Top 25
Restaurant Manager Interview Questions
1. Do you work well under pressure?
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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.
wikipedia.org/wiki/Restaurant_manager
Restaurant Manager Interview Questions
2 of 45
Give me a situation where a customer was upset and you handled the situation.
 
User Submitted Interview Answers
1.
Either discount the dish, waiter, or replace dish.
 
2.
Didnt like food recooked and bought dessert.
 
3.
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.
 
4.
I had old lady she was upset because her fly was delayed, and if she will be knew about this early she can enjoyed stay with her daughter and grandchildren, I try to speak with her and offer coffee, later on she came again for lunch and when she finish I offer to her dessert on house she was so surprised, on the end she thank me and she says You make my day, this was very nice.
 
5.
I am usually really honest and have no problem being apologitic. Listening to the complain with care and genuiny interest is usually the best way to diffuse the anger. After the customers feel like he freely made his point is al.
 
Question
3 of 45
What do you believe is the role of the manager?
 
User Submitted Interview Answers
1.
Manager have to had control what is going on, which of need hand, resolve problem.
 
2.
Hard work smart work responsible for profit and reputation of hotel or restaurant.
 
3.
Leadership quality and who can archive company common company goal by infuncing others.
 
4.
Organize everythings about the floor.
 
5.
To motivate employees and increase restaurant revenue.
 
Question
4 of 45
Why did you have to fire someone, or explain to me your worst employee at your last restaurant.
 
User Submitted Interview Answers
1.
When his attitude affects the customer or the staff misbehavies in front of the customer.
 
2.
Someone steel money from the company.
 
3.
Yes I do fire, with employee as do fighting, thief, tardiness.
 
4.
Expressed violence in the work place.
 
5.
Caught drinking and warn him.
 
Question
5 of 45
How long will you stay with our company?
 
User Submitted Interview Answers
1.
As long as company is satisfied with my work ethic.
 
2.
Its depend till I don't company goals and my target.
 
3.
I came aboard because I was looking for a company I can build a career and reputation in management around and I don't have a fair answer. 10 years? 15 years?
 
4.
As long as this company keeps me.
 
5.
As long as your company needs my professionality and services.
 
Question
6 of 45
If any dish is not selling, what will you discuss with the Chef?
 
User Submitted Interview Answers
1.
The question about any special other dish available, and make more discuss for special main dish for the guest.
 
2.
Promoting the dish with glass of beverage.
 
3.
I would highlight my concerns with the Chef & Owner and perhaps ask how I can sell it to the customers. I would ask for a full description of the dish so I could sound enthusiastic about it and hopefully up sell it to the customers.
 
4.
Method of preparation and what changes can be made based on other items that do sell.
 
5.
To change ingredients or change the dish.
 
Question
7 of 45
What makes you an effective manager?
 
User Submitted Interview Answers
1.
Keeping all the updates of the restaurant & leading a good team.
 
2.
Good leadership, proactive, know market value etc.
 
3.
Challenge with day to day operation, with big sales of the outlets without any problem.
 
4.
Attention to details and customer satisfaction.
 
5.
To cooperation with fellow colleagues to develop, planing, coordinating, implementing new idea over all respect each others.
 
Question
8 of 45
Tell me about your experience handling office work?
 
User Submitted Interview Answers
1.
Handling criticism on social media, and make job description, make the standard of service, lay out table and job assigments.
 
2.
As you well know I have done plenty of office work and always set aside at least half an hour a week to do some office work in between shifts. I have the work emails on my mobile so I check them daily, several times, to ensure I don't miss any bookings etc.
 
3.
Take care month end report, MIS report all the F& B related report.
 
4.
Looking after the training programme of the staff,Attending the management meeting,Shifting the staff duty,Checking the f&b cost and making budget accordingly,Checking staff appreciation letter, promoting,Cheeking the daily operation salse of the outlets.
 
5.
Focus on plus and minus and find solutions.
 
Question
9 of 45
If food cost rise above 30%, what will you do to lower the cost?
 
User Submitted Interview Answers
1.
Saving for the waste food ,Controlling the breakage,Minimize the order according to in house guest.
 
