- How would you go about designing a new menu for our business? …
- What cost-reducing methods have you found to be useful? …
- Can you describe a time when you handled a tricky customer complaint? …
- What would you suggest to improve our customers’ dining experience?
In this article, we explore some of the most common interview questions asked during a food and beverage manager interview along with some great answers to help you win the job.
FOOD & BEVERAGE Interview Questions & Answers! (Food & Beverage Assistant, Host & Manager Interview)
Food and Beverage Manager Interview Questions
Your ideal Food and Beverage (F&B) Manager candidates should have extensive restaurant experience and familiarity with all tasks required on a daily basis. Under certain circumstances, F&B Managers have to prepare drinks, serve guests or even wash dishes. During your interview process, make sure your selected candidate can manage those duties and isn’t afraid to step in and take action to save the day.
Food and Beverage Manager qualifications to look for
A Food and Beverage Manager specializes in forecasting, planning and controlling the ordering of food and beverages for a hospitality establishment like a bar, restaurant, or hotel. They manage the finances related to purchasing food and beverages, which includes sourcing, ordering and transporting.
Example: “If an event ran out of one of the items on the menu, I would first ask my team members if they have any ideas for replacing it or making something similar. If we still couldn’t find anything, I would contact the client to let them know what happened and offer them a discount on their bill as compensation. This way, the customer doesn’t feel like they’re missing out on anything and we don’t lose business.”
Example: “When I worked at my previous restaurant, two of my servers had an argument over who got to take care of a large party that came into the restaurant. The situation escalated when one server started yelling at the other. I asked both servers to come into my office so we could discuss the issue. I learned that they were both equally qualified to serve the group. To solve the problem, I decided to have them alternate taking care of the table every night.”
As a food and beverage manager, you may need to resolve conflicts between your staff members from time to time. Employers ask this question to see how you would handle such situations in their establishment. In your answer, explain the steps you took to solve the conflict and what the outcome was.
Example: “My top priorities as a food and beverage manager would be customer service and satisfaction. I believe that providing excellent service is one of the best ways to ensure customers keep coming back to our restaurant. Another priority for me would be ensuring my staff has everything they need to provide great service to customers. For example, if there are any training opportunities or new equipment that could help them do their jobs better, I want to make sure we’re offering those things.”
Example: “I always start by looking at what’s in season, as I find it’s best to use fresh ingredients whenever possible. Next, I consider how popular certain dishes have been in the past and whether there are any new or unique items I can add to the menu. Finally, I look at which meals are most profitable so I can ensure we’re offering a variety of options that guests will want to order.”
Keep an eye out for candidates who have:
Top tip: Diversity is key to a thriving workplace. Keep an eye out for management and exec-level candidates from varying backgrounds and aim to eliminate bias from your hiring process.
FAQ
What makes a good food and beverage manager?
In-depth knowledge of the food industry. Strong working knowledge of related computer software, including restaurant management software. Ability to adhere to budgets and meet financial targets. Exceptional organizational, leadership, problem-solving, and communication skills.
What is the role of a food and beverage manager?
What are the questions asked in interview for restaurant manager?
- Tell me about yourself. …
- It looks like your longest tenure at one restaurant was X. …
- What drove you to look for a new opportunity? …
- What was your role in budgeting and finances in your last position? …
- Tell me about a time you had a positive impact on your previous restaurant.
