Food & Beverage Cafe Manager
Posted Sep 29, 2026 · We last checked this listing on Oct 6, 2026
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Likely interview questions for this role
Written from this job description, not a generic list. Each one notes what the interviewer is really checking.
About your past
Tell me about someone you developed from a front-line role into a lead or supervisor.
What they are checking: Whether they truly develop talent, which the posting names as a key part of the job.
Tell me about a time you improved a restaurant's numbers. What did you change and how did you measure it?
What they are checking: Whether they have a real track record of business results backed by specifics.
What would you do
You'd oversee the cafe, poolside concessions and events. How would you structure your first 90 days?
What they are checking: Whether they can get a handle on several outlets at once and set priorities as a new senior leader.
The posting describes a hybrid model where luxury service meets a casual club setting. What does that look like on a busy Saturday?
What they are checking: Whether they understand Midtown's specific service style instead of running a generic restaurant.
Summer pool season doubles your volume overnight. How do you staff and plan for it?
What they are checking: Whether they can forecast and prepare for seasonal swings at poolside concessions.
As part of the Senior Leadership Team, how would you work with fitness, tennis or spa to drive cafe traffic?
What they are checking: Whether they think across departments, since the role sits on the club's SLT.
A long-time member complains loudly that the menu change removed their favorite dish. How do you respond?
What they are checking: Whether they can handle a valued member's complaint gracefully while standing by a sound business decision.
How would you work with the National Director of Food and Beverage when you disagree on a direction?
What they are checking: Whether they can push back respectfully and then commit, inside a national brand structure.
About the work
Walk me through how you manage food cost and labor cost week to week.
What they are checking: Whether they can balance hospitality with business performance, which the posting names as the core of the role.
How do you keep front of house and back of house working as one team?
What they are checking: Whether they can lead both sides and prevent the friction that slows service.
How do you make sure your outlets pass health inspections every time, not just when one is expected?
What they are checking: Whether they build daily food safety systems instead of cramming before inspections.
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Practice this out loudThe full job description
As published by Midtown Athletic Clubs.