Hotel and Restaurant Management (2022)

If you’re looking for a career in management, look to the hospitality industry. There are opportunities in hotels, restaurants, convention centres, resorts, casinos, private clubs, golf courses and retirement communities.

You’ll need energy, enthusiasm and good people skills—Saskatchewan Polytechnic's Hotel and Restaurant Management program will give you the industry knowledge and management skills. Join the growing network of Saskatchewan Polytechnic alumni making their mark in leadership positions.

Hotel and Restaurant Management is a two-year diploma program offered at Saskatchewan Polytechnic Regina Campus, and Saskatoon Campus, Idylwyld Dr. You’ll build core management skills that you can use in any industry, but you’ll focus on hotel and restaurant operation from the ground up. Your training will include:

  • accounting, human resources, sales & marketing
  • catering and convention management
  • cooking and food preparation
  • food and beverage service
  • hotel front office and housekeeping
  • restaurant planning and management

Get Cooking

As a supervisor or manager, it’s important for you to know food service from both sides of the “house,” which is why Saskatchewan Polytechnic gives you hands-on training in basic food preparation and short order cooking.

The Industry Supports You

Saskatchewan’s hospitality industry supports Saskatchewan Polytechnic students by providing scholarships, guest lecturers and work experiences. Industry input ensures your education is relevant, such as training on up-to-date POS systems and leading front office software (Opera).

Employers Love Work Experience

When you graduate, you’ll already have six weeks of practical work experience in various areas of the hospitality industry including front office, housekeeping and other areas chosen specifically by the student as their after graduation focus.

Use Your Diploma to Earn a Degree

Use your diploma to enter the third year of four year degree program at Royal Roads University in Victoria, B.C. (International Hotel Management).

Bachelor of Applied Management

Ladder your diploma into the Bachelor of Applied Management degree at Saskatchewan Polytechnic with only two years of additional study. Remote classes and part-time options are available.

Your Career

It’s a big, wide world for Hotel and Restaurant Management grads. The potential job market is much more than hotels and restaurants—it’s casinos, resorts, cruise ship lines, convention centres, private clubs, golf courses and seniors’ communities.

Look for supervisory and management jobs in hotel administration, front office and housekeeping, in banquet and catering, food and beverage service, sales and marketing. You can also put your diploma to work in your own business.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
Hotel General ManagerSenior Managers - Trade, Broadcasting and Other Services, N.E.C. (0015)$27,000 - $258,300
Sales ManagerCorporate Sales Managers (0601)$60,100 - $200,000
Restaurant ManagerRestaurant and Food Service Managers (0631)$30,200 - $89,200

Start Date(s):September
Length:70 weeks:

Year 1 - 35 weeks; Year 2 - 35 weeks

  • Regina
  • Saskatoon

Admission Requirements

  • Grade 12
  • English Language Requirement
  • You must be 18 years old as of August 15 in the year of admission

Note

Students will need to have experience with Microsoft Word and PowerPoint prior to entering the program

Alternative Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through an alternative admission assessment. Applicants are automatically considered for alternative admission. However, some specific admission requirements may still need to be met.

ACCUPLACER©

Refer to the ACCUPLACER© cut scores for this program below, and review additional details concerning Alternative Admission using Accuplacer.

  • 250Arithmetic
  • 250Reading
  • 245Writing
  • 4Writeplacer

Post-secondary

Some programs allow applicants to meet the admission grade level requirement using 15 approved post-secondary credits. Review additional information.

If the program applied to has specific course requirements, they may be met through alternative post-secondary courses. Review already approved courses that may be used for admission purposes for your programs.

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of Saskatchewan Polytechnic programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake.

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year.

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

See Admission Processes for more information about this method of admission.

Estimates are based on current rates and are subject to change. Amounts for a program may vary by campus. Totals shown here include all mandatory fees as well as approximate cost forbooks and supplies. Visit the Tuition and Fees web page for a complete breakdown of tuition and fees for this program.

