Hospitality / Travel
Restaurant Manager interview questions:
Selecting the right Restaurant or Food and Beverage Manager is a crucial decision. This individual plays a pivotal role in ensuring the profitability and efficiency of your restaurant. They need to excel as both leaders and organizers. At a high level, Restaurant Managers are responsible for upholding impeccable standards in food quality, service, health, and safety. On a day-to-day basis, their duties encompass tasks like staff hiring, shift scheduling, and meticulous record-keeping of inventory, expenses, revenue, and payroll.
Conflict resolution and problem-solving skills are paramount in this role. As the supervisor of your establishment, they will be the point person for staff disputes, food-related complaints, and other issues that arise. Effective communication is essential, as they must earn the respect and trust of their team. Furthermore, they should possess a diverse skill set and be ready to contribute wherever necessary, even if it involves tasks like dishwashing, cooking, or serving guests.
A Restaurant Manager should be willing to roll up their sleeves and tackle any task, no matter how small. Depending on the day’s demands, they may find themselves involved in various aspects of restaurant operations. The following interview questions can help you assess whether candidates possess the extensive restaurant experience required for this role. These open-ended and situational questions provide a solid starting point, but consider adding your own tailored questions to align with the specific cuisine or customer base of your restaurant.
Operational and Situational questions:
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