Restaurant General Manager Interview Questions and Answers

Getting ready for a Restaurant General Manager interview can seem tough. This job is key to making sure a restaurant runs well and succeeds, requiring a mix of leadership, management skills, and industry knowledge. Whether it’s your first time going for this role or you’re looking to move up in your career, knowing the important Restaurant General Manager Interview questions and how to answer them can really boost your confidence and performance.

Thank you for reading this post, don't forget to subscribe!

A Restaurant General Manager handles daily operations, manages staff, ensures customers are happy, and keeps track of finances. This role needs great organizational skills, the ability to stay calm under pressure, and a good understanding of the restaurant business. As you get ready for your Restaurant General Manager Interview, it’s important to show your experience, skills, and the unique value you can bring to the restaurant.

Experts in the field say that being well-prepared is crucial for these interviews. Gordon Ramsay, a famous chef and restaurant owner, advises, “Preparation and dedication are the keys to success in any role. Know your strengths, be honest about your weaknesses, and always be ready to show your passion for the industry.” Keeping these tips in mind, let’s look at the questions you might face and how to get ready for them.

What Does a Restaurant General Manager Do?

A Restaurant General Manager (RGM) is key to making sure a restaurant runs well and succeeds. They have many important responsibilities that help the restaurant operate smoothly, provide great customer service, and reach financial goals. Here are the main duties of a Restaurant General Manager:

• Overseeing Daily Operations
  The RGM manages the daily activities of the restaurant. This includes opening and closing the restaurant, making sure all equipment works properly, and keeping the place clean and welcoming for customers. They also supervise the staff, plan work shifts, and ensure everyone is doing their job well.
• Managing Staff
  Hiring, training, and managing the restaurant staff is a big part of the RGM’s job. They conduct interviews, hire new employees, and provide ongoing training. They also handle scheduling to make sure there are enough staff members for each shift and solve any issues that come up among team members. Good management keeps the team motivated and productive.
• Ensuring Customer Satisfaction
  Making sure customers have a good experience is a top priority. The RGM addresses any complaints or concerns quickly and professionally. They oversee the quality of food and service to ensure the restaurant meets or exceeds customer expectations. By maintaining high service standards, the RGM helps build a loyal customer base.
• Financial Management
  The RGM also handles the restaurant’s finances. This includes budgeting, managing expenses, and increasing revenue. They monitor sales, control costs, and review financial reports to find ways to improve. Good financial management keeps the restaurant profitable.
• Inventory Control
  Managing inventory and supplies is another important duty. The RGM orders supplies, tracks inventory levels, and minimizes waste. They work with suppliers to make sure the restaurant has everything it needs. Efficient inventory control helps reduce costs and maintain quality.
• Compliance and Safety
  The RGM ensures the restaurant follows all health and safety regulations. They conduct regular inspections to keep the kitchen and dining areas clean and safe. The RGM also enforces policies and procedures to protect the health and safety of employees and customers.

Common Questions and How to Prepare Them

Technical Questions for Restaurant General Manager Interview

1. What strategies do you use to manage food and beverage costs?

Answer: I use a combination of strategies such as negotiating with suppliers, implementing portion control, and reducing waste through accurate inventory management. Regularly reviewing sales data helps me identify popular items and adjust orders accordingly.

Answering Tip: Focus on specific strategies you’ve successfully used in the past, and provide examples if possible. Mention any software or tools you use for inventory and cost control.

2. How do you ensure compliance with health and safety regulations?

Answer: I conduct regular staff training sessions on health and safety standards, perform routine inspections, and ensure all equipment is up to code. I also keep detailed records of all safety procedures and incidents.

Answering Tip: Highlight your commitment to maintaining a safe and clean environment. Mention any certifications or courses you’ve completed related to health and safety.

3. How do you handle inventory management?

Answer: I use a combination of manual checks and inventory management software to keep track of stock levels. This helps me order just the right amount of supplies and reduce waste. I also conduct regular audits to ensure accuracy.

Answering Tip: Discuss the tools and methods you use for managing inventory. Emphasize your ability to minimize waste and ensure that the restaurant is always well-stocked.

4. What methods do you use to analyze restaurant performance?

Answer: I use key performance indicators (KPIs) such as sales data, customer feedback, and employee performance metrics. This data helps me identify areas for improvement and develop strategies to boost efficiency and profitability.

Answering Tip: Be specific about the metrics you monitor and how you use them to make decisions. Mention any software or tools you use for data analysis.

