19 Restaurant General Manager Interview Questions (With Example Answers)

It's important to prepare for an interview in order to improve your chances of getting the job. Researching questions beforehand can help you give better answers during the interview. Most interviews will include questions about your personality, qualifications, experience and how well you would fit the job. In this article, we review examples of various restaurant general manager interview questions and sample answers to some of the most common questions.

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Common Restaurant General Manager Interview Questions

• What experience do you have in the restaurant industry?
• What qualifications do you possess that make you a successful restaurant manager?
• What motivates you to succeed in the restaurant industry?
• How do you prioritize and manage your time effectively?
• What challenges have you faced while managing a restaurant?
• How did you overcome those challenges?
• What methods do you use to train and develop your staff?
• How do you handle conflict within the team?
• What would you do if you received a complaint from a customer?
• How do you measure success within a restaurant?
• What are your goals for the future of the restaurant?
• How do you ensure that your restaurant is compliant with all health and safety regulations?
• What role does customer service play in a successful restaurant?
• How do you deal with difficult or unhappy customers?
• How do you manage stock and supplies effectively?
• How do you create and maintain a budget for your restaurant?
• What are your thoughts on menu development and innovation?
• How do you ensure that your restaurant runs smoothly on a day-to-day basis?
• What advice would you give to someone new to the restaurant industry?

What experience do you have in the restaurant industry?

There are a few reasons why an interviewer might ask about experience in the restaurant industry for a position like restaurant general manager. First, it can give the interviewer some insight into the job candidate's understanding of the industry and what it takes to be successful in it. It can also help the interviewer gauge the candidate's level of experience and expertise. Finally, it can help the interviewer determine if the candidate is a good fit for the position and the company.

Example: “I have worked in the restaurant industry for over 10 years. I have experience as a server, bartender, and manager. I have also worked in catering and event planning. I have a strong understanding of the operations of a restaurant and what it takes to run one successfully.”

What qualifications do you possess that make you a successful restaurant manager?

An interviewer would ask this question to a restaurant general manager in order to gauge whether the manager has the necessary qualifications to be successful in their role. It is important for a restaurant manager to possess strong leadership and organizational skills, as well as knowledge of the food and beverage industry, in order to be successful.

Example: “I have worked in the restaurant industry for over 10 years and have gained a wealth of experience in managing different types of restaurants. I have a proven track record in successfully running restaurants and increasing profits. I am a motivated and hardworking individual who is able to work well under pressure. I have excellent communication and interpersonal skills which are essential in managing a team of staff. I am also highly organised and efficient, with a keen eye for detail.”

What motivates you to succeed in the restaurant industry?

The interviewer is likely asking this question to gauge whether the restaurant general manager is passionate about the industry and has a strong desire to succeed. This is important because a restaurant general manager who is motivated and has a strong desire to succeed is more likely to be successful in their role. Additionally, this can help the interviewer to gauge whether the restaurant general manager is a good fit for the company.

Example: “The restaurant industry is one of the most challenging and rewarding industries to be a part of. What motivates me to succeed in this industry is the constant opportunity to learn and grow. There is always something new to learn, whether it be about a new cuisine, management style, or customer service approach. I am constantly motivated to improve my skills and knowledge so that I can provide the best possible experience for my customers. Additionally, I am driven by the satisfaction that comes from running a successful restaurant and providing my employees with stable, rewarding careers.”

How do you prioritize and manage your time effectively?

There are many demands on a restaurant general manager's time, from interacting with customers to supervising staff to handling paperwork. Prioritizing and managing time effectively is crucial to keeping the restaurant running smoothly. The interviewer is trying to gauge whether the candidate has the ability to prioritize and manage their time effectively.

Example: “There are a few key things I do to make sure I am using my time effectively.

First, I make a list of everything that needs to be done in order of priority. This helps me to see what is the most important and what can wait.

Second, I set aside time each day to work on specific tasks. This ensures that I am making progress on what needs to be done and not letting anything fall through the cracks.

Third, I delegate tasks whenever possible. This allows me to focus on the most important items on my list and leaves other tasks in capable hands.

By following these steps, I am able to make the most of my time and get the most important things done.”

What challenges have you faced while managing a restaurant?

