From what I understand, this is usually a two or three-part interview for this location. If they like you during the first interview, they move you on to the next manager. I had to do two interviews: had one early in the afternoon, then another later on that same day. Met with the managing partner first, and interviewed with him for about 20 minutes. He asked general questions about my restaurant experience, what makes for good customer service, and interests as far as hours and days were concerned. He was very easy going, honest, and upfront about the position. Could tell he was more into interviewing and hiring people who can be both professional and act like themselves. (IF you're a pleasant person ;) ) I met the hiring manager next, and he was very thorough in explaining the position and expectations. He seemed pleased that I took the time to ask questions, thus appearing interested in the position and what it entails. (Which I was). The hiring manager called me back an hour after I left to say that I got the job and could start on Monday. Tips: If you have no or very little server experience, it is best to apply to start out as an SA first. This goes to show you have the initiative to get your foot in the door and learn the menu and restaurant thoroughly before entering a more challenging position.The hiring manager also said that he very rarely would hire an SA who can't work any Sundays. If I had to guess I'd say that the most important things in getting hired at this position are open availability, flexibility in starting out in a lower position if you don't have a lot of experience as a server or bartender, and being genuine during the interview.

The first interview was very short and quick. One of the managers asked questions about my restaurant experience and experience handling stressful situations and guests. The next interview was with the front of house manager and just went over availability and some other questions.