your customers sick and result in a fail from any health inspector.

As a manager, your goal is never to intimidate your staff. At the same time, you need to show the importance of following kitchen guidelines and health and safety rules. Discuss the corrective action you would take and what you would do to prevent the instance from occurring again.

Written by Rachelle Enns

Entry Level

"I would approach the chef about any issues related to the kitchen and the quality of the food. If for some reason, the chef is not receptive, I would need to take corrective action."

Written by Rachelle Enns

Answer Example

"If I noticed a chef using expired ingredients, it would call for a serious conversation regarding inventory movement, over-ordering, and perhaps the need for a revision of the menu. The use of expired ingredients is never acceptable, but it is everyone's responsibility to ensure that the kitchen delivers a great product at all times."

Written by Rachelle Enns

Experienced

"Using expired ingredients is never acceptable. An instance like this would show me that the inventory system is not working correctly. When the restaurant is operating correctly, with a proper inventory in and inventory out system, this should never happen. I would work with the chef to create a more seamless process so that the instance never happened again."

Written by Rachelle Enns

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