Restaurant and Food Services is a wide department and will have many roles like kitchen chef, waiter, and Restaurant manager position. Below are the few possible questions that can be asked in Restaurant and Food services department related to various level/position of work.

Restaurant Interview Questions and Answers:

What would you do if a customer is acting rudely towards you?

Applicant should make sure that he puts the customer first in the situation  and then talk on behalf of customer, because in the service based industries its always that “Customer is right”, even if they aren’t. This is the most important thing which any interviewer would look for; customer is always on the highest priority no matter what the case is.

Incase if your waiter uniform is not clean today or tore, what is the next best thing you could wear?

Applicant should answer—First of all, I will make sure that I have a back up for my uniform; I mean I will get a second one stitched in a similar way, so that I don’t get into such problems. Incase if I get into such situation, it really depends on what the rest of the team are wearing, which color. From my end, I will make sure that my dress is presentable with good formal pant and make it very close to the color with rest of the team is wearing like white, double breasted chef’s jacket or red or any other color.

What are the methods you adopt in waste management?

Candidate should answer that he monitors the wastage of food on a daily basis and will get a sign out sheet from each employee for everything thrown off. He should suggest having a daily check or to have a surprise inspections on the material used for processing the dish.

As a Restaurant manager, how would increase the efficiency of the process or of the employees?

Here interviewer is looking for candidate’s leadership and managerial skills, so it’s important that applicant says that he will increase the accountability of each employee on their own work, provide incentives for good customer service which can be assessed by daily monitoring or from customer’s appreciation. Set performance standards on both the parameters Quality and effective cost control.

What is the other motivation who could provide for hourly employees apart from performance incentives?

Apart from performance incentives, we can motivate the employees in different ways by providing them one free meal monthly once as a team lunch, permission for overtime works. Any employee who is regular should be rewarded for his/her perfect attendance. Train the new employees and make the vintage guys train the new ones, so that the vintage guys gets experience on training and get motivated for their new role as well. That is the best way to train and retain employees.

Do you have any ideas on food storage management you would want to share?

Yes, sure. First important thing will be using proper scoops and spoons on various dishes….we will avoid the dish spoiling. Pre portion foods like vegetables such as cold cuts which can be refrigerated freshly can be later used for sandwiches. Ensure frozen foods or frozen vegetables are always free zed and not refrigerated. Also, ensure that certain vegetables are cleaned properly from Luke warm water and dried before refrigerating so it does not contain moisture in it.

How do you ensure that the taste of the food remain the same on any dish, no matter which of your employee prepares it?

Candidate should demonstrate high confidence level in his body language while answering such questions, as the interviewer is majorly checking for his management and leadership skills here…he should provide a proper scale for each of his employee’s and place signs or labels over scales and slicers for standard measurements. For any nice dish prepared by any employee…he/she should be awarded for the best taste and the same method and recipe should be shared with the rest of the team members as a best practice sharing. These recipes should be recorded in a manual book and should be shared with each employee and to be instructed strictly to follow the same.

What would you do if you have to sacrifice quality for quantity? Which one would you choose?

Applicant should choose Quality against numbers or quantity, as quality is what which appeals most to the customers, also there will be a record of each product or item prepared by each employee. So finally the employee will be held responsible if there is not perfect quality in the dish. This could also lead to waste of producing quantity as no customers would prefer to eat it.

How would you keep your knowledge updating from the best quality or services from your competitors?

Applicant can suggest that one way to keep knowledge about our competitors in restaurant and food services are, once in a while they can visit their competitor’s hotel as a guest with their family casually. During personal visits, as a customer, they will get to experience the kind of service other hotels are giving and also they can make out the ingredients of the dish while eating…and create their own learning’s. They also can see the facilities provided in the other hotels and would think of suggesting some better facility in their own hotels. Its just a way to get better day by day.

Apart from the quality of the dish, what other way can your impress your customer from a well prepared dish?

It’s not only the quality of the food it matters, presentation also equally matters for any well prepared dish. They way the vegetables are cut and designed in a plate, pastry decorations, such as statuaries and ornaments, icing on the cake, shape of the sugar balls, cream bag, fashionable tables and the way the plate and the dish is placed to eat.  All these various decorating tools apart from the quality of the dish will definitely impress the customers on our service and hospitality.

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