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Restaurant Manager Interview Questions for freshers experienced :-
1. What was the best company you have worked for?
Golden corral Very good plan and communication. A plan for everything and it was trained very well.
2. What about your managing experiences?
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.
3. Have you been offered any positions yet?
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.
4. What is your best skill as a manager?
I take direction as much as I give it. I believe in coaching employees and delegating tasks. I push for hospitality more than I do service.
5. What’s dissatisfy you nearly all an early on job?
Inefficiency bothers me. I believe in giving chances to my staff but if I see that someone’s behavior reflects directly on business, it makes me uncomfortable. And this is why I believe in doing things right the first time.
6. What are your inventory techniques?
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
7. Why are you leaving your last position?
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.
8. What’s your philosophy towards work?
I believe in doing things right the first time. If you want customer satisfaction and recurrent business, you have to be meticulous and a charmer.
9. What promotion experiences do you have?
I have come up with brunch, salsa night, radio remotes, free thanksgiving dinner, deal of the day, bogos, restaurant week, menu designs, happy hours.
10. What made you choose to apply for this position?
The food service industry has always intrigued me which is why I chose to try my hand at it. Leadership is my forte and by combining the two, I believe that working as a restaurant supervisor makes sense.
11. Suppose food cost rise above 30%, what will you do to lower the cost?
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.
12. What is your expected salary as Restaurant Manager?
Since I have worked as a restaurant supervisor for many years, I believe that my salary requirements should be competitive. Restaurant supervisors earn $32,000 annually and that is what I would like ideally.
13. What about your worst confrontation with a customer?
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.
14. What part of the job do you dislike? What would you change?
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.
15. What new trends have you discovered in the food industry?
Extensive reaching with the possible customer thru mass media and social media, giving the best hospitable and ambiance and service, thru dining setup.
16. What are top 3 skills for restaurant supervisor?
Restaurant supervisors need to possess exceptional leadership skills, be customer oriented and have a knack for food service perfection.
17. Have you ever been late to open the doors at a restaurant before?
I never come to open the door at a restaurant but i always set staffing that door should be open at right time.
18. What about your long-term career goals for restaurant supervisor?
I intent to become a restaurant general manager. But I am aware of the fact that this is not possible unless I truly understand the core restaurant business. The next decade or so, I intend to learn the ropes and contribute all that I know.
19. What trends would you like to implement at this restaurant?
I will want all the employee to be a brand ambassador, working with love, passion and zeal.
20. Suppose you see a server ready to take a burnt dish to a customer, what do you do?
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.
21. Do your capabilities match this or other job more carefully?
My capabilities are perfect for a restaurant supervisor position. I am a great communicator, possess exceptional leadership skills and know the restaurant business inside out.
22. What do you believe is the role of the manager?
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.
23. Explain your qualifications as an assistant manager?
Talk about your personal attributes, such as loyalty, integrity, ethics, ability to work under pressure, leadership and charisma, orderliness, etc. You can start your answer by giving examples; if you worked as an assistant retail manger you probably had to manage a group of people (mention exact number), hire and fire people, interact effectively with clients, and deal with client complaints.
24. What do you know about our restaurant?
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.
25. Why do you find the job interesting or exciting?
The assistant manager’s job may be fairly routine one day and exciting the next. Assistant managers often take over the establishment (like a restaurant) in the absence of the boss. It demands multi-tasking and adaptability, problem solving, and interpersonal skills. It’s a management job with a lot of people interaction.
26. What make you a perfect contender for this position?
My work background in the restaurant business, acquired skills and qualifications are all perfect for this position.
27. Why do you want to become a manager of our restaurant?
First of all, you can mention the skills you posses, claiming that you believe to have enough skills to be a good manager of this restaurant. You can also say that you are motivated and like a busy and challenging working environment. On a top of that, you can compliment the interviewer again, saying that it is a good restaurant, that you see a potential and would be proud to manage it and see ways how to improve it even more.
28. Have you ate at our restaurant before?
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.
29. What was the best employee you hired, and did you know this at the time of the interview?
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.
30. What about your experience handling office work?
I worked for 2 year in an accountant office but I currently do a majority of any paperwork dealing with management.
31. Why are you the best candidate for us?
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.
32 Tell us what would you improve in our restaurant?
I need to stress it once again: As a good restaurant manager, you should have answer to every question. If you do your research before an interview, you will know what to say. But anyway, even if there’s nothing on your mind, you can always count on typical answers, such as that you want to work on brand building and on improving the overall customer experience. That never hurts
33 Suppose any dish is not selling, what will you discuss with the Chef?
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.
34 Tell us what are some of your most proud accomplishments at your last position?
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.
35 Tell me how long will you stay with our company?
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.
36 Tell me are you aware of the mental requirements of the job?
Mental requirements might be intensive work load, working under pressure, stress, long hours, long periods of standing up and walking, and performing administrative tasks.
37 Tell us where do you see our restaurant going if you were to take the helm?
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.
38. How would you deal with an employee who is not meeting expectations?
The employees at a restaurant greatly impact the success of the operation. If someone is not performing, the restaurant may suffer. Interviewers often ask what you would do in these scenarios. They may provide you with a hypothetical situation or ask for an example from your previous experience.
39. What do you know about our restaurant?
As a serious applicant, you should know a lot about the restaurant. You should do your research and know approximately how many waitresses work there, what is a vision of a restaurant, what culture they try to create, etc.. Good applicant for a managerial position should notice all of this and should have an ability to talk about it openly in an interview. On the top of that, you can compliment the quality of food and/or service, if you ate at the place before (what you should do).
40 Basic Assistant restaurant manager interview questions:
- What is more important to you: the money or the work?
- A team experience you found disappointing.
- Have you ever had to deal with conflicting deadlines?
- What steps do you follow to study a problem before making a decision?
- What can you do for us that other candidates cant?
41. Communication Skills Based Assistant restaurant manager interview questions
- You have not done this sort of job before. How will you succeed?
- What is the difference between a good position and an excellent one?
- What is a typical career path in this job function?
- What type of work environment do you prefer?
- What irritates you about other people?
42. Video Based Assistant restaurant manager interview questions
- What negative thing would your last boss say about you?
- Tell me about your proudest achievement.
- What was the most important task you ever had?
- What was the most complex assignment you have had?
- Tell me about a difficult experience you had in working.
43. What are your goals for my restaurant?
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.
44. What is your greatest strength?
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.
45. Explain me a situation where a customer was upset and you handled the situation?
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.