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Top 45 Restaurant Manager Interview Questions

Question 1 of 45
Do you work well under pressure?
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Question 2 of 45
Share with me a situation where a customer was upset and you handled the situation successfully.
Professional Answers Preview
"In my last role, we held a lot of upscale events in our main dining room. I had one situation where the menu that was prepared for a group was not what they were expecting. I spent several minutes talking with the host and took her concerns back to our chef. The kitchen was able to adjust the menu to suite her tastes but it took strong communication and leadership skills."
Begin by telling the interviewer that thankfully the majority of customers have wonderful restaurant experiences, and the upset customer situations should be few and far between. Be ready to talk about the time you went above and beyond with handling a customer complaint. Explain how you personally went to the guest's table and listened to every word they had to say. Next, describe how you apologized to the customer with a calm voice and sincere heart. Finally, be sure to tell the interviewer what solution you offered the customer. Perhaps you did not charge them for the meal. Maybe you offered a new dish for them to try. Be sure to close with how happy the customer was when they left!
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Question 3 of 45
What do you believe is the role of the restaurant manager?
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"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."
Tell the interviewer that you feel the manager's role is to ensure the success of the restaurant while building and maintaining a cohesive team. Mention that you do this through leadership; you see the restaurant as a team endeavor where you are simply leading the crew.
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Question 4 of 45
Have you ever had to fire an employee? Or explain your worst employee that you've managed.
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"I had a server who was never on time and was not getting along well with the other staff. I met with him a few times 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."
Terminating someone's employment is never easy, and your goal is to ensure that most of these situations are not surprises. Give a high-level overview of why you terminated the employee as well as how you had multiple conversations with the employee before letting them go while trying to coach them on how to improve on their performance. Be sure to mention that the employee was not surprised that they were being let go because you had stated if the issue continued they would no longer be a part of your team. If you do not have experience terminating an employee, lucky you! Instead, focus on discussing your most troubling employee in your past role. Perhaps you had an employee who struggled with getting to work on time. Start off by talking about the positives with this employee. Maybe this person was awesome at customer service, but they were late 3 days a week. Discuss how you coached this employee, and openly discussed their need to improve their perforamnce. Be sure to mention the positive strides the person made at improving while under your supervision.
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Question 5 of 45
If a dish from the menu is not selling, what will you discuss with the Chef?
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Question 6 of 45
What makes you an effective manager?
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Question 7 of 45
Tell me about your experience handling office work?
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Question 8 of 45
If our food costs rise above 30%, it has a big impact on our profit and loss. What will you do to lower the cost?
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Question 9 of 45
What questions do you have for me?
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Question 10 of 45
What is your greatest strength?
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Question 11 of 45
What makes you the best candidate for this position?
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Question 12 of 45
You see a server ready to take a burnt meal to a customer's table, what do you do?
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Question 13 of 45
Why are you the best candidate for us?
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Question 14 of 45
How long will you stay with our company?
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Question 15 of 45
Have you ever been late to open the doors at a restaurant before?
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Question 16 of 45
What part of the job do you dislike? What would you change?
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Question 17 of 45
What do you know about our restaurant?
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Question 18 of 45
We are struggling with leadership in our Restaurant, how will your leadership make us better?
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Question 19 of 45
Do you enjoy talking to customers?
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Question 20 of 45
Having accurate inventory, revenue and payroll reports are very important to us. What is your approach to handling this with precision and keeping them up-to-date?
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Question 21 of 45
What employee promotion experiences do you have?
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Question 22 of 45
Tell me about the last restaurant you worked at.
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Question 23 of 45
You just noticed the chef using expired ingredients. How do you handle this situation and what do you say?
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Question 24 of 45
Who was the best employee you've hired? Did you know this at the time of the interview?
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Question 25 of 45
What are your goals for my restaurant?
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Question 26 of 45
Why are you leaving your current position?
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Question 27 of 45
What experiences do you have in the Restaurant and Hospitality field?
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Question 28 of 45
We know there are many great restaurants in town that are hiring. Have you been offered another position yet?
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Question 29 of 45
What are your cost-control abilities and strategies?
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Question 30 of 45
What accomplishments are you most proud of from your last position?
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Question 31 of 45
Tell me about your management experience.
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Question 32 of 45
Where do you see our restaurant going if you were to take the helm?
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Question 33 of 45
How extensive is your wine knowledge?
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Question 34 of 45
What was the best company you have worked for?
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Question 35 of 45
What are your experiences with hiring a staff?
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Question 36 of 45
What trends would you like to implement at this restaurant?
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Question 37 of 45
Have you eaten at our restaurant before?
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Question 38 of 45
What new trends have you discovered in the food industry?
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Question 39 of 45
What is your experience managing inventory?
