Top 55
Restaurant Manager Interview Questions

1. What do you believe is the role of the manager?
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Interview Questions and Answers List

1. What do you believe is the role of the manager?

Top Answer

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.

Second Best

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.

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.

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2. Give me a situation where a customer was upset and you handled the situation.

Top Answer

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.

Second Best

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.

3.

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.

4.

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..........

5.

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 .

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

Top Answer

we will revise the recipe, presentation and portions

Second Best

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.

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

Top Answer

I would discuss with the chef portion sizes and wastage.

Second Best

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.

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5. Tell me about your experience handling office work?

Top Answer

I tend to be organized and clean i mthought its not strong point..........

Second Best

I can work on excel ms word.

3.

I am well organised, I like a clean and tidy space, and keep a diary foe all my appointments.

4.

I like a nice clean tidy space, im organised, and use a diary.

5.

I like to work in a clean tidy space, I am well organised, and use a diary.

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6. How do you go out of your way to please an upset customer?

Top Answer

Completely listen to their problem and come to a solution that will satisfy the guest.

Second Best

before i approach him ,i make a clear enquiry wht made him upset,I would rather put my self in his shoes to understand his feelings.Iwould gentle listen what he says & do wht best i can do at that moment to please him.But i would make sure he leave happy & ready to visit us next time

3.

first i will listen his issue carefully

4.

I will apologies and make table on the house and try to have dinner or lunch with him.

5.

To correct what ever is wrong and apologize and be sincere and then maybe offer a gift certificate for them to give us another chance.

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7. What questions do you have for me?

Top Answer

who will be your dream restaurant manager

Second Best

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.

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

Top Answer

There has to be a team work, each every job should be distributed as the seniority of members, as in side job.

Second Best

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.

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9. What upsets you the most when an employee does a certain thing...

Top Answer

When the staff does not follow proper SOP and the customer is effected.

Second Best

Not following the standards even they are well being trained but still not doing especially the employee with most long service record.

3.

When a employee does not follow work procedures.

4.

Well, its shows that where we are lacking, and how to improve the area, its lesson for the management for the improvement.

5.

It should not upset me, It is just a matter of showing or explaining properly.

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

Top Answer

No, never punctually is one of my main attributes.

Second Best

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.

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11. What makes you an effective manager?

Top Answer

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.

Second Best

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.

Result of sale in hotel.

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12. What are your goals for my restaurant?

Top Answer

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.

Second Best

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.

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13. How long will you stay with our company?

Top Answer

As far as iam comfortable with my job and most imp job satisfaction..

Second Best

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?

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14. What do you know about our restaurant?

Top Answer

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.

Second Best

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

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15. Tell me about your customer experience?

Top Answer

Getting to know your customers is very important. They will feel special and visit more often. Going out of your way to make the customer's experience a good one. Respecting your employee's so they will give excellent service to the customers.

Second Best

Make it as special of the day by training the staff how to sell.

3.

Love the food, very friendly staff people seem happy that work here, very organized clean and pleasant place to dine.

4.

Getting to know the customers is key, and I feel the more special they are made to feel the more they often they will return, I will always go the extra mile and make sure food and drinks are of a consistent high quality.

5.

Getting to know your customers is key, and I feel the more special they are made to feel the more often they will return, I will always go the extra mile and make sure that food and beverages are consistently of a high quality.

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16. Why did you have to fire someone, or explain to me your worst employee at your last restaurant.

Top Answer

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.

Second Best

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.

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.

4.

When it goes beyond limits it is necessary to take disciplinary action otherwise this could influence others.

5.

Being rude to the customer.

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17. How would your previous employees or managers describe you?

Top Answer

Hard working, take time to listen,correct any issues in a timely manner, seek knowledge to run smooth successful shifts.

Second Best

My manager would describe me as hard working, quick, efficient.

3.

they really like me for my hard work honesty and for my good managment skiilli got and best employe awards in 2010

4.

Dedicated hospitality personality.

5.

As a fair and easy going and laid back manager.........

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18. Have you ever fired any one before?

Top Answer

yes!! there was a point that the only thing that we agreed is that we disagree!!

Second Best

Yes, i have fired a few people. Tardiness and theft are two reasons for termination.

3.

No one will take a chance to fired a employee who is asset of his organisation.

4.

Yes many times.

5.

Yes, there are times they leave you no choice, it just makes since for the business with the situation at hand.

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19. What was the best employee you hired, and did you know this at the time of the interview?

Top Answer

Yes I knew at the time of interview, best employee was one who always push to better themselves no matter the area of responsibility.

Second Best

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.

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20. What makes you the best candidate for this position?

Top Answer

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!

Second Best

I am self sufficient, responsible, positive attitude, good with customers table touch and making sure they all come back.

3.

I am innovative good leadership, financial and Guest satisfaction focus.

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.

My hardworking.

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21. If you see a server ready to take a burnt dish to a customer, what do you do?

Top Answer

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.

Second Best

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

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22. Tell me about your worst promotion? What went wrong?

Top Answer

I take all promotion as a learning curve to better myself as a manager.

Second Best

I always believe that noting is worst in promotion because every promotion teach you something

3.

