25 Assistant Restaurant Manager Interview Questions and Answers

Assistant restaurant managers are responsible for overseeing the waitstaff, ensuring that customers are satisfied with their dining experience, and helping to create a positive work environment for the kitchen staff. They may also be responsible for ordering food and supplies, and managing the restaurant’s budget.

If you’re interviewing for an assistant restaurant manager position, you can expect to be asked a range of questions about your management experience, customer service skills, and knowledge of the food service industry. To help you prepare, we’ve gathered some common assistant restaurant manager interview questions and answers.

1. Are you comfortable working long hours and on your feet for most of your shift?

Assistant managers in the restaurant industry often work long hours and on their feet. Employers ask this question to make sure you’re aware of what working as an assistant manager entails. In your answer, explain that you understand the job’s requirements and are prepared for them.

Example: “Yes, I am comfortable working long hours and on my feet for most of my shift. I have worked in the restaurant industry for over five years and understand that it is a fast-paced environment where flexibility and hard work are essential. I am used to being on my feet for extended periods of time and can handle the physical demands of the job. In addition, I am willing to put in extra hours when needed to ensure that all tasks are completed efficiently and effectively. I take pride in my work and strive to make sure that every customer leaves with a positive experience.”

2. What are some of the most important qualities that an assistant manager should have?

An employer might ask this question to learn more about your management style and how you would fit in with their team. When answering, it can be helpful to mention a few of the qualities that you have and explain why they are important.

Example: “The most important qualities that an assistant manager should have are strong leadership, excellent communication skills, and the ability to multitask. As an assistant manager, I understand the importance of being a leader in the restaurant and setting an example for other employees. I am confident in my ability to motivate staff members and ensure that everyone is working together towards common goals.

I also believe that effective communication is essential for any successful business. My experience as an assistant manager has taught me how to effectively communicate with customers, vendors, and fellow employees. I always strive to maintain open lines of communication so that all parties involved can work together efficiently.

Lastly, I possess the ability to multitask and stay organized while managing multiple tasks at once. I am able to prioritize tasks and delegate responsibilities when needed. This allows me to remain focused on achieving our objectives and ensures that nothing falls through the cracks.”

3. How would you handle a situation where one of your servers is consistently underperforming?

An interviewer may ask this question to assess your leadership skills and how you would handle a challenging situation. When answering, it can be helpful to describe the steps you would take to address the issue with the server in private and then follow up with public consequences if necessary.

Example: “If I had a server that was consistently underperforming, my first step would be to have an honest conversation with them. I believe in open and direct communication when it comes to performance issues. During this conversation, I would provide clear feedback on what areas need improvement and set expectations for the future.

In addition, I would make sure to listen to their perspective and understand any challenges they may be facing. This could include anything from lack of training or support to personal issues outside of work. Once I have identified the root cause of the issue, I can create a plan with the server to help them improve their performance. This might involve additional training sessions, more frequent check-ins, or providing resources to help them succeed.”

4. What is your experience with handling budgets and making cost-cutting decisions?

Assistant restaurant managers are responsible for managing the budget of their department. They need to be able to make cost-cutting decisions and find ways to save money without affecting customer service or quality. Your answer should show that you understand how to manage a budget and can do so effectively.

Example: “I have extensive experience in handling budgets and making cost-cutting decisions. In my current role as an Assistant Restaurant Manager, I am responsible for overseeing the budgeting process and ensuring that all costs are kept within our predetermined limits. To achieve this, I regularly review expenses to identify areas where we can reduce costs without compromising quality or service. I also work closely with vendors to negotiate better prices on supplies and services. Furthermore, I have implemented several initiatives to streamline operations and increase efficiency, resulting in significant savings. Finally, I have a proven track record of successfully managing projects within budget constraints.”

5. Provide an example of a time when you had to make a difficult decision that affected the entire team.

As an assistant restaurant manager, you may be asked to make decisions that affect the entire team. An interviewer asks this question to learn more about your leadership skills and how you handle making tough choices. When answering this question, it can be helpful to describe a situation where you had to make a choice between two options and explain why you made the decision you did.

Example: “I recently had to make a difficult decision that affected the entire team while working as an Assistant Restaurant Manager. We were short-staffed and I was responsible for managing the restaurant during peak hours. One of my employees had called in sick, leaving us with only three staff members instead of four. After assessing the situation, I realized that if we continued to operate at full capacity without any additional help, it would be impossible to provide our customers with quality service.

