Top 40 Restaurant Manager Interview Questions & Answers
This guide includes effective example answers and tips that can help applicants ace their interviews and land a Restaurant Manager job.
Popular Restaurant Manager Interview Questions
Prepare for your upcoming job interview by reviewing the most commonly asked questions. We’ve organized them into three key categories: questions about skills and industry experience, customer service scenarios, and situational or behavioral questions relevant to hospitality management.
The Best Restaurant Manager Interview Questions
1. Key Skills and Experience Interview Questions for Restaurant Managers
Example answer: “I’ve started my restaurant career as a Bartender three and a half years ago. I was finishing my studies in restaurant management back then, so I looked for part-time jobs that required little to no previous experience.
Bartending seemed like a great opportunity to both earn money and gain valuable restaurant experience. Thanks to my dedication and skill at providing exceptional customer service, I was promoted to the Assistant Restaurant Manager position after only six months of working as a Bartender.
I’ve been working as an Assistant Restaurant Manager at a small family-run restaurant for two years now, and I’ve learned a lot about how to efficiently manage front-of-house and back-of-house operations.
I’m skilled at inventory management and budgeting, and I also have experience training new staff. Now, I’m ready for the next big step in my career and I’m eager to take on the challenges and responsibilities of a Restaurant Manager role. Most importantly, I’m confident I can make your restaurant even more successful.”
Example answer: “Yes, I am familiar with Toast POS and 7shifts. I’ve used Toast for managing orders and payments and inventory tracking. For scheduling, I used 7shifts. I find these tools extremely useful for streamlining operations and ensuring efficient management of both front-of-house and back-of-house tasks.”
Example answer: “My average day looked something like this: I first checked if we have enough staff scheduled for the day. Then I gathered the team to update them on the promotions and specials for that day. After that, I checked inventory levels and made sure all the restaurant areas were clean and ready for customers.
Throughout the day, I kept an eye on the dining room to see if guests were satisfied and whether the service was running smoothly. I also helped with any issues that arose and handled administrative tasks back in my office. Before closing, I made sure all financials were balanced and delegated closing tasks to the staff.”
Example answer: “To ensure top service and quality standards, I provide my team with a clear picture of what I expect, along with thorough training. Then, I make sure to regularly monitor their performance and give constructive feedback.
I also pay attention to reviews online and from customer feedback forms. This allows me to see which areas need improvement so that our team can make adjustments to address possible issues.”
2. Restaurant Manager Questions About Customer Service
Example answer: “I work with the Head Chef to make sure our menu includes vegetarian, vegan, gluten-free, allergen-free and other options to cater to different dietary needs. Also, I have my staff undergo extensive training on the ingredients and cooking methods of each dish.
That way, they can provide accurate information to restaurant guests. Whenever necessary, I coordinate with the kitchen staff to accommodate special dietary requests.”
Example answer: “In such situations, all you can do is be transparent. When customers arrive, I let them know what the wait time is. To make waiting more pleasant, I usually offer them free drinks or snacks.
This strategy works most of the time because it shows that we value their time and are committed to providing a positive experience, even if they have to wait. Keeping customers informed and comfortable prevents or at least reduces their frustration.”
Example answer: “I make sure to check in advance whether we have VIP guests on any given day and who they are. I personally greet them upon arrival and assign the best table and most experienced Servers to them.
During their meal, I check on them a couple of times to see if they need anything. At the same time, I try not to be intrusive, allowing them to enjoy their meal and company. What I also often do is offer free appetizers or desserts as a gesture of appreciation, ensuring they feel special.“
3. Situational Restaurant Manager Interview Questions
Example answer: “First, I would go over to the customer and give them my sincere apologies while checking if they have any reactions from eating the contaminated food served to them. I would then quickly remove the dish and offer to prepare a new meal for free.
Then, I would go to the kitchen to discuss what happened with the Food Prep Workers, Cooks and Chefs, letting them know such mistakes were unacceptable. I would personally oversee the preparation of the new meal, making sure food isn’t contaminated with allergens again.
Once the new meal is ready, I would personally bring it to the guest, apologizing once again for the inconvenience and offering a free drink or dessert.”
Example answer: “If that happened, I would first assess the efficiency of the team I have at my disposal and reassign roles to cover for the missing Waiter. If that wasn’t possible, I would phone the off-duty staff and check if they can jump in to fill the gap.
If no one was available that night, I would step in to help my team.”
Example answer: “I would approach the guests in question calmly and discreetly. I would politely ask them to lower their voices and suggest they continue their conversation privately. If the argument continues, I would ask them to leave, offering to pack their meal to-go.
If they decline and the argument escalates, I would involve security to keep our staff and guests safe. Throughout the whole interaction, I would stay calm and professional as well as avoid raising my voice.”
Types of Restaurant General Manager Interview Questions
- Key Skills and Experience Interview Questions for Restaurant Managers: These questions and answers will assist recruiters in evaluating a candidate’s relevant experience, expertise, and knowledge of restaurant operations. As a job applicant, your goal is to highlight your background in restaurant management. Bear in mind that most employers consider previous experience as more valuable than a university degree. However, make sure to mention it (if you have one), together with the relevant certifications you possess. This can help you stand out among other applicants.