2022/23 Academic Year

Year 1 - $6,910
Year 2 - $7,090

International Students

View tuition rates for international students.

Year 1 - Semester 1

Code

Name/Description

Credits

ACCT 191

Accounting

3

You will be introduced to fundamental accounting concepts used in business. You will learn to appreciate the value of information presented in an organization's financial statements and will acquire and practice basic bookkeeping and financial statement preparation skills.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): ACCT 122, BUS 182
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

ASRT 180

Assertiveness Training

1

You will focus on the cognitive and behavioural aspects of assertiveness. You will examine how you approach conflict. You will also discuss and practice specific techniques for successful conflict management.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Theory, Prior Learning, Web Assisted Delivery Group

COM 101

Written and Oral Communications

2

(Video) Hotel & Restaurant Management Program

You will receive instruction and practice in written and oral communication skills needed for the professional workplace. You will review the principles of effective writing, prepare oral presentations, and practice common forms of business communication. Communicating a professional image will be emphasized.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): BCOM 105, BCOM 120, COM 101CE, COMM 292
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Group, Prior Learning

COMP 174

Introduction to Microsoft Excel 1

1

You will study the basic features of Excel. You will learn to create workbooks, format spreadsheet elements, manipulate multiple worksheets, create simple charts and use simple formulas and functions.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): COAP 117, COAP 138, COAP 197, COAP 344, COMP 120, COMP 174CE
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Individual, Prior Learning, Work Based Delivery

ECON 280

Economics

2

You will be introduced to Economic Theory. You will study introductory economic concepts, operations of a market (with an examination of demand and supply), and the role of government in a market economy related specifically to the hospitality industry, government in Canada, economic indicators, examination of money and the Canadian banking system. You will also be introduced to microeconomics with particular emphasis on types of competition related to the hospitality industry.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning

FOOD 108

Basic Food Preparation

4

You will learn how to prepare a variety of foods using the tools, equipment and techniques common to professional kitchens. You will acquire an understanding of the basic culinary terms and cooking principles. You will also learn a safety management system that reduces the risk of injuries occurring on the job.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): SANT 109(concurrent) or SANT 111(concurrent)
Corequisites(s):
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group

FOOD 172

Customer and Restaurant Service Techniques

4

You will develop skills in the procedures used in the service of food and beverage. You will have the opportunity to practice customer relations skills as they apply to a service setting.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

FOOD 194

Purchasing

2

Your studies will focus on the responsibilities necessary for quantity food purchasing. You will learn about the various food products purchased for use in a food and beverage environment. You will discuss the application of the four-step control process (food purchases, receiving, storage, and inventory management) and gain an understanding of capital purchasing requirements.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): MKTG 181
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning

HADM 188

Rooms Division Management

4

You will study the application of management concepts relating to a hotel’s Rooms Division including: an overview of the front desk and housekeeping departments, the guest cycle, guest services, security issues and procedures, effective inventory management as well as the environmental concerns relating to the Rooms Division. You will train on current industry software (Opera Property Management System) to perform actual operations.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

SANT 109

Safe Food Management

1

You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will develop management skills and tools to foster a culture of food safety.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): SANT 111, SANT 181
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

Year 1 - Semester 2

Code

Name/Description

Credits

COOK 197

Short Order Cooking

4

You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sautéing and pan frying. You will practice the process of cooking meals to order in a restaurant setting.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): FOOD 108, SANT 109
Equivalent Course(s): FOOD 102
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group

FOOD 192

(Video) Hospitality - Hotel and Restaurant Operations Management

Applied Restaurant Service

4

You will develop your communication, management and practical food service skills. You will also use a computerized point of sale system.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): (FOOD 190(concurrent) or FOOD 172(concurrent)), SANT 109(concurrent)
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group

