Top 25

Restaurant Manager Interview Questions

1. Do you work well under pressure?
Next Interview Question  

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.
Source: 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.
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.
 
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.
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.
 
4.
Wrong order taking not properly serve, need to compromise with customer deal with its anger.
 
5.
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.
 
6.
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.
 
7.
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 .
 
8.
Appolagize & try to compramise the customer & make him happy.
 
9.
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.
 
10.
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,
 

Contributors

Contributing Author
Ryan Brown
Founder of Mockquestions.com


Grow your Network
Become a Contributor

Question
#3 of 45

Why are you the best candidate for us?

User Submitted Interview Answers

1.
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.
 
2.
I have got relevant experience in same post your are looking for.
 
3.
Striving to achieve goal, and try to get better perfomance everyday.
 
4.
My experience and I have passion in the hospitality.
 
5.
My experience shows that I am.
 
6.
Well, I have ability to fullfil your requrement, set goal and achiving target is my passion.
 
7.
Because I am a hard worker, what I do I do with pride, and will build it up to the best of my ability.
 
8.
I bring to the table extensive experience of about 15years across various job functions, passion and zeal as well as fantastic entreprenueral acumen.
 
9.
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.
 
10.
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.
 

Question
#4 of 45

What do you believe is the role of the manager?

User Submitted Interview Answers

1.
The role of a manger 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.
 
2.
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.
 
3.
Lead by example, take control of situations, and make good solid decisions.
 
4.
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.
 
5.
To be a leader. To lead a group of people towards one objective, and that objective being, providing a great experience for our guests.
 
6.
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.
 
7.
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.
 
8.
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.
 
9.
Manage all the situation of operation.
 
10.
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.
 

Education Requirements

Although a bachelorís degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies and national or regional restaurant chains recruit management trainees from college hospitality or food service management programs, which require internships and real-life experience to graduate. Many colleges and universities offer bachelorís degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community and junior colleges, technical institutes, and other institutions offer programs in the field leading to an associateís degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.

Question
#5 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.
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.
 
2.
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.
 
3.
When it goes beyond limits it is necessary to take disciplinary action otherwise this could influence others.
 
4.
I have not fire anyone yet.
 
5.
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.
 
6.
Being rude to the customer.
 
7.
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.
 
8.
Well, employee had stolen money against purchase items and cought.
 
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.
 

Question
#6 of 45

How long will you stay with our company?

User Submitted Interview Answers

1.
As far as iam comfortable with my job and most imp job satisfaction..
 
2.
Iming looking to build a lasting relationship with that company.
 
3.
Permanetly
 
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.
How long will you stay with our company?
 
6.
Till you allow me.
 
7.
I would like to develope my skills to move to the next level of management with your company.
 
8.
Looking for long lastiong relationship with this establishment.
 
9.
As long as we both feel I am doing good . And the company is satisfy with the effort I am putting in.
 
10.
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.
 

Work Environment

Food service managers typically work in restaurants, including fine-dining and fast-food chains and franchises. Others work in hotels, catering, and other establishments, such as cafeterias in schools, hospitals, factories, or offices. Many food service managers work long hours, and the job is often hectic. Dealing with unhappy customers can sometimes be stressful.

Question
#7 of 45

What makes you an effective manager?

User Submitted Interview Answers

1.
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.
 
2.
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.
 
3.
My teaching ability, guidance.
 
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.
first i will work on the issue
 
6.
Result of sale in hotel.
 
7.
Compatible and teamleader.
 
8.
Diligent and keen to detail and very observant.
 
9.
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.
 
10.
I am always on the floor, to oversee the quality and standard to the image of the company.
 

Question
#8 of 45

If any dish is not selling, what will you discuss with the Chef?

User Submitted Interview Answers

1.
we will revise the recipe, presentation and portions
 
2.
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.
 
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.
Take it off from the menu and bring new dish.
 
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.
 

Restaurant Manager Pros

1. Its rewarding feeling at the end of a shift we met our goals and to see the guest enjoying themselves. September 7th, 2012

2. Rewarding and challenging career the pros are you love what you do and enjoy seeing happy faces.. September 7th, 2012

3. Keep track of what employees are doing and how the food is being distributed out. October 31st, 2012

Question
#9 of 45

Tell me about your experience handling office work?

User Submitted Interview Answers

1.
I tend to be organized and clean i mthought its not strong point..........
 
2.
I can work on excel ms word.
 
3.
I like to work in a clean tidy space, I am well organised, and use a diary.
 
4.
I am well organised, I like a clean and tidy space, and keep a diary foe all my appointments.
 
5.
I like a nice clean tidy space, im organised, and use a diary.
 
6.
Office work could lack some attention, I spend my time with the guest and staff to improve my restaurant.
 
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.
 

