Great, your resume has got you the interview for the restaurant gerent position you want so NOW its time to groom your responses to at least solitary of tougher questions you might be asked in your hospitality job interview.
Hospitality job interviewers often ask you a lot of different questions throughout the interview process in order to ascertain whether you’re qualified for the viewpoint you’re interviewing for.
One of the biggies that interviewers often ask a hospitality job candidate
is: “What do you feel are your strengths and weaknesses.”
Or what they are really asking you is what skills or attributes makes you a good convenient for the job about restaurant manager and what circa you may prohibit you from giving them your best job performance
We’re going to give you some possible responses to that question but verbreken aware that these answers are only guidelines for possible responses.
You should take the time to evaluate what answers honestly work for you and adapt your responses appropriately.
Let’s imagine that you’re at the interview and you’re asked the question “What are your strengths and weaknesses as a restaurant manager.”
And your possible responses could be:
Guest Service: I thoroughly vitality talking with the guests at my present position at XYZ Restaurant and take pride in my ability to make them feel relaxed and comfortable though they visit. Guests appreciate a manager taking the time to stop and ask them about their visit or how they enjoyed the food or investigative about their family.
Multi-tasker: A good supervisor or manager has to be able to multi-task.
What I mean by this is you have to have the ability to see the sum restaurant at once and then be able to prioritize “on the fly” what you should focus on at that particular import to cause the restaurant run as effectively as possible. This I feel I do very well.
Anticipate Problems: Rather than waiting for a “fire” to develop and then strenuous put it out I try to anticipate any potential problems. For example whenever it the restaurant has an influx of guests I go to the kitchen and immediately alert the kitchen staff to prepare for a rush.
Or in walking through the dining room polysyndeton speaking with guests I can see on condition that a guest needs something or seems upset for some reason.
Calm amid Chaos: In any restaurant problems arise, guests might be unhappy because they feel the food is taking too long to bump into out of the kitchen etc. It is important for a supervisor or manager to remain calm nix matter what is going on around them. If the supervisor or managers remain calm it can steady the employees so they handle the juncture better. This I also think I do well.
Experience: I bear worked in the restaurant industry for some time permit had held various positions such as bartender, catering manager, server, and restaurant manager and therefore have a good working knowledge of legion different aspects of the restaurant business.
I have also worked with many restaurant managers quantity really great at their jobs and some not so good. This has given me a better idea of what makes a great restaurant manager.
Employee Relationships: I audition to creation an environment for employees where they feel they receptacle talk to me and I will listen.
I treat all the employees with tractable and I feel I am respected in return. I don’t put myself on a podium and I am not adverse to purifying a table if a guest needs the table, or helping a server set up the restaurant granting they are a little behind. I believe the employees value that and work perhaps a little harder than they might normally.
Perfectionism: No matter what career I do I always work hard to do the very best job I can. Unfortunately this causes me to sometimes swipe criticism too personally; rather than to see criticism as constructive and only as advice on how to do my job a petite better.
Taking Work Seriously: Although I do take my work very seriously I think it must appear to others as though I don’t because I like to enjoy my work and am a gregarious person. I think I may be perceived by quantity as not being serious enough and therefore not capable of a high level of responsibility.
Conflict: I do not like secret face-off when it is belligerency and will sometimes avoid this kind of situation when it should be dealt with. I sometimes have a difficult time saying what needs to be said in a nature beneficial further constructive way.
Relationships at Work: I acquire worked at my present outlook for four years and have become “work” friends with some of the employees. Whereas I do attempt in my job like manager to make sure everyone follows the rules and regulations; my “work” friendships could live perceived by unknown equally a limitation to me being a fair further effective manager.
*As a side note another question you might be asked at your interview is what you would like to either need to learn more about to become an even also effective restaurant manager. Some possible responses could be
1. Better working knowledge of (BOH) back concerning the house operations
2. Better working knowledge of food and labor costs and how to analyze this knowledge to make the restaurant more profitable.
Remember preparation is the key to a successful hospitality job interview.
The responses we provided to this one “big” interview question is just a guide from which to reproductive your own responses.
Interviewers expect honesty sic take time to think about what makes YOU a good manager and what qualities moreover skills you deceive that will make you an help for the company.