J'ai postulé en ligne. J'ai passé un entretien chez Hillstone Restaurant Group (Dallas, TX) en mars 2017
Entretien
Interview process took about a month and met with all members of the HR team. This was a very professional process where I always heard back from the HR manager within a couple days (sometimes the same day). One step was a real job preview where I worked and shadowed other members of the Hillstone team to get a better understanding of the company culture and daily work environment. The company covered all the costs for the flight, uber rides and any food that was purchased along the way. Hillstone really sets the standard for successful restaurants and it shows with their interviewing process. Very excited I accepted this position.
J'ai postulé en ligne. Le processus a pris 3 semaines. J'ai passé un entretien chez Hillstone Restaurant Group (New York, NY) en févr. 2017
Entretien
Long and Rigorous, went through 4 interviews where each one needed specific answers, and relative experience to the position. All the HR directors can be very intense, but are great people who have been with the company a long time.
Questions d'entretien [1]
Question 1
What would you do as a manager to project positivity throughout the team?
J'ai postulé en ligne. Le processus a pris 1 semaine. J'ai passé un entretien chez Hillstone Restaurant Group
Entretien
Applied on LinkedIn, and heard back two days later. Briefly talked with a person from HR about why I wanted the job. Scheduled a phone interview for a couple of days later. The person from HR was supposed to reach out on "zoom" (their site for video interviews), after not hearing from him for 30 minutes I called to make sure I didn't mess up the time. He told me he didn't have me down, tussled through his belongings and then said, "Oh. Yeah, I did have you in for that time. Can you talk now?" Keep in mind this was 30 min after the time HE scheduled. We had the phone interview, and he bragged a little bit about how much people get paid. I asked if the group had any further training to better their managers and he said, "If you have a problem you need to figure it out, that's your job." I asked how many days off a week the management team had. He told me he 'didn't care how many days a manager has to work a week because the restaurant comes first.' He never apologized for being a half hour late to the interview and admitting to forgetting about it.