These questions are written for hiring a restaurant manager specifically. Each one includes what you learn from asking it and what a strong answer sounds like.
1. Walk me through how you build a weekly schedule.
Why ask it: Tests labor control and fairness.
A strong answer: Starts with forecast sales, matches staffing to demand, balances availability and fairness, and builds in coverage.
2. Tell me about the toughest guest complaint you handled. What was the result?
Why ask it: Shows service recovery at the manager level.
A strong answer: Describes listening, taking ownership, making it right, and any process change that followed.
3. How do you keep labor cost under control without hurting service?
Why ask it: Core operational skill.
A strong answer: Uses forecasting, staggers shifts, cuts early when slow, and cross-trains staff for flexibility.
4. How do you handle an employee who is repeatedly late?
Why ask it: Tests fair, documented discipline.
A strong answer: Has a direct conversation, sets expectations, documents it, and follows the company's disciplinary process.
5. What are the first things you check when you walk into the restaurant?
Why ask it: Reveals priorities and attention to detail.
A strong answer: Names cleanliness, safety, staffing, prep, and anything affecting guests that day.
6. How do you respond to a health inspector's visit?
Why ask it: Checks compliance mindset.
A strong answer: Welcomes the inspector, accompanies them, shows records, and corrects any findings immediately.
7. Describe how you trained a new hire effectively.
Why ask it: Looks at training skills and patience.
A strong answer: Uses a clear plan, shadowing, check-ins, and feedback to build confidence.
8. A server and a cook are in conflict during service. What do you do?
Why ask it: Front-of-house and kitchen conflict is common.
A strong answer: Separates them, keeps service going, then addresses it privately with both and sets expectations.
9. How do you track food cost and what do you do when it creeps up?
Why ask it: Tests financial awareness.
A strong answer: Reviews waste, portioning, theft, vendor prices, and menu mix, then adjusts and retrains.
10. How do you create a good culture in a team that works under pressure?
Why ask it: Indicates leadership style.
A strong answer: Models respect, recognizes good work, communicates clearly, and is consistent.
11. What would you do if sales dropped for several weeks?
Why ask it: Problem solving and ownership.
A strong answer: Looks at guest feedback, menu, staffing, marketing, and operations, and tests specific fixes.
12. How do you handle a situation where an intoxicated guest becomes aggressive?
Why ask it: Tests safety and legal awareness.
A strong answer: De-escalates, protects staff and guests, calls security or police if needed, and documents it.