Outside Sales Representative - Pennsauken, NJ
Posted Sep 2, 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
Pennsauken sits right across the river from Philadelphia, with restaurants on both sides that compare notes. How would you work that market?
What they are checking: Whether they can manage reputation and referrals in a dense area where owners talk to each other.
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.
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.