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Question 40 of 45
What one goal did you set for yourself that you missed at your last restaurant? What did you learn?
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Question 41 of 45
Tell me about your worst confrontation with a customer.
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Question 42 of 45
What is your best skill as a manager?
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Question 43 of 45
What is your main weakness that you'd like to improve upon as a manager?
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Question 44 of 45
How well do you get to know the customers that visit your establishment?
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Question 45 of 45
What is your greatest weakness? What are you doing to improve it?
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User-Submitted Interview Answers

Question 1 of 45
Do you work well under pressure?
User-Submitted Answers
1.
I tend to be more focused and aware under pressure, I thrive in a fast paced environment.
2.
Well I like to work in pressure its increase my const ration i feel more happiness after achieving the goal that feeling is always unbelievable for me.
3.
Yes that where I do my best work.
4.
Yes I dont have a problem working under pressure.
5.
I work well under pressure.
6.
Very well. I have been doing it for many years.
7.
Absolutely that is when I am at my best.
8.
Yes, I excel under pressure.
9.
I prefer to work under pressure.
10.
Leadership quality and who can archive company common company goal by infuncing others.
11.
I work under extreme pressure to meet financial and guest service goals every day.
12.
I'd like to believe I thrive under pressure.
13.
For sure. As a manager, you always have work under pressure every day. I did it before when I working at some 5 star hotel.
14.
Yes pressure doesnt effect my work flow as much as others, I feel that staying calm and continuing to push through whatever is pressuring you is a quality I have.
15.
I prefer pressure, as it brings you out of your comfort zone and helps you learn.
Question 2 of 45
Share with me a situation where a customer was upset and you handled the situation successfully.
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 3 of 45
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 4 of 45
Have you ever had to fire an employee? Or explain your worst employee that you've managed.
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 5 of 45
If a dish from the menu is not selling, what will you discuss with the Chef?
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 6 of 45
What makes you an effective manager?
User-Submitted Answers
1.
I been working in this trade from past 8 years and I gained an excellent customer service skills and experienced many operational related problems which helps me to improve the business profitability.
2.
My teaching ability, guidance.
3.
First I will work on the issue.
4.
I have been in this trade of the past 15yrs and have good people management and problem skills. Iam a good team player and has good ability for planing and forcasting.
5.
Result of sale in hotel.
6.
Compatible and teamleader.
7.
Diligent and keen to detail and very observant.
8.
Well, be bold, no compromise in work, time punctuality, time management, effective briefing, time bond, proper checklist for all the employ making sure all the customer are happy.
9.
I am always on the floor, to oversee the quality and standard to the image of the company.
10.
Communication and implementation. Often communication is the root to most issues in the restaurant business. It is vital to make sure the staff are well informed of their duties and policies. It is important as a manager to delegate tasks, but it also just as important to listen to what the staff is experiencing. They have first hand knowledge on what goes on day-to-day.
11.
I believe I would make a very effective manager because I possess the traits that make a good leader. I am kind, fair and can be stern without causing conflict. I am passionate, motivated and inventive. I know that I could lead a team while also being willing to listen to new ideas and delegate when needed. I feel that I am very responsible and I would do just about anything to not let my peers or superiors down.
12.
I am proactive, punctual, follows hotel policy,
13.
Good leadership, proactive, know market value etc.
14.
Contact my references and previous employees whom I have worked with they will be more than happy to share with you, but in the meantime, I am efficient, a quick learner, a strong leader, a hard worker, I have enough experience to take control and I believe that there is always room for improvement.
15.
My ability to listen carefully, think logically and quickly, my compassionate heart.
Question 7 of 45
Tell me about your experience handling office work?
User-Submitted Answers
1.
I can work on excel ms word.
2.
I tend to be organized and clean I mthought its not strong point..........
3.
Office work could lack some attention, I spend my time with the guest and staff to improve my restaurant.
4.
I like to work in a clean tidy space, I am well organised, and use a diary.
5.
I am well organised, I like a clean and tidy space, and keep a diary foe all my appointments.
6.
I like a nice clean tidy space, im organised, and use a diary.
7.
Ive been a reservatons assistant.
8.
Three year experience in accounts taxation work and cost.
9.
I worked for 2 year in an accountant office but I currently do a majority of any paperwork dealing with management.
10.
I am a quick learner and try to do it efficiently.
11.
My experience in handling office work is hard but fulfilling after its done.
12.
My experience in handling office work is hard but fulfilling after its done.
13.
Did daily and monthly books, P&L, payroll, inventory and ordering.
14.
Well, maintain all administration work, check the manpower, attendance, logbook, maintains work, marketing plan, all due are paid on time, vendor meeting, staff issue, check all reports daily bases, brief the staff and motivate them as per daily performance.