Question
#10 of 45

If food cost rise above 30%, what will you do to lower the cost?

User Submitted Interview Answers

1.
I would discuss with the chef portion sizes and wastage.
 
2.
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.
 
3.
Redo inventory counts your counts are probably wrong.
 
4.
I will check if the portioning is correct and also monitor wastages and check proper inventory procedure being followed.
 
5.
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.
 
6.
How much our productivity we must bring a business while doing the best marketing. it can control everything.
 
7.
Check on your production guide if you have, ensure fifo and fefo to avoid wastages.
 
8.
Will work on wastage tried to get the same quality on lower prices.
 
9.
Use other perveyors.
 
10.
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.
 

Top 10 Restaurant Manager
Interview Questions

Unique and custom restaurant manager interview questions. These questions are designed to stimulate a real interview experience, and bring something more challenging than typical interview questions. Created on February 18th, 2016

Question
#11 of 45

What is your greatest strength?

User Submitted Interview 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.
Experience. I have worked in all restaurants and can draw from all experiences when making a decision.
 
3.
Ability to think in a pinch to read my guest and the ability to sell.
 
4.
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.
 
5.
My patience I wont leave without achieve the target.
 
6.
I would say my greatest strength would be to communicate.
 
7.
I am an excellent communicator that is customer/people focused.
 
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.
 

Question
#12 of 45

What questions do you have for me?

User Submitted Interview Answers

1.
I would like to know if I got hired what will my job responsibilities.
 
2.
What is the most difficult situation you found yourself in as a general manager? What are the expectations for growth in the next 5 years? 10 years?
 
3.
who will be your dream restaurant manager
 
4.
What would you like to see me accomplish with this store.
 
5.
What would be the reason why you will not hire me.
 
6.
Well, may I know about your exception from my end.
 
7.
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?
 
8.
In case if I got through how would be my growth.
 
9.
In case if I need to join what is the growth in the organisation.
 
10.
What can I expect from this company? what is the company ultimate goal? do you have a bonus program,?Is there room for growth?
 

Question
#13 of 45

What makes you the best candidate for this position?

User Submitted Interview Answers

1.
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.
 
2.
I am self sufficient, responsible, positive attitude, good with customers table touch and making sure they all come back.
 
3.
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.
 
4.
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.
 
5.
Good experience and confidence.
 
6.
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!
 
7.
Run reports daily to ensure there are no issues, take appropriate measures to correct if problems occur in a timely manner.
 
8.
I have over 30 years of experience in management in restaurant in front of house and back of house.
 
9.
I am innovative good leadership, financial and Guest satisfaction focus.
 
10.
Because I am hard working and trust worthy.
 

Question
#14 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.
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.
 
2.
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.
 
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 will stop him
 
6.
Stop him and ask chef to remake it.
 
7.
I vl not let him do so... And will tell him to get the dish prepared again.
 
8.
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.
 
9.
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.
 
10.
Stop him and not allow him to serve the burnt dish, and will apologize to the customer.
 

Question
#15 of 45

Have you ever been late to open the doors at a restaurant before?

User Submitted Interview Answers

1.
No, never punctually is one of my main attributes.
 
2.
no not at all
 
3.
I have never been late to open any of my stores in 10 years of which I have been a restaurant manager.
 
4.
Never i always try to give 30 min before for unforseen circustance.
 
5.
I never come to open the door at a restaurant but i always set staffing that door should be open at right time.
 
6.
yes,when i get stuck in some heavy traffic.but i always inform if that is the case.
 
7.
cdv bht
 
8.
No, never, punctuality is one of my main attributes.
 
9.
no
 
10.
No always early.
 

Question
#16 of 45

What do you know about our restaurant?

User Submitted Interview Answers

1.
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.
 
2.
Harvester is a well known family restaurant, run by mitchells and butlers, with over 200 outlets.
 
3.
Learn about the restaurant atleast basic history,menu pubilc review and where do it stand in the market.
 
4.
i have read and about your restaurant its nice place to work
 
5.
Yur are ranked in the top 20 on forbes2008 lsit for americas largest private company
 
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.
 

Question
#17 of 45

What part of the job do you dislike? What would you change?

User Submitted Interview 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.
 

Question
#18 of 45

We are struggling with leadership in our Restaurant, how will your leadership make us better?

User Submitted Interview Answers

1.
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.
 
2.
I am very approachable I listen I am fair and positive and I am willing to work along side my employees.
 
3.
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.
 
