Hospitality, Retail & Food Service interviews. Scored the way the field scores.
59 job titles across 6 specialisms. Pick yours to see what interviewers score, the questions they ask, and where candidates lose it, then practise it live.
Last reviewed
Food & Beverage
13 titlesCulinary
11 titlesHotel & Lodging
13 titlesRetail Operations
11 titlesTravel & Tourism
6 titlesWhat interviewers in Hospitality keep scoring
Every title has its own model, but these competencies come up again and again. Each title page shows what a weak, adequate and strong answer looks like for each one.
Service sequence & menu knowledge
Runs the full service sequence (greet, seat, order, serve, check-back, clear, bill) to standard, knows the menu, allergens, wine and drinks well enough to recommend and answer questions confidently.
Managing a section under pressure
Handles a full section during peak service: prioritises tables, coordinates with the kitchen and bar, keeps guests informed of delays and stays composed and courteous.
Service recovery & complaints
Handles wrong orders, slow food, unhappy guests and disputes over the bill calmly, fixes what can be fixed immediately, and knows when and how to involve the manager.
Upselling & driving average spend
Increases spend per head by suggesting starters, drinks, wine pairings, specials and desserts in a way that feels natural and matches the guest.
Hygiene, food safety & responsible alcohol service
Follows food safety and hygiene rules on the floor and at the bar, handles allergens safely, serves alcohol responsibly and refuses service correctly when required.
Billing, cash-up & POS accuracy
Rings up orders accurately on the POS, handles splits, discounts and payments correctly, balances at cash-up and does not cut corners with voids or tips.
Reliability, shifts & teamwork
Turns up on time for split shifts, weekends and public holidays, supports colleagues during service and hands over cleanly between shifts.
Bar, barista & beverage skills
Prepares drinks, coffee and cocktails to spec and speed, manages bar stock and wastage, and applies wine and beverage knowledge where the role requires.
Food safety, hygiene & HACCP
Works to HACCP and food safety regulations: temperature control, labelling and dating, allergen management, cleaning schedules and personal hygiene, and does not compromise when busy.
Cooking skills, technique & consistency
Executes recipes and techniques to specification consistently, plates to standard, and can cook across sections with sound fundamentals (knife skills, sauces, seasoning, cooking methods).
Mise en place, organisation & prep planning
Plans and completes prep to prep lists and par levels before service, keeps a clean and organised section, and labels and rotates stock so service runs without shortages.
Working the line under pressure
Delivers during peak service: reads tickets, times courses, communicates with the pass and other sections, and stays composed and safe when in the weeds.
Interview like a Hospitality hiring manager would.
Thirty minutes, voice to voice, scored against the competencies above. Five minutes of it free.