15.
I am very organized, and maintain the office as such.
Question 8 of 45
If our food costs rise above 30%, it has a big impact on our profit and loss. What will you do to lower the cost?
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 9 of 45
What questions do you have for me?
User-Submitted Answers
1.
Who will be your dream restaurant manager.
2.
What would you like to see me accomplish with this store.
3.
I would like to know if I got hired what will my job responsibilities.
4.
What would be the reason why you will not hire me.
5.
Well, may I know about your exception from my end.
6.
What is the top priority for the person in this position over the next three months? What qualities have previous managers had that helped them succeed in this position?
7.
In case if I got through how would be my growth.
8.
In case if I need to join what is the growth in the organisation.
9.
What can I expect from this company? what is the company ultimate goal? do you have a bonus program,?Is there room for growth?
10.
What expectations do you have of me? What would you like me to focus on in my first thirty days? What would you say your management style is? Where do you want to see this restaurant in five years?
11.
How many customers do you have on a daily basis? What is the turnover of the Bar and restaurant? Where do you source most of your food supply from on line or locally. How many staff work at the restaurant and at the bar, do you have an evening were you have specials on for dinner or lunch. Do you have dinner dances, or functions.
12.
I would like to know what hrs I would be working and what you expect from me as a manager.
13.
When you gona assign me a lar tracks.
14.
Why did you chose to franchise this restaurant? What do you like most about this restaurant and what would you like to improve on?
15.
What are you looking for from the candidate? What is your manager turnover? Employee turnover? What are your long term plans for success? What kind of training will I receive? How long does training continue? How will you help to ensure that I am successful? How is the leadership?
Question 10 of 45
What is your greatest strength?
User-Submitted Answers
1.
I am an extremely hard working and quick leaning person. I have got good communication skills. I have got similar working experience. I can easily adapt with d change in working culture. I have team work spirit.
2.
My greatest strength would be my work ethic, I am always ready to go and push my self and the team to meet the companies goals.
3.
My patience I wont leave without achieve the target.
4.
I would say my greatest strength would be to communicate.
5.
I am an excellent communicator that is customer/people focused.
6.
Experience. I have worked in all restaurants and can draw from all experiences when making a decision.
7.
Ability to think in a pinch to read my guest and the ability to sell.
8.
Nization and thinking on my feet.
9.
I think my greatest strenghth is my ability to motivate people. I am extremely hard working and upbeat and I think the way I am just helps me to motivate people.
10.
Working as team player and as indi.
11.
Organization, preparation and deligation.
12.
Passionate about my work, so I always work hard to have everything as close to perfect as possible which includes strong organization and multi-tasking skills.
13.
My greatest strength is my ability to remain consistent and not allow personal feelings obstruct my ability to do a great job. Being friendly and even keeled.
14.
As my ability to work with people.
15.
God is my greatest strength and of course my family who's always there for me to support.
Question 11 of 45
What makes you the best candidate for this position?
User-Submitted Answers
1.
I know my duties and responsibilities as a restaurant Manager, I can manage my staff as well as can come out with ideas that will be beneficial for the company as a whole.
2.
I have over 7 years experience in the food industry. I have been a trainer for the last 4 years and I have strong leadership qualities. I am goal oriented and I will ensure that my store will be number one!
3.
Run reports daily to ensure there are no issues, take appropriate measures to correct if problems occur in a timely manner.
4.
My experience as an enterpreneur as well as my skills, management direction and control over the operation I m smart hardworkin polite patient result oriented.
5.
Aside from dealing with different kinds of guests, ive.
6.
Experience and think tank out the box which I think is required.
7.
I have over 30 years of experience in management in restaurant in front of house and back of house.
8.
Well, its passion for me being as hospitality member, I am enjoying my job, my experience make me more confident, i have positive attitude, I have done best job in present company, achieved all the goal in my previous company.
9.
I am self sufficient, responsible, positive attitude, good with customers table touch and making sure they all come back.
10.
I have been in the service and hospitality industry for 10 years. I have experience in every aspect from hostessing to serving, to bartending, managing and kitchen work. Not only do I understand the restaurant industry, I also have a great deal of passion for restaurant business and providing excellent customer service.
11.
I am innovative good leadership, financial and Guest satisfaction focus.
12.
Innovative, hard working, punctuality creative.
13.
Fast realible entustic and willing to go above and behond.
14.
I am young, energetic, I have more experience than most people my age, I am strong leader (my CV proves that). I have good work ethics, I think the whole 09:00 - 17:00 dream is monotonous, I want to be challenged, I am still young enough to learn but already old enough to lead.
15.
My passion for the hospitality mixed with my experience. :)
Question 12 of 45
You see a server ready to take a burnt meal to a customer's table, what do you do?