After careful consideration, I decided to close down one section of the restaurant temporarily until we could hire another employee. This allowed us to focus on providing excellent customer service in the remaining sections. Although this decision meant fewer sales, it ultimately resulted in higher customer satisfaction levels and improved morale among the staff. It showed them that I was willing to prioritize their well-being over profits.”

6. If we were to walk around your previous restaurant, what areas would you say you were most involved in?

This question can help the interviewer get a better idea of your responsibilities as an assistant restaurant manager. You can answer this question by describing some of the tasks you performed in each area and how they helped improve operations.

Example: “If you were to walk around my previous restaurant, you would see that I was most involved in the day-to-day operations. This included managing staff, overseeing food preparation and service, as well as ensuring customer satisfaction.

I also took an active role in developing new menu items and marketing strategies. I worked closely with the chefs to create dishes that customers enjoyed, while also making sure they stayed within budget. I also developed promotional campaigns to increase foot traffic and boost sales.”

7. What would you say are the most important qualities that a successful restaurant manager should have?

This question can help the interviewer determine if you have the same qualities as their ideal candidate. Use your answer to highlight how your skills and abilities match up with what they’re looking for in a successful assistant restaurant manager.

Example: “I believe that the most important qualities of a successful restaurant manager are strong leadership, excellent communication skills, and an eye for detail.

Leadership is essential in any management role, as it allows you to effectively motivate your team and ensure everyone is working together towards common goals. As an Assistant Restaurant Manager, I have experience leading teams in high-pressure environments and understand how to delegate tasks and keep morale up.

Excellent communication skills are also key for a successful restaurant manager. Being able to clearly communicate expectations with staff and customers alike is essential for creating a positive atmosphere and ensuring customer satisfaction. I am confident in my ability to communicate effectively with all stakeholders involved.

Lastly, having an eye for detail is critical for a restaurant manager. It’s important to be able to quickly identify potential issues and address them before they become bigger problems. My attention to detail has enabled me to successfully manage operations and maintain quality standards throughout my career.”

8. How well do you handle stress and pressure?

Assistant restaurant managers often have to handle stress and pressure. Employers ask this question to make sure you can perform well in a high-pressure environment. In your answer, share how you manage stress and pressure. Explain that you are able to stay calm under pressure. Share an example of a time when you were faced with a stressful situation at work.

Example: “I am very comfortable with stress and pressure. I have been in the restaurant industry for over 10 years, so I understand that it can be a fast-paced environment. I thrive under pressure and use it to motivate me to work harder and smarter. I am able to stay focused on my tasks and prioritize them accordingly. I also know how to delegate effectively when needed.

When faced with stressful situations, I remain calm and collected and focus on finding solutions. I take responsibility for any mistakes or issues that arise and strive to find ways to prevent similar problems from occurring again. I am confident in my ability to handle any situation that arises and will always do my best to ensure the success of the restaurant.”

9. Do you have any questions for us about the assistant manager position?

This question gives you the opportunity to show your interest in the position and learn more about it. Interviewers often ask this question near the end of an interview as a way to gauge how much research you’ve done on their company. Before your interview, make sure to read through the job description so that you can come up with some questions related to the role.

Example: “Yes, I do have a few questions. First, what type of restaurant is it and how long has the business been operating? Second, what are the primary responsibilities for this position? Finally, what kind of support will I receive from upper management in my role as assistant manager?

I am confident that I can be an asset to your team as an Assistant Restaurant Manager. With over five years of experience in the industry, I possess the necessary skillset to help manage operations and lead staff members. My background includes developing training programs, managing budgets, and creating marketing strategies. I also have experience with customer service and problem solving. I am highly organized and detail-oriented, which allows me to stay on top of tasks and ensure that all areas of the restaurant are running smoothly.”

10. When was the last time you made a menu change and what was the reasoning behind it?

This question can help the interviewer understand your decision-making process and how you handle change. It can also show them that you’re willing to make changes when necessary. When answering this question, it can be helpful to give specific details about what led you to making a menu change and how you implemented it.

Example: “I recently made a menu change at my last job as an Assistant Restaurant Manager. The reasoning behind the change was to increase sales and customer satisfaction. I wanted to make sure that our customers were getting the best possible experience when they visited us, so I decided to add some new items to the menu. We added several dishes that had been requested by customers in the past, such as vegan options and healthier alternatives. We also added some unique items that we thought would be interesting for our customers to try.”

11. We want to improve our customer service scores. What would you do to improve our current scores?

Assistant managers are responsible for improving customer service scores. They can do this by implementing new training programs, hiring more friendly staff members and creating a better atmosphere in the restaurant. When answering this question, explain what you would do to improve your current employer’s customer service score.