Year 1 - Semester 3

Code

Name/Description

Credits

CAPL 150

Hospitality Career Development

3

You will discuss the scope, nature and trends of the hospitality industry. You will develop a personal career action plan and the skills necessary to be successful in today’s job market. You will visit local hotels and observe operations.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

CLTR 100

Diversity

3

You will examine the elements of cultural, gender and disability diversity in Canada and the processes that promote inclusion. You will explore elements of Indigenous culture with a view to understanding both historical elements and contemporary issues in Canada. Your studies will also provide opportunities to participate in various cultural practices.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): CLTR 100CE
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

COMM 291

Interpersonal Communications

2

You will develop employability skills through the study of interpersonal communications theory and applications in the workplace. Learning outcomes include the importance of self-awareness and self-esteem, perception problems, verbal and nonverbal messages, and listening skills, creating positive communication climates and resolving interpersonal conflict.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): BCOM 103, COMM 112, COMM 135, COMM 155, COMM 160, COMM 291CE, COMM 381, HUMR 182, HUMR 186, JOBS 190, NEPS 114, NURS 114, NURS 163
Potential Learning Method(s): Lecture/Theory, Online, Print Distance Group, Print Distance Individual, Prior Learning, Televised/SCN, Work Based Delivery

You will study the intermediate features of Excel. Using the skills and knowledge you acquired in COMP 174 (Introduction to Excel 1), you will learn to use more advanced spreadsheet functions, create and modify several chart types, and perform data manipulation.
Credit Units: 1
Course Hours: 15.0
Prerequisites(s): COMP 172 or COMP 174
Equivalent Course(s): COAP 344, COMP 175CE, COMP 284
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Individual, Prior Learning

FIN 281

Financial Management

2

The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): ACCT 191(concurrent)
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

FOOD 109

Catering

3

You will plan and prepare a catering event. Food presentation, cost control and proper food handling techniques will be emphasized.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): FOOD 108
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group

MGMT 184

Introduction to Management

3

You will focus on the fundamental principles and concepts related to the field of management. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): ADMN 126
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

SPSY 280

Introductory Psychology

2

The course provides an introduction to the field of psychology. You will develop an increased awareness of human behaviour. The course content includes a general introduction to psychology, learning, cognition, personality, motivation and personality disorders.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): PSYC 160, PSYC 184
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

(Video) BSHRM :Hotel and Restaurant Management

Year 2 - Semester 4

Code

Name/Description

Credits

BLAW 283

Law in the Hospitality Sector

4

You will learn about the Canadian court system, general tort and contract law for business, as well as a focus on liability and risk management for those in the hospitality sector. Your studies will include information on negligence, personal injury, property protection and damage, and responsibilities under the Innkeeper’s Act.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

FOOD 200

Restaurant Cost Controls & Menu Planning

3

You will focus on the necessity of establishing and enforcing control systems used by various food and beverage operations. You will learn the value of performing control procedures in a food service operation. You will study the principles of menu planning in conjunction with menu formats and terminology and develop an understanding of the role the menu plays within a food service establishment. You will design menus typically found within the commercial foodservice industry.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): FOOD 200CE
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

MGMT 286

Organizational Behaviour for the Hospitality Industry

3

You will learn the concepts of management, leadership, power, politics, ethics, delegation, and change management.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): MGMT 184
Equivalent Course(s): MGMT 283, SUPR 180
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

MKTG 270

Sales and Event Management

4

You will learn the principles of planning, organizing, controlling and executing catered functions as well as the criteria for selling to the events market. You will learn how to write convention proposals and train on current industry software, Delphi Sales and Catering Manager.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lab/Practical, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group

MKTG 284

Hospitality Marketing

4

You will explore the fundamental principles of marketing as they relate to the tourism and hospitality industry. You will learn how sound marketing management can improve profitability and improve operational effectiveness and efficiency.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning

PLAN 282

Planning and Layout

2

You will learn the conceptual approach to planning a facility with customer appeal as the primary goal; including planning guidelines, municipal codes, and interior design for hotels and food service operations. You will redesign a foodservice facility, including researching equipment specifications.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): ADMN 285
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning

