Top 20 Interview Questions & Answers for F&B Captain Roles – 2025

Preparing for an interview for an F&B Captain role? This guide provides a list of essential questions and answers that will help you showcase your experience and skills as a leader in the food and beverage industry. Whether you are applying for a role in a restaurant, hotel, or event setting, these questions cover all key areas of the job.

General Questions

• 1. Tell me about your experience as an F&B Captain.
  Answer: As an F&B Captain, I have had the opportunity to lead and manage teams in various settings, including fine dining restaurants, hotels, and events. I have a strong background in customer service, menu development, and staff training, and have consistently met and exceeded sales targets in my previous roles.
• 2. How do you handle difficult customers or situations?
  Answer: I believe in approaching difficult situations with a calm and understanding attitude. When dealing with difficult customers, I try to empathize and find a solution that meets their needs without compromising the standards of the establishment. If necessary, I involve a manager or supervisor to ensure a resolution that is satisfactory for both the customer and the business.
• 3. How do you ensure smooth operations and guest satisfaction at all times?
  Answer: Clear communication, effective coordination with various departments, and strong attention to detail are key factors in ensuring smooth operations. Additionally, I regularly assess guest feedback and address any concerns immediately to maintain high levels of satisfaction.
• 4. How do you motivate your team to provide excellent service?
  Answer: I believe in leading by example and setting clear expectations for the team. I praise and recognize good performance, provide constructive feedback when needed, and empower team members to make decisions and take ownership of their tasks. I also regularly organize team building activities to foster a positive work environment.
• 5. How do you handle conflicts within your team?
  Answer: In my experience, conflicts are best addressed through open and respectful communication. If conflicts arise between team members, I first listen to both sides to understand the situation and then facilitate a discussion to find a resolution. If necessary, I involve a higher authority to mediate and ensure a harmonious team dynamic.

Situational Questions

• 6. How would you handle a situation where a guest is dissatisfied with their order?
  Answer: I would first apologize to the guest and ask them about their specific concerns. If possible, I would offer a replacement or alternative dish and ensure it is to their satisfaction. If the guest is still not satisfied, I would involve a manager to determine the best course of action.
• 7. How would you handle a situation where a team member is not meeting their performance expectations?
  Answer: I would first have a one-on-one discussion with the team member to understand the root cause of their performance issues. I would then work with them to create a performance improvement plan and provide any necessary training or support. If performance does not improve, I would involve a manager to determine the next steps.
• 8. How would you handle a situation where a supplier delivers incorrect or subpar ingredients?
  Answer: I would first notify the supplier and inform them of the issue. I would then assess the quality of the ingredients and determine if they can still be used or if an alternative needs to be sourced. I would also log the incident and communicate it with the appropriate departments to ensure the issue is addressed and prevented in the future.
• 9. How would you handle a situation where a team member calls in sick at the last minute?
  Answer: I would first try to find a replacement from within the team, if possible. If not, I would assess the workload and determine if tasks can be redistributed among the remaining team members. If necessary, I would call in a replacement from an agency to ensure smooth operations are maintained.
• 10. How would you handle a situation where a guest makes an inappropriate request or comment?
  Answer: I would handle the situation with discretion and professionalism. If necessary, I would involve a manager to address the situation and ensure the comfort and satisfaction of the guest. I would also document the incident and bring it to the attention of the appropriate departments to prevent similar occurrences in the future.

Behavioral Questions

• 11. Can you tell me about a time when you had to handle a difficult guest or situation?
  Answer: In my previous role as an F&B Captain, we had a guest who was unhappy with their food and demanded to speak to a manager. I calmly listened to their concerns and offered a replacement dish, which they were satisfied with. I also documented the issue and shared it with the kitchen staff to ensure the mistake was not repeated. The guest ended up leaving a positive review and was a regular customer thereafter.
• 12. How do you ensure the team follows safe food handling and hygiene practices?
  Answer: I believe in leading by example and continuously training and reinforcing food safety and hygiene practices with the team. I also regularly conduct spot checks and audits to ensure compliance and address any issues immediately. Additionally, I encourage open communication and empower team members to speak up if they notice any concerns.
• 13. Can you share a time when you had to resolve a conflict within your team?
  Answer: In my previous role, there was a disagreement between two team members that was causing tension in the workplace. I facilitated a meeting between the two and helped them resolve their issues through open and respectful communication. I also followed up with them regularly to ensure the issue was fully resolved and they were able to work together harmoniously.
• 14. How do you handle a situation where there is a high volume of guests and multiple orders are coming in at once?
  Answer: I ensure the team is effectively communicating and coordinating with each other, and I jump in to help take orders, serve dishes, and handle any issues that may arise. I also proactively assist with tasks such as preparing drinks or desserts to help alleviate the workload. Additionally, I prioritize and delegate tasks to ensure all guests are served promptly and efficiently.
• 15. How have you dealt with a team member who was not meeting their performance expectations in the past?
  Answer: In my previous role, I had a team member who consistently submitted work with errors and caused delays in tasks. I had a one-on-one discussion with them to understand the root cause and provided additional training and support to help them improve. After a few weeks, I saw a significant improvement in their performance and they became a valuable member of the team.

Technical Questions

• 16. Can you tell me about your experience with menu development and pricing?
  Answer: In my current role, I have been involved in menu development for seasonal changes and special events, which included working with the chef to create new dishes, costing ingredients, and pricing the menu items. I am also well-versed in identifying food trends, conducting market research, and analyzing sales data to ensure menu items are profitable.
• 17. How do you ensure the quality of food and drinks served to guests is meeting the standards of the establishment?
  Answer: I regularly check the quality and presentation of dishes and drinks before they are served to guests. I also conduct regular spot checks in the kitchen and bar to ensure cleanliness and adherence to food and drink recipes. Additionally, I have strong relationships with both the kitchen and bar staff, and I am always available to address any concerns or issues that may arise.
• 18. How do you handle inventory management and stock control for food and beverage supplies?
  Answer: I have experience with creating inventory systems and implementing controls to ensure proper tracking and usage of food and beverage supplies. I conduct regular stocktakes, analyze usage patterns, and update inventory levels accordingly to prevent waste and stock shortages. I also work closely with the purchasing department to ensure timely and cost-effective restocking.
• 19. Can you share your experience with managing budgets and controlling costs in an F&B setting?
  Answer: In my previous roles, I have been responsible for managing budgets for various events and functions, as well as day-to-day operations. I have experience analyzing financial data, identifying areas for cost savings, and implementing strategies to control costs without compromising on quality. I also have a strong understanding of food and beverage cost percentages, and regularly track and report on these figures.
• 20. How do you ensure compliance with health and safety regulations in an F&B setting?
  Answer: I regularly review and update health and safety policies and procedures to ensure they are up to date and comply with industry standards. I also provide training to all team members and conduct regular audits to ensure compliance. In case of any incidents or accidents, I follow the necessary protocols and complete all relevant documentation.