Example: “I believe that customer service is the cornerstone of any successful restaurant. As an Assistant Restaurant Manager, I would focus on improving our customer service scores by implementing a few key strategies.

Firstly, I would ensure that all staff are trained in providing excellent customer service. This includes teaching them how to greet customers warmly, answer questions accurately and promptly, and handle complaints professionally. Furthermore, I would make sure that our staff have access to the necessary resources they need to provide top-notch customer service.

Secondly, I would create systems for tracking customer feedback. This could include surveys or comment cards that customers can fill out after their visit. By collecting this data, we can identify areas where we may be falling short and take steps to improve.

Lastly, I would develop incentives for employees who consistently demonstrate outstanding customer service. This could include rewards such as gift cards or extra time off. By recognizing those who go above and beyond, we can motivate others to do the same and ultimately improve our customer service scores.”

12. Describe your experience with POS systems and other restaurant management software.

The interviewer may ask this question to learn more about your experience with technology and how you use it in your daily work. Use examples from your previous job to describe what POS systems you used, how often you used them and any specific skills you have using these systems.

Example: “I have extensive experience with POS systems and other restaurant management software. I have been using these tools for the past five years in my current role as an Assistant Restaurant Manager. During this time, I have become proficient in setting up and managing a variety of different systems, including Square, Toast, and OpenTable.

I am also familiar with inventory tracking software such as Fishbowl and QuickBooks. I understand how to use these programs to track sales, manage stock levels, and generate reports. In addition, I am comfortable troubleshooting any issues that may arise with these systems.”

13. What makes you stand out from other candidates for this position?

Employers ask this question to learn more about your qualifications and how you can contribute to their team. Before your interview, make a list of all the skills and experiences that qualify you for this role. Focus on highlighting your most relevant skills and abilities.

Example: “I believe my experience as an Assistant Restaurant Manager makes me stand out from other candidates. I have been in the restaurant industry for over five years and have worked in a variety of different restaurants, both large and small. During this time, I have developed strong leadership skills, excellent customer service abilities, and a deep understanding of food safety regulations.

In addition to my professional experience, I am also highly organized and detail-oriented. I understand that running a successful restaurant requires attention to every aspect of the business, from menu planning to staffing. As such, I take great pride in ensuring everything is done correctly and efficiently. Finally, I am passionate about providing exceptional customer service and creating memorable experiences for guests. I strive to make sure each guest leaves feeling satisfied and eager to return.”

14. Which restaurant management books have you read and would recommend?

This question can help the interviewer get a sense of your knowledge and experience in restaurant management. It can also show them what you value as an assistant manager. When answering this question, it can be helpful to mention books that relate to the job or ones that helped you develop your skills.

Example: “I have read a variety of restaurant management books over the years, and I believe that each one has something valuable to offer. One book in particular that I would highly recommend is “The Restaurant Manager’s Handbook” by Douglas Robert Brown. This book provides an excellent overview of all aspects of managing a restaurant, from staff training to customer service. It also offers practical advice on how to create an effective business plan and manage finances. In addition, it covers topics such as marketing strategies, menu design, and inventory control.

Another great resource for restaurant managers is “Restaurant Success by the Numbers” by Roger Fields. This book focuses on the financial side of running a restaurant, including budgeting, forecasting, and analyzing data. It also includes helpful tips on how to increase profits and reduce costs. Finally, I would suggest reading “Leadership in the Hospitality Industry” by John A. Czarnecki. This book explores the importance of leadership in the hospitality industry and provides useful insights into developing strong teams and creating an inspiring work environment.”

15. What do you think is the most important thing an assistant manager can do to help the head chef?

The interviewer may ask you a question like this to understand how you would work with the head chef in their restaurant. Your answer should show that you can collaborate and communicate well with others.

Example: “The most important thing an assistant manager can do to help the head chef is to provide support and guidance. As an assistant manager, it’s my job to ensure that the kitchen runs smoothly and efficiently. This means providing clear direction and expectations to staff, as well as helping to troubleshoot any issues that may arise. I also believe in fostering a positive working environment where everyone feels comfortable and respected. By creating an atmosphere of collaboration and respect, the head chef will be able to focus on creating delicious dishes for our customers. Finally, I think it’s important to stay up-to-date with industry trends so that we can offer our guests the best possible experience.”

