Operations & Staffing
Restaurant Interview Questions
A bank of 33 interview questions organized by role — each with a scoring rubric so you know exactly what to listen for. Pair with our schedule template to onboard new hires faster.
33
Total Questions
6
Roles Covered
3
Question Types
Click any question to reveal the scoring rubric. Use Print or Copy to take these into your next interview.
Why Standard Interview Questions Matter
The average restaurant turns over 75% of its staff annually. A bad hire costs $3,500-$5,000 when you factor in training time, mistakes, and the cost of rehiring. Structured interview questions with scoring rubrics reduce bad hires by forcing you to evaluate candidates on the skills that actually predict job success — not just whether they seem friendly in a 10-minute chat.
“The best predictor of future behavior is past behavior in similar situations. That’s why behavioral questions outperform ‘tell me about yourself’ every time.”
Three Types of Interview Questions
Each question in our bank is tagged as one of three types. A strong interview uses a mix of all three to get a complete picture of the candidate.
Behavioral
"Tell me about a time..." — reveals past patterns and real experience
Situational
"What would you do if..." — tests judgment and problem-solving instincts
Technical
"Walk me through..." — verifies hands-on skills and knowledge
How to Use This Interview Question Bank
Step 1: Select the role you're hiring for
Each tab contains questions specifically designed for that position. Server questions test guest-facing skills; cook questions test food safety and line management.
Step 2: Pick 4-5 questions per interview
Don't ask all of them. Choose a mix of behavioral, situational, and technical. Use the same set for every candidate applying for the same role.
Step 3: Score with the rubric during the interview
Print or copy the questions with rubrics. During the interview, note whether the candidate hits the "what to look for" points or triggers red flags.
Need job descriptions to pair with these questions? We have templates for line cooks, prep cooks, bussers, and bartenders.
4 Tips for Better Restaurant Interviews
Use the same questions for every candidate
Consistency lets you compare candidates fairly. Pick 4-5 questions per role and score everyone on the same rubric.
Listen for specifics, not generalities
Strong candidates give concrete examples with details. Weak candidates say "I'm a hard worker" without evidence. Push for specifics: "Give me a specific example."
Watch for red flags in body language
Eye-rolling when discussing teamwork, dismissiveness about food safety, or blaming every past employer are signals that transcend the words spoken.
End with their questions for you
Candidates who ask about training, growth, or the team culture are investing mentally. Those who only ask about pay and time off may not be long-term fits.
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