Outside Sales Consultant - Alsip, IL
Posted Sep 30, 2026 · We last checked this listing on Oct 6, 2026
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
This is a 100% hunter role. Tell me about a time most of your results came from new accounts you found yourself.
What they are checking: Whether they have actually lived on new business, not on managing accounts someone else built.
Tell me about a time you earned the trust of a busy, skeptical small business owner.
What they are checking: Whether they build credibility through listening and follow-through, which owner-operators respond to more than polish.
Most owners you approach will say no. How do you keep your energy and your numbers up through a day full of rejections?
What they are checking: Resilience under constant rejection, which is the daily reality of a field hunter role.
Why restaurants? What do you know about how a restaurant owner's day actually goes?
What they are checking: Whether they understand the customer's world well enough to time visits and pitches around it.
What would you do
Alsip and the south suburbs have many family-run restaurants that have used the same setup for years. How would you approach an owner who sees no reason to change?
What they are checking: Whether they can create a reason to switch by finding real pain rather than pushing the product.
If you're meeting restaurant owners while they're in the middle of buying supplies, how do you start a conversation that doesn't feel like an interruption?
What they are checking: Whether they can read a busy owner and open with something useful rather than a canned pitch.
You signed a restaurant, and on go-live day the staff still doesn't know the new system and service starts in an hour. What do you do?
What they are checking: Whether they stay with a merchant through a rough start instead of disappearing once the contract is signed.
Two owners who know each other compare notes and find their pricing is different. One calls you upset. How do you handle it?
What they are checking: Whether they can explain pricing honestly and protect their reputation in a community where owners talk.
About the work
What does a restaurant need from a point-of-sale system that a retail store usually doesn't?
What they are checking: Whether they know restaurant workflows like tips, modifiers, table service and kitchen tickets well enough to sound credible.
How would you explain card processing costs to a restaurant owner who runs on thin margins and watches every fee?
What they are checking: Whether they can talk pricing plainly and honestly with an owner who will check the math.
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As published by Fiserv.