16. How often do you make reports to the head chef about the restaurant’s performance?

The interviewer may ask you this question to understand how much responsibility you take on as an assistant restaurant manager. Your answer should show that you are willing to make reports and recommendations to the head chef about important business decisions.

Example: “As an Assistant Restaurant Manager, I understand the importance of providing accurate and timely reports to the head chef. I make sure that all reports are completed on a regular basis so that the head chef is always up-to-date with the restaurant’s performance. Depending on the size of the restaurant and its operations, I typically create weekly or monthly reports for the head chef. These reports include sales data, customer feedback, staff performance, inventory levels, and other relevant information. I also ensure that any issues or opportunities identified in these reports are addressed promptly. My goal is to provide the head chef with the most comprehensive and accurate picture of the restaurant’s performance so they can make well-informed decisions.”

17. There is a disagreement between two of your servers about how to handle a customer’s order. How do you handle it?

Assistant managers often need to resolve conflicts between employees. This question helps the interviewer assess your conflict resolution skills and ability to lead others. In your answer, explain how you would handle this situation in a calm and professional manner.

Example: “When there is a disagreement between two of my servers, I always take the time to listen to both sides and understand their perspectives. My goal is to find a solution that works for everyone involved while still providing excellent customer service.

I would start by asking each server to explain their point of view and why they think it’s the best way to handle the situation. Then, I would ask them to come up with a compromise that meets the needs of both parties and the customer. If necessary, I would also provide guidance or suggest alternative solutions.

Ultimately, I believe in empowering my team members to make decisions on their own. By listening to their ideas and helping them reach an agreement, I can create an environment where everyone feels respected and valued. This helps foster collaboration and ensures that customers receive the highest level of service possible.”

18. How do you motivate your team to work together and achieve the restaurant’s goals?

Assistant restaurant managers are responsible for motivating their team members to work together and achieve the goals of the restaurant. Employers ask this question to make sure you have experience with this important task. In your answer, explain how you motivate others and what strategies you use. Share a specific example from your previous role if possible.

Example: “As an Assistant Restaurant Manager, I understand the importance of motivating my team to work together and achieve our restaurant’s goals. To do this, I focus on creating a positive working environment that encourages collaboration and communication.

I believe in leading by example and setting clear expectations for each team member. This helps ensure everyone is on the same page and understands their individual roles and responsibilities. I also make sure to recognize and reward employees when they exceed expectations or go above and beyond.

In addition, I strive to foster open dialogue between myself and my team members. By listening to their ideas and suggestions, I can better understand how to motivate them and help them reach their full potential. Finally, I provide ongoing training and development opportunities so that my team can stay up-to-date with industry trends and best practices.”

19. What would you do if a customer comes in with a complaint about their meal?

An interviewer may ask this question to learn how you handle customer complaints. They want to know that you can resolve the issue quickly and with a positive attitude. In your answer, explain what steps you would take to solve the problem while maintaining the customer’s satisfaction.

Example: “If a customer comes in with a complaint about their meal, I would first thank them for bringing the issue to my attention. Then, I would listen carefully and ask questions to gain an understanding of what happened and why they are unhappy. After that, I would take appropriate action to resolve the situation. This could include offering a complimentary replacement dish or providing a discount on their next visit. Ultimately, I want to ensure that the customer leaves feeling satisfied and valued. My goal is to create a positive experience for all customers so that they will return again in the future.”

20. Describe how you handle inventory management and ordering for the restaurant.

Assistant restaurant managers often need to be able to manage inventory and ordering for the restaurant. This question allows you to show your ability to use data analysis skills to make important decisions that can impact a business’s bottom line.

Example: “I have extensive experience in inventory management and ordering for restaurants. I understand the importance of having accurate records and staying on top of stock levels to ensure that customers receive the best quality products. To manage inventory, I use a combination of manual and digital systems to track orders, deliveries, and usage. This allows me to quickly identify any discrepancies or shortages so that they can be addressed immediately.

When it comes to ordering, I always strive to get the best possible prices from suppliers while ensuring that all items are fresh and of high quality. I also take into account customer feedback when deciding what to order, as this helps to keep my restaurant’s menu up-to-date with current trends. Finally, I make sure to stay organized by creating detailed lists of items needed, tracking delivery times, and keeping an updated budget.”

21. Provide an example of a time when you had to manage multiple tasks at once.

This question can help the interviewer determine your multitasking skills and how you prioritize tasks. Use examples from previous work experiences to highlight your ability to manage multiple projects at once, while still completing them on time.

