Romano's Macaroni Grill Interview Questions
& Process

We did a roleplay where I had to mock serve them and go through the whole process of showing the wine, asking about appetizers, main courses and desserts. My manager was nice and helped me out when I was unsure. After that, I was able to do it perfectly on the floor.

I did an online application and then had an interview with the Kitchen Manager which went well. My second interview was with the General Manager, and we talked about salary. It was less than I wanted, but I needed the job so I accepted. Then there was an orientation class where we went over company policies. After that, I trained with an employee at my work station until I got enough experience there.

The interview process includes standard questions, and it's beneficial to know their menu. They want to understand your value as an employee. They emphasize their 'family' atmosphere, so finding someone who meshes well with the existing team is key. Flexibility in your schedule is crucial in the restaurant business, especially since tips make up a significant portion of your income. You shouldn't limit your availability to just mornings or evenings, depending on the specific restaurant's needs.

You can walk in and ask for an application on a weekday between 1 and 4 pm. That's when they're least busy so you can sit down, fill it out, and maybe talk to a manager right away. If you get hired, you'll have 1 orientation and 4 days of training. Each day starts with a test on the reading material from the night before. If you fail the test, you can't finish your shift and have to go home, trying again the next day. So, make sure to study! At the end of training, you'll serve the manager like a customer, and they'll give you feedback. This is pass/fail. You'll also have a final exam on everything you learned, which is also pass/fail. It's tough training, but if you get through it - congrats.