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 13 of 45
Why are you the best candidate for us?
User-Submitted Answers
1.
I have got relevant experience in same post your are looking for.
2.
Striving to achieve goal, and try to get better perfomance everyday.
3.
My experience and I have passion in the hospitality.
4.
My experience shows that I am.
5.
Well, I have ability to fullfil your requrement, set goal and achiving target is my passion.
6.
Because I am a hard worker, what I do I do with pride, and will build it up to the best of my ability.
7.
I bring to the table extensive experience of about 15years across various job functions, passion and zeal as well as fantastic entreprenueral acumen.
8.
I have the most experienced back ground. No one has been a chef, bar manager, catering manager, breakfast lead, marketing mgr, GM, training manager, buffet manager, kitchen manager, service manager, and opened more new restaurants than I have.
9.
Because I am always going to work 110 % and I am going to work at home and I am going to learn everything I need to and more.
10.
As I have vast experince and spend more than 20 years in restaurant field.
11.
Because I am loyal and trustworthy.
12.
Have extensive experience, self starter, team player and follow guidelines, will promote a great work environment and leadership.
13.
Because I am commited and trusted.
14.
The judgement is yours only.
15.
You won't find anyone more devoted, dedicated & hardworking then me. I am very passionate about this job and I want nothing more then to be given this wonderful opportunity, it would honestly change my life.
Question 14 of 45
How long will you stay with our company?
User-Submitted Answers
1.
How long will you stay with our company?
2.
As far as I am comfortable with my job and most imp job satisfaction..
3.
Iming looking to build a lasting relationship with that company.
4.
As long as I am able to perform my job duties to the best of my abilities, and that I am an asset to the company. I believe... For many years to come.
5.
I would like to develope my skills to move to the next level of management with your company.
6.
Looking for long lastiong relationship with this establishment.
7.
As long as we both feel I am doing good . And the company is satisfy with the effort I am putting in.
8.
Looking for a job I can retire from, so as long as I continue to do a outstanding job for you by meeting and exceeding your expiation.
9.
Well, I would like to work and enjoy my job, make company brand, make good name in the company, as many year as many.
10.
I am looking for a long term commitment, so am here to stay and make sure my position as manager is all the worth while.
11.
I will stay with the company as long as I am needed.
12.
I mentioned earlier that I do not look for job but a career, so I look forward to growing with the company.
13.
I want to make this my last career stop and see Chilis improve.
14.
As long as we both sides feel its working out.
15.
I love a company that will push me to grow right along with them.
Question 15 of 45
Have you ever been late to open the doors at a restaurant before?
User-Submitted Answers
1.
I never come to open the door at a restaurant but I always set staffing that door should be open at right time.
2.
I have never been late to open any of my stores in 10 years of which I have been a restaurant manager.
3.
Yes, when I get stuck in some heavy traffic. But I always inform if that is the case.
4.
Never I always try to give 30 min before for unforseen circustance.
5.
I have never been late, in over 10 years for my scheduled shift.
6.
No, never, punctuality is one of my main attributes.
7.
No, never punctually is one of my main attributes.
8.
Yes due to some unforeseen circumstances.
9.
Once when my son was in a car wreck. But I called in another manager to open for me.
10.
Well, no, if I am busy with other always I will make sure to get on time everting.
11.
Never, maybe one or twice in a lifetime.
12.
No, I am proud to say I cannot recall the last time I was tardy to work. I plan very precisely and believe punctuality is key. I strive to arrive 15 minutes before the start of my shift.
13.
Restaurant, no. Coffeeshop? Yes. In that instance, my morning supervisor had not shown for work. An employee called me at home a half hour before the doors were due to open. I rushed down as quickly as I could and I would have been open right on time if the delay on the safe had allowed me to.
14.
Up to date, no I have never been late, I always try and arrive a bit early.
15.
I make it a habit to be 30 mins. Early.
Question 16 of 45
What part of the job do you dislike? What would you change?
User-Submitted Answers
1.
There has to be a team work, each every job should be distributed as the seniority of members, as in side job.
2.
The lack of security, this business is often unpredictable. A somewhat regular schedule would be a welcome change.
3.
Maybe sometimes standing and monitoring for a long time, I would change to find something to do.
4.
Well, unwanted wastage and unwanted indent, control over them.
5.
Not having a balance life, choosing a balance life with work.
6.
I hate when employee steal and I will as much as possible mentor my employee on why its good to be contented.
7.
Marketing and marketing plans.
8.
I dislike walking in the fridge to do inventory I would change it by addin a robot that could go in scan the boxes and I stay warm.
9.
Some body who go negative about restaurant make atmophere bed.
10.
None I have never worked before.
11.
