17 Restaurant Floor Manager Interview Questions and Answers

Restaurant floor managers are responsible for the day-to-day operations of a restaurant, including supervising staff, handling customer complaints, and ensuring that the restaurant is running smoothly and efficiently.

If you’re looking to become a restaurant floor manager, you’ll need to demonstrate your leadership and problem-solving skills in an interview. In this guide, we’ve put together a list of some of the most common restaurant floor manager interview questions, along with sample answers to help you prepare for your interview.

Are you comfortable working long hours and weekends?

Long hours and weekends are often a part of the restaurant industry. Employers ask this question to make sure you’re aware of what working in their establishment might be like. In your answer, explain that you understand the position may require long hours. Explain that you’re willing to work hard if it means helping the team succeed.

Example: “I am definitely comfortable with long hours and weekends. I know that working in restaurants can sometimes mean these types of shifts. However, I’m excited for the opportunity to help the team succeed. I will do whatever is necessary to ensure we have enough staff on hand to meet demand. I also understand that there may be times when I need to stay late or come in early. I’m prepared for those situations.”

What are some of the most important qualities for a successful restaurant floor manager?

Employers ask this question to see if you have the skills and abilities they’re looking for in a floor manager. They want someone who is organized, friendly, hardworking and able to multitask. When answering this question, think about what qualities helped you succeed as a restaurant floor manager in the past.

Example: “I believe that one of the most important qualities for a successful floor manager is being organized. I always make sure to write down all my tasks so I can stay on top of them throughout the day. Another quality I find important is friendliness. As a floor manager, it’s my job to ensure customers are having a good time. Being friendly helps me do that.”

How would you handle an underperforming employee?

As a floor manager, you may need to address performance issues with your team members. Employers ask this question to see how you would handle such a situation and if you have any experience doing so in the past. In your answer, share an example of how you helped an employee improve their performance or what steps you took to help them find another position within the company that better suited their skills.

Example: “In my last role as a restaurant server, I had one coworker who was having trouble remembering orders. It became clear after talking with him that he was nervous about his job because it was his first time working in a restaurant setting. I talked to our general manager about the issue, and we decided to give him more training on taking orders and memorizing them. After two weeks of additional training, he improved significantly and no longer needed to take notes while taking orders.”

What is your experience with food safety and quality standards?

Food safety and quality standards are important for any restaurant manager to understand. This question helps the interviewer determine how much experience you have with these standards, as well as your ability to implement them in a new workplace. In your answer, explain what food safety and quality standards are and why they’re important. Share an example of when you implemented food safety or quality standards into your work.

Example: “Food safety and quality standards are essential for maintaining a safe and healthy environment for customers and employees alike. I’ve always been passionate about food safety and quality standards because I believe that it’s important to provide my customers with high-quality meals that are prepared safely. When I was working as a server at a local restaurant, I noticed that some cooks were not washing their hands properly before preparing meals. So, I talked to the cook about proper handwashing techniques and helped him develop a system to ensure he washed his hands thoroughly every time.”

Provide an example of a time when you had to deal with a difficult customer.

As a restaurant floor manager, you may encounter customers who are unhappy with their food or service. Employers ask this question to make sure that you have experience handling these situations and can do so in a calm and professional manner. In your answer, try to show the interviewer that you can remain calm under pressure and solve problems effectively.

Example: “In my previous role as a server, I had a customer who was upset about her meal. She claimed it wasn’t what she ordered and wanted us to remake it for free. I explained our policy of remaking meals only if they were undercooked or overcooked. After talking with her further, I discovered that she didn’t like the side dish we served with her meal. We offered to replace the entire meal at no charge, but she declined and left the restaurant.”

If you could only choose one, which would you prefer to manage – front of house or back of house?

This question is a great way to determine how much you enjoy working with different types of people. It also helps the interviewer understand your preferences and whether or not you would be happy in this role. Your answer should reflect that you are open to working with all types of people, but you may have a preference for one type over another.

Example: “I find I am equally comfortable managing both front-of-house staff and back-of-house staff. However, if I had to choose just one, I would probably prefer to manage the back-of-house staff as I feel more confident in my ability to lead them effectively.”

What would you do if you noticed an employee engaging in questionable behavior?

An interviewer may ask this question to assess your ability to manage employees and ensure they’re following company policies. In your answer, describe a situation in which you noticed an employee violating a policy or engaging in behavior that could negatively impact the restaurant’s reputation. Explain how you addressed the issue with the employee and what steps you took to correct their actions.

Example: “In my last role as a floor manager at a casual dining restaurant, I once saw one of our servers accepting tips from customers while serving them. This is against company policy, so I immediately pulled the server aside and explained why it was inappropriate for her to accept tips during her shift. She apologized and promised not to do it again. I also reported the incident to my general manager so we could address the problem internally.”

How well do you handle stress?

