Top 20 Interview Questions & Answers for Multi Unit Restaurant Manager Roles – 2026

Are you preparing for an interview for a multi unit restaurant manager position? Congratulations, you are one step closer to your dream job! Here are 20 of the most common and important interview questions and answers to help you impress your potential employer and land the job.

Cultural Fit Questions

• 1. Tell us about your experience managing a diverse team in a fast-paced restaurant environment.
  A: As a multi unit restaurant manager, I have had the opportunity to work with a diverse team in high-volume restaurants. I have always strived to create an inclusive and respectful work environment where everyone feels valued and motivated to perform at their best. This has allowed me to successfully lead and motivate teams of various backgrounds and cultures.
• 2. Describe your approach to promoting teamwork and cooperation among your restaurant staff.
  A: Teamwork is vital in the restaurant industry, and as a multi unit restaurant manager, I believe in fostering a strong team dynamic by promoting open communication, setting clear expectations, and recognizing and celebrating individual and team achievements. I also encourage collaboration and sharing of ideas to improve processes and create a better dining experience for our guests.
• 3. How do you handle conflicts or disagreements among restaurant staff?
  A: Conflict resolution is an essential skill for any restaurant manager. In my experience, addressing conflicts promptly and professionally is key. I listen to both sides and try to understand the root cause of the issue. Then, I work with the team to find a mutually beneficial solution that meets everyone's needs and maintains a positive work environment.
• 4. How do you ensure consistency in delivering high-quality food and service across multiple restaurant locations?
  A: Standardization and training are crucial components of maintaining consistency in the restaurant industry. I implement a standardized training program for all staff that covers the restaurant's policies, procedures, and quality standards. Regular audits and evaluations also help me identify any areas that need improvement and ensure consistency across all locations.
• 5. How do you prioritize and manage your responsibilities as a multi unit restaurant manager?
  A: With my experience in managing multiple restaurant locations, I have honed my time management skills. I set daily, weekly, and monthly goals and priorities to keep track of tasks and ensure timely completion. Delegating responsibilities to my team is also key to effectively managing my workload and achieving success.

Behavioral Questions

• 6. Tell us about a time when you had to deal with a difficult customer. How did you handle the situation?
  A: At my previous restaurant, a customer was unhappy with their food and became extremely upset. I remained calm and listened to their concerns. I apologized for the inconvenience and immediately offered a replacement meal or a refund. I also followed up with a personalized note and a gift card, which the customer appreciated and eventually became a regular diner at our restaurant.
• 7. Share an experience where you had to handle a customer complaint in a busy restaurant environment.
  A: During a busy dinner rush, a customer complained about their steak being undercooked. I immediately apologized and had a new steak cooked to their desired level of doneness. Meanwhile, I offered the table complimentary appetizers and desserts for the inconvenience. The customer left with a positive experience and even left a generous tip.
• 8. Describe a time when you had to handle a difficult employee. How did you handle the situation?
  A: I had an employee who was consistently late and not meeting their job responsibilities. I approached them privately, discussed their performance and the impact it was having on the team and the restaurant. We worked together to create a plan for improvement, and I offered additional support and resources. As a result, the employee's performance improved, and they became a valued member of the team.
• 9. Tell us about a time when you had to quickly adapt to a change in the restaurant's operations or menu.
  A: When my restaurant introduced a new menu, I had to quickly learn the new items and train my staff on the changes. I also created a communication plan to inform our regular diners about the new menu offerings and special promotions. I ensured a smooth transition with minimal disruption to daily operations.
• 10. Describe a time when you had to handle a major customer service issue in the absence of your direct supervisor.
  A: At a previous restaurant, I was the only manager on duty when there was a major plumbing issue in the dining area. While ensuring the safety of our guests, I coordinated with the maintenance team, communicated updates to customers, and provided alternative seating arrangements. I also followed up with any affected customers to address their concerns and ensure their satisfaction.

Situational Questions

• 11. How would you handle a situation where a staff member calls in sick during a busy weekend shift?
  A: First, I would assess the situation by looking at the schedule and the available staff members. Then, I would ask any willing employees if they could cover the shift or come in earlier/stay later. If needed, I will step in and assist with the workload. My priority will be to ensure that we are adequately staffed and maintain a high level of service for our guests.
• 12. What steps would you take to resolve a conflict between two employees that is affecting their work performance?
  A: I would meet with both employees individually to listen to their concerns and perspectives. Then, I would bring them together to discuss the issue, clarify expectations, and find a solution. If necessary, I would involve HR and provide resources for conflict resolution and effective communication to prevent similar issues in the future.
• 13. If you were to receive a customer complaint about a food quality issue, how would you address it?
  A: Firstly, I would apologize to the customer and take prompt action to resolve the issue. This could include replacing the dish, offering a complimentary meal, or addressing the issue with the kitchen staff. I would also follow up with the customer to ensure their satisfaction and take any necessary steps to prevent the issue from recurring.
• 14. How would you handle a situation where a staff member repeatedly fails to follow company policies?
  A: I would have a one-on-one meeting with the employee to discuss their behavior and the impact it has on the team and the restaurant. I would also remind them of the importance of following company policies and the potential consequences of non-compliance. If the issue persists, I would follow the appropriate disciplinary process outlined in our company's policies.
• 15. How would you