2.
I will controling the food wasteage. And discusse with how to control the food cost below 30%
 
3.
Minimize about the make everything for the make more high cost of food and beverage.
 
4.
Increase the price of the food item in the menu and standardizing the portion.
 
5.
Review inventory to see what items are not selling and possibly remove them from the menu.
 
Question
10 of 45
What is your greatest strength?
 
User Submitted Interview Answers
1.
My greatest strength is communication in previous work I communicated.
 
2.
Working as team player and as indi.
 
3.
My ability to think on my feet.
 
4.
Team work & managing the cost control.
 
5.
Organization, preparation and deligation.
 
Question
11 of 45
What questions do you have for me?
 
User Submitted Interview Answers
1.
I want to discuss everything about the store later on when I win the job.
 
2.
I am not to much question with you, I want just question about salary to you.
 
3.
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?
 
4.
In case if I need to join what is the growth in the organisation.
 
5.
Weather I am pass in interview or not.
 
Question
12 of 45
What makes you the best candidate for this position?
 
User Submitted Interview Answers
1.
My knowledge, skills, communication skills, team work spirit and my abillity for adaptation.
 
2.
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.
 
3.
Perfection & innovative and wants the best of all.
 
4.
I have tenor in the company and have supervised 3 other outlets.
 
5.
I had different countries knowledge with different culture, work with different international chain hotel experience so all together I can used in this company and give knowledge with all the staff.
 
Question
13 of 45
If you see a server ready to take a burnt dish to a customer, what do you do?
 
User Submitted Interview Answers
1.
I will stop him will tell the chef to remake and I will appologise the customer to wait for more few minutes in order to have quality food rather than burnt one then I will investigate with chef that why the food was burnt.
 
2.
I will stop him and ask the chef to prepare another one. Coaching him to know why we shouldn't serve such burnt dish to the customer.
 
3.
Explain the server that the dish is not upto the mark & ask him to change it.
 
4.
Stop him to serve that and I will go to the customer and make him busy till the dish not ready.
 
5.
Should educate him not to take such dish.
 
Question
14 of 45
Why are you the best candidate for us?
 
User Submitted Interview Answers
1.
My experience shows that I am.
 
2.
Because I am loyal and trustworthy.
 
3.
Because I am a hard worker, what I do I do with pride, and will build it up to the best of my ability.
 
4.
I am committed, responsible, disciplined, serious, enjoy customer service. I am a true leader.
 
5.
The judgement is yours only.
 
Question
15 of 45
Have you ever been late to open the doors at a restaurant before?
 
User Submitted Interview Answers
1.
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.
 
2.
Never, because the same like quality time, time is money, you are late money is gone.
 
3.
Yes. But never by more than 5 minutes.
 
4.
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.
 
5.
I have never been late, in over 10 years for my scheduled shift.
 
Question
16 of 45
What part of the job do you dislike? What would you change?
 
User Submitted Interview Answers
1.
I am not to perfection as a human, everything I job I like it, except criminal.
 
2.
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.
 
3.
None I have never worked before.
 
4.
Having to work on special occasions ie christmas, new yr etc.. But I do understand that this is part of the domain I chose.
 
5.
When my job is disturbed by someone who doesn't know that .
 
Question
17 of 45
What do you know about our restaurant?
 
User Submitted Interview Answers
1.
Yes it is one of the best restaurants.
 
2.
Your restaurant is the best restaurant which served authentic and quality food. Trip advisor review is an example of it.
 
3.
The menu the wine the customer.
 
4.
Worked here before p&l statements.
 
5.
I have make my studied about your restaurant.
 
Question
18 of 45
We are struggling with leadership in our Restaurant, how will your leadership make us better?
 
User Submitted Interview Answers
1.
I will be a strong leader, will drive the team to success and work on personal development plan for each member, motivate the team by training's and investing in them.
 
2.
I will make sure that team work is on the way which is achieving day to day basis goals where customers are being treated with respect and dignity and getting quality food and beverage service.
 
3.
My leadership will encourage the employee to follow me and to develop your business.
 
4.
I will take the sole responsibility of the restaurant, staffs to motivate them to achive the target.
 
5.
Allocating each of the person with their job duties. Ensuring them if they perform well will be rewarded.
 
Question
19 of 45
Do you enjoy talking to customers?
 
