Key takeaways
Use a consistent set of questions so you can compare candidates fairly and spot the traits each role needs.
Match your questions to the job by probing customer focus for front of house and food hygiene for the kitchen.
Listen for how someone answers, not just what they say, and keep an eye out for green flags and red flags.
Run a paid trial shift and a fair, structured process to assess candidates consistently against the role, not just how well they interview.
Hiring restaurant staff isn't easy. The right restaurant interview questions help you assess candidates consistently against the requirements of the role. You have to write an attractive job description, wade through applications, and, hopefully, choose the best candidates for interviews.
From there, you need to ask the right questions to work out who suits each role. Make a few mistakes, and you can end up with a team that lacks the skills and temperament a busy service demands.
The people you're hiring are changing, too. Generation Z (Gen Z) now makes up 63% of United Kingdom (UK) hospitality shift workers, up from 58% the year before. That figure comes from Deputy's UK Big Shift Report. So the way you interview and what you offer matter more than ever.
To help you find the best staff, here are 20 restaurant interview questions to ask. We group them into four themes. You also get a simple guide to what to listen for in each answer.
Match your questions to the role: front of house and kitchen
Front of house (FOH) roles are customer-facing jobs such as server, host, bartender, and general manager. These people have direct contact with guests and are responsible for the experience.
The front of house covers the bar and lounge area, dining room, entrances, lobby, patio, and private dining rooms. The roles that service and manage these areas include hosts, food runners, bar-backs, and sommeliers.
Kitchen roles involve preparing and cooking food and keeping the space clean. They can range from kitchen porter and prep cook to line cook and executive chef, depending on the size of the venue. A common role is the sous chef, which translates as 'under chef', overseeing prep, grilling, frying, roasting, and more.
Weight your questions to the job in front of you:
Front of house (server, host, bartender, general manager): probe communication, customer focus, and how quickly someone learns your menu and drinks.
Kitchen (line cook, chef, kitchen porter, prep cook): probe patience, speed under pressure, following direction, and food hygiene.
Since front of house staff work with customers directly, ask questions that reveal how they communicate and handle customers. Are they friendly and customer-service oriented? Can they work on their own initiative?
For the kitchen, you're looking for people who are patient, learn fast, and follow directions well.
Motivation and role-fit restaurant interview questions
Start by gauging the potential of your new hires. What are their goals and motivations, and why do they want this particular job? You can find more prompts in our guide to restaurant interview questions for every position.
1. What do you know about our restaurant?
Sample answer: I'm familiar with your restaurant and its chains. Plus, my friend works here. They told me how great working here was, so I decided to apply.
What to listen for: signs the applicant has visited or engaged with your restaurant before. Green flag: they mention your atmosphere, menu, or specific dishes. Red flag: a generic answer that could apply to any venue.
2. Why do you want to work here versus elsewhere?
Sample answer: Because it's close to home and I've heard great reviews about the food and atmosphere.
What to listen for: honesty about their motivation. Don't be put off if someone admits they want the job for the paycheque, since money is a strong motivator for most workers. Green flag: they mention your food, environment, or reviews, which shows they know your establishment and may enjoy working there.
3. Tell me about yourself.
Sample answer: I'm currently studying biology at college. I live in the neighbourhood and like to help people.
What to listen for: cues about what else they have going on and where they're headed. Answers about other goals and commitments can point to their interests and availability.
4. How would you describe yourself?
Sample answer: I'm an outgoing person with a small group of friends. I value family and enjoy meeting new people, learning new things, and I have always been interested in culinary arts.
What to listen for: how they would fit your team and handle customers. Green flag: they describe working well with customers and teammates, and a willingness to learn. Red flag: comments like 'I don't care much for crowds' or 'I hate talking to strangers' suggest they may not suit a customer-facing role.
5. What makes you excited about working here?
Sample answer: Working here allows me to meet new people and make some money while doing something I really like!
What to listen for: whether they're comfortable interacting with both new and returning customers, and whether they're genuinely motivated to do a good job.
Customer service and situational questions
These restaurant interview questions show you how someone behaves when a shift gets busy or a guest is unhappy. They're some of the most revealing you can ask.
