restaurant management interview questions

The Ultimate Guide to Acing Your Restaurant Management Interview

Landing a restaurant management role takes more than just having experience in the industry. You need to truly showcase your skills, knowledge, and personality during the interview process. This is your chance to demonstrate that you have what it takes to oversee the operations, staff, and finances of a busy restaurant environment.

To help you put your best foot forward, I’ve created this comprehensive guide covering the must-know details for your upcoming restaurant management interview. Read on to learn insider tips, sample interview questions, and advice for crafting winning answers that will impress any hiring manager.

Getting Started Research and Preparation Are Key

Before your interview, make sure to research both the restaurant and role extensively. This allows you to tailor your responses and highlight your relevant skills and experience. Some key areas to focus on include

• Reviewing the restaurant’s website, menus, and social media to understand their brand identity, values, and offerings. This gives you insight into their style of service and operations.

• Learning about the specific location you’re applying to, including the neighborhood and local clientele. This helps you speak to how you can connect with their customers.

• Researching the role’s responsibilities and qualifications to identify how your background matches their needs.

• Checking online reviews and news articles to gain perspectives on the restaurant’s reputation, challenges, and successes. This provides talking points for how you can contribute.

• Reaching out to employees on LinkedIn to get an insider view of the work culture and leadership style.

In addition to research, thoroughly review your resume and key achievements. Reflect on your career journey, challenges overcome, lessons learned, and how this role fits into your aspirations. Create a folder with your resume, cover letter, research notes, and other materials to review before the interview.

Bring extra copies of any relevant licenses, certifications, letters of recommendation, awards, and samples of your work. This tangible evidence of your capabilities gives you an edge over other applicants.

To complete your preparation, practice articulating your experience, skills, and passion out loud. Enlist a friend to conduct a mock interview or record yourself to fine-tune your responses and body language. Planning ahead takes time but gives you the confidence and knowledge to ace the real interview.

10 Must-Know Restaurant Management Interview Questions

Hiring managers often draw from a pool of common questions to assess restaurant manager candidates. Here are some of the most frequently asked questions, along with examples of strong responses:

1. Why are you interested in becoming a restaurant manager, and what makes you a strong candidate?

Sample Response: As someone passionate about the hospitality industry and experienced in various restaurant roles, becoming a manager allows me to blend my technical skills with creative leadership. I’m deeply invested in delivering phenomenal guest experiences. My diverse background, including three years as an assistant manager, provides me with both an operational understanding and a big picture perspective on how to drive success. I’m excited to lead teams in accomplishing organizational goals while creating an outstanding culture.

1. What do you consider the key responsibilities of a successful restaurant manager?

Sample Response: In my view, the core responsibilities of an effective restaurant manager include spearheading operations, cultivating customer satisfaction, managing costs and profits, and leading the team. This involves planning labor schedules, ensuring quality and safety standards, resolving customer issues, controlling inventory and expenditures, hiring and developing staff, and fostering a productive work environment. The role requires excellent multi-tasking, problem-solving, communication, and leadership abilities. I’m confident my skills make me well-suited for tackling these critical functions.

1. How would you handle an angry or dissatisfied customer?

Sample Response: When dealing with an upset customer, I would first listen attentively to understand their concerns, letting them fully express their frustration. I would apologize sincerely for any mistakes or inconvenience while remaining positive. My goal is to turn the situation around, so I would address the issue promptly, whether that involves replacing an incorrect order, comping a meal item, or providing a gift card for future use. I would make it clear that their satisfaction is our top priority. I would follow up to ensure the issue was fully resolved to their expectations. I’d view it as a learning experience for improving operations, rather than placing blame.

1. What steps would you take to train a new server or chef?

Sample Response: For both front and back of house staff, a strong training program sets them up for success. I would start with classroom-style orientation to thoroughly cover company policies, procedures, standards, and menu knowledge. I would provide ample time for hands-on training by shadowing experienced team members during live service. This allows new hires to learn proper techniques while interacting with guests and building confidence. I’d provide ongoing coaching and feedback, encourage questions, assign mentors, schedule check-ins, and conduct evaluations to support their continued progress. Investing in robust training creates knowledgeable, skilled team members.

