Food and Beverage (F&B) Manager

Food and Beverage (F&B) Manager interview questions:

Your ideal Food and Beverage (F&B) Manager candidates should possess substantial restaurant experience and be well-acquainted with the various tasks required on a daily basis. In certain situations, F&B Managers may need to prepare drinks, serve guests, or even engage in dishwashing duties. Throughout the interview process, it’s important to ensure that your chosen candidate can effectively manage these responsibilities and is willing to step in when necessary to ensure smooth operations.

So, what exactly does a food and beverage manager do? F&B Managers are responsible for orchestrating all F&B activities and day-to-day operations within established budgetary constraints and maintaining high standards. They play a critical role in ensuring the seamless functioning of the establishment and delivering an exceptional guest experience.

When evaluating candidates for this role, it’s essential to look for individuals who possess not only team management skills but also a customer service-oriented mindset. To achieve optimal outcomes, customize these interview questions to align with your specific requirements. Your F&B Manager will play a pivotal role in enhancing customer engagement, so it’s advantageous to hire someone who comprehends your organizational culture and can cater to your customers’ needs effectively.

Behavioral questions:

• Describe a menu item or a specific dish/drink you designed that you are particularly proud of.
• Have you ever been involved in the opening of a new restaurant, and what role did you play in that process?
• Recall a situation where you had to manage a restaurant emergency, such as a power outage.
• Share an instance when a customer expressed dissatisfaction with your service. How did you handle their complaints?
• Have you ever been in a position where you had to terminate an employee from your team? What were the reasons for this decision, and how did you handle the situation?

Operational and Situational questions:

• Can you share your current preferences and any potential changes you’d make to our restaurant’s offerings?
• Are you well-versed in health and safety regulations? How frequently do you conduct inspections to ensure their compliance?
• Could you walk me through the process of creating a new menu from conception to implementation?
• What are the hallmarks of a high-quality food service establishment in your opinion?
• What innovative approaches would you introduce to maintain our restaurant’s position as a top choice among customers?
• How do you go about assessing costs and revenues, and what strategies have you previously employed to effectively reduce costs?
• What is your approach to crafting a special menu, such as one tailored for vegans or gluten-free diners?
• When selecting ingredients, how do you strike a balance between cost and quality?
• Can you outline your recruitment process for bringing new team members on board?
• Explain your approach to team training and development.
• Do you utilize performance appraisal methods, and if so, which methods have proven most effective for you?