Del Frisco's Restaurant Group Interview Questions
& Process

The interview process was super straightforward and positive. The hiring managers were really kind. The restaurant's atmosphere felt warm and inviting. I had two interviews. The first was with a hiring manager and a current employee, and the second was with a different hiring manager. Both interviews were pretty quick and easy. The questions were open-ended but not too broad. After the first interview, the manager asked me back for a second one, scheduling it for the next Friday. I was offered the job at the end of the second interview.

I applied online via their website and got a call back pretty quickly. They actually reached out even though I didn't have much experience back then, which was a nice surprise. The interview itself had two interviewers who were really friendly, even though I was a bit nervous. They asked me to introduce myself and dive deeper into things that caught their interest, mostly about my personal life and past jobs. They're apparently pretty strict about explaining any gaps or omissions in your work history, but a good reason is accepted. After our chat, I waited by the bar, and eventually, the manager came back and offered me the hostess role instead. I asked about learning the menu, and they said I could try the food for free all week to get familiar with it. I did try a free meal (an iceberg salad, the cheapest thing) after the interview. The current staff seemed really welcoming and nice. I was then invited to an orientation, but unfortunately, I was late due to bad weather and transportation issues. The orientation group was young and diverse, mostly around my age, including a Spanish speaker who wasn't great at English but was a server. We went through the usual orientation stuff: pens, booklets, business cards, and manuals. We also watched a video about treating coworkers and got a rundown of the company's background. The hiring manager made some intense statements, like they're in the business of serving steaks, not people, and that a salty steak is intentional to encourage drink purchases and returns. So, I learned a lot about how these restaurants operate, though maybe more as a customer. At the end, the process for setting start times was messy because the initial manager was busy, and an Asian woman took over. She seemed preoccupied and not very engaging, and her communication was poor, especially with the Spanish speaker, making things feel rushed. I was supposed to get a hostess manual, but they didn't have one for me, only server manuals for others, which left me feeling confused. She said she'd follow up later to see if a specific girl's schedule was free because she was on vacation. I ended up leaving with her hostess handbook. I was under the impression I'd get called to start training that week but never heard back. My big regret is not following up. I studied the handbook hard for nothing. Despite the disorganized orientation and some entitled staff, the initial interview was pleasant.

The interview process is quite lengthy and involves a significant amount of waiting. You'll have the opportunity to speak with a manager, the general manager, and the executive chef. During these discussions, topics like liquor, wine, and steaks will be covered. They will also inquire about your past experience and how it can be applied to this position.

Met the Service Director and General Manager before opening. I showed up dressed nicely, even though others were in casual clothes. They asked about my past jobs and why I was interested in this specific place, plus what I liked about hospitality. Then they asked me some questions about food and wine knowledge.