Year 2 - Semester 5

PRAC 276

Specialization Field Placement

8

You will be assigned to apply related classroom learning to real world experience in the field of your specialization. Your work experience will complement your academic training.
Credit Units: 8
Course Hours: 120.0
Prerequisites(s): FOOD 172
Potential Learning Method(s): Clinical/Practicum, Clinical/Practicum-Individual, Online, Web Assisted Delivery Group

Year 2 - Semester 6

Code

Name/Description

Credits

BAR 200

Bar, Wine and Spirits

4

(Video) The Basics of Restaurant Management | How to Run a Restaurant

You will learn about the origin of wine, beer and spirits and the production of alcoholic beverages. You will acquire the knowledge and develop the skills needed to produce and serve quality beverages in a responsible manner. You will put your knowledge to use during the Wine & Dine project.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Web Assisted Delivery Group

HADM 184

Revenue and Operations Management

3

You will learn to apply operational techniques in the hospitality industry. You will develop skills in room forecasting, rooms division budgeting, pro-forma and labour cost controls, night audit procedures, statistical reports and financial analysis.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group

HR 280

Human Resource Management

4

You will focus on the staffing and directing function of management to include human resource planning, recruitment, selection, orientation, training, development, performance appraisals, compensation, discipline, labour relations and legislation.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): MGMT 286(concurrent)
Equivalent Course(s): HR 120, HR 281
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

PLAN 286

Wine and Dine Planning

3

Building on knowledge you have gained in the theoretical courses you will plan and organize the fine dining project including menu development, recipe standardization, food and beverage cost controls and scheduling.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): FOOD 192, FOOD 194, FOOD 172, FOOD 200(concurrent)
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group

PROJ 208

Business Plan Development

4

You will work in a group to develop a new business. You will develop your entrepreneurial, team building, communication, problem solving, delegation and human relations skills.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

PROJ 209

Wine and Dine Service

4

You will apply your theoretical knowledge to staff and control a full service formal dining room. You will act in various positions and perform duties associated with serving and managing within a dining room environment.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): PLAN 286(concurrent)
Equivalent Course(s): FOOD 286
Potential Learning Method(s): Lab/Practical, Online

PROJ 210

Wine and Dine Production

4

You will receive practical hands-on instruction in all areas of the kitchen related to preparing and serving an a la carte menu.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): COOK 197, PLAN 286(concurrent)
Equivalent Course(s): FOOD 291
Potential Learning Method(s): Lab/Practical, Online

Note: Some courses will be delivered in the evening. Dates and times will be communicated once the program begins.

Prior Learning Assessment and Recognition

Saskatchewan Polytechnic recognizes that adults learn in many different ways. This includes acquiring knowledge and skills through life and work experience or non-formal training.

See link(s) below to get more information about PLAR.

  • Candidate Guide
  • Candidate Guide (Department of Arts and Sciences courses)
    • communications, mathematics, sciences, social sciences
  • Candidate Guide (Standardized Computer Courses)
  • More about PLAR

Transfer Credit

Many Sask Polytech students benefit from transferring course credit. You may be eligible to transfer credit to Sask Polytech or to another college or university.

Graduates of this program with minimum B (3.0/4.33) GPA may be eligible for a full block transfer into the third year of the Bachelor of Arts in International Hotel Management program.

Thanks to the generosity of donors and alumni, Saskatchewan Polytechnic gives away more than $2 million in student awards during the academic year.

Saskatchewan Polytechnicoffers student awards for every certificate and diploma program at everycampus. Not all student awards are based on marks - some are based on financial need or things like community or volunteer involvement.

More about scholarships

FAQs

Why should we hire you as a restaurant manager answer? ›

Example Answer

I excel in multitasking, people skills, and fast-paced work. While this would be my first restaurant post, my past experience in retail has helped me understand that I am well-suited for similar roles where I can help people have great experiences at any establishment.