Long hours ; utilize my time to be efficient to finish the projects in a timely manner.
12.
The part of the job that I dislike the most is having to repeat myself over and over. Or having my manager repeating herself over. I think communication is the most important. Too often things are said in passing and not too the whole staffs and therefor lost in the process.
13.
If the members of staff are not showing up without a notice or are late.
14.
There are dislikes in every job and sometime its not possible to change, if I would want to change in specially here is people or staff are laid back and time management is not so very good if its in my hand I would definitely change.
15.
Office work isn't my forte, however I am working hard to perfect this.
Question 17 of 45
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 18 of 45
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 19 of 45
Do you enjoy talking to customers?
User-Submitted Answers
1.
It is part of your job to know your customer dining experiences and to get their opinions on how can we improve our services as well.
2.
Well, its my passion and I love to interact people, understand people and find out out their like and dislike, making friend.
3.
I love it. Getting to meet different people is what attracted me to this industry in the first place.
4.
Oh yes, I am very much a people person.
5.
I do enjoy talking to customers and I find it rewarding.
6.
I do not have any problems speaking with customers when the need arises. I am excellent communicator and likeable.
7.
Very much. Everybody is different and there are many stories to be told.
8.
I do enjoy talking with guest, I am human too, I want to know what is going on in their world. I like the input of a simple conversation and how I can make their experience better based on it.
9.
I love costumers they make us possible and it reflects on us good and bad.
10.
The customers are the reason I enjoy my job most. I have created wonderful relationships by getting to know my customers.
11.
Yes as long as I don't disturb their dining experience.
12.
Yes I have been offered several positions.
13.
Yes very much so, I enjoy speaking with customers in a formal and non formal way this is the only real reflection of how well business is going.
Question 20 of 45
Having accurate inventory, revenue and payroll reports are very important to us. What is your approach to handling this with precision and keeping them up-to-date?
User-Submitted Answers
1.
By monitoring the operation on a daily basis, this way you avoid bad results, all detailed reports to follow up metodicaly!!
2.
Making sure inventory is accurate.
3.
Have a scheduled time to do inventory, delegate and gather information weekly, and double check before submitting to Management.
4.
Each week we go over the paperwork to make sure it is correct.
5.
By taking the daily/weekly reports on f.
6.
I am very routine oriented and with my last job any office work that needed to be done I knocked out without procrastination.
7.
Run reports daily to ensure there are no issues, take appropriate measures to correct if problems occur in a timely manner.
8.
Stock takes need to be done daily, even weekly in some cases if there are loses.
9.
I would take control of this by doing daily and weekly stock takes.
10.
By preparing reports on a weekly basis to ensure that every single numbers are correct.
11.
Maintaining a proper schedule of preparing it in order and keeping record of day-to-day activities.
12.
Well, I will make sure proper inventory, Daily bills feed in system, proper closing stock, daily sale report, daily food cost report, maintain profit and lost report.
13.
Maintaining a log of them everyday.
14.
Well there will be a file that should be created already If not I would create one those records are important especially something like payroll you need to have records for those year to come. Keeping them in a file will help me be organize.
15.
I have not done payroll report, as this was always done by the office staff, but the paper work that was needed to be done, I always like to keep on top, of it, and if possible do it when the day is over, even if it means staying late.
Question 21 of 45
What employee promotion experiences do you have?
User-Submitted Answers
1.
With every company I had work for.
2.
Regular employee to surpervisor.
3.
Well, beer promotion, food festival, radio, flyer, buffet offer promotion, karooke, lucky draw coupon.
4.
Pan asian food festival, punjabi food festrival, kerala food fetsival, pondicherry food festival, beer and burger, seafood food festival etc.
5.
A fair bit, but am willing to always go that extra mile.
6.
I have always worked from the bottom and worked my why up the ladder.
7.
I have diverse promotion experiences. Could you be more specific please on what you want me to further explain.
8.
I have come up with brunch, salsa night, radio remotes, free thanksgiving dinner, deal of the day, bogos, restaurant week, menu designs, happy hours.
9.
I have no promotion experience except that I like to win...
10.
Yes I hav promotion experience in different restaurant, it was happiest day and give more pottention to do hard work.
11.
I was promoted to sales and catering off premise which was opening to a traing manager on how to get sales.
12.
From a shift supervisor to assistant manager then Restaurant manager.
13.
Did several promotions for the company I work for like rewards cards, text messages, online coupons etc.
14.
I have introduce my current employer with the rewards program the text msg program and some other promotional cupons.
15.
I started mycareer as a steward after promoted as supervisor and a restaurant manager.
Question 22 of 45
Tell me about the last restaurant you worked at.
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 23 of 45
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 24 of 45
Who was the best employee you've hired? Did you know this at the time of the interview?
