Restaurant Manager Interview Questions

These interview questions help you uncover the experiences and skills that make a good restaurant manager.

Top 10 interview questions forRestaurant ManagerCaret

  1. 1. What motivates you to work in restaurants?

    Working in restaurants has always been a way for me to make a living while doing something I enjoy. I love the interaction with customers and the satisfaction of putting out a great product. I also like the flexibility that the restaurant industry offers; I can work pretty much any time I want and usually get my schedule at least a month in advance.

  2. 2. Describe your ideal restaurant environment.

    My ideal restaurant environment would be modern, sleek and sophisticated with a relaxed atmosphere. The waitstaff would be attentive and knowledgeable about the menu, and the kitchen would prepare fresh, delicious food. I would love to see an open kitchen where I can watch the chefs in action. The music would be soft and relaxing, and the decor would be minimalist and modern.

  3. 3. How do you handle difficult customer situations?

    There's no one answer to this question since every customer situation is different. However, some of the things that I might do in a difficult customer situation include: - Trying to understand the customer's complaint and what they want me to do about it - Offering a solution or compromise that I think will satisfy the customer - Asking the customer to explain their problem in more detail, so that I can better understand their needs - Remaining calm and polite, even if the customer is being rude or unreasonable - Being willing to listen to the customer

  4. 4. What are your thoughts on inventory and food cost management?

    I believe that inventory and food cost management are essential aspects of any restaurant or food business. Properly managing inventory enables a business to ensure that they have the right ingredients on hand when they need them, while also keeping costs under control. Good food cost management means ensuring that the ingredients used in recipes provide the best possible value for the money, while also making sure that no money is wasted on ingredients that go unused. I believe that both inventory and food cost management are essential for success in the restaurant industry.

  5. 5. Describe your experience with scheduling and staff management.

    My experience with scheduling and staff management is that it is extremely important to be able to effectively manage staff in order to maintain a cohesive and organized work environment. I have found that being able to schedule shifts in a way that meets the needs of both the staff and the company is vital, as well as being able to communicate effectively with employees in order to ensure that everyone is aware of their assigned duties. Additionally, having an understanding of the various strengths and weaknesses of employees can help to create an effective team that can work together harmoniously. In my previous position, I was responsible for managing a

  6. 6. What would you do if you received a negative review online?

    If I received a negative review online, I would reach out to the reviewer and try to understand their perspective. If there were legitimate issues with my work that deserved attention, I would make the necessary changes. However, if the reviewer was just being mean or unprofessional, I would disregard their feedback.

  7. 7. In your opinion, what is the most important trait for a successful restaurant manager?

    There is no one answer to this question as it depends on the individual restaurant, its staff, and its customers. However, there are a few traits that are likely to be important for any successful restaurant manager. The most important trait, in my opinion, is a passion for food and hospitality. A good manager should love food and be passionate about creating a great experience for their guests. They should also be able to manage and motivate their staff, oversee operations, and make sound business decisions. It's a lot of work, but if you have the drive and passion for it, it can

  8. 8. How do you create a positive work culture in your restaurants?

    There is no one answer to creating a positive work culture in restaurants, as it will vary from establishment to establishment. However, some general tips that can help include fostering a sense of team spirit, establishing clear expectations and providing regular feedback, and maintaining an open communication policy. It is also important to be aware of the individual needs of your staff and create an environment where they feel comfortable voicing any concerns they may have. Finally, it is essential to continuously reward positive behaviors and provide employees with opportunities for growth and development. By following these guidelines, restaurateurs can create a work culture that is not

  9. 9. What makes you want to stay in this industry for the long haul?

    There are many things that make me want to stay in this industry for the long haul. I love that it is ever-changing and that there is always something new to learn. I enjoy working with people, and I love that this industry allows me to work with different types of clients and help them achieve their vision. I also appreciate the fact that this industry is creative and allows me to be creative in my work. Overall, I love working in this industry because it is challenging, ever-changing, and rewarding.

What does a Restaurant Manager do?

A restaurant manager is responsible for the overall operation of a restaurant, including the financial performance and staff management. They may create menus, order supplies, and hire and train staff. They may also be responsible for marketing and customer service.

What to look for in a Restaurant Manager?

There are a few key things to look for when hiring a restaurant manager. First, they should have experience in the food service industry. They should also have excellent leadership and management skills, as they will be responsible for overseeing the entire restaurant. They should be able to multitask and handle stressful situations calmly. Finally, they should be able to create a positive and efficient working environment for the staff.

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