How do restaurant managers pass interviews? ›

Some of the key tips for an interview that will enable any candidate to have the best possible shot at a job as a restaurant manager are:
  1. Dress the Part. Successful candidates will often look the part. ...
  2. Do Your Homework. ...
  3. Cell Phones Should be Off. ...
  4. Sell Yourself. ...
  5. Be Professional. ...
  6. Listen More. ...
  7. Come Prepared. ...
  8. Be Thorough.

What are the 10 most common interview questions and answers in restaurant? ›

10 restaurant interview questions
  • Why do you enjoy working in the restaurant industry? ...
  • What do you think are the most important skills for this restaurant role? ...
  • What does excellent customer service mean to you? ...
  • How do you handle conflicts with coworkers? ...
  • Describe a time you managed an impatient customer in a restaurant.

How do you introduce yourself at a restaurant manager interview? ›

Restaurant Manager Interview Questions
  1. Tell me about yourself. ...
  2. It looks like your longest tenure at one restaurant was X. ...
  3. What drove you to look for a new opportunity? ...
  4. What was your role in budgeting and finances in your last position? ...
  5. Tell me about a time you had a positive impact on your previous restaurant.

Why should we hire you answer best? ›

Show that you have skills and experience to do the job and deliver great results. You never know what other candidates offer to the company. But you know you: emphasize your key skills, strengths, talents, work experience, and professional achievements that are fundamental to getting great things done on this position.

What is your strength best answer? ›

Common strengths include teamwork, communication and time management. Common weaknesses include a lack of confidence, impatience, and hacing trouble saying no. So what should you say when a recruiter asks about your greatest strengths in an interview? Here are some examples of strengths you could mention.

Why do you want this job restaurant? ›

For example, you could say:

This job interested me because it will help me build related skills like customer service, communication, and the ability to work well in a fast-paced environment. Those are all things I want to learn more and become great at.”

What makes you a good fit for this job Restaurant Manager? ›

They should be a strong communicator and be able to earn the respect and trust of their staff. In addition, they should be multi-skilled and able to pitch in wherever they are needed. No job should be too small for your Restaurant Manager. Depending on the day, they might have to wash dishes, cook, or serve guests.

What are your strengths as a Restaurant Manager? ›

7 Traits of Successful Restaurant Managers
  • Physical stamina. Opening a restaurant early in the morning and staying past closing time takes a toll on the body and mind. ...
  • Upbeat attitude. ...
  • Consistency. ...
  • Problem-solving skills. ...
  • Customer service savvy. ...
  • Proactive. ...
  • Innovative.

Why should I hire you in hotel industry? ›

You should hire me because I am responsible, motivated, and because I really like your hotel. I have always wanted to work in this location, and in your place in particular. As you for sure know, job hopping is extremely common in the hospitality sector.

What is your weakness best answer? ›

Answer “what is your greatest weakness” by choosing a skill that is not essential to the job you're applying to and by stressing exactly how you're practically addressing your weakness. Some skills that you can use as weaknesses include impatience, multitasking, self-criticism, and procrastination.

What qualities are required for the job in a restaurant? ›

Supporting 8 Characteristics
  • Punctual.
  • Humble.
  • Multi-tasker.
  • Hard Worker.
  • Smart.
  • Positive Attitude.
  • Integrity.
  • Goes Above and Beyond.

How do you answer tell me about yourself for restaurant manager? ›

RESTAURANT MANAGER Interview Questions And Answers (Become A ...

Can you tell me about yourself sample answer? ›

I've worked hard in my education and now I'm ready to apply my knowledge into practice. While I don't have any real-life work experience, I've had a lot of exposure to the business environment. A lot of my courses involved working with real companies to solve real problems.

What is the main task of a restaurant manager? ›

Restaurant Managers take on many responsibilities, including effectively recruiting and managing employees, overseeing operations, handling customer complaints, and generating financial reports. Other important aspects of a Restaurant Manager's duties are to ensure health and safety regulations and manage inventory.

