I applied online. I interviewed at Topgolf (San Jose, CA) in June 2024
Interview
group style interview with lightning rounds with the Operations Managers. i interviewed with a group of 30 and the training managers ask open-ended questions to the entire group and expect participation (at least raise your hand) to answer a few of the questions. could be as simple as what's your favorite food to what do you think makes a difference from an average worker to a good worker. have to be social and be outside of your comfort zone. during the lightning rounds with the Operations Managers, if you have had service industry experience they simulate themselves as customers and ask you to walk through different scenarios. other questions include name a time you went above and beyond for a customer as well as what do you do if you have a conflict with another coworker.
Interview questions [1]
Question 1
*if you had service experience before during a scenario with an OM*
"Hi, it's my first time here, what do you recommend?"
Easy mostly a group interview and the accepted everyone due to the need. They always need bartenders because they are the most over worked and at least paid in my opinion
Interview questions [1]
Question 1
Simple customer service questions that usually occurred during service and other things that included personality and they did a quick job training as well
Group interview. Tests your skills and personality. Pulled out 5 at a time and asked questions then. Lots of people taking notes. Deliberations happen night of. Decisions come the day after.
I applied online. The process took 1 week. I interviewed at Topgolf (Richmond, VA) in Apr 2025
Interview
The in-person interview is like the first day of camp. It takes 3 - 4 hours and imv9lves a lot 9f call and response. Picture pep rally vibes. You are one of 20+ people who are all there for different positions. Divided into groups of 4 - 6 people, you play icebreaker games. It was very strange especially for an interview.
Interview questions [1]
Question 1
What is your professional experience in restaurants and hospitality?