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 25 of 45
What are your goals for my restaurant?
User-Submitted Answers
1.
To contribute in making restaurant one of the most talked about restaurants in the area and to a key player in opening new locations.
2.
Learn the restaurant inside out, take control to improve profit margin, develop those around me, so that I can surround myself with leaders.
3.
I would like to contribute to making the restaurant one of the most talked about, that gives great customer care, great food and drink with a friendly atmosphere, take control of profit margins and help to develop team members.
4.
I would like to contribute to making the restaurant one of the most talked about restaurants that gives great customer care, great food and drinks, with a friendly family atmosphere, take control of profit margins, and help to develop team members.
5.
To provide excellent service to the customers.To maintain the standard of the restaurant .To produce more revenue and profit.
6.
To make it as efficient and productive as possible, and a good experience for customers and employees a like.
7.
Self-improvement and skill enhancement to meet the restaurant needs.
8.
My goal in any restaurant is to become the #1.
9.
Well, best quality food, best service, maintain food cost, find out where we are lacking and improve the area, make good brand, no staff turnover, increase sale revenue.
10.
To make it the 5 scorer in zomato and trip advisor.
11.
Is to meet and exceed the guest expectation, training my team to create that environment, and to meet every expectation of the p&L
12.
To make it well known, to our local community as well as others. Better it if I can .
13.
My goals for the restaurant would to be able to attract more customers and give it a friendly warm and inviting atmosphere with good and friendly service and food.
14.
To meet of exceed the target, in crease the sale make 100 percent champs result.
15.
My strategic intent is to grow the restaurant into an outlet that is talked about positively in the town, with the hope of possibly birthing another restaurant in a different location.
Question 26 of 45
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 27 of 45
What experiences do you have in the Restaurant and Hospitality 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 28 of 45
We know there are many great restaurants in town that are hiring. Have you been offered another position yet?
User-Submitted Answers
1.
Yes but I didn't accept it I am happy being a manager instead.
2.
Yes, I am most interested to be employed with your establishment.
3.
Yes, I am truly interested To be employed with your establishment.
4.
Well, in same company, asst manager to restaurant manager.
5.
Not as of yet, but I am being interviewed by other businesses.
6.
No I have not been offered any positions yet.
7.
No not yet you are the 1st stop.
8.
I feel that I am moving forward with the best company on the market and that any other positions tried for would be a loss of my integrity.
9.
No, this is the only position I am persuing.
10.
Yes I have been offered several positions.
11.
I have a few jobs that I have been invited to interviews for which I applied to prior to learning about this job opening. However I am extremely passionate about this position I have actually postponed 2 interviews in the hope that you would take me on here.
12.
No, I have only applied to another restaurant yesterday.
Question 29 of 45
What are your cost-control abilities and strategies?
User-Submitted Answers
1.
To arrange all items as fifo method , reduce wastage, make inve3ntory and check the cost food , and sales food cost.
2.
Which are the various operations carried out in your restaurant.
3.
1. Take care of wastege.2check bar and food cost every day. Aware with your labour cost.
4.
I always work on low cost.
5.
Control maintanace cost by handling eqipment smoothly, wastage control, inventory control, enhance employ productivity by training.
6.
Check the portoning of products, wastages, pre cooking and proper inventory management. Set the target of purchases based on your sales projection to avoid over stocking and wastages.
7.
I am very good at cost controlling I can control the cost very well with my controling techniques.
8.
Have always been on track to meet budgeted numbers.
9.
Weigh, portion, and train cooks to proper portioning and waste measurments to control the amount of product going to waste, establish a suitable schedule to properly cover the shifts in the restaurant and throughout the shift examine the activity of customers and employees standing around etc. Send home staff that is not needed, and control ot. Work the position if slow as the manager controlling hourly paid employee hours.
10.
I think there is a necessity to balance all aspects of business. It is not just labor cost per covers but also it is labor costs per hour as well as covers per labor cost.
11.
Control wastage by over production, analyse the sales of last days against the producton, maintaining inventory on a daily basis,Ensure FIFO policy is adhered at all times, training the employees to be cost conscious.
12.
Knowing the budget, review reports daily to ensure my store is on track, breaking down areas of opportunity getting controllable back on track follow up.
13.
Minimizing and maximizing the employment and other usage, because its manpower also add in the cost of the product.
14.
Well, find out requirement, check proper inventory, raw material cost and control over indent before get down quality.
15.
With a budget of 120000 I have done within 100000
Question 30 of 45
What accomplishments are you most proud of from your last position?
User-Submitted Answers
1.
What is your proudest accomplishment to date.
2.
We recieved in best of the best in orlando magazine two years ijn a row ............
3.
Building a strong loyal team with low turnover. I am also proud of increase of the amount of regulars that I built.
