Food and Beverage Manager Sample Job Interview Questions

Food and Beverage Manager Sample Job Interview Questions

 

Food and Beverage Manager oversee restaurants, bars, cafeterias and catering businesses. Aside from restaurants, they work in hotels and resorts etc. Great Food and Beverage Managers combine food and beverage knowledge, people management and financial management. They must be able to run great teams, watch costs, achieve revenue goals, and deliver fantastic food and service.

Hey job Interviews are never easy. To help you improve your chances for success, i have put together common job interview questions for the food and beverage manager position. Make sure you use these questions to prepare yourself before your big day and you will be sure to have success.

Check out more hospitality job interview questions and answers

 

Why should we hire you as a Food and Beverage Manager?

We are looking for someone with strong leadership skills in this Hospitality role. It’s not always easy to devote a lot of time to each person who works for you. Think of a time you missed an opportunity to help others develop. What happened?

When (if ever) have you delayed decisions as a Food and Beverage Manager to give more thought to the situation? What is the longest you have delayed?

Have you ever had to meet scheduled deadlines when your work was being continually disrupted? What caused you the most difficulty as a Food and Beverage Manager, and why?

Suppose head office gave you a mandate of reducing your food costs.  However, business has been very slow.  A customer comes in and orders fries.  The fries you have already cooked has been sitting 2 min over recommended time.  Would you serve these fries?

Describe your experience scheduling and receiving food and beverage deliveries.

Tell me about the most difficult complaint you have had to handle regarding food quality service and so on.

Tell me about a time when you became aware that an employee was not meeting the standards for personnel performance and customer service.

Suppose you are estimating the current line consumption and you suspected employee of theft.  Role play with me on how you would approach this employee.

How do you coordinate the assignments of cooking staff to make sure that you are using food efficiently?

What is the most import an element in your view when it comes to monitoring food quality such as preparation methods and portion sizes and presentation?

Bosses are not always completely satisfied with the way we do certain tasks or complete certain projects. What is the most recent example of when this happened to you? Do you have another example?

What motivates you to do good job?

When our work load is heavy, sometimes we have no choice but to delegate more work than we prefer. What did you delegate to an employee that you wish you hadn't?

Back to Hospitality Job Interview Questions

Bonus Questions


  • How do you decide (1) what to delegate and (2) to whom? Give me some examples of things you've delegated.
  • Going from the position to the position must have been difficult. What problems arose, and how did you take care of them?
  • Describe a time when you saw the potential for new technologies or methods in delivering or producing products and services. What did you do about it?

Daily Interview Tip

The best person doesn't always get the job. Some candidates are better at presenting themselves, while interviewers are also prone to making errors of judgement. Do not get into salary unless you are forced to. Even then you want to leave an impression that you are flexible in this area. Bring your own resume with you (and make sure you remember what you wrote!) and a couple references who have given you their permission.