What will you bring to the company? ›

your enthusiasm for the profession and the employer and your desire to make your mark. your personal qualities, such as your drive and willingness to learn. the skills the employer seeks and how you have demonstrated them in the past – your answer should show why you would be competent in the job.

Why do you want this job? ›

Focus on the job at hand

'I want this job because I have clear skills that will help me achieve...' 'This role will give me the opportunity to combine both my skills in [skill 1] and [skill 2] to achieve...' 'I love [job role specific task] and my last job took me away from that.

How do you handle stress? ›

Healthy Ways to Cope with Stress
  1. Take breaks from watching, reading, or listening to news stories, including those on social media. ...
  2. Take care of yourself. ...
  3. Take care of your body. ...
  4. Make time to unwind. ...
  5. Talk to others. ...
  6. Connect with your community- or faith-based organizations.
  7. Avoid drugs and alcohol.

Why should we hire you fresher? ›

Answer 2. “Being a fresher, I think I am very flexible and adaptive to learning new things. I am sure I will be able to contribute something capable to the growth of the company. My last project in Operations has taught me how to be a team player, and work in unison.

What will I be asked at restaurant interview? ›

Common Restaurant Job Interview Questions and Answers
  • Tell me about yourself. ...
  • Can you tell me about a time when you had to deal with a difficult customer? ...
  • Why do you want to work at this restaurant? ...
  • Can you tell me about a mistake you've made on the job and how you handled it?
15 Aug 2022

What should I say in an interview introduction? ›

Greet your interviewers and tell your name to start the formal introduction. It is always a good idea to prepare for this most expected question beforehand. Do not hesitate to include some informal, personal information, such as your hobbies, or what you do on weekends.

What are good interview questions? ›

50+ most common job interview questions
  • Tell me about yourself.
  • Walk me through your resume.
  • How did you hear about this position?
  • Why do you want to work at this company?
  • Why do you want this job?
  • Why should we hire you?
  • What can you bring to the company?
  • What are your greatest strengths?
2 Sept 2022

How do you answer tell me about yourself in hospitality industry? ›

Tell me about yourself. SUGGESTED ANSWER: “I am a hard-working, conscientious and flexible person who can work either on my own or as part of a team. I have chosen a career in hospitality because I enjoy interacting with other people, I like serving customers, and I enjoy the challenges that come with the role.

Can you describe your management style? ›

I'm always working to push myself out of my comfort level and I enjoy doing the same with my employees. They are often capable of achieving many challenging obstacles, so I use my transformational management style to help guide them through this challenging task when needed.

How should I prepare for a restaurant interview? ›

Before going to an interview, you should:
  1. Be able to describe how your experience and skills would benefit the company.
  2. Anticipate possible questions you might be asked and have answers prepared.
  3. Plan transportation to arrive a few minutes early.
  4. Choose appropriate, business-like clothing and accessories to wear.

How can a restaurant manager be successful? ›

Improve your managerial skills with these helpful restaurant management tips:
  1. Be consistent. ...
  2. Manage proactively. ...
  3. Learn the operation by doing the work yourself. ...
  4. Prioritize staff retention. ...
  5. Keep your eye on customer satisfaction. ...
  6. Improve the customer experience. ...
  7. Take word-of-mouth seriously. ...
  8. Invest in advertising.
13 Jun 2017

What makes a good manager? ›

Great managers are able to lead teams, help them grow, and maintain full control over their business and its performance at the same time. These are the people who manage to constantly adapt to new situations, encourage others to reach their full potential, and deliver their best work, too.

What's your greatest strength as a restaurant worker? ›

9. What is your greatest strength? You need many skills to work at a restaurant but several that stand out are communication skills, teamwork, multitasking, attention to detail, and the ability to work under pressure.