1. How would you go about creating the schedule for your restaurant staff?

Sample Response: To build an efficient schedule, I forecast the business needs by reviewing past sales data, reservations, staffing levels, and seasonality trends. I determine the optimal number of servers, cooks, hosts, and support staff needed for each shift based on our busiest times. I ensure adequate coverage for weekends, holidays, and special events. I incorporate the availability that team members provide and accommodate time off requests when possible. I cross-train staff for flexibility to adjust on short notice. I stagger start times to cover from the first to last guest. I build the schedule at least two weeks out and make it available through an online portal for access 24/7. My priority is creating a schedule that sets both the restaurant and staff up for success.

1. How would you respond if a staff member came to you complaining about their work schedule?

Sample Response: I have an open-door policy, so I appreciate when employees voice concerns directly with me. If someone objected to their schedule, I would have a one-on-one discussion focused on understanding their perspective and accommodating their needs when feasible. I would explain the rationale behind the schedule and how I aim to make it work for everyone. If they need specific days off for appointments, commitments, etc., I would seek solutions like switching shifts with a coworker. I would ensure they know that schedules must align with business demands, but also demonstrate that I value their satisfaction. My goal is for the employee to walk away feeling heard, and for us to reach a compromise aligned with our operations.

1. What methods would you use to maintain high standards of food quality and safety?

Sample Response: Upholding rigorous food safety practices is non-negotiable. I would institute robust protocols like date labeling, temperature monitoring, cleaning schedules, equipment sanitization, and health and hygiene policies. I would conduct unannounced kitchen audits, reinforce food handling procedures through ongoing training, and empower staff to report issues immediately. I would restrict staff from working if sick and mandate glove changes and hand washing. I would staying current on regulations and implement new technology like digital thermometer calibration. Taking a proactive, prevention-first approach, with staff-wide participation, ensures we deliver wholesome, high-quality fare daily.

1. What would you do if you showed up to work and there was a shortage of staff scheduled for the shift?

Sample Response: Running an understaffed restaurant severely impacts operations and guest satisfaction. In that situation, I would first contact any off-duty staff who may be willing to fill in, perhaps incentivized by overtime pay. I would step in to help wherever needed – serving, running food, bussing tables, etc. I would solicit help from the management team and ask corporate for support. I would keep the mood positive to motivate my team. I would focus service on our core menu items to simplify kitchen flow. I would communicate delays discreetly to guests and thank them for their patience while ensuring excellent care. I would make personal rounds to every table to reinforce our commitment to great service, regardless of the challenge. I would later examine our scheduling process to pinpoint how to prevent staff shortages moving forward.

1. How would you respond if the restaurant suddenly had a significant drop in business?

Sample Response: If the restaurant saw a concerning dip in traffic, I would respond strategically and swiftly. I would analyze sales data to pinpoint slow periods and days as areas of opportunity. I would brainstorm promotions like happy hour specials or loyalty programs to incentivize customers. I would double down on marketing through social media, email, partnerships with local businesses to drive new diners. I would examine the menu and pricing structure to ensure our offerings remain appealing and competitive. I would focus on boosting engagement and satisfaction of current customers through surveys and special events. I would optimize hours of operation around our busiest times. I would manage labor and inventory tightly to control costs. I would rally the team for their suggestions and input on how to turn things around. Persistence and creativity in the face of business challenges is key.

1. Where do you see yourself professionally in 5 years?

Sample Response: My goal is to progress in restaurant management leadership roles, perfecting my operations skills while cultivating my ability to drive business growth through marketing and innovation. After gaining experience in an Assistant Manager or General Manager role, I hope to advance to a Regional Manager position, overseeing multiple restaurant locations. I aim to leverage my blend of technical expertise and entrepreneurial spirit to make broader scale business impact. I plan to continue my education through industry seminars and certification