Killer Interview Question: If You Worked In A Restaurant, What Role Would You Take?

Killer Interview Question: If You Worked In A Restaurant, What Role Would You Take?

Another entry into the deliberately disarming killer interview questions collection: If you worked in a restaurant, what role would you take?

Picture: Cooks & Kitchens

This one is a favourite of Thoughtspot CEO Ajeet Singh, and for two reasons. Firstly, like most killer interview questions, it’s not one that you’re likely to have prepared for, presuming you’re not actually going for a restaurant job in the first place.

Secondly, unlike many killer interview questions, it’s got a lot of broad scope for interviewees to show the scope of their thinking as well as the scale of their ambition. There’s no particular “wrong” answer depending on the way you want to approach the job at hand.

Singh’s approach is to look at the justification behind the answer, and with that in mind, you could start as simple as the dishwasher, because you’re a team player, or the head chef, because you like to be inventive and take risks.

How would you answer the question?

The brilliantly revealing interview question one tech CEO always asks [Business Insider]


  • Fun question! Bar manager, I’d say (if they’re separate – for smaller restaurants I guess just restaurant manager). You get to manage staff, customer complaints, have control over sourcing your supplies, and still get to do a little floor work yourself if it’s ultra-busy… or if it’s ultra-quiet and you don’t want to roster someone on). Shitty hours, but great freedom and control, and just the right amount of customer contact.

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