The interviewer is asking this question to understand what challenges the restaurant general manager has faced in the past and how they coped with those challenges. This question is important because it helps the interviewer understand the manager's problem-solving skills and how they might handle similar challenges in the future.

Example: “There are many challenges that can come up while managing a restaurant. Some common challenges include:

- Ensuring that the food is of high quality and meets customer expectations
- Managing staff and keeping them motivated
- Dealing with difficult customers
- Keeping up with trends and making sure the restaurant is appealing to customers
- Managing finances and ensuring that the restaurant is profitable”

How did you overcome those challenges?

The interviewer is trying to assess the restaurant manager's ability to overcome challenges. This is important because it shows whether the manager is able to find creative solutions to problems and whether they are able to maintain a positive attitude under pressure.

Example: “The biggest challenge that I faced when I was first starting out as a restaurant manager was learning how to effectively communicate with my staff. I quickly realized that it was essential to be clear and concise when giving instructions, and to make sure that everyone was on the same page in terms of what needed to be done. I also learned the importance of leading by example and setting a positive tone for the rest of the team. By taking these steps, I was able to overcome the challenges and create a cohesive and effective team.”

What methods do you use to train and develop your staff?

The interviewer is asking this question to gauge the Restaurant General Manager's management style and to see if they are committed to developing their staff. It is important for the interviewer to know this because it will give them insight into how the Restaurant General Manager runs their business and how they treat their employees. If the Restaurant General Manager is not committed to training and developing their staff, it could be an indication that they are not invested in their employees' success and may not be a good fit for the company.

Example: “There are a variety of methods that can be used to train and develop staff in a restaurant. Some common methods include on-the-job training, formal classroom training, mentorship programs, and online learning.

On-the-job training is often seen as the most effective method of training as it allows employees to learn in a real-world setting. This type of training can be customized to the specific needs of the restaurant and can be adapted as new procedures or processes are put in place. Formal classroom training can also be beneficial, particularly for new employees who need to learn the basics of the job. Classroom training can provide a more structured learning environment and can be tailored to the individual needs of the learner.

Mentorship programs can be an excellent way to develop staff, as they allow more experienced employees to share their knowledge and expertise with less experienced employees. Online learning can also be a helpful tool for staff development, as it allows employees to learn at their own pace and in their own time.”

How do you handle conflict within the team?

There are a few reasons why an interviewer would ask "How do you handle conflict within the team?" to a Restaurant General Manager.

1. It's important for a Restaurant General Manager to be able to handle conflict within the team because it can lead to a more productive and cohesive team.

2. It's also important for a Restaurant General Manager to be able to handle conflict within the team because it can help prevent or resolve issues that could arise within the restaurant.

3. Finally, it's important for a Restaurant General Manager to be able to handle conflict within the team because it can show that the Manager is capable of handling difficult situations and is someone who can be trusted to resolve issues.

Example: “If there is conflict within the team, the first step is to try to resolve the issue between the parties involved. If that is not possible, then I would involve a mediator to help resolve the issue. If the conflict is still not resolved, then I would have to take disciplinary action against one or both of the parties involved.”

What would you do if you received a complaint from a customer?

An interviewer might ask this question to a restaurant general manager to gauge their customer service skills and how they would handle a difficult customer situation. This question is important because it can give the interviewer insight into the manager's ability to defuse a tense customer interaction and resolve complaints in a professional manner.

Example: “If I received a complaint from a customer, I would first want to find out what the complaint was about. I would then try to resolve the issue with the customer. If I could not resolve the issue, I would escalate it to my manager.”

How do you measure success within a restaurant?

An interviewer might ask "How do you measure success within a restaurant?" to a/an Restaurant General Manager to get a better understanding of how the manager assesses the success of the restaurant. It is important for the interviewer to understand how the manager defines and measures success because this will give insight into how the manager runs the restaurant and what they focus on. For example, if the manager measures success by the amount of revenue generated, they may be more likely to focus on marketing and sales initiatives. On the other hand, if the manager measures success by customer satisfaction scores, they may be more likely to focus on training and customer service initiatives.

Example: “There are a few key metrics that I typically use to measure success within a restaurant:

-Sales: This is perhaps the most obvious metric, and it's important to track both overall sales figures as well as sales by menu item. This can give you insights into what's selling well and what needs to be tweaked.

