6 Restaurant Manager Interview Questions and Answers

Updated on: March 9, 2022

Getting ready for a restaurant manager interview is important.

While it is perfectly natural to be anxious about the interview, the jitters are something that you need to get over!

Would you believe that some people actually do a 15-minute exercise before appearing in an interview?

For restaurant manager interview questions and appropriate answers, the following is a set for reference purposes:


Restaurant Manager Interview Questions and Answers

1. Managing a restaurant is tough work, considering that there is so much to handle. How do you cope?

Coping is never a problem when you know the work. I have put systems in place that make it easy for me to manage. Without these systems, things might have been a bit difficult. I make sure that I follow all procedures and systems correctly.

2. Tell us of the duties that you have performed in a restaurant manager role in the past.

I have developed systems to ensure that all operations of the restaurant are appropriately managed, along with recruiting and training staff to ensure delivery of exceptional services to customers.

Creating menus and assisting in developing recipes have also been part of my work. Overseeing the work of staff members, coordinating services between the front and back ends, and making sure that no customer leaves dissatisfied, has been all in a day’s work for me.

3. On a scale of 1 to 10 (10 being the highest), where do you rate your skills as a restaurant manager?

I would give myself an 8. This is because I feel that I know most of what there is to know about restaurant management but still have some to learn. And since I am a fast learner, I believe that I will be able to give myself a 10 very soon!

4. During crises, what is the first thing that you do?

Restaurants are prone to crises daily. My first instinct is to calm everyone who is involved, and then find out the root cause of the problem. Once I know what the issue is, I do all in my power to make things workable, without significant effect on any person or the company.

5. Tell us of a time when you handled crises with positive outcomes.

The restaurant was holding a birthday party for a group of children, and their main order was pizza. Half an hour before the food was to be served, I was told that the kitchen had run out of mozzarella cheese! I rushed to the vendor and bought some immediately before the order could be compromised or considered late.

6. Give us one reason why you believe that you are a good contender for this position?

I was not hired as a restaurant manager initially. I made my way up from a waiter’s position. This is why I am a great contender for this job, as I know all there is to know about food service from the beginning of the command chain.

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