What should I say in a hotel interview? ›

If you have any prior experience, talk about it in your interview, tell them what roles you've worked in and how long you were there for. If you don't have any work experience in a hotel, refer to examples where you've worked front-of-house in other establishments (like a shop, cinema, restaurant, etc).

What is your strength as a hotel manager? ›

Visionary: To succeed, you must have one eye to the future. Candid: Be straightforward in your dealings with everybody. Perceptive: It takes a sharp eye to be great at his work. Communicative: 90% of a manager's job is communication.

How can you see yourself 5 years from now? ›

In the next five years, I want to see myself as more responsible, knowledgeable and experienced. I will make sure that I explore skills and used opportunities so that I can contribute and share my knowledge, see myself learning and growing with every experience and last of course want to be happy.

What's are your strengths? ›

In general, your strengths should be skills that can be supported through experience. For example, if you list communication as a strength, you may want to recall a situation in which you used communication to reach a goal or resolve a problem.

What are your salary expectations? ›

Choose a salary range.

Rather than offering a set number of the salary you expect, provide the employer with a range in which you'd like your salary to fall. Try to keep your range tight rather than very wide. For example, if you want to make $75,000 a year, a good range to offer would be $73,000 to $80,000.

Why you left your last job? ›

“Unfortunately, I was let go from my previous position. I think, ultimately, the job wasn't a good fit, and I wasn't able to learn the right skills to do the job to the best of my ability. My boss and I agreed that it was time to move on. I'm looking forward to using my best skills in my next role.”

What are hard skills in the restaurant industry? ›

Restaurant Job Skills – Hard Skills
  • Relevant tertiary qualification in food service or hospitality.
  • Basic numeracy skills.
  • Physical strength and coordination.
  • Speed and Agility.
  • Knowledge of food safety and hygiene.
1 Apr 2022

What kind of work is working in a restaurant? ›

Common FOH job positions include servers, bartenders, hostesses, and runners. The back of house (BOH) consists of all the behind-the-scenes areas in a restaurant where food is made and inventory is stored. BOH restaurant employees are support staff including chefs, dishwashers, expeditors, and barbacks.

How do you start Tell me about yourself? ›

8 more tips for answering “Tell me about yourself”
  1. Remember this is often your first impression, and it matters. ...
  2. Tailor your answer to the role and company. ...
  3. Know your audience. ...
  4. Keep it professional. ...
  5. But speak with passion. ...
  6. Don't ramble. ...
  7. Practice, practice, practice—but stop short of memorizing. ...
  8. Keep it positive.
20 Jul 2022

How do you answer confidently interview question? ›

So, give a clear, concise and compelling outline of who you are and what you've achieved. Steer clear of personal details. Instead, focus on the skills and experience that you have that are relevant to the job. A good tactic is to discuss your present, your past, and your future.

Who is the head of a restaurant? ›

A Restaurant Manager, or Restaurant General Manager, is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff following company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff.

What does hotel and restaurant management do? ›

It involves the study and application of practical and managerial knowledge and functions, such as hotel and restaurant operations, culinary arts, food service, hospitality education, and research that are essential in preparing the students to become adept future restaurateurs and hoteliers.

Why should we hire you best answer for hospitality industry? ›

Tell me about yourself. SUGGESTED ANSWER: “I am a hard-working, conscientious and flexible person who can work either on my own or as part of a team. I have chosen a career in hospitality because I enjoy interacting with other people, I like serving customers, and I enjoy the challenges that come with the role.

What are your strengths as a restaurant manager? ›

7 Traits of Successful Restaurant Managers
  • Physical stamina. Opening a restaurant early in the morning and staying past closing time takes a toll on the body and mind. ...
  • Upbeat attitude. ...
  • Consistency. ...
  • Problem-solving skills. ...
  • Customer service savvy. ...
  • Proactive. ...
  • Innovative.

Why are you interested in this position restaurant? ›

For example, you could say:

This job interested me because it will help me build related skills like customer service, communication, and the ability to work well in a fast-paced environment. Those are all things I want to learn more and become great at.”

