Top 10 Questions for Restaurant General Manager Interview

1. How do you ensure that food safety and hygiene standards are maintained in your restaurant?

• Describe the restaurant’s food safety and hygiene plan, including procedures for receiving, storing, preparing, and serving food.
• Explain how you monitor and enforce compliance with these standards, including regular inspections and staff training.
• Discuss how you handle foodborne illness outbreaks or suspected cases.

2. What strategies do you implement to maximize revenue and profitability?

Revenue Generation

• Discuss menu engineering, pricing strategies, and promotions to increase average check size.
• Describe how you optimize table turnover and seating capacity.
• Explain how you analyze sales data to identify opportunities for growth.

Cost Control

• Discuss strategies for managing food and labor costs, including inventory management, portion control, and staff scheduling.
• Explain how you negotiate with suppliers and vendors to secure favorable pricing.

3. How do you ensure that customers have a positive dining experience?

• Describe the restaurant’s service standards and how you ensure that staff follow them.
• Explain how you handle customer complaints and resolve issues.
• Discuss how you gather and use customer feedback to improve service quality.

4. What is your approach to managing a team of staff?

• Describe your leadership style and how you motivate and inspire staff.
• Explain how you handle performance management, including performance reviews and disciplinary action.
• Discuss how you develop and train staff to ensure they meet the restaurant’s standards.

5. How do you stay up-to-date on industry trends and best practices?

• Discuss industry publications, conferences, and online resources that you use to stay informed.
• Explain how you use this knowledge to implement improvements in the restaurant.
• Describe any recent industry trends that you have adopted or are considering implementing.

6. What are your strengths and weaknesses as a Restaurant General Manager?

• Highlight your skills and experience in areas such as food safety, revenue management, staff management, and customer service.
• Identify areas where you are actively working to improve your skills or knowledge.
• Be honest and transparent about your weaknesses, but emphasize how you are addressing them.

7. What is your vision for the restaurant’s future?

• Discuss your goals for the restaurant in terms of revenue, profitability, and customer satisfaction.
• Explain how you plan to achieve these goals, including any initiatives or strategies you have in mind.
• Describe how you will measure progress towards your goals.

8. How do you handle high-volume periods and special events?

• Describe your strategies for managing large crowds and maintaining service quality during peak hours.
• Explain how you prepare for and execute special events, such as banquets or parties.
• Discuss any technology or systems you use to streamline operations during these times.

9. How do you build and maintain relationships with vendors and suppliers?

• Explain how you evaluate and select vendors and suppliers.
• Describe how you negotiate favorable terms and maintain positive relationships with them.
• Discuss any initiatives you have undertaken to foster collaboration and innovation with vendors and suppliers.

10. How do you stay abreast of changing regulations and industry standards?

• Discuss your methods for staying informed about regulatory changes, such as food safety guidelines or labor laws.
• Explain how you ensure that the restaurant complies with these regulations.
• Describe any initiatives you have taken to promote compliance and ethical practices within the restaurant.

A Restaurant General Manager is responsible for the overall operation of a restaurant. Their duties include managing staff, overseeing food and beverage service, and ensuring that the restaurant meets all legal and safety requirements.

1. Managing Staff

The General Manager is responsible for hiring, training, and supervising all restaurant staff. They must ensure that staff are properly trained and motivated, and that they are providing excellent customer service.

• Hire, train, and supervise all restaurant staff
• Create and maintain a positive work environment
• Handle employee relations issues

2. Overseeing Food and Beverage Service

The General Manager is responsible for ensuring that food and beverage service is of the highest quality. They must oversee the kitchen and bar staff, and ensure that all food and beverage is prepared and served to the highest standards.

• Oversee the kitchen and bar staff
• Ensure that all food and beverage is prepared and served to the highest standards
• Create and maintain a food and beverage menu

3. Ensuring Compliance with Legal and Safety Requirements

The General Manager is responsible for ensuring that the restaurant complies with all legal and safety requirements. They must be familiar with all relevant laws and regulations, and they must ensure that the restaurant is operated in a safe and sanitary manner.

• Ensure compliance with all legal and safety requirements
• Create and maintain a safe and sanitary work environment
• Handle customer complaints and resolve issues

4. Other Responsibilities

In addition to the above, the General Manager may also be responsible for the following:

• Developing and implementing marketing and advertising campaigns
• Managing the restaurant’s budget
• Representing the restaurant to the public and media

If you are interviewing for a Restaurant General Manager position, there are several things you can do to prepare and ace the interview.

1. Research the Restaurant

Before your interview, take some time to research the restaurant. This will help you to learn about the restaurant’s concept, menu, and clientele. It will also help you to understand the restaurant’s goals and objectives.

• Visit the restaurant’s website
• Read online reviews
• Talk to people who have dined at the restaurant

2. Practice Answering Common Interview Questions

There are several common interview questions that you are likely to be asked during an interview for a Restaurant General Manager position. It is important to practice answering these questions in advance so that you can deliver confident and well-thought-out responses.

• Tell me about your experience in the restaurant industry.
• What are your strengths and weaknesses as a manager?
• How would you handle a difficult customer?
• What are your goals for this position?

3. Be Prepared to Talk About Your Leadership Style

As a Restaurant General Manager, you will be responsible for leading a team of employees. It is important to be prepared to talk about your leadership style during your interview. Be able to articulate your strengths as a leader, and be able to provide examples of how you have successfully led teams in the past.

• Describe your leadership style.
• Give an example of a time when you successfully led a team.
• How do you motivate and inspire your team?

4. Be Enthusiastic and Passionate

The restaurant industry is a fast-paced and demanding environment. It is important to be enthusiastic and passionate about the industry if you want to be successful as a Restaurant General Manager. Be able to articulate your passion for the industry during your interview, and be able to explain why you are excited about the opportunity to work at the restaurant.

• Why are you interested in this position?
• What excites you about the restaurant industry?
• What do you think you can bring to the restaurant?