User Submitted Interview Answers
1.
Yes I have been offered several positions.
 
2.
I love it. Getting to meet different people is what attracted me to this industry in the first place.
 
3.
Well, its my passion and I love to interact people, understand people and find out out their like and dislike, making friend.
 
4.
I love costumers they make us possible and it reflects on us good and bad.
 
5.
Yes as long as I don't disturb their dining experience.
 
Question
20 of 45
Inventory reports, revenue reports, payroll reports, etc, are very important to us, How can you demonstrate to me how you will handle this with precision and keeping them most up-to-date?
 
User Submitted Interview Answers
1.
I am meticulous when it comes to numbers! I work around building the proper excel sheets that can deliver and around a team that supports the results. I conduct weekly meetings, day to day checks and weekly reports to make sure that all is in order.
 
2.
Maintaining a log of them everyday.
 
3.
Yes by keeping the inventory report upto date by checking frequently, revenue reports should be updated by keeping the correct database & the staff payroll maintaining with the corrrect data base.
 
4.
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.
 
5.
Inventory reports are done on a weekly basis revenue should be monitored daily payroll should be on point it all reflects on the profit and loss sheet.
 
Question
21 of 45
What promotion experiences do you have?
 
User Submitted Interview Answers
1.
From a shift supervisor to assistant manager then Restaurant manager.
 
2.
All promotion experiences were fantastic which uplifted my confidence to learn more and more on day to day basis.
 
3.
Pan asian food festival, punjabi food festrival, kerala food fetsival, pondicherry food festival, beer and burger, seafood food festival etc.
 
4.
Upselling of the products which is not moving ....
 
5.
I was promoted from BOA to Delphine with no title change but with a raise.
 
Question
22 of 45
Tell me about the last restaurant you worked at.
 
User Submitted Interview Answers
1.
I worked in indigo restaurant, fine dining service with a huge wine selection, one of the best restaurants in town, I recommend that you try it.
 
2.
A family owned company that offered a lot to learn, but unfortunately does not offer a challenge anymore.
 
3.
Opening pizza hut YAS mall.
 
4.
Very busy, structured and organized, you know when you eat here we are in the people pleasing business.
 
5.
Oye Amritsar koramangala, bangalore as restaurant manager,
 
Question
23 of 45
If you've noticed the chef using expired ingredients, what do you say?
 
User Submitted Interview Answers
1.
I will inform the chef that using this products will affect the quality of our food.
 
2.
I will stop him and coach him about the food safety standard and I will discard it.
 
3.
Do not use expired ingredients give the whys, and throw the product away immediately.
 
4.
I will informed him not to use the same as it against the policy. And it will have from food poisoining.
 
5.
Inquire in to it it may have been frozen in which case it does start going bad until the thaw date.
 
Question
24 of 45
What was the best employee you hired, and did you know this at the time of the interview?
 
User Submitted Interview Answers
1.
I felt his enthusiasm and his ability to learn.
 
2.
Yes, his technical answer made me sure that he is the right candidate for this role and he it the mark during the opretation.
 
3.
The best employee should have good skills of handling customers & yes at the time of interview itself I can judge.
 
4.
Bake shop server I had a strong feeling.
 
5.
Very attentive to details and customer satisfaction orientated.
 
Question
25 of 45
Why are you leaving your last position?
 
User Submitted Interview Answers
1.
Actually im happy now at my work, but always look for better opportunities and I know that im applying for a very reputable company and well known in the market, I know that I will invest my capabilities to have a better work area.
 
2.
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.
 
3.
I need a more challenging position in a company that I can grow in. I also need to gain experience in a different restaurant type than the one I'm in now.
 
4.
Change to an upscale dining restaurant.
 
5.
Well, to find some new challenge and better prospect.
 
Question
26 of 45
What are your goals for my restaurant?
 
User Submitted Interview Answers
1.
To maximize its sales and profit through people development and enhancing customer service.
 
2.
I would like to create a friendly environment where people will treat each other with respect and dignity and a ''third place'' for the customer where we will sell our tremendous experience.
 
