Restaurant Manager Interview Questions

1.1The restaurant manager role - operations, people, guest experience, and financial performance

1.2Restaurant types - casual dining, fine dining, fast casual, and the different management demands

1.3Restaurant operational structure - front of house, back of house, and how they work together

1.4Key performance metrics - covers, average spend, table turns, GP, and labour as a percentage of revenue

2.1Service standards - the service sequence, the guest journey, and how to train and maintain standards

2.2Table management - reservations, walk-ins, turn management, and maximising covers without rushing guests

2.3Upselling and revenue building - how front of house teams increase average spend without being pushy

2.4Handling complaints - the service recovery process and turning a negative experience into a loyal customer

3.1Kitchen operations - working with the head chef, kitchen flow, and the front of house-back of house relationship

3.2Menu development - how managers input into menu design, pricing, and seasonal changes

3.3Food waste management - reducing waste through ordering, prep, and portion control

3.4Allergen management - the legal requirements, the systems, and how to keep guests safe

4.1Restaurant P&L - revenue, cost of sales, gross profit, labour, and net profit and what drives each

4.2Food GP management - recipe costing, portion control, waste, and managing food gross profit

4.3Labour management - rota efficiency, contract types, and managing labour as a percentage of turnover

4.4Cash handling and financial controls - the procedures that protect revenue and prevent theft

5.1Recruiting in hospitality - finding reliable, guest-focused staff in a high-turnover industry

5.2Training and development - onboarding, service skills training, and developing the team

5.3Rota management - building a rota that covers the business, keeps costs down, and works for the team

5.4Managing a diverse team - creating an inclusive, positive culture in a high-pressure environment

6.1Food safety law - the Food Safety Act, the Food Hygiene Regulations, and the manager responsibilities

6.2HACCP - Hazard Analysis and Critical Control Points and the food safety management system

6.3Environmental health inspections - how to prepare, what inspectors look for, and maintaining a 5-star rating

6.4Personal hygiene and food handler training - the standards and the manager responsibility for the team

7.1Restaurant health and safety - risk assessments, accident prevention, and legal compliance

7.2Fire safety in restaurants - fire risk assessment, extinguishers, evacuation, and kitchen fire suppression

7.3Manual handling and slips, trips, and falls - the most common accident types and how to prevent them

7.4Liquor licensing - the premises licence, personal licence, and the manager responsibilities around alcohol

8.1Creating a memorable guest experience - the small details that turn a meal into a reason to return

8.2Handling negative reviews - how to respond to TripAdvisor, Google, and social media reviews professionally

8.3Building loyalty - regular guests, recognition, and creating a community around the restaurant

8.4Social media and marketing - how the manager uses social channels to attract and retain guests

9.1Private dining and events - maximising the events business and managing private hire

9.2Delivery and takeaway - managing delivery platforms, packaging quality, and the operational challenges

9.3Lunch vs dinner strategy - how to build the lunch trade and maximise the full trading day

9.4Local partnerships - hotels, businesses, and community relationships that drive regular covers

10.1Technical questions - GP management, food safety, labour cost, and service standards

10.2Scenario questions - managing a food safety incident, a service failure, or a difficult member of staff

10.3Leadership questions - team development, culture building, and driving performance in a challenging environment

10.4Salary negotiation, evaluating a restaurant, and questions that reveal the ownership structure, culture, and career development opportunities