4.
Have strong beliefs in your style and work with each employee and make sure they work with you.
 
5.
With my past experience i learn that a leader should always tries to make environment friendly.
 
6.
Finding the directiion it needs and than following that direction for excellance.
 
7.
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!!
 
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.
 

Question
#19 of 45

Do you enjoy talking to customers?

User Submitted Interview 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.
 

Question
#20 of 45

What promotion experiences do you have?

User Submitted Interview 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.
 

Question
#21 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 very routine oriented and with my last job any office work that needed to be done I knocked out without procrastination.
 
2.
Run reports daily to ensure there are no issues, take appropriate measures to correct if problems occur in a timely manner.
 
3.
Stock takes need to be done daily, even weekly in some cases if there are loses.
 
4.
I would take control of this by doing daily and weekly stock takes.
 
5.
by taking the daily/weekly reports on f
 
6.
Each week we go over the paperwork to make sure it is correct.
 
7.
Making sure inventory is accurate.
 
8.
by monitoring the operation on a daily basis,this way you avoid bad results,all detailed reports to follow up metodicaly!!
 
9.
Have a scheduled time to do inventory, delegate and gather information weekly, and double check before submitting to Management.
 
10.
By preparing reports on a weekly basis to ensure that every single numbers are correct.
 

Question
#22 of 45

Tell me about the last restaurant you worked at.

User Submitted Interview Answers

1.
It was a family restaurant and family owned italian place in located in the heart of restaurant row and been there for 16 years............
 
2.
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
 
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.
 

Question
#23 of 45

If you've noticed the chef using expired ingredients, what do you say?

User Submitted Interview Answers

1.
I would put a stop to this immediately, and take intimidate action acordingly.
 
2.
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.
 
3.
I would stop him right away and report the same to the higher management of further action.
 
4.
Hey chef those ingredients are expired and dont use them........
 
5.
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 u take in use and finally that item uses for staff food.
 
6.
Sack him straight away because consequences can be danger.
 
7.
I would say hey I think you may have over looked the experation date.
 
8.
Do not use expired ingredients give the whys, and throw the product away immediately.
 
9.
I would put a stop to this immediately, informing a senior manager and taking action accordingly.
 
10.
Ask him to take it off from the kitchen.
 

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.
Yes I knew at the time of interview, best employee was one who always push to better themselves no matter the area of responsibility.
 
2.
Actually you know that first impression is the last impression.
 
3.
A server named Alice and kind of knew it thru the interview process..........
 
4.
The only bartender I have ever hired with no experience became my best bartender.
 
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.
 

Question
#25 of 45

What are your goals for my restaurant?

User Submitted Interview Answers

1.
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.
 
2.
To contribute in making restaurant one of the most talked about restaurants in the area and to a key player in opening new locations.
 
3.
Learn the restaurant inside out , take control to improve profit margin, develop those around me, so that I can surround myself with leaders.
 
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.
 

Question
#26 of 45

Why are you leaving your last position?

User Submitted Interview Answers

1.
People like to grow in life, even i would like to grow and for better prospect.
 
2.
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.
 
3.
because i believe that i made to reach on heights
 
4.
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.
 
5.
The restaurant was sold and the leadership when in another direction ............
 
6.
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.
 
7.
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.
 
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.
 

Question
#27 of 45

What experiences do you have in the Restaurant field?

User Submitted Interview Answers

1.
first i will tried to make environment friendly
 
2.
Portion control. pre-portioned iteams. waste control. knowing my inventory. No over ordering. Make sure we receive the proper inventory.
 
3.
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.
 
4.
13 year as hospitality person
 
5.
every customer is important today's competitive market because if one customer happy with our services he will tell to five person
 
6.
i have around 13 years experience in hospitality industries
 
7.
On new heights where all the competitor will be think how they can better compair to our outlets.
 
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.
 

Question
#28 of 45

Have you been offered any positions yet?

User Submitted Interview Answers

1.
Yes, I am most interested to be employed with your establishment.
 
2.
Yes but i didn't accept it i am happy being a manager instead.
 
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.
 

Question
#29 of 45

Tell me about your cost-control abilities?

User Submitted Interview Answers

1.
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.
 
2.
I always work on low cost.
 
3.
1.take care of wastege.2check bar and food cost every day. aware with your labour cost.
 
4.
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.
 
5.
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.
 
6.
Stop wastage.
 
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.
to arrange all items as fifo method ,reduce wastage,make inve3ntory and check the cost food ,and sales food cost
 
10.
which are the various operations carried out in your restaurant
 

Question
#30 of 45

What are some of your most proud accomplishments at your last position?

User Submitted Interview Answers

1.
Building a strong loyal team with low turnover. I am also proud of increase of the amount of regulars that I built.
 
2.
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.
 