4.
Becoming the training store, being able to allow others the opportunity to grow and develop as leaders.
5.
I increased liquor stock and decreased stock losses on the bar, this took a firm hand with tight controls over staff members, recording all wastage with consequences if not adhered to.
6.
I increased liquor stock and decreased stock losses, this took a firm hand with tighter controls on staff and recording all wastage with consequences if not done.
7.
By hiring hearing Impaired people. I want to give them an opportunity to be part of the team and to boost their self esteem and to have knowledge on becoming a crew member.
8.
My last accomplishments was improved customer service standarts.
9.
With every experience I have upgrated my self professionally.
10.
Helped in development of new menu. Brought some much needed organization to over worked kitchen.
11.
Was given lack of support for big event. pulled it off.
12.
Increasing the revenue and customer satisfaction by complaints being lessen.
13.
Cost controlled by 5% lowest staff turnover, made good brand in the city won radio red FM award in bangalore, just dial 4 rating.
14.
You have been always hard worker, you deserve it.
15.
Being selective as one of the best Quality Assurance restaurant (getting a perfect score) Safest restaurant, Great corporate visit. Having a perfect P&L
Question 31 of 45
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 32 of 45
Where do you see our restaurant going if you were to take the helm?
User-Submitted Answers
1.
Your company will be successful because as a manager I think positive to make the company successful I have the ability, enthusiasm, and being honest to my profession.
2.
There is nothing called second in my list I always wanted to lead a restaurant which is unique in the style world class atmosphere, best service and delicious food. And once we have all this in out kitty as I am leading team. Crown will take care of us.
3.
I would ensure the restaurant was clean, has excellent food, service, atmosphere, and value. I would also cater to the patrons and provide new innovative marketing strategies.
4.
Expanding and profiting.
5.
In a positve direction by creating guest with the best possible expierince.
6.
Growing up. I am trying my best to maintain the image of the company as well as trying to make some business tactics for the sales.
7.
In balance score card I want to make in top 5.
8.
I d love to se the place enlarge.
9.
Opening a new unit has its challenges in training staffing and control. He business will be there it's m job to keep it! The food quality cleanliness customer arrive and profitability it my job to control monitor.
10.
Been a restaurant manager I will try all my best to bring the restaurant to its best with the ability of all my skills and talent with the help of my builting up a good team.
11.
Continue the success you have already and provide excellent customer service. Plus I would like to expand the customer base by inviting new people and organising promotional events.
12.
I think the restaurant is a strong concept and will continue to do well, I also believe it will benefit the company even future by having my attentiveness, leadership and passion for for quality foodcustomer service.
13.
I believe you will see a significant improvement in a short period of time.
14.
I see more procedures put in place to run a successful shift. I see sales increase and more satisfied guests.
15.
I would continue to take your vision forward and find what areas could improve and work toward that goal.
Question 33 of 45
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 34 of 45
What was the best company you have worked for?
User-Submitted Answers
1.
Ginza restaurant inc. Its a japanese restaurant with a capacity of 240 customer.
2.
The best company I have worked for was Scottish and Newcastle because the support was a phone call away.
3.
Golden corral Very good plan and communication. A plan for everything and it was trained very well.
4.
Whataburger was actually the only company I have worked for, and had a awesome experience.
5.
Serina hotel a five star hotel.
6.
I have worked for many great companies but Crystal Mountain was my favorite.
7.
Union square hospitality group.
8.
Each company I worked for I gained new experience, my last company is the best.
9.
Eldorado tex-mex in the restuatant industry american airlines in the travel industry.
10.
I'm hopefully about to work for them.
Question 35 of 45
What are your experiences with hiring a 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 36 of 45
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 37 of 45
Have you eaten at our restaurant before?
User-Submitted Answers
1.
Of course, I often visit restaurant when we go out with friends. Myfavourite is chocolate bomb.
2.
Yes, I am a food lover. I have tried many cuisine. And I must say your restro make the best healthy dishes that are tempting too.
3.
Well I have tried last month.
4.
Yes very good and consistent, clean and inviting, great customer service.
5.
Yes Jacksonville location.
6.
Yes, I tried once the food is excellent and the service is very good.
7.
Yes I have and I was very impressed by the feel of the place.
Question 38 of 45
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 39 of 45
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 40 of 45
What one goal did you set for yourself that you missed at your last restaurant? What did you learn?
User-Submitted Answers
1.
Reaching out to the customer, I learned to work hard more to achieve my goal.
2.
Well finance control, and I could not get that responsibility.
3.
Have a little bit more fun, Things flow better when you have more fun.
4.
I always a have a motto in life, we are never to old to learn new things.
5.
