Soft Opening
A Soft Opening is a practice run or trial period before a restaurant's official grand opening. It's like a dress rehearsal where a new restaurant opens its doors to a limited number of guests, often by invitation only. This approach helps restaurant staff practice their service, test the menu, and work out any operational issues before opening to the general public. Some people also call this a "preview opening" or "mock service." This is a common practice in the restaurant industry that allows owners and managers to gather feedback and make improvements before the official launch.
Examples in Resumes
Managed Soft Opening events for 3 new restaurant locations, resulting in successful launches
Coordinated staff training during Soft Opening week for a high-end bistro
Led kitchen operations during Soft Opening and Preview Opening phases for multiple popup restaurants
Typical job title: "Restaurant Managers"
Also try searching for:
Where to Find Restaurant Managers
Professional Networks
Job Boards
Example Interview Questions
Senior Level Questions
Q: How would you plan and execute a successful soft opening for a new restaurant?
Expected Answer: A senior manager should discuss creating detailed timelines, staff training schedules, guest list management, feedback collection systems, and contingency plans. They should mention budgeting, marketing strategies, and how to use the soft opening to test different aspects of operation.
Q: What metrics would you track during a soft opening to determine readiness for grand opening?
Expected Answer: Should mention monitoring food preparation times, customer satisfaction scores, staff performance, kitchen efficiency, food costs, and service flow. Should explain how to analyze these metrics to make necessary adjustments.
Mid Level Questions
Q: How would you handle staff training during a soft opening?
Expected Answer: Should describe organizing role-specific training sessions, creating detailed service standards, conducting mock service runs, and implementing feedback systems for staff improvement.
Q: What are the key differences between managing a soft opening versus regular service?
Expected Answer: Should explain the focus on training, reduced customer capacity, feedback collection, menu testing, and the ability to pause or adjust service as needed for improvements.
Junior Level Questions
Q: What is the purpose of a soft opening?
Expected Answer: Should explain that soft openings help test operations, train staff, gather feedback, and identify problems before the official opening to the public.
Q: How would you collect and use customer feedback during a soft opening?
Expected Answer: Should discuss using comment cards, verbal feedback, observation, and how to implement immediate improvements based on customer suggestions.
Experience Level Indicators
Junior (0-2 years)
- Basic understanding of restaurant operations
- Staff scheduling and supervision
- Customer service management
- Basic food safety knowledge
Mid (2-5 years)
- Restaurant opening procedures
- Team training and development
- Inventory and cost control
- Customer feedback management
Senior (5+ years)
- Full restaurant launch management
- Strategic planning and execution
- Crisis management and problem-solving
- Multi-unit opening experience
Red Flags to Watch For
- No experience in restaurant operations
- Poor understanding of food service timing and flow
- Lack of staff management experience
- No knowledge of health and safety regulations
- Unable to handle high-pressure situations
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