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?

It seems to me that there is a big difference between working for the employers that you have. Can you tell me about these differences? Did they present any problems for you? How did you overcome these problems?

Describe a personnel-related problem that you needed to solve. How did you solve it? Why did you choose that approach?

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Bonus Questions


  • What do you expect from a supervisor?
  • How do you feel about taking no for an answer?
  • Tell me about a time when the work load was very heavy. How did you maintain production in our job?

Daily Interview Tip

Interviews are not always objective and fair, so here are some strategies for reducing the risk of an interviewer's snap judgements working against you. Listening, confidence, and quality of presentation are the keys to successful interviewing. Remember to show the hiring manager that can deliver under pressure. Explain that stressful situations are a learning and challenging experience. You could mention that we are always faced with pressure and deadlines in our lives and you do not mind the stress.