I tried to have live entertainment but found the cost of the music made it to hard to keep my cost in line

4.

I never had a bad promotion, all is a learning experience.

5.

I never had this problem before, always bein graduate in well high position and maybe faster than I was expected.

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23. What is your greatest strength?

Top Answer

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.

Second Best

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.

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24. What promotion experiences do you have?

Top Answer

With every company i had work for.

Second Best

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.

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

Top Answer

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.

Second Best

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.

Finding the directiion it needs and than following that direction for excellance.

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

Top Answer

I would put a stop to this immediately, and take intimidate action acordingly.

Second Best

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.

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27. Tell me about your cost-control abilities?

Top Answer

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.

Second Best

I always work on low cost.

3.

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.

4.

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.

5.

1.take care of wastege.2check bar and food cost every day. aware with your labour cost.

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28. Tell me about the last restaurant you worked at.

Top Answer

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

Second Best

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.

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29. Why are you leaving your last position?

Top Answer

People like to grow in life, even i would like to grow and for better prospect.

Second Best

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 ............

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30. Have you been offered any positions yet?

Top Answer

Yes, I am most interested to be employed with your establishment.

Second Best

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.

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31. To us, 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.

Top Answer

I am very routine oriented and with my last job any office work that needed to be done I knocked out without procrastination.

Second Best

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

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32. Do you enjoy talking to customers?

Top Answer

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.

Second Best

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.

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33. What are your experiences with hiring a staff?

Top Answer

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

Second Best

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.

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

Top Answer

Building a strong loyal team with low turnover. I am also proud of increase of the amount of regulars that I built.

Second Best

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.

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35. What was the best company you have worked for?

Top Answer

Ginza restaurant inc. its a japanese restaurant with a capacity of 240 customer.

Second Best

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.

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

Top Answer

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.

Second Best

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.

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37. What experiences do you have in the Restaurant field?

Top Answer

first i will tried to make environment friendly

Second Best

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

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38. How extensive is your wine knowledge?

Top Answer

I like to taste wine find the quality.

Second Best

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.

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39. Tell me about your managing experiences.

Top Answer

The managing role is a skills and task using overall experince.

Second Best

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.

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40. Have you ate at our restaurant before?

Top Answer

Of course, I often visit restaurant when we go out with friends. Myfavourite is chocolate bomb.

Second Best

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.

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

Top Answer

Be true to your work, stay professional and keep smiling.

Second Best

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.

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

Top Answer

The mixed between two differents style, like french traditionnal food in a sushi I like try new trends of food, I am very curious.

Second Best

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.

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43. What is your best skill as a manager?

Top Answer

i can work as a team members

Second Best

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.

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44. What one goal did you set for yourself that you missed at your last restaurant? What did you learn?

Top Answer

Reaching out to the customer, I learned to work hard more to achieve my goal.

Second Best

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.

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45. What was your most successful promotion?

Top Answer

Every promotion value for me because with every promotion i reach on new heights.

Second Best

From assistant general manager to general manager within a nine month period.

3.

When I was made the Brand Manager, having responsibilities that was not just about one restaurant but the entire business.

4.

Brunch it has made Sunday our busiest day.

5.

Honestly my most successful promotion was from 2nd chair clarinet to first and principal clarinet on to play at Carnegie Hall.

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46. What are your inventory techniques?

Top Answer

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

Second Best

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.

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

Top Answer

Means of knowing name of the regular customer sometimes even their family and jobs occupation.

Second Best

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.

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48. Tell me about your worst confrontation with a customer.

Top Answer

I forgot a portion of their order and they came back to question me about it.

Second Best

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.

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

Top Answer

Some times failing to lead the team due to higher direct reports.

Second Best

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.

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50. Tell me about your worst confrontation with an employee.

Top Answer

Rude and thinking knowing he know everything about day to day situation operation.

Second Best

Well, till no I did not find that.

3.

Appraisal time for salary.

4.

With the insubordinate employee was very scary, b.

5.

I usually do not have confrontation with employee.

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51. What do you like about our restaurant?

Top Answer

The work enviroment and potential to grow........

Second Best

marketing statics

3.

Your marketing strategics.

4.

The cleanines and the food quality.. and service.

5.

Your high standard service and the quality and good food presentation.

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52. How much tolerance do you allow for your employees?

Top Answer

I allow them three stricks the firsst strick they get a verbal warning. The second strike they receive written disciplinary action(write-up). The third strike they will be suspended or terminated depending on the severity of the situation.

Second Best

Very long tolerance as much as possible.

3.

Well they should bent but not break.

4.

I have a lot of tolerance, maybe to much/weak point.

5.

I am a fair, open and firm person. I try not to be sentimental or judgemental in all cases. So I am pretty tolerant.

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

Top Answer

Computer literacy, beginning a series of online classes to improve on this.

Second Best

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.

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54. Why are you the best candidate for us?

Top Answer

I have got relevant experience in same post your are looking for.

Second Best

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.

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55. Do you work well under pressure?

Top Answer

I tend to be more focused and aware under pressure, I thrive in a fast paced environment.

Second Best

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.

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