I wanted to grow with the company with a view to owning a franchise later but my transfer derailed the plan, however, I learnt that change is the only constant thing in life because my transfer actually opened my eyes to other possibilities.
6.
Increase sales by 10 pereent it takes more time.
7.
A goal I would love to see in my current job is teamwork. In the restaurant business everyone always seems they are are out for themselves, however working as a team and knowing each others roles is a major play. A major play to make more money for themselves.
8.
Promotion to agm never give up.
9.
I achived all and looking for good.
10.
I did not accomplish remodeling the storage of the freezer. I did eventually get it done but not in my desired time frame.
11.
To score 100% guest comment on trip advisor. To be more serious.
12.
Oversee preparation of food. Need to work together with chef to create a menu.
13.
To maintain good taste of food.
14.
I listen others. Never follow otheres.
15.
To be out of this restaurant in 5 years. make myself more knowledgable and marketable.
Question 41 of 45
Tell me about your worst confrontation with a customer.
User-Submitted Answers
1.
I forgot a portion of their order and they came back to question me about it.
2.
Once had a gentleman come in after a few drinks he started insulting me after a while of me not listening to him he got conformational after that I left the bar and had a manager step in and descaled the problem.
3.
Very furious because of slight disturbance made by another customer.
4.
Well, Guest found cockroach in food but I got control over the guest.
5.
Guest arguing for tax structure.
6.
I was a entry level employee and th.
7.
She thought she was very smart bu shouting at my staff in front of all the customers, and the more I asked her to please step into my office so we could discuss the matter, she ignored me, and kept shouting and swearing, at the top of her voice.
8.
I have had a customer screaming in my restaurant on a festive day just because he felt he had stayed too long on a queue. I however pacified the customer and explained that we needed to follow the line.
9.
Guy who fed off of ladies and would not let me do anything for him.
10.
He told me one of my best servers should get another job. He had no reason, but it was a bit uncomfortable.
11.
When I was a server in 2000 I called a woman baby I said hold on a sec baby.
12.
As he thrown some dishes as he was setress.
13.
A woman was unhappy with the latte she received. I tried to fix the issue but she could not be consoled. She threw her coffee on the ground and left. I was disheartened but she returned another day and apologized.
14.
Did not have money to pay for meal.
15.
When he was over charged.
Question 42 of 45
What is your best skill as a manager?
User-Submitted Answers
1.
Team oriented, motivational, handling customer concerns, training, delegationg tasks.
2.
I can work as a team members.
3.
Knows how to solve problem and can make a decision without the permission of the company and knows how to evaluate our products.
4.
Has the ability to control customer complain and having the ability to communicate with the people surrounds you.
5.
Handling and engauging customers for feed back.
6.
Honest with my job and duty trying to make my customers and my business satisfactory according to the market.
7.
The manager should have skills, knowledge and role model for team.
8.
Love interacting in with the people around to make feel welcome and warm.
9.
Well, customer care team leadership cost control time management finance control quality management.
10.
I take direction as much as I give it. I believe in coaching employees and delegating tasks. I push for hospitality more than I do service.
11.
Team work, the ability to communicate both with staff and clients. And if need be do things myself if I see they need to be done, hands on.
12.
I think my peoples skill is my best skill if staff and customers are happy they want to work and custyomers want to come back.
13.
Enterprenurial skill/acumen.
14.
Leader and navigator of the ship. Have a destination or goal and work as a team to get there.
15.
I am a motivator... People want to work for me.
Question 43 of 45
What is your main weakness that you'd like to improve upon as a manager?
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 44 of 45
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 45 of 45
What is your greatest weakness? What are you doing to improve it?
User-Submitted Answers
1.
Computer literacy, beginning a series of online classes to improve on this.
2.
I missed a bite about high technology system but I am not shame to ask help to know how to use it, usually I need to see once or a list twice the programation until know it perfectly.
3.
Being frustrated unable to do my jobs right, and and thinking as challenge for improvement.
4.
Well while working I will go too deep.
5.
Feedback, making it positive.
6.
I always try and work on my weaknesses, but like I said I am a people pleaser.
7.
A perfectionist who wants to do things by himself but I have learnt to delegate having worked more with people and realised the need to do that.
8.
Customer interaction. And just do it.
9.
My greatest weakness is usually I get a little sad when we have a big meal rush and we get complaints because I want 0 complaints at all times.
10.
Not be too soft hearted, know when to go home, they can work without me, keep to the schedule and turn it off.
11.
To keep my temper down and I am working on it every day.
12.
Adjustable to all situations, now trying to avoid under certain circumstances.
13.
Confidence and keep a close eye on my goals and achievements and appreciate these more.
14.
Talking too much More work.
15.
I am sometimes afraid to delegate, especially on very important tasks that must be perfect.

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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