As a floor manager, you may have to handle stressful situations. Employers ask this question to make sure you can stay calm and focused when things get hectic. In your answer, share two or three strategies that help you manage stress. Explain how these strategies helped you in the past.

Example: “I find deep breathing helps me most with managing stress. When I feel overwhelmed, I take a few minutes to breathe deeply and relax my muscles. This helps me focus on what needs to be done rather than worrying about everything at once. Another strategy I use is delegating tasks. If there’s too much work for one person to do, I try to assign some of it to other employees. This allows everyone to contribute and reduces the amount of stress I feel.”

Do you have any questions for us about the position?

Employers often ask this question to see if you have done your research on the company and position. Before your interview, make a list of questions that show you are interested in the job. When an employer asks this question during your interview, answer honestly and try to think of something unique about their restaurant or business.

Example: “Yes, I do. I noticed that there is a lot of turnover among floor managers here. I’m wondering what you’ve been doing to improve retention rates for this role. I would love to learn more about how I can help with this issue.”

When was the last time you took steps to improve your knowledge of the restaurant industry?

Employers ask this question to see if you are committed to your career and want to learn more about the industry. They also want to know that you’re willing to take initiative and seek out opportunities for growth. When answering this question, think of a time when you took steps to improve your knowledge or skills in the restaurant industry.

Example: “I have taken several online courses on food safety and sanitation. I find it important to stay up-to-date with current regulations and standards. I also subscribe to several food blogs and newsletters to keep myself informed about new trends and recipes.”

We want to ensure our employees feel comfortable approaching management with questions or concerns. How would you go about building a rapport with your team?

A strong floor manager needs to be approachable and able to build relationships with their team. This is especially important in the restaurant industry, where employees work together as a team to ensure customers have an enjoyable experience. When answering this question, it can be helpful to mention specific ways you plan on building rapport with your team members.

Example: “I believe that one of the most important parts of being a floor manager is making sure my staff feels comfortable approaching me with questions or concerns. I would start by introducing myself to each member of the team and asking them about themselves. I also plan on holding monthly meetings so we can discuss any issues they may have. I think these two things will help us get to know each other better and feel more comfortable talking to each other.”

Describe your management style.

This question can help the interviewer determine how you would manage your team members. Your management style is a reflection of your personality and values, so it’s important to be honest when answering this question.

Example: “I believe in being approachable and encouraging my team members to ask questions or voice concerns. I also like to delegate tasks among my staff so everyone feels involved in their work. In addition, I value transparency and honesty from my employees, so I make sure they know that I expect them to communicate any issues they have with customers or other staff members.”

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. When answering this question, it can be helpful to highlight a skill or experience that makes you unique from other candidates. You may also want to mention any skills you have that are relevant to the position.

Example: “I am passionate about hospitality and customer service, which is why I love working in restaurants. In my last role as a server, I received many compliments on my excellent communication skills and friendly demeanor. These skills make me an ideal candidate for this floor manager position because they allow me to lead a team of servers while providing excellent customer service.”

Which restaurant management software programs are you familiar with?

The interviewer may ask this question to determine your level of experience with specific software programs. If you have previous experience using restaurant management software, share which ones and explain how they helped you in your role as a floor manager.

Example: “I’ve used several different types of software throughout my career, including OpenTable, ResDiary and Restaurant Manager Pro. I find that these programs are helpful for managing reservations, tracking inventory and organizing employee schedules. However, the program I prefer is Restaurant Manager Pro because it allows me to do all of these things while also providing customer feedback surveys.”

What do you think is the most important aspect of restaurant management?

This question can help the interviewer determine your priorities as a manager. It also helps them understand what you value in your work and how you might approach managing their restaurant. When answering this question, it can be helpful to think about which aspects of management are most important to you personally. You can then use those values to explain why they’re important and how you would apply them to your work.

Example: “I believe that communication is the most important aspect of restaurant management. As a floor manager, I want to make sure my team members know exactly what’s expected of them at all times. To do this, I plan to hold regular meetings with each member of my team to discuss their goals for the day, week or month. I’ll also check in with them throughout the day to see if they need any guidance or assistance.”

How often do you think a floor manager should check in on staff members?

This question can help interviewers understand how you manage your staff and the level of support you provide them. When answering, it can be helpful to mention a specific situation where you checked in with a team member or helped them solve a problem.

Example: “I think floor managers should check in on their staff members at least once every hour. This allows me to make sure everyone is doing well and that they have any questions about their tables or customers. I also like to check in more frequently when someone has a large number of tables or if there are other factors that could affect their work.”

There is a line out the door and your staff is struggling to keep up with the pace of orders. What do you do?

This question is an opportunity to show your leadership skills and ability to make quick decisions. Your answer should include a specific example of how you handled this situation in the past, as well as what steps you took to prevent it from happening again.

Example: “In my last position, we had a busy Saturday night where there was a line out the door for most of the evening. I asked each server to take turns taking a short break so that they could stay focused on their tables instead of rushing through orders. We also hired one additional server to help with the rush.”