3.
what is your proudest accomplishment to date
 
4.
We recieved in best of the best in orlando magazine two years ijn a row ............
 
5.
Becoming the training store, being able to allow others the opportunity to grow and develop as leaders.
 
6.
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.
 
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.
 

Question
#31 of 45

Tell me about your managing experiences.

User Submitted Interview Answers

1.
The managing role is a skills and task using overall experince.
 
2.
I take care of 20 staff. Both IRD and the banquets.
 
3.
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.
 
4.
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.
 
5.
Hard work need a lot of patient with the employee who are not follow the set of standard and continues retraining and coaching them.
 
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.
 

Question
#32 of 45

Where do you see our restaurant going if you were to take the helm?

User Submitted Interview Answers

1.
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.
 
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.
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.
 
5.
In a positve direction by creating guest with the best possible expierince.
 
6.
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.
 
7.
Expanding and profiting.
 
8.
In balance score card i want to make in top 5.
 
9.
I d love to se the place enlarge.
 
10.
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.
 

Question
#33 of 45

How extensive is your wine knowledge?

User Submitted Interview Answers

1.
I like to taste wine find the quality.
 
2.
I love wine, and then some. I have training in wine making along with sales.
 
3.
Took the basic wine course.
 
4.
I have a good wine knowledge, but im not a sommelier.
 
5.
Its not, I have no experience with wine.
 
6.
As a muslim country we dont serve wine.
 
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 Interview Answers

1.
Ginza restaurant inc. its a japanese restaurant with a capacity of 240 customer.
 
2.
Cariera's inc.
 
3.
The best company I have worked for was Scottish and Newcastle because the support was a phone call away.
 
4.
Golden corral Very good plan and communication. A plan for everything and it was trained very well.
 
5.
Whataburger was actually the only company I have worked for, and had a awesome experience.
 
6.
Serina hotel a five star hotel.
 
7.
I have worked for many great companies but Crystal Mountain was my favorite.
 
8.
Union square hospitality group.
 
9.
Each company I worked for I gained new experience, my last company is the best.
 
10.
Eldorado tex-mex in the restuatant industry american airlines in the travel industry.
 

Question
#35 of 45

What are your experiences with hiring a staff?

User Submitted Interview 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.
 

Question
#36 of 45

What trends would you like to implement at this restaurant?

User Submitted Interview Answers

1.
Promoting well quality service to customer.
 
2.
I see myself working more on improving the friendliness of the service making it more approachable and appreciated by customers.
 
3.
Be true to your work, stay professional and keep smiling.
 
4.
Food festival, some innovation, offers.
 
5.
A ritual way of service as per the restaurant name.
 
6.
Uplifting people, motivating them to do better and wa.
 
7.
Have more events, and also promotionsnts and functions.
 
8.
I will want all the employee to be a brand ambassador, working with love, passion and zeal.
 
9.
The trend for healthy vegetarian options, gluten free, good bar drinks, new and cutting edge.
 
10.
I like the cafe style, and the basic delicious Italian food.
 

Question
#37 of 45

What new trends have you discovered in the food industry?

User Submitted Interview 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 thru mass media and social media, giving the best hospitable and ambiance and service, thru 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.
 

Question
#38 of 45

Have you ate at our restaurant before?

User Submitted Interview 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
#39 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.
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.
 

Question
#40 of 45

What are your inventory techniques?

User Submitted Interview Answers

1.
Inventory should be done on weekly basis to keep good track on the running food cost and prevent over stock and spoilage.
 
2.
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
 
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.
 

Question
#41 of 45

Tell me about your worst confrontation with a customer.

User Submitted Interview 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.
 

Question
#42 of 45

What is your best skill as a manager?

User Submitted Interview Answers

1.
i can work as a team members
 
2.
TEAM ORIENTED, MOTIVATIONAL, HANDLING CUSTOMER CONCERNS, TRAINING, DELEGATIONG TASKS.
 
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.
 

Question
#43 of 45

What is your main weakness that you'd like to improve upon as a manager?

User Submitted Interview 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.
 

Question
#44 of 45

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

User Submitted Interview 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.
 

Question
#45 of 45

What is your greatest weakness? What are you doing to improve it?

User Submitted Interview 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.
 
X Close

PRICING OPTIONS

Unlock professional interview answers for your Restaurant Manager practice interview

Get answers and advice for all 45 Restaurant Manager Interview Questions
Gain access to over 250 Professional Interview Answers for Behavioral, Leadership, Problem Solving, Teamwork, and more Interview Questions
One time payment
All plans are subject to our Terms of Use
These are practice questions created
by Mockquestions.com