5. How do you manage staff scheduling to ensure adequate coverage?

Answer: I use scheduling software to create efficient staff schedules based on projected business volume. I also consider employee availability and preferences to boost morale and ensure proper coverage during peak times.

Answering Tip: Highlight your ability to balance business needs with employee satisfaction. Discuss any tools or techniques you use to create effective schedules.

Behavioral Questions for Restaurant General Manager Interview

1. Can you describe a time when you had to handle a difficult customer?

Answer: Once, a customer was unhappy with their meal and became quite vocal. I approached them calmly, listened to their concerns, apologized sincerely, and offered a replacement meal in the house. This gesture turned their experience around, and they left a positive review.

Answering Tip: Use the STAR method (Situation, Task, Action, Result) to structure your answer. Emphasize your problem-solving and customer service skills.

2. How do you motivate your team?

Answer: I believe in leading by example and providing positive reinforcement. Regular team meetings, acknowledging achievements, and providing opportunities for professional development help keep the team motivated.

Answering Tip: Share specific examples of how you’ve motivated your team in the past. Discuss any team-building activities or incentives you’ve implemented.

3. Describe a time when you had to implement a significant change in the restaurant. How did you handle it?

Answer: When we decided to update our menu, I organized staff training sessions to familiarize everyone with the new items. I also communicated the changes clearly and involved the team in the transition process, which helped ensure a smooth implementation.

Answering Tip: Highlight your communication and leadership skills. Emphasize your ability to manage change and get buy-in from your team.

4. How do you handle conflicts among staff members?

Answer: I address conflicts promptly by bringing the involved parties together to discuss their issues. I listen to each person’s perspective, mediate the discussion, and help them find a mutually acceptable solution.

Answering Tip: Focus on your conflict resolution skills. Mention specific techniques you use to manage and resolve conflicts effectively.

5. Can you provide an example of how you handled a high-pressure situation?

Answer: During a particularly busy night, we had a sudden staff shortage due to illness. I quickly reassigned roles, stepped in where needed, and communicated with customers about potential delays. We managed to get through the night successfully, and customers appreciated our transparency.

Answering Tip: Use the STAR method to structure your answer. Emphasize your ability to stay calm under pressure and make quick, effective decisions.

Situational Questions for Restaurant General Manager Interview

1. What would you do if a key supplier failed to deliver on time?

Answer: I would immediately contact the supplier to understand the issue and seek a quick resolution. If the problem couldn’t be resolved promptly, I would reach out to alternative suppliers or adjust the menu temporarily to manage the situation.

Answering Tip: Show your problem-solving skills and ability to stay calm under pressure. Mention any backup plans or strategies you have in place for such situations.

2. How would you handle a sudden drop in sales?

Answer: I would analyze sales data to identify any patterns or issues. I would then implement marketing strategies, such as promotions or events, to attract more customers. Additionally, I would review and adjust the menu to better meet customer preferences.

Answering Tip: Focus on your analytical skills and proactive approach. Discuss specific strategies you’ve used to boost sales in the past.

3. What steps would you take if you noticed a decline in customer satisfaction?

Answer: I would gather feedback from customers to understand their concerns. Then, I would address any issues raised, whether it’s service quality, food, or atmosphere. Regular staff training and adjustments based on feedback help improve customer satisfaction.

Answering Tip: Highlight your customer-centric approach and commitment to continuous improvement. Share examples of how you’ve addressed similar issues before.

4. How would you manage an understaffed shift during peak hours?

Answer: I would prioritize tasks, focusing on essential services to keep operations running smoothly. I would also communicate with customers about potential delays and ensure staff are working efficiently. Additionally, I would try to call in backup staff if possible.

Answering Tip: Emphasize your ability to stay calm and manage resources effectively under pressure. Mention any strategies you use to handle such situations.

5. What would you do if you found out a staff member was not following restaurant policies?

Answer: I would have a private conversation with the staff member to discuss the issue and understand their perspective. I would remind them of the importance of following policies and provide additional training if needed. If the behavior continued, I would consider disciplinary action.

Answering Tip: Show your commitment to maintaining standards and your ability to handle difficult conversations. Discuss your approach to training and discipline.

Background and Experience Questions for Restaurant General Manager Interview

1. Can you describe your experience in the restaurant industry?

Answer: I have over 10 years of experience in the restaurant industry, starting as a server and working my way up to Restaurant General Manager. I’ve worked in various types of restaurants, from casual dining to fine dining, which has given me a broad understanding of the industry.

Answering Tip: Highlight your relevant experience and how it has prepared you for the role. Mention any specific achievements or milestones in your career.

