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Have you been offered any positions yet? What do you think is a chef's/manager's role? What qualities should they possess? How would you describe your management style? Your personality? What motivates you? How do you motivate others? What was the best company you ever worked for? The worst? The best boss you ever had? Your least favorite? Why? What are some of your greatest accomplishments? Tell me about your cost control abilities? What have you done to help or improve your financial results? How would your supervisor/fellow managers/employees describe you? Have you ever been involved in confrontation with a guest/employee/supervisor at work? How did you resolve it? How would you handle the following situation? …. What are your career goals? Where do you see yourself in 3/5/10 years? What are you looking for in a job? What makes you an effective manager/chef? What are your strengths? Weakness? What are you doing to improve your weakness? What are some of you greatest achievements or successes?
Timing Arrive at least 10 minutes early, if possible. Go to the pre-agreed meeting location. Hopefully, you won't be the last person to arrive, but don't assume you are the first person. Look for the other party (or parties), or ask the host or hostess (if there is one) if the other person has arrived. 2. Etiquette Use your best manners, of course. This means: Put your napkin in your lap. Don't order the most expensive item on the menu Avoid ordering messy or sticky finger food, greasy food, or stringy food like pasta. These provide just too many opportunities to embarrass yourself. Eat slowly, and chew your food. If you are asked a question when you have food in your mouth, signal the need for a moment to finish chewing before you speak. Hold your fork correctly, not like you are gripping a shovel. Don't speak with food in your mouth. Don't reach over other people's plates. Say please, and thank you. Be sure to split your focus – make eye contact with the interviewer and other people at the table.
The following are commonly asked interview questions in the restaurant and hospitality industries. We will continue to add to this list as we come across other frequently asked questions. Remember that questions are used not only to elicit a direct response, but to also assess your thought processes, work ethic, personality, perception of your self and others, etc. Always try to answer in a positive fashion or with an answer that will indicate a positive resolution or outcome. Tell me about yourself. Why did you become a restaurant/hospitality manager, chef, etc.? What do you know about our restaurant/property/company? Have you been to any of our restaurants/properties? What did you think? What did you observe while you were there? Did you get a chance to interact with any of our managers or staff? What would you improve or change? What do you think sets us apart from our competitors? Why do you want to work for our hotel/club/restaurant/property? Who else are you interviewing with? How do we compare to them?
As with any job interview, follow up with a written or emailed thank you, too. Bottom Line By surviving the all-important social engagement of a professional and engaging discussion over a meal, you will move onto the next step in the interview process! Go get 'em! More About Successful Job Interviews Manage Your Job Interview Body Language Smart Answers to Interview Questions Writing Interview Thank You Notes About the author... Laura DeCarlo is recognized as the career industry's 'career hero' making a difference to both job seekers and career professionals as the founder of Career Directors International. She possesses 11 top-level certifications in resume writing, career coaching, and career management; 7 first place resume and job placement awards; and has written three books on interviewing and job search including Interview Pocket RX, Interviewing: The Gold Standard, Resumes for Dummies, and Job Search Bloopers. Follow Laura on Twitter at @careerhero. More about this author...
Don't focus only on your food. Don't complain about your food, or send it back. Refuse -- and/or don't request -- any alcohol with your meal. Be polite to the wait staff and other restaurant employees. Finally, don't ask for a doggy bag. Yes, taking food home displays a cost-conscious attitude, but it is typically considered a no-no. In general, follow the lead of the interviewer and other people at the table, but don't do anything that makes you feel uncomfortable. 3. Attire Dress as you would for any other professional interview. Keep in mind that a casual company with a casual dress code going to a restaurant might mean that you need to step it up a notch. 4. The Bill If the bill is placed by your seat, simply ignore it. Sometimes the interviewer has this done on purpose to see how you will react. Don't become flustered. He/she will eventually ask for the bill if he/she initiated the meeting. 5. Say Thank You Be positive. Shake hands, say thank you, and let the interviewer know you have appreciated both the interview and the meal.
Know where you're going! If you have any doubts, call the company and ask for directions. If necessary, drive the route the day before the interview. Expect traffic delays, so give yourself plenty of time. Plan to arrive 10 to 15 minutes early to the interview. This shows the appropriate enthusiasm and preparedness. Arriving any later might indicate time management problems or lack of enthusiasm. Be prepared! Before entering, take four deep breaths and remember that you are the best. Relax. It's Showtime! Put a smile on your face and walk in with confidence. Introduce yourself to whoever greets you and inform the person the reason for you being there. Professional Dress Tips for an Interview For men: Crisp, starched, long-sleeve shirt with tie. (Power tie, solid color, preferably in a red tone. ) For Assistant Management unit positions a jacket is optional. If a jacket is worn, wear a dark jacket. Dark pressed dress slacks. Again, for a unit position below GM, starched Dockers are appropriate.