Restaurant Manager

10+ Restaurant Manager Interview Questions and Answers for Freshers

Updated 9 Jul 2025
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1d ago

Q. What is a Profit and Loss statement, and how do you control it?

Ans.

P&L stands for Profit and Loss. It is a financial statement that shows the revenues, costs, and expenses incurred during a specific period of time.

  • P&L is used to assess the financial performance of a restaurant.

  • To control P&L, a restaurant manager can focus on increasing revenue and reducing costs.

  • Increasing revenue can be achieved through strategies like menu engineering, marketing campaigns, and upselling.

  • Reducing costs can involve optimizing inventory management, controlli...read more

5d ago

Q. What do you know about food cost and profit and loss (P&L) statements?

Ans.

Food cost & P&L are crucial for restaurant profitability. Understanding them helps in managing expenses & maximizing profits.

  • Food cost refers to the cost of ingredients used in preparing a dish

  • P&L stands for Profit and Loss statement which shows the revenue, expenses, and profits of a restaurant

  • Managing food cost involves controlling portion sizes, minimizing waste, and negotiating with suppliers for better prices

  • Analyzing P&L helps in identifying areas where expenses can be ...read more

Asked in ICICI Bank

4d ago

Q. How do you resolve customer issues?

Ans.

To solve a customer problem, listen actively, empathize, and offer a solution that meets their needs.

  • Listen actively to the customer's complaint or issue

  • Empathize with the customer and acknowledge their frustration

  • Offer a solution that meets the customer's needs and resolves the issue

  • Follow up with the customer to ensure their satisfaction

4d ago

Q. How do you handle failure?

Ans.

I handle failure by analyzing the situation, learning from mistakes, and implementing improvements.

  • Analyze the reasons for the failure to understand what went wrong

  • Reflect on personal performance and areas for improvement

  • Develop a plan to address the issues and prevent similar failures in the future

  • Seek feedback from team members and stakeholders to gain different perspectives

  • Stay positive and motivated to bounce back stronger

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5d ago

Q. How do you handle customer concerns?

Ans.

Handling customer concerns requires active listening, empathy, and prompt resolution.

  • Listen actively to the customer's concern without interrupting.

  • Empathize with the customer and acknowledge their feelings.

  • Apologize for any inconvenience caused and assure them that their concern will be addressed promptly.

  • Resolve the issue as quickly as possible while keeping the customer informed of the progress.

  • Follow up with the customer to ensure their satisfaction and thank them for bri...read more

1d ago

Q. Past experience shared and delivering the best fine dine experience

Ans.

I have over 5 years of experience managing fine dining restaurants, ensuring exceptional service and creating memorable dining experiences for guests.

  • Implemented personalized service training for staff to enhance guest experience

  • Collaborated with chefs to create innovative and high-quality menu offerings

  • Utilized customer feedback to continuously improve service and ambiance

  • Managed reservations and seating arrangements to optimize guest satisfaction

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5d ago

Q. How do you calculate preparation costs?

Ans.

Perpetration cost refers to the expenses incurred in the preparation and execution of food and beverage services in a restaurant.

  • Ingredients Cost: Calculate the total cost of all ingredients used in menu items. For example, if a dish requires $5 worth of ingredients, that contributes to the perpetration cost.

  • Labor Cost: Include wages for kitchen staff involved in food preparation. For instance, if a chef is paid $20 per hour and spends 2 hours preparing a dish, that adds $40 ...read more

1d ago

Q. How do you control the Cost of Sales?

Ans.

COSV can be controlled by monitoring inventory, reducing waste, and negotiating with suppliers.

  • Regularly monitor inventory levels to prevent overstocking or understocking

  • Reduce waste by implementing portion control and proper storage techniques

  • Negotiate with suppliers for better pricing and quality products

  • Regularly review menu items and adjust pricing as needed

  • Train staff on proper handling and preparation of ingredients

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Q. How do you calculate food costs?

Ans.

Food cost is calculated by dividing the cost of ingredients by the menu price of the dish.

  • Determine the cost of all ingredients used in a dish

  • Add up the cost of all ingredients to get the total cost of the dish

  • Divide the total cost of the dish by the menu price of the dish

  • Multiply the result by 100 to get the food cost percentage

Q. Tell me about your communication skills.

Ans.

Effective communication is vital for a Restaurant Manager to ensure smooth operations and excellent customer service.

  • Active Listening: I always make sure to listen to my staff's concerns and feedback during team meetings to foster a collaborative environment.

  • Clear Instructions: When delegating tasks, I provide clear and concise instructions to avoid confusion, such as outlining daily specials to the kitchen staff.

  • Conflict Resolution: I handle conflicts by mediating discussion...read more

2d ago

Q. How do you manage staff?

Ans.

Effective staff management involves clear communication, training, motivation, and conflict resolution to ensure a productive team.

  • Establish clear roles and responsibilities: Ensure each staff member knows their duties, like assigning a lead server for busy shifts.

  • Provide regular training: Conduct monthly training sessions to keep staff updated on menu changes and service standards.

  • Foster open communication: Hold weekly meetings to discuss challenges and gather feedback from ...read more

5d ago

Q. What is a PRP period?

Ans.

The PRP period refers to the time frame for processing and analyzing Platelet-Rich Plasma in medical treatments.

  • PRP stands for Platelet-Rich Plasma, used in various medical treatments.

  • The PRP period typically involves blood collection, centrifugation, and preparation.

  • For example, in orthopedic treatments, PRP is injected into injured areas to promote healing.

  • The entire process can take a few hours, depending on the specific procedure.

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