3.
To grow a team increase revenue.
 
4.
Customer satisfaction and repeat business.
 
5.
To make it the 5 scorer in zomato and trip advisor.
 
Question
27 of 45
What experiences do you have in the Restaurant field?
 
User Submitted Interview Answers
1.
I have an excellent service experience along with wine knowledge, I have worked in one of the best restaurants in town with a high end people.
 
2.
Italian, Indian, Steak and Grill Lounge Bar etc.
 
3.
From wsiter to managerial position.
 
4.
I have extensive in the restaurant field. I have started working in rest. Since I was 16 and have been through all the positions and worked my way up to an area manager.
 
5.
13 year as hospitality person
 
Question
28 of 45
Have you been offered any positions yet?
 
User Submitted Interview Answers
1.
Yes I have been offered several positions.
 
2.
Yes, I am truly interested To be employed with your establishment.
 
3.
No, I have only applied to another restaurant yesterday.
 
4.
Not as of yet, but I am being interviewed by other businesses.
 
5.
Well, in same company, asst manager to restaurant manager.
 
Question
29 of 45
Tell me about your cost-control abilities?
 
User Submitted Interview Answers
1.
I always take employee yield very seriously hence why scheduing my restaurant staff, I always have in mind the rush and dull hours hence I do not just pack the restaurant filled with staff. That way, I am conscious of the overheads.
 
2.
This is an area I would hope to have training on.
 
3.
To keep a close look on it.
 
4.
Cost control abilities I find can be a bit hard at times but if theirs a budget to stay with its best to work within that budget and not go over theres always ways to cut costs without losing the standards the restaurant offers.
 
5.
Control your controllable follow the budget and cut from there.
 
Question
30 of 45
What are some of your most proud accomplishments at your last position?
 
User Submitted Interview Answers
1.
Becoming the training store, being able to allow others the opportunity to grow and develop as leaders.
 
2.
You have been always hard worker, you deserve it.
 
3.
Attendance system, labor control, sales increase, setting up delivery unit.
 
4.
Was given lack of support for big event. pulled it off.
 
5.
Yes handled more than 3 outlets at the same time & kept my outlets as the best restaurant with in the groups.
 
Question
31 of 45
Tell me about your managing experiences.
 
User Submitted Interview Answers
1.
I have a good managerial skills, strong leadership skills, inspire all the team, negotiate ideas with others and sure cost saving and profit generating.
 
2.
I am pretty much hands on when it comes to management. I like to be everywhere and involved in almost everything. Not in terms of micromanagement, but rather keeping a close eye. I always give space for all to do their job, but if needed i'm always around.
 
3.
Maintaining good staff relationship , keeping the reports updated , promoting the sales by upselling the products planning with the chef about the special dishes.
 
4.
Customer,Company,Management & staff satisfection.
 
5.
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.
 
Question
32 of 45
Where do you see our restaurant going if you were to take the helm?
 
User Submitted Interview Answers
1.
Hope to make it the most popular venue for people, with good food, clean, well liked and spoken about.
 
2.
I believe you will see a significant improvement in a short period of time.
 
3.
I will use all my capabilities to build a good team and drive the restaurant to the best places.
 
4.
Hopefully, better service, higher sales and happier staff.
 
5.
Opening another restaurant.
 
Question
33 of 45
How extensive is your wine knowledge?
 
User Submitted Interview Answers
1.
Its not, I have no experience with wine.
 
2.
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.
 
3.
As a muslim country we dont serve wine.
 
4.
I have a good wine knowledge, but im not a sommelier.
 
5.
I like to taste wine find the quality.
 
Question
34 of 45
What was the best company you have worked for?
 
User Submitted Interview Answers
1.
Each company I worked for I gained new experience, my last company is the best.
 
2.
Eldorado tex-mex in the restuatant industry american airlines in the travel industry.
 
3.
Union square hospitality group.
 
4.
I'm hopefully about to work for them.
 
5.
The best company I have worked for was Scottish and Newcastle because the support was a phone call away.
 
Question
35 of 45
What are your experiences with hiring a staff?
 
User Submitted Interview Answers
1.
I have hired good number of staff, I look for the experienced staff along with the good personalty and character.
 