2. What has been your biggest achievement as a Restaurant General Manager?

Answer: One of my biggest achievements was increasing the restaurant’s revenue by 20% in one year by implementing a new marketing strategy and optimizing the menu. This not only boosted sales but also improved customer satisfaction.

Answering Tip: Use specific numbers and examples to illustrate your achievements. Show how your actions had a positive impact on the restaurant.

3. How do you stay updated with industry trends and developments?

Answer: I regularly read industry publications, attend conferences and workshops, and network with other professionals in the field. This helps me stay informed about new trends, technologies, and best practices.

Answering Tip: Demonstrate your commitment to continuous learning and professional development. Mention specific resources or events you engage with.

4. Describe a time when you improved a process or system in a restaurant.

Answer: I noticed that our inventory management system was outdated, leading to frequent stock outs and waste. I implemented a new software system that streamlined inventory tracking and ordering, which reduced waste and improved efficiency.

Answering Tip: Highlight your problem-solving skills and ability to implement effective solutions. Discuss the positive outcomes of your actions.

5. How have you handled working with a diverse team?

Answer: I believe in creating an inclusive work environment where everyone feels valued. I encourage open communication and respect for different perspectives. This approach has helped me build strong, cohesive teams that work well together.

Answering Tip: Emphasize your commitment to diversity and inclusion. Share specific examples of how you’ve fostered a positive team environment.

How to Prepare for a Restaurant General Manager Interview

1. Understand the Role

First, get a solid grasp of what the job entails. A Restaurant General Manager is responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, and keeping an eye on the financial performance. Knowing the ins and outs of these duties will help you discuss them confidently during your Restaurant General Manager Interview.

2. Research the Restaurant

Learn everything you can about the restaurant you’re applying to. Check out their website, read customer reviews, and familiarize yourself with their menu, values, and unique aspects. This knowledge will help you tailor your responses to show that you’re a good fit for their specific environment and culture.

3. Review Common Restaurant General Manager Interview Questions

Practice answering common Restaurant General Manager Interview questions that might come up. These can include technical, behavioral, situational, and questions about your background and experience.

4. Highlight Your Experience

Be prepared to talk about your past roles in the restaurant industry. Share specific achievements, such as increasing sales, resolving customer complaints, or implementing new systems. Use real examples to demonstrate your skills and successes.

5. Showcase Your Leadership Skills

As a General Manager, you’ll need strong leadership abilities. Think of examples from your past where you successfully managed and motivated a team. Discuss any team-building activities or leadership training you’ve been part of.

6. Prepare Questions for the Interviewer

Show that you’re genuinely interested in the position by preparing thoughtful questions to ask the interviewer. Ask about the restaurant’s goals, current challenges, and what they expect from their General Manager. This will also give you a better idea if the role is the right fit for you.

7. Practice Your Communication Skills

Effective communication is key. You might want to do a mock interview with a friend or mentor to get comfortable with discussing your achievements and answering questions on the spot.

8. Dress Appropriately

Make a great first impression by dressing professionally. Find out the restaurant’s dress code and aim to match their level of formality. Looking the part shows that you take the opportunity seriously.

9. Bring Necessary Documents

Come prepared with multiple copies of your resume, a list of references, and any relevant certifications. This demonstrates your organization and preparedness, traits that are essential for a General Manager.

Added Queries for Further Preparation

Technical Questions for Restaurant General Manager Interview

1. Can you describe your approach to controlling food and labor costs in a restaurant setting?
2. How do you ensure compliance with health and safety regulations in a restaurant environment?
3. What strategies have you used to optimize restaurant inventory management?
4. How do you handle menu development and pricing decisions to maximize profitability?
5. Can you explain your experience with restaurant POS systems and their importance in daily operations?

Behavioral Questions for Restaurant General Manager Interview

6. Describe a time when you successfully resolved a conflict among restaurant staff. What was the outcome?
7. How do you motivate your team during busy or challenging periods in the restaurant?
8. Give an example of a time when you implemented a new policy or procedure that significantly improved restaurant efficiency.
9. Share a situation where you had to deal with a dissatisfied customer. How did you handle it?
10. Can you tell us about a time when you had to lead a team through a major change in restaurant operations?

Situational Questions for Restaurant General Manager Interview

11. If faced with declining customer satisfaction scores, how would you identify the root cause and implement improvements?
12. Imagine a scenario where you need to handle a sudden increase in customer complaints during peak hours. How would you manage the situation?
13. How would you handle a situation where one of your key staff members unexpectedly quits right before a busy weekend?
14. Describe how you would manage a restaurant during a local food safety inspection.
15. What steps would you take to ensure smooth operations during a restaurant renovation or remodeling project?