What qualities would you bring to a restaurant? ›

Traits such as timeliness, ability to manage multiple responsibilities, money management and good people skills can translate into many positions, as is your ability to be a fast learner.

Why are you fit for this job? ›

Do say: "My years of experience in this field have given me on-the-job knowledge, as well as a sense of where the industry has been and where it's going in the future. I have the kind of technical skills that only come from doing the job for several years.

What is your strength as a hotel manager? ›

Visionary: To succeed, you must have one eye to the future. Candid: Be straightforward in your dealings with everybody. Perceptive: It takes a sharp eye to be great at his work. Communicative: 90% of a manager's job is communication.

How do you answer why do you want this job? ›

How to Answer “Why Do You Want to Work Here?”
  1. Express your personal passion for the employer's product/service/mission.
  2. Explain why you would enjoy the responsibilities of the role.
  3. Describe how you can see yourself succeeding in the role, given your skills and experience.
3 Aug 2022

How can a restaurant manager be successful? ›

Improve your managerial skills with these helpful restaurant management tips:
  1. Be consistent. ...
  2. Manage proactively. ...
  3. Learn the operation by doing the work yourself. ...
  4. Prioritize staff retention. ...
  5. Keep your eye on customer satisfaction. ...
  6. Improve the customer experience. ...
  7. Take word-of-mouth seriously. ...
  8. Invest in advertising.
13 Jun 2017

What is your weakness best answer? ›

Answer “what is your greatest weakness” by choosing a skill that is not essential to the job you're applying to and by stressing exactly how you're practically addressing your weakness. Some skills that you can use as weaknesses include impatience, multitasking, self-criticism, and procrastination.

What makes you a good fit for this job restaurant manager? ›

They should be a strong communicator and be able to earn the respect and trust of their staff. In addition, they should be multi-skilled and able to pitch in wherever they are needed. No job should be too small for your Restaurant Manager. Depending on the day, they might have to wash dishes, cook, or serve guests.

What should I say in an interview introduction? ›

Greet your interviewers and tell your name to start the formal introduction. It is always a good idea to prepare for this most expected question beforehand. Do not hesitate to include some informal, personal information, such as your hobbies, or what you do on weekends.

What will I be asked at restaurant interview? ›

Common Restaurant Job Interview Questions and Answers
  • Tell me about yourself. ...
  • Can you tell me about a time when you had to deal with a difficult customer? ...
  • Why do you want to work at this restaurant? ...
  • Can you tell me about a mistake you've made on the job and how you handled it?
15 Aug 2022

What questions do they ask during interview? ›

10 Common Job Interview Questions and How to Answer Them
  • Could you tell me about yourself and describe your background in brief? ...
  • How did you hear about this position? ...
  • What type of work environment do you prefer? ...
  • How do you deal with pressure or stressful situations? ...
  • Do you prefer working independently or on a team?
11 Nov 2021

How can you see yourself 5 years from now? ›

In the next five years, I want to see myself as more responsible, knowledgeable and experienced. I will make sure that I explore skills and used opportunities so that I can contribute and share my knowledge, see myself learning and growing with every experience and last of course want to be happy.

Videos

1. Hotel and Restaurant Management
(PimaCCvideos)
2. Service Isn't Same As Hospitality | Anna Dolce Dolce | TEDxBend
(TEDx Talks)
3. The 7 Laws of Restaurant Leadership [Restaurant Management]
(Dave Allred TheRealBarman)
4. Discussing the Hospitality Industry, Hospitality Management and How to Manage a Restaurant
(Amazing Food and Drink)
5. HOW TO BE A GOOD RESTAURANT MANAGER | RESTAURANT MANAGEMENT TIPS
(Making Dough Restaurant Show - by Hengam Stanfield)
6. What is the Role of a Restaurant Manager
(The Restaurant Boss)

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