Restaurant Manager Mock Interview
Excel in hospitality interviews with 25 Restaurant Manager questions covering operations, staff leadership, and guest service.
Question 18 of 25
What trends would you like to implement at this restaurant?
Entry Level
Experienced
How to Answer
Community Answers
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"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?"
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"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."
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
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.
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