Example: “I recently had the opportunity to demonstrate my ability to manage multiple tasks at once while working as an Assistant Restaurant Manager. During a particularly busy shift, I was tasked with managing both front-of-house and back-of-house operations simultaneously.

To ensure that all of our guests were served in a timely manner, I delegated tasks to my team members and monitored their progress throughout the shift. I also took on additional responsibilities such as taking orders, preparing food, and running the register. Throughout this process, I kept track of each task and made sure that everything ran smoothly.

At the end of the shift, I received positive feedback from customers and staff alike for my ability to handle multiple tasks efficiently. This experience has further reinforced my belief that I am well-suited for an Assistant Restaurant Manager role.”

22. What strategies have you used to reduce food waste?

Food waste is a major issue in the restaurant industry. It’s important for an assistant manager to have strategies to reduce food waste and save money for their business. When answering this question, explain how you plan menus that use ingredients efficiently and minimize waste. You can also mention any specific tools or software programs you’ve used to track food costs and monitor your progress.

Example: “I have implemented several strategies to reduce food waste in my previous roles as an Assistant Restaurant Manager. One of the most effective strategies I have used is to ensure that all staff are properly trained and understand portion control. This helps to prevent over-portioning, which can lead to a lot of wasted food.

Additionally, I have also worked with my kitchen staff to create systems for tracking inventory so that we know exactly how much food needs to be ordered each week. By having accurate inventory records, we can avoid ordering too much or too little, reducing the amount of food that goes to waste.

Lastly, I have been proactive about monitoring expiration dates and making sure that any food that is close to expiring is used up quickly. I also work closely with the chefs to come up with creative ways to use up leftovers. These strategies help us make the most out of our ingredients and minimize food waste.”

23. Do you have any experience in training new staff members or supervising existing employees?

Assistant restaurant managers often need to train new staff members and supervise existing employees. Employers ask this question to see if you have experience in these areas, as they are important skills for an assistant manager to have. In your answer, share a time when you trained someone or supervised others. Explain what steps you took to ensure the training was effective or how you helped your team work together more effectively.

Example: “Yes, I do have experience in training new staff members and supervising existing employees. During my time as an Assistant Restaurant Manager at my previous job, I was responsible for training all new hires on the restaurant’s policies, procedures, and systems. I also supervised a team of five servers to ensure they were providing excellent customer service and following all safety protocols. My approach to training and supervision is based on clear communication and positive reinforcement. I believe that by setting expectations early on and providing consistent feedback, I can help employees reach their full potential. I am confident that I would be able to bring this same level of commitment to your organization if given the opportunity.”

24. What steps do you take to ensure that all health and safety regulations are followed?

The interviewer may ask this question to assess your attention to detail and ability to follow procedures. Your answer should include a specific example of how you followed health and safety regulations in the past, such as ensuring that all kitchen staff wore hairnets or that customers were seated away from any open flames.

Example: “As an Assistant Restaurant Manager, I take health and safety regulations very seriously. I understand the importance of following all applicable laws and regulations to ensure a safe environment for both staff and customers. To ensure that all health and safety regulations are followed, I have implemented several steps in my current role.

Firstly, I make sure that all employees receive proper training on health and safety protocols, such as food handling, cleaning procedures, and fire safety. This ensures that everyone is aware of the regulations and knows how to follow them correctly. Secondly, I regularly inspect the restaurant to identify any potential hazards or risks and address them immediately. Finally, I keep up-to-date with any changes in health and safety regulations so that our restaurant remains compliant.”

25. Are there any areas within restaurant operations that you feel you need to improve upon?

This question can help the interviewer determine your self-awareness and willingness to improve. It can also show them that you are willing to take on challenges and learn new things. When answering this question, it can be helpful to mention a specific skill or quality that you would like to develop more.

Example: “While I have extensive experience in customer service, I feel there is always room for improvement. In my last role as assistant restaurant manager, I took an online course on improving customer service skills. This helped me become more aware of how I interact with customers and gave me some strategies to use when interacting with challenging customers.”

Example: “Yes, I believe there are areas within restaurant operations that I can improve upon. As an Assistant Restaurant Manager, I am constantly looking for ways to increase efficiency and productivity in the workplace. I have experience with streamlining processes, creating systems to ensure accuracy and consistency, and developing strategies to maximize customer satisfaction.

I also recognize that I need to continue to develop my knowledge of food safety regulations and best practices. I take every opportunity to attend seminars and workshops related to food safety, as well as reading up on industry standards. In addition, I strive to stay current on new trends and technologies in the restaurant industry.”