-Profitability: This ties in closely with sales, but it's important to look at the bottom line as well. A restaurant can have high sales but still not be profitable, so it's important to track both metrics.

-Customer satisfaction: This can be measured in a number of ways, but one of the most important is simply repeat business. If customers keep coming back, that's a good sign that they're happy with what you're doing. You can also measure customer satisfaction through things like online reviews and customer surveys.

-Employee satisfaction: Another important metric to track is employee satisfaction. This can be measured through things like turnover rates, absenteeism, and employee surveys. Happy employees tend to be more productive and provide better service, so it's important to keep an eye on this metric.”

What are your goals for the future of the restaurant?

The interviewer is asking this question to gauge the Restaurant General Manager's long-term vision for the restaurant. It is important because it shows whether the Restaurant General Manager is thinking about the future of the business and has a plan to improve it.

Example: “My goal for the future of the restaurant is to continue providing excellent food and service to our customers. I would also like to continue expanding our menu and offerings, as well as increasing our customer base. In addition, I would like to explore opportunities for catering and special events.”

How do you ensure that your restaurant is compliant with all health and safety regulations?

The interviewer is asking this question to gauge the restaurant manager's knowledge of health and safety regulations. It is important for restaurant managers to be aware of these regulations in order to ensure that their establishment is compliant. By doing so, they can avoid potential fines or closures. Additionally, it is important to maintain a safe environment for both employees and customers.

Example: “The first step is to ensure that all employees are properly trained in food safety and hygiene procedures. This includes proper hand-washing techniques, food preparation and storage, and cleaning procedures. All employees should also be aware of the signs and symptoms of foodborne illness and know what to do if they suspect that someone has contracted a foodborne illness.

Next, the restaurant should be regularly inspected by a qualified health inspector to ensure that it is compliant with all health and safety regulations. The inspector will check things like food storage areas, preparation areas, and restrooms to make sure they meet all health code requirements.

Finally, the restaurant should have a written food safety plan that outlines all of the procedures that are in place to ensure compliance with health and safety regulations. This plan should be reviewed on a regular basis and updated as needed to reflect any changes in procedures or regulations.”

What role does customer service play in a successful restaurant?

Customer service plays an important role in a successful restaurant because it can help to ensure that customers have a positive experience and are likely to return. Good customer service can also help to increase word-of-mouth marketing for the restaurant.

Example: “Customer service is critical to the success of any restaurant. It is the first and last impression that a guest will have of the establishment, so it is important to make sure that they have a positive experience from start to finish. There are a few key ways to ensure excellent customer service, such as providing prompt and friendly service, being attentive to guests' needs, and going above and beyond to exceed their expectations. By delivering top-notch customer service, restaurants can create loyal guests who will continue to come back time and again.”

How do you deal with difficult or unhappy customers?

There are a few reasons why an interviewer would ask "How do you deal with difficult or unhappy customers?" to a Restaurant General Manager. First, it is important to know how the Restaurant General Manager would handle a difficult or unhappy customer because this can give the interviewer insight into their customer service skills. Second, it is important to know how the Restaurant General Manager would handle a difficult or unhappy customer because this can give the interviewer insight into their management style. Third, it is important to know how the Restaurant General Manager would handle a difficult or unhappy customer because this can give the interviewer insight into their ability to resolve conflict.

Example: “There are a few different ways to deal with difficult or unhappy customers, depending on the situation. If a customer is simply unhappy with their food or service, the best thing to do is apologize and try to make it right. This could involve offering a discount on their next visit, a free appetizer or dessert, or even just a sincere apology. If the customer is being rude or disruptive, it may be necessary to ask them to leave. In extreme cases, you may need to call security or the police. However, in most cases, simply speaking to the customer and trying to resolve the issue will be enough.”

How do you manage stock and supplies effectively?

There are a few reasons why an interviewer might ask "How do you manage stock and supplies effectively?" to a Restaurant General Manager. First, it is important for a Restaurant General Manager to be able to effectively manage stock and supplies because it can help save the restaurant money. Second, it is important for a Restaurant General Manager to be able to effectively manage stock and supplies because it can help keep the restaurant running smoothly. Third, it is important for a Restaurant General Manager to be able to effectively manage stock and supplies because it can help ensure that the restaurant has the supplies it needs when it needs them.

