Restaurant Manager applicants have rated the interview process at SSP Group with 2 out of 5 (where 5 is the highest level of difficulty) and assessed their interview experience as 50% positive. To compare, the company-average is 47.5% positive. This is according to Glassdoor user ratings.
Candidates applying for Restaurant Manager roles take an average of 2 days to get hired, when considering 2 user submitted interviews for this role. To compare, the hiring process at SSP Group overall takes an average of 14 days.
Common stages of the interview process at SSP Group as a Restaurant Manager according to 2 Glassdoor interviews include:
Background check: 40%
Phone interview: 20%
Drug test: 20%
One on one interview: 20%
Here are the most commonly searched roles for interview reports -
I applied online. The process took 2 days. I interviewed at SSP Group (Phoenix, AZ) in Sep 2015
Interview
Applied through Craigslists posting. Then was contacted by Operations Manager. Interviewed with Ops Manager for about an hour and the next day was offered the job. After being offered the job, I started the next day. It was a quick process. Working at the airport, you are still required to have a 10 year FBI background check completed.
Interview questions [1]
Question 1
Asked questions about being familiar with Microsoft office products. Would I be more comfortable with full-service or fast-casual. Tell me about your background/history. Tell me a time when you had an upset customer. It was more of a conversation style.
I applied through a recruiter. I interviewed at SSP Group (New York, NY)
Interview
Went through a recruiter after a brief phone interview. Invited for interview by GM and got offer the same evening.
Interview questions [1]
Question 1
Why airports ? Strengths and weaknesses, few questions about P and L specifically food cost and variances. Was shown around the different concepts by her. She took notes while interviewing, and asked for the salary range. Just basic food and beverage questions. Very easy and comfortable interview. Since I had worked for Airports years ago, I felt very comfortable with food operations at JFK, NY.