How to ace your food and beverage interview

During our time in the industry we’ve seen some really good interviews and some really bad. Some candidate’s resumes look awesome but then the interview goes south. Here are a few tips to crushing your interview and winning that F&B job you’ve always wanted.


  • You’ve passed Coaster’s pre screen and initial interview process and now you’re interviewing with the restaurant. The interviewer has now taken the time out of their schedule to interview you.  The interviewer is going to know in the first five minutes if you’re a good fit or not.……. Don’t balls this up now! First impressions are important; be professional, prompt, smile, be approachable, confident, yet assertive if need be. Dress appropriately. Oh, and don’t over do the cologne or cleavage!
  • Always be yourself, your employer will want to see the real you and see if you’re a fit with the rest of the team and the culture. Show them the real you, the real personality. Show them that you’re passionate about the industry, you have pride in your work,  and also that you’re coachable and willing to learn.
  • The ol, ‘what makes you better than the other candidates?’ question is bull. You don’t know the other candidates, so how can you answer this one? This is actually an opportunity tell your interviewer what value you bring to the table (no pun intended). This is your chance to sell yourself. Why do you want this job and why you’re a great fit?
  • Be ready for "behaviour-based" questions.  A common interview technique is to ask candidates to describe experiences they have had that demonstrate behaviours that the company thinks are important to this job. You might be asked to talk about a time when you made an unpopular decision, displayed a high level of customer service or dealt with a customer complaint.  Make sure your prepared for this style of questioning and have an example or story ready in response example.
  • Scenario based questions. Be prepared to answer some scenario questions from your interviewer. They are going to want to see how you cope under pressure.
  • Anticipate any questions or concerns that the interviewer may have with your resume, experience or credentials. Be prepared. Brining a copy of your resume so you can walk through your experience and qualifications if needed.
  • Give examples of how you can generate more revenue for the restaurant; flip more tables, sell more specials or pour more cocktails.
  • Don’t be afraid to ask questions and take notes. It shows your employer your thorough. Just don’t ask for days off just yet.
  • Do your research, who’s the head chef? Know the clientele, the menu, the community and your competition.
  • If your interviewer offers you a beer……. now is not the time to say yes.