Example: “There are a few key things to do when it comes to managing stock and supplies effectively:

1. Keep track of what you have on hand. This means knowing how much of each item you have in stock at all times. This can be done manually or through the use of software.

2. Know what you need. This means having a good understanding of the items you use on a regular basis and how much of each you will need.

3. Order in bulk. This can help save money and time by ordering larger quantities of items at once.

4. Stay organized. This means keeping your inventory organized and easily accessible so that you can find what you need when you need it.”

How do you create and maintain a budget for your restaurant?

The interviewer is asking how the restaurant general manager creates and maintains a budget for the restaurant in order to gauge their financial management skills. It is important for a restaurant general manager to be able to create and maintain a budget because they are responsible for ensuring that the restaurant is profitable and stays within its financial constraints.

Example: “The first step in creating a budget for your restaurant is to track your sales and expenses for a period of time, typically one month. This will give you a good idea of where your money is going and where you may be able to cut costs.

Once you have your sales and expense information, you can begin creating your budget. Start by allocating a certain amount of money for each fixed cost, such as rent, utilities, and insurance. Then, allocate a percentage of your sales for variable costs, such as food and labor. Finally, set aside some money for contingencies and unexpected expenses.

Once you have created your budget, it is important to stick to it as closely as possible. Review your budget regularly to make sure you are on track and make adjustments as necessary.”

What are your thoughts on menu development and innovation?

An interviewer would ask "What are your thoughts on menu development and innovation?" to a/an Restaurant General Manager because it is important to know their opinion on how the menu should be developed and what innovative ideas they may have to improve it. It is important to know their opinion on these matters because it can help the company save money and time by having a better understanding of what the customers want. Additionally, it can help the company improve its customer service by offering new and innovative menu items that the customers may be interested in.

Example: “There are a few things to consider when developing or innovating a menu, such as the restaurant's concept, the target market, current trends, and of course, what dishes the kitchen is capable of preparing. It's important to strike a balance between offering familiar dishes that guests will love and new dishes that will pique their interest and keep them coming back for more.

When it comes to menu development, I believe it's important to be open to new ideas and willing to experiment. However, you also need to be mindful of your guests' preferences and make sure you're not making too many changes all at once. Smaller tweaks and additions here and there are usually more well-received than overhauling the entire menu. And of course, always test out new dishes before rolling them out to the public!”

How do you ensure that your restaurant runs smoothly on a day-to-day basis?

The interviewer is asking this question to gauge the Restaurant General Manager's ability to oversee the day-to-day operations of the restaurant. It is important for the Restaurant General Manager to be able to ensure that the restaurant runs smoothly on a day-to-day basis so that customers are satisfied and the business is profitable.

Example: “There are a few key things that I do to ensure that my restaurant runs smoothly on a day-to-day basis. First, I make sure that I have a great team in place. I delegate tasks and responsibilities to my team members and make sure that they are well-trained and capable of handling their duties. Secondly, I stay on top of the paperwork and the financials. I make sure that all of the necessary paperwork is filled out and filed properly, and I keep a close eye on our budget to ensure that we are not overspending. Finally, I always try to be available to my team and to our guests. If there is ever a problem or concern, I am always available to address it. By following these simple steps, I am able to keep our restaurant running smoothly on a day-to-day basis.”

What advice would you give to someone new to the restaurant industry?

The interviewer is asking this question to gauge the Restaurant General Manager's ability to provide clear and concise direction. This is important because the Restaurant General Manager is responsible for ensuring that all employees are properly trained and that the restaurant is running smoothly. Providing clear and concise direction is essential for ensuring that the restaurant is successful.

Example: “There are a few pieces of advice that I would give to someone new to the restaurant industry. First, it is important to learn as much as possible about the business. This means reading books, articles, and blogs; attending seminars and workshops; and networking with other industry professionals. It is also important to have a clear understanding of your goals and what you want to achieve in your career. Second, it is important to be patient and to understand that success in the restaurant industry takes time. There will be ups and downs, but it is important to stick with it and persevere. Third, it is important to be flexible and adaptable. The restaurant industry is constantly changing, so it is important to be able to change with it. Finally, it is important to always be learning. There is always something new to learn in the restaurant industry, so it is important to never stop learning.”