6. Describe a difficult customer interaction.
Sample answer: One day while waiting tables, two people came up to me complaining about the waiters taking forever to bring them drinks. They were also upset because they wanted to order appetisers but didn't get any until after dinner.
So with the manager's permission, I was able to offer them a 15% discount and a coupon for their next visit. In the end, they were happy.
What to listen for: the ability to handle complaints without getting angry or defensive. Green flag: they listen and empathise, and they bring in a manager when needed rather than going it alone.
7. Tell me about a time you provided exceptional customer service.
Sample answer: One time, a family came into our restaurant during a busy weekend. The youngest child was around three years old and was getting rowdy while waiting for their food.
To help, I asked the parents if I could give them a free colouring book and a fruit cup during the wait. The child enjoyed the snack, and the fruit cup distracted them long enough for the meal to arrive.
What to listen for: whether they can spot a problem and find a quick solution. Good answers keep the front of house running smoothly while improving the guest's experience.
8. Tell me about a time you had to make a decision quickly.
Sample answer: During a busy service, I spotted an order heading out with nuts, even though the table had flagged a nut allergy. I stopped the dish, told the kitchen straight away, and had it remade before it reached the guest. It taught me to double-check every allergen note before food leaves the pass.
What to listen for: whether they stay alert and act fast when something looks wrong. Green flag: they escalate an issue and fix it before it reaches a guest. Red flag: they ignore warning signs or cover up mistakes.
9. How would you describe your ideal work environment?
Sample answer: A place where people get along well and respect each other. Everyone has different personalities and needs, but we're able to understand them and support each other.
What to listen for: the kind of atmosphere they prefer. Do they enjoy interacting with others, or are they more comfortable working alone? The answer gives you insight into whether they'll thrive on your floor.
Teamwork, reliability, and pressure questions
A functional kitchen and floor rely on people who collaborate and show up. These restaurant interview questions test for reliability and how someone copes when the pressure builds.
10. What are your strengths and weaknesses?
Sample answer: My strength is my ability to multitask; I can juggle many tasks at once without getting overwhelmed. So this makes me an exceptional server and hostess. My weakness is cooking, since I lack skills in this area.
What to listen for: which positions suit them best. Green flag: a forthcoming, specific answer. Red flag: a vague reply, in which case follow up with more questions about how they'd handle real situations.
11. What do you think the most important skills are for this role?
Sample answer: I believe it's critical to have patience and strong attention to detail. This prevents you from mixing up orders and becoming stressed out when customers become impatient or even rude.
What to listen for: the skills the applicant values, and whether their view of the role aligns with your expectations.
12. Do you consider yourself a team player?
Sample answer: Yes. Every role I worked in the past required teamwork. So I'm used to collaborating with others, whether it's helping out in the kitchen or clearing tables on a busy night.
What to listen for: genuine collaboration. Green flag: examples of helping across roles, since kitchens and floors depend on people working together seamlessly.
13. What three skills do you bring to this role?
Sample answer: I'd say my most useful skills for a cooking role are being patient, meticulous, and a fast learner. This keeps the kitchen running smoothly by preventing avoidable mistakes in orders. It also stops me getting frustrated during times of stress or discouraged by difficult or new tasks.
What to listen for: whether they list the traits you believe are important to the role. Green flag: skills that map directly to the job you're filling.
14. What skills have you gained in other roles?
Sample answer: I worked in a grocery store as a cashier for several years. During this time, I learned how to communicate with patrons, handle stress during busy times, and help co-workers bag, clean, and restock shelves. I'm a great team player and a fast learner, so I believe with the proper training, I can excel in the restaurant industry.
What to listen for: transferable skills. Green flag: clear examples of communication, handling pressure, and teamwork that carry over to your floor or kitchen.
15. Describe an accomplishment you're proud of.
Sample answer: After graduating from school, I went straight to college and earned my first qualification in nursing. Then I moved to university to finish my degree in healthcare administration. Now I'm almost done with my postgraduate studies in healthcare policy.
What to listen for: dedication and a strong work ethic. Green flag: sticking with something demanding over time, which matters in an industry where you can otherwise run into people who quit on a whim.