2.
Having worked in HR for a number of years and having also hired tens of staff, I believe that I do have the interview skills and techniques that enable me to spot good candidates ones with potential to benefit the business and move it forward.
 
3.
Yes he should be skilled & should have relevent knowledge & experience.
 
4.
To know about staff knowledge and behaviours.
 
5.
Well, talk people understand, check body language, check previous work back ground and check behavior, check job roll.
 
Question
36 of 45
What trends would you like to implement at this restaurant?
 
User Submitted Interview Answers
1.
Have more events, and also promotionsnts and functions.
 
2.
I would like to have a friendly staff with the customers.
 
3.
A ritual way of service as per the restaurant name.
 
4.
Depends first on what the restaurant is looking to achieve.
 
5.
Food festival, some innovation, offers.
 
Question
37 of 45
Have you ate at our restaurant before?
 
User Submitted Interview Answers
1.
Yes, I tried once the food is excellent and the service is very good.
 
2.
Well I have tried last month.
 
3.
Yes I have and I was very impressed by the feel of the place.
 
4.
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.
 
5.
Yes very good and consistent, clean and inviting, great customer service.
 
Question
38 of 45
What new trends have you discovered in the food industry?
 
User Submitted Interview Answers
1.
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.
 
2.
Well, I like to make always some innovation so many offers connect people, making contract with company, marketing for the company.
 
3.
Vegan siliac and vegetarian also calorie awareness.
 
4.
The mixed between two differents style, like french traditionnal food in a sushi I like try new trends of food, I am very curious.
 
5.
Superfoods, superfoods and newly found foods with benefits for your health.
 
Question
39 of 45
What are your inventory techniques?
 
User Submitted Interview Answers
1.
Maintaining blue Book. Breakage report and store indent report.
 
2.
Ordering and reception daily but control stock weekly.
 
3.
Trying new technique with out wastage.
 
4.
Well, last month closing, what is requirement for the month and order same way and control over indent.
 
5.
Start with freezer go to dry stock then prep and finally the hoy line.
 
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 Interview Answers
1.
I always a have a motto in life, we are never to old to learn new things.
 
2.
To maintain good taste of food.
 
3.
I listen others. Never follow otheres.
 
4.
Well finance control, and I could not get that responsibility.
 
5.
Promotion to agm never give up.
 
Question
41 of 45
Tell me about your worst confrontation with a customer.
 
User Submitted Interview Answers
1.
He told me one of my best servers should get another job. He had no reason, but it was a bit uncomfortable.
 
2.
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.
 
3.
Guest arguing for tax structure.
 
4.
Behaviour, loud talking watching others.
 
5.
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.
 
Question
42 of 45
What is your best skill as a manager?
 
User Submitted Interview Answers
1.
Honest with my job and duty trying to make my customers and my business satisfactory according to the market.
 
2.
Strong leadership skills, development skills and guest service skills.
 
3.
My best skill is leading the restaurant in a profitable way with good team management.
 
4.
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.
 
5.
Looking after the guest satisfaction.
 
Question
43 of 45
What is your main weakness that you'd like to improve upon as a manager?
 
User Submitted Interview Answers
1.
I know how to use an informatique system but I missed a bite formation then I would like to improuve more about.
 
2.
Adjustable with all the situations.
 
3.
If the customer is not happy.
 
4.
Well, same time contrasting one work.
 
5.
Grammar for answering emails and documentation.
 
Question
44 of 45
How well do you get to know the customers that visit your establishment?
 
User Submitted Interview Answers
1.
I think it is important to get to know your customers, especially their likes and dislikes.
 
2.
Repeat customers or know how to read them.
 
3.
By keeping the feedback of the customer & maintains good relationship.
 
4.
I know there names and there orders.
 
5.
Make them feel that they are in home.
 
Question
45 of 45
What is your greatest weakness? What are you doing to improve it?
 
User Submitted Interview Answers
1.
I always try and work on my weaknesses, but like I said I am a people pleaser.
 
2.
Adjustable to all situations, now trying to avoid under certain circumstances.
 
3.
Talking too much More work.
 
4.
Computer literacy, beginning a series of online classes to improve on this.
 
5.
Well while working I will go too deep.
 
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