Welcoming questions
- Can you tell us about yourself and the venues you have managed?
- What kind of restaurant culture do you try to build, and how?
Role-specific / technical competencies
- Which numbers do you check after every service, and what do they tell you?
- How do you keep food cost and labor cost percentages in range without hurting quality?
- Walk us through how you run a pre-service briefing.
- How do you coordinate front of house with a kitchen under pressure?
- Describe your approach to scheduling for uneven weekly demand.
Behavioural & culture fit
- Tell us about the worst service night of your career. What did you do during and after?
- How have you reduced staff turnover in a venue you managed?
- Describe handling a serious guest complaint that could have become a public review disaster.
Problem-solving / case
- The chef and your head waiter have an open conflict during service. What do you do in the moment and the next day?
- A health inspection finds a violation on your busiest week. Walk us through your response.
- Revenue is fine but margins are shrinking month over month. Where do you look first?
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