Top 20 Interview Questions & Answers for Multi Unit Restaurant Manager – 2025

Preparing for a multi unit restaurant manager job interview? This guide provides a list of essential questions and answers that will help you showcase your management skills, experience, and knowledge of the restaurant industry. Whether you’re applying for a role in a fast-casual chain or fine dining establishment, these questions cover all key areas of the job.

General Questions

• 1. Tell us about your previous management experience in the restaurant industry?
  A: I have over 10 years of experience in restaurant management, with the last 5 years as a multi unit restaurant manager. I have managed teams of up to 50 employees and have overseen the operations of multiple restaurants at once.
• 2. How do you handle conflicts within your team?
  A: I believe in addressing conflicts directly and professionally. I encourage open communication and actively listen to both sides in order to find a solution that benefits everyone. I also promote a positive and respectful work culture to minimize conflicts.
• 3. How do you handle difficult customers?
  A: I remain calm and professional while addressing their concerns and making sure their needs are met. If necessary, I involve a more experienced staff member or offer a solution to rectify the situation, such as a free meal or discount.
• 4. How do you maintain high levels of customer satisfaction?
  A: I prioritize training and development of my staff to ensure they provide excellent customer service. I also regularly seek feedback from customers and make changes to the operations and menu accordingly.
• 5. How do you handle emergency situations or unexpected issues in the restaurant?
  A: I remain calm and quickly assess the situation, delegating tasks to my team to address the issue and minimize disruption to the operations. I also maintain open communication with my superiors and take necessary steps to prevent similar situations in the future.

Behavioral Questions

• 6. Can you tell us about a time when you had to resolve a conflict within your team?
  A: In my previous role, two servers were constantly clashing due to conflicting schedules. I scheduled a meeting with both of them and identified the root cause of the issue. I then offered a flexible schedule solution that worked for both of them, resulting in improved teamwork and a more harmonious work environment.
• 7. Can you tell us about a time when you had to deal with a difficult customer?
  A: During a busy dinner service, a customer complained about a wrong order. I quickly apologized and had the order corrected immediately while offering the customer a complimentary dessert. By the end of their meal, the customer was satisfied and even left a positive review.
• 8. Have you ever had to make a tough decision for the benefit of the business?
  A: In a previous restaurant, I had to make the difficult decision to let go of an underperforming employee. It was challenging, but ultimately it was necessary for the success of the business and the morale of the team.
• 9. Tell us about a time when you had to implement a new procedure or system in a restaurant.
  A: In my current role, I identified a gap in our inventory system and spearheaded the implementation of a new system that streamlined the process and saved us time and resources. I ensured the staff was trained and open to the change, resulting in improved efficiency and cost savings for the company.
• 10. How do you motivate and inspire your team?
  A: I believe in leading by example and recognizing my team's hard work and achievements. I also offer opportunities for growth and development and involve them in decision-making processes to make them feel valued and motivated.

Situational Questions

• 11. How would you handle a situation where a key staff member calls in sick during a busy shift?
  A: I would assess the situation and delegate tasks to the remaining staff to ensure we can still provide quality service. If necessary, I would also reach out to trusted employees who are not scheduled to see if they can come in and assist.
• 12. You receive a complaint from a customer about a slow kitchen and wait times. How would you handle this situation?
  A: I would apologize and offer a complimentary appetizer or drink to the customer while communicating with the kitchen staff to improve efficiency. I would also review and make adjustments to the kitchen schedule to prevent similar issues in the future.
• 13. How would you handle a situation where a new dish on the menu receives negative reviews from customers?
  A: I would gather feedback from customers and the kitchen staff to identify the issue and make changes if necessary. I would also offer alternatives or complimentary items to any customers who expressed their dissatisfaction.
• 14. How would you handle a situation where customers are complaining about long wait times for tables?
  A: I would apologize and try to accommodate the customers in any way possible, such as offering them a drink or appetizer while they wait. I would also review and adjust the reservation system to prevent similar situations in the future.
• 15. How would you handle a situation where a staff member calls in sick for a busy weekend shift and there are no available replacements?
  A: I would assess the situation and try to cover the shift by reaching out to other employees or supervisors who may be able to assist. If necessary, I would also prioritize tasks and delegate responsibilities to the remaining staff to ensure smooth operations without compromising quality.

Technical Questions

• 16. What is your experience with inventory management and cost control?
  A: I have extensive experience with inventory management and have successfully reduced food and beverage costs in my previous restaurants through proper inventory tracking and ordering practices.
• 17. How do you ensure health and safety regulations are being followed in the restaurant?
  A: I regularly conduct training sessions with my staff on health and safety regulations and ensure they follow them at all times. I also conduct regular inspections and address any issues immediately.
• 18. How do you handle food and beverage waste in the restaurant?
  A: I monitor and track waste and adjust ordering and portioning practices accordingly. I also implement ways to repurpose ingredients to minimize waste, such as using leftover vegetables in soups or stocks.
• 19. How do you handle scheduling and labor costs for the restaurant?
  A: I take a data-driven approach and use forecasting tools to accurately schedule staff based on expected business volumes. I also review and adjust schedules to avoid overtime and minimize labor costs.
• 20. How do you stay updated with current trends and changes in the restaurant industry?
  A: I regularly attend industry conferences and workshops, read industry publications, and network with other restaurant managers to stay updated with industry trends and best practices. I also regularly visit other restaurants to see what they're doing and gather inspiration for my own establishments.