50+ Restaurant General Manager Interview Questions (With Answer Examples)

Finding the right restaurant general manager can be challenging. They wear many hats, ensuring both smooth daily operations and long-term success.

Drawing from our experience helping hundreds of restaurants, we’ve compiled a comprehensive list of interview questions for the restaurant general manager position, divided into five groups.

Common Restaurant General Manager Interview Questions

• Why did you decide to pursue a career as a restaurant general manager?
  Example answer: “I’ve always had a passion for food and hospitality. Over time, I realized that I wanted to be in a position where I could oversee operations, lead a team, and ensure guests have the best experience possible.”
• Describe a time when you faced a significant challenge in a previous role and how you handled it.
  Example answer: “Once, during a holiday rush, our main chef fell ill. I quickly rearranged the shifts and worked closely with the sous chef to ensure quality was maintained, showing my ability to adapt and handle stress.”
• How do you handle feedback, both positive and negative?
  Example answer: “Feedback is crucial for growth. I appreciate positive feedback as it reinforces what I’m doing right, and I take negative feedback as an opportunity to learn and improve.”
• How do you handle conflicts between staff members?
  Example answer: “I believe in addressing conflicts head-on. I usually bring the involved parties together for a private discussion to understand each side and work towards a resolution.”
• What strategies do you employ to increase restaurant sales?
  Example answer: “Apart from ensuring top-notch service and food quality, I focus on marketing strategies like special promotions, events, and partnerships with local businesses.”
• How do you stay updated with the latest industry trends?
• What is your approach to training new staff members?
• How do you manage inventory and reduce wastage?
• Describe a time when you had to handle a difficult customer.
• What metrics do you use to measure a restaurant’s success?

Questions About Experience and Background

• How long have you been in the restaurant industry, and how did you rise to a managerial position?
  Example answer: “I’ve been in the restaurant industry for 15 years. I started as a server, then became a shift manager, and through consistent performance and continued learning, I progressed to the general manager role.”
• Describe a successful marketing campaign you’ve implemented.
  Example answer: “I introduced a ‘Local Mondays’ promotion, where we featured dishes made from local produce. It not only boosted our sales but also strengthened ties with the local community.”
• What was your biggest achievement in your last role?
  Example answer: “I successfully increased our restaurant’s yearly revenue by 20% by introducing themed nights and optimizing staff schedules.”
• Have you ever had to manage a major crisis, such as a health violation or a public relations issue?
  Example answer: “Yes, once we had a minor health code violation. I immediately addressed the issue, ensured compliance, informed our customers transparently, and provided staff training to prevent future incidents.”
• How do you ensure consistent customer service?
• Tell me about a time you had to make a difficult decision that wasn’t popular with your team.
• How do you keep your team motivated during high-pressure times, like holiday seasons?
• Describe an instance when you had to implement a major change in the restaurant.
• How do you prioritize tasks when everything seems urgent?
• How have you handled negative online reviews?

Interview Questions Focused on Soft Skills

• How would you describe your leadership style?
  Example answer: “I’d describe my style as ‘servant leadership.’ I believe in empowering my team, giving them the tools they need, and being there to support rather than dictate.”
• How do you handle stress or pressure, especially during peak hours?
  Example answer: “I focus on staying calm and prioritizing tasks. Breathing exercises help, and I ensure the team knows they can rely on me during intense moments.”
• Can you give an example of a time you had to adjust your communication style to suit a particular audience?
  Example answer: “When training younger staff, I often use technology or pop culture references to explain certain concepts, making it more relatable for them.”
• How do you ensure your personal biases don’t affect your decisions?
  Example answer: “I always strive for fairness. When making decisions, I consult with other team members and often rely on data to ensure objectivity.”
• How do you encourage teamwork among a diverse group of employees?
• Describe a time when you had to deliver bad news to your team.
• What do you believe is the most important soft skill for a restaurant general manager?
• How do you handle criticism from your superiors?
• Tell me about a time when you went above and beyond for a customer.
• How do you stay motivated during challenging times?

Interview Questions Focused on Hard Skills

• How familiar are you with point-of-sale systems and restaurant management software?
  Example answer: “I’ve worked with various POS systems throughout my career and have trained staff on their efficient use. I’m also proficient in using restaurant management software for inventory, scheduling, and reporting.”
• Describe a time when you had to analyze financial data to make a decision.
  Example answer: “I regularly review our sales data. Once, when I noticed a decline in weekday lunch sales, I introduced lunch specials and saw a significant improvement.”
• How do you manage the restaurant’s budget and control operational costs?
  Example answer: “I closely monitor our expenses, from procurement to utility bills. Regular audits and negotiating with vendors also play a key role in budget management.”
• What strategies do you use for staff scheduling to ensure optimal service without overspending on labor?
  Example answer: “I analyze historical sales data to predict busy times and ensure adequate staffing then, while not overstaffing during slower periods. I also use restaurant management software for efficient scheduling.”
• Describe your experience with health and safety regulations in the restaurant industry.
• How do you handle supply chain disruptions?
• What role does technology play in your management approach?
• How do you handle the administrative tasks of managing a restaurant?
• Describe your experience in event management and catering.
• How do you approach menu planning and pricing?

Scenario-Based Restaurant General Manager Interview Questions (That Show Problem-Solving Skills)

• Imagine your restaurant receives a negative review online accusing it of food poisoning. How would you handle it?
  Example answer: “First, I’d investigate the claim internally, checking if other complaints were made and if there was any lapse in our procedures. Regardless of the findings, I’d respond to the review politely, expressing concern and inviting the reviewer to discuss their experience offline to understand and address their grievances.”
• A key staff member calls in sick during a busy holiday weekend. How do you manage?
  Example answer: “I’d evaluate if any staff can take on extra shifts or if any trained managerial staff can fill in. If that’s not possible, I would adjust roles temporarily to cover essential duties, ensuring minimal impact on service quality.”
• You notice a decline in sales over the past three months. What steps would you take?
  Example answer: “I’d analyze sales data to pinpoint the problem – whether it’s specific times, dishes, or customer demographics. I’d also gather feedback from staff and customers. Once I identify the root cause, I’d strategize a solution, be it a menu change, promotion, or staff training.”
• How would you handle a situation where a new dish on the menu receives consistent negative feedback?
  
• A regular customer complains that the prices have risen and they’re considering dining elsewhere. How would you respond?
• Imagine a power outage in the middle of a busy dinner service. What’s your plan of action?
• You overhear a server speaking rudely to a colleague. How do you address it?
• The kitchen staff and servers are having a dispute over responsibilities. How do you mediate and resolve the issue?
• A local influencer asks for a free meal in exchange for promotion. How do you decide whether to accept?
• You receive feedback that the restaurant’s ambiance isn’t as inviting as competitors. How do you approach this feedback?