Top 19 Restaurant Supervisor Interview Questions and Answers

Updated October 19, 2021
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As a restaurant supervisor, you have a lot of responsibility on your shoulders.

Running the overall operations of a restaurant is difficult especially when food safety and hygiene are of the utmost importance.

And this is why restaurant supervisors find themselves being thoroughly judged during the time they are being interviewed.

From the simple ‘tell me about yourself‘ to the complex, ‘how do you apply quality standards’, everything is important to answer properly.

If you know your job, you will not have any issues during the interview.

However, it is still important to prepare beforehand. Reading the job description in detail is important so that you know what to expect at the interview.

Just to help you a little, here are a few questions (and answers) that you may come across when appearing for a restaurant supervisor job.

Related: Restaurant Manager Resume

Restaurant Supervisor Interview Questions and Answers

1. Tell me about yourself?

I am a dedicated hospitality professional who has worked as a restaurant supervisor for NYC Grill for 3 years. I am an expert in handling and overseeing restaurant operations. Moreover, I have an associate degree in food service.

2. What are the key tasks of a restaurant supervisor?

Restaurant supervisors provide leadership to restaurant staff. They create and disseminate schedules and duties, oversee food preparation activities, control inventories of food and equipment, recommend measures to improve work procedures and ensure that customers have an enjoyable dining experience.

3. Why did you leave your last job?

I was looking for a little more challenge. While I loved my work immensely, I believe that I have a lot more to offer to a more significant concern.

4. Please tell me about your long-term career goals as a restaurant supervisor?

I intend to become a restaurant general manager. But I am aware of the fact that this is not possible unless I truly understand the core restaurant business. In the next decade or so, I intend to learn the ropes and contribute all that I know.

5. How you would be a resource for our restaurant?

I am a results-oriented individual who knows the restaurant business inside out. I also have vast experience in leading and training restaurant staff, and I am positive that this experience will be a significant contribution. Also, I know how to get good google ratings from patrons.

6. What’s your philosophy towards work?

I believe in doing things right the first time. If you want customer satisfaction and recurrent business, you have to be meticulous and a charmer.

7. Explain what dissatisfy you?

Inefficiency bothers me. I believe in giving chances to my staff, but if I see that someone’s behavior reflects directly on business, it makes me uncomfortable. And this is why I believe in doing things right the first time.

8. Please tell me the top 3 of your greatest weaknesses related to Restaurant supervisor? And how do you improve them?

I would probably say these are my limitations – not weaknesses.

Firstly, I am a stickler for perfection. So if I find that things are not done to perfection, it bothers me. To counter this, I try to control myself when I see less than perfect work is done.

Secondly, I believe that I am too meticulous. I am forever straightening napkins and chairs, which puts my staff at dis-ease. I check myself often not to do this.

Lastly, I am quite uptight about calculations. At the end of the day, I make it my job to balance the cash drawer myself. If it is not my job, I still like to leave things tallied. 

9. What is your expected salary?

Since I have worked as a restaurant supervisor for many years, I believe that my salary requirements should be competitive. Restaurant supervisors earn approximately $48,000 annually, and that is what I would like ideally.

10. What irritates you about co-employees?

There is just one thing, i.e. Inefficiency.

11. Which thing is more important – money or work?

Money is essential to survive, but work is even more critical. Work makes us what we are. Money comes later.

12. What have you learned from your past jobs that related to restaurant supervisor?

The most important thing that I have learned is that the customer is indeed always right – even when he is wrong. Unless the situation is really critical, it is important to satisfy your customers completely to retain repeat business.

13. Do your capabilities match this or another job more carefully?

My capabilities are perfect for a restaurant supervisor position. I am a great communicator, possess exceptional leadership skills, and know the restaurant business inside out.

14. What make you a perfect contender for this position?

My work background in the restaurant business, management skills, and qualifications are all perfect for this position.

15. In your life, what experiences have been most important to you that related to restaurant supervisor?

Working as a restaurant supervisor means that you meet new people every day. And meeting new people from different walks of life is a great experience.

16. What made you choose to apply for this position?

The food service industry has always intrigued me, which is why I chose to try my hand at it. Leadership is my forte, and by combining the two, I believe that working as a restaurant supervisor makes sense.

17. What are top 3 skills for restaurant supervisor?

Restaurant supervisors need to possess exceptional leadership skills, be customer service-oriented and have a knack for food service perfection.

18. How do you apply ISO 9001 to your job?

ISO 9001 is a quality management system that is aimed at improving the operations of a business. In a restaurant environment, the system lays out requirements that are necessary to run a restaurant in terms of operational stability, quality of food, and personal hygiene of food service workers.

19. What are the most common mistakes for this job and how to solve them?

Restaurant supervisors may end up making mistakes while on duty. Some common ones are not overseeing food preparation work constantly, not handling staffing issues properly, and failing to provide excellence in customer service. All these are easy to overcome through meticulousness and in-depth knowledge of the actual job description of a restaurant supervisor.