- Restaurant Manager Questions About Customer Service: As a hiring manager, one of your main priorities should be to evaluate the applicant’s customer service skills, including their ability to handle guest complaints, manage table reservations, and create a welcoming restaurant atmosphere. As an applicant, it’s crucial to demonstrate your ability to provide exceptional customer service by highlighting past experiences where you ensured guest satisfaction.
- Situational Restaurant Manager Interview Questions: The following interview questions aim to assess the candidate’s critical thinking skills, problem-solving abilities, and how effectively they handle high-pressure situations in a fast-paced restaurant setting. As an interviewer, you need to come up with a situation your candidate is likely to find themselves in and see how they would handle it. As an interviewee, you need to quickly come up with a solution that demonstrates your problem-solving skills and dedication to providing exceptional customer service.
What Are the Top Interview Questions for Restaurant Manager?
In this section, you’ll find 30 additional questions your should ask restaurant manager candidates during the interview process to further assess their skills and problem-solving abilities.
30 More Restaurant Manager Interview Questions
- How would others describe your leadership style?
- Which method do you use to track performance metrics?
- Tell me about a time when you introduced a cost-saving measure.
- What is your go-to strategy for recruiting staff members?
- How do you ensure your staff complies with food safety regulations?
- Tell me about a time when you were tasked with creating a staff manual.
- How would you restructure a team to improve overall efficiency?
- How do you use social media to build relationship with customers?
- Can you elaborate on the most successful campaign you managed?
- How do you approach handling conflicts between team members?
- What do you do when a guest leaves a bad review on a public page?
- How do you handle customers who complain about food quality?
- What do you think is the most important factor in customer retention?
- What is your experience with gathering and acting on customers’ feedback?
- How would you handle a customer who’s rejecting to pay their bill?
- What was the most challenging event in your career and why?
- What would you do if a customer complains about slow service during peak hours?
- What do you do when a regular customer starts behaving inappropriately?
- How would you address a Server that was rude to a customer?
- How do you maintain positive atmosphere in your team?
- How do you handle operations when key kitchen equipments breaks down?
- What is the best thing about your job?
- Can you describe your ideal working environment?
- What is your work mantra?
- Can you suggest a couple of improvement for our restaurant?
- Why would you like to work for us?
- Why did you leave your last job?
- What is the latest restaurant trend that you’d like to try?
- Tell me about the responsibilities you had in your previous role.
- What keeps you motivated to succeed in this field?
Restaurant Manager Interview Tips
Use the following preparation tips to excel in your next Restaurant Manager interview, whether you are a job seeker or a recruiter looking to assess candidates’ suitability for management roles in the hospitality sector.
As a candidate:
- Do thorough research on your prospective employer. Check their website, social media accounts, menu offerings and try to understand their company culture and the type of clientele they serve.
- Carefully read the Restaurant Manager job description to get a better understanding of the employer’s expectations for this role. Be ready to discuss your previous restaurant experience, highlighting results you achieved or improvements you implemented.
- Anticipate situational questions that will assess your problem-solving and customer service skills. It’s best to practice your answers (especially for these types of questions) with a friend or family member. That way, you will you feel more confident during the interview.
- Make sure you’re up to date with the latest trends in the restaurant industry so you impress the interviewer. This includes refreshing your knowledge of new restaurant management software and eco-friendly practices.
- Pay attention to your body language. If you want to exude confidence, you need to maintain good eye contact and maintain an upright posture. Don’t touch your face or play with your hair because you’ll appear nervous or distracted. Instead, nod your head to show understanding or lean forward to express interest.
As an interviewer or hiring manager:
- Start with a warm welcome to make the candidate feel comfortable.
- Ask relevant questions to assess the candidate’s experience and expertise, as well as communication, leadership and problem-solving skills
- Give candidates opportunities to ask questions about the role and the restaurant.
- Clearly explain the next steps in the interview process.
Testimonial From an Industry Expert
We asked an industry professional who’s been in the game for several years to share his opinion on what’s more important, experience or education.
What do you think is more important, learning through experience or through formal education and training?
“I always think experience is valuable in the hospitality industry. With experience, you have a better understanding of hospitality and how to make each one of your guests feel like a VIP.”
Kerven Rimpel, Assistant Manager of Food and Beverage
Written by Sasha Vidakovic
Sasha is an experienced writer and editor with over eight years in the industry. Holding a master’s degree in English and Russian, she brings both linguistic expertise and creativity to her role at OysterLink. When she’s not working, she enjoys exploring new destinations, with travel being a key part of both her personal and professional growth.
Reviewed by Marcy Miniano
Marcy is an editor and writer with a background in public relations and brand marketing. Throughout her nearly decade-long career, she has honed her skills in crafting content and helping build brands across various industries — including restaurant and hospitality, travel, tech, fashion and entertainment.