Outside Sales Consultant -Lombard, 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.
Walk me through how you'd plan a full day in the field so you're talking to as many restaurant owners as possible.
What they are checking: Whether they treat prospecting as a planned activity with targets rather than hoping to bump into deals.
What would you do
Lombard and the western suburbs mix chain restaurants with independents. How would you decide which owners are worth your time first?
What they are checking: Whether they can qualify prospects quickly and focus on owners who can make their own decisions.
A restaurant owner says switching POS systems right now is too risky because they can't afford a bad night. How do you respond?
What they are checking: Whether they take switching risk seriously and can lower the owner's fear with a realistic install plan.
An owner asks whether Clover can handle something specific for their kitchen, and you're not sure of the answer. What do you say?
What they are checking: Honesty about product limits, since overpromising to a merchant leads to angry calls and lost accounts.
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.
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
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.