Yes, there have been times when I had to do full service at a completely full bar, (10-12 guests) as well as provide a service bar for the waitstaff at peak dinner hours. In addition to this, there were times I had to come out from the back of the bar to take a few tables when we were understaffed.
Suppose you see a server ready to take a burnt dish to a customer, what do you do?
Tell me what trends would you like to implement at this restaurant?
Tell us have you ever been late to open the doors at a restaurant before?
Tell me about your long-term career goals for restaurant supervisor?
Do you know what are top 3 skills for restaurant supervisor?
Explain what new trends have you discovered in the food industry?
Tell us what part of the job do you dislike? What would you change?
Explain me about your worst confrontation with a customer?
Tell us what is your expected salary as Restaurant Manager?
Suppose food cost rise above 30%, what will you do to lower the cost?
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