Background and Experience Questions for Restaurant General Manager Interview

16. Can you share your experience with opening new restaurant locations or overseeing expansions?
17. How do you prioritize tasks and manage time effectively in a fast-paced restaurant environment?
18. What methods do you use to recruit, train, and retain talented restaurant staff?
19. Can you discuss a particularly challenging financial decision you’ve made in your previous role as a Restaurant General Manager?
20. How do you stay updated with current trends and developments in the restaurant industry?

Leadership and Management Questions for Restaurant General Manager Interview

21. How do you foster a positive work culture and team spirit among restaurant staff?
22. Give an example of how you have developed and mentored restaurant managers or team leaders.
23. What strategies do you employ to promote teamwork and collaboration among different departments in a restaurant?
24. How do you handle performance reviews and feedback sessions with your restaurant staff?
25. Can you describe a time when you successfully led your restaurant through a period of significant growth or expansion?

Tips for a Successful Restaurant General Manager Interview

1. Preparation Is Key:

• Avoid: Showing up underprepared by not researching the restaurant and its operations.
• Tip: Research the restaurant thoroughly beforehand. Understand their menu, customer base, and any recent news or challenges they might be facing.

2. Focus on Fit, Not Just Achievements:

• Avoid: Solely focusing on your personal achievements without relating them to the restaurant’s needs.
• Tip: Tailor your responses to demonstrate how your skills and experiences align with the restaurant’s culture and goals.

3. Emphasize Team Collaboration:

• Avoid: Overlooking the importance of teamwork and team dynamics in a restaurant setting.
• Tip: Highlight your ability to build and lead strong teams. Discuss how you foster collaboration and support among staff members.

4. Highlight Customer Service Excellence:

• Avoid: Neglecting to showcase your commitment to excellent customer service.
• Tip: Share specific examples of how you’ve handled customer issues and implemented strategies to enhance guest satisfaction.

5. Demonstrate Adaptability:

• Avoid: Failing to show how you adapt to changes in the industry or operational challenges.
• Tip: Provide examples of how you’ve navigated changes in previous roles. Discuss your flexibility and problem-solving skills.

6. Showcase Strong Leadership Skills:

• Avoid: Not demonstrating your leadership abilities effectively.
• Tip: Describe instances where you’ve motivated teams, developed talent, and achieved business goals through effective leadership.

7. Maintain Professionalism:

• Avoid: Speaking badly about past employers or experiences.
• Tip: Stay positive and focus on what you’ve learned from previous roles. Discuss challenges you’ve overcome and lessons you’ve applied.

8. Ask Thoughtful Questions:

• Avoid: Not asking questions during the Restaurant General Manager Interview.
• Tip: Prepare insightful questions about the restaurant’s operations, future plans, and team dynamics. This shows your interest and engagement.

9. Communicate Clearly:

• Avoid: Using unclear or jargon-filled language.
• Tip: Practice articulating your experiences and ideas clearly and concisely. Use examples that are easy for the interviewer to understand.

10. Follow Up Appropriately:

• Avoid: Neglecting to follow up after the Restaurant General Manager Interview.
• Tip: Send a thank-you email promptly.

Final Thoughts

Being a Restaurant General Manager requires strong leadership, good management of daily tasks, and focusing on making customers happy. Throughout our discussion, we’ve covered the important skills needed to do well in this role. From overseeing daily restaurant operations and leading teams to ensuring great service and handling challenges, the job is varied but fulfilling.

Future Restaurant General Managers should keep learning and adapting to succeed in the fast-paced hospitality industry. It’s important to be creative with menu planning, improve how the restaurant runs, and support your team while knowing what customers like and following industry trends. By encouraging teamwork and supporting your staff, managers can create a positive work environment that benefits both employees and customers.

Ultimately, success as a Restaurant General Manager comes down to thinking ahead, communicating well, and truly caring about creating fantastic dining experiences. As you aim to become a Restaurant General Manager, stay proactive, be flexible, and always put customer happiness first. With dedication and a clear goal, you’ll not only lead your team to success but also enhance the dining experience for every guest. Wish you best of luck for your Restaurant General Manager Interview!

Also read:

• McDonalds Shift Manager Interview Questions and Answers
• Guest Relations Manager Interview Questions and Answers
• Guest Services Coordinator Interview Questions and Answers
• Kitchen Worker Interview Questions and Answers
• Cafe Worker Interview Questions and Answers
• Chef Manager Interview Questions and Answers
• Fast Food Manager Interview Questions and Answers