Restaurant General Manager Interview Questions & Answers

Updated on: March 28, 2018

The final stage – the interview – is not only daunting, but it can also be terrifying to some.

It is not for lack of skills that one feels this way about an interview. Instead, it is lack of preparation for the process that leads to this fear. Unless you know what the procedure is all about, you cannot prepare for it.

Look through the following set of interview questions and answers for a restaurant general manager position to see what you may be asked:



Restaurant General Manager Interview Questions & Answers

How do you qualify to work as a general manager at our restaurant?
I possess ten years of experience in managing busy restaurants. With experience which is this broad, I am sure that I am the right person to be hired as a general manager at your restaurant. But experience is not all that I am banking on. I possess exceptionally well-developed skills in managing restaurant operations and staff members and overseeing the development of policies and procedures to ensure all aspects of the restaurant, including security, inventory, and placement are properly managed.

What are some of the duties that you were responsible for while working as a general manager in a restaurant earlier?
As a restaurant general manager, I have been actively looking after policy-making and implementation, overseeing budgets and financial planning, managing scheduling and recruitment, handling the marketing of the restaurant, and providing day to day leadership to staff members.

In your opinion, what is the most critical skill that a restaurant general manager needs to possess to be successful in this work?
A restaurant general manager cannot bank on one skill to be successful. One has to possess an amalgamation of skills to be able to do justice to this job.

What is your highest achievement till now?
The restaurant where I am presently working was in a terrible state due to the competition, and its inability to cope. They were thinking of shutting it down. I asked the higher management for one chance and led such an aggressive marketing campaign that we gained over a hundred new customers in just a few weeks. And it keeps growing. I am proud of the fact that I did not let the business go down.

How do you handle the pressure associated with this work?
It is true that the pressure is immense because of the type of position it is, but I am a patient and cool-headed person. I keep my priorities right, and the pressure gets managed by itself!

Where do you see yourself in the next five years?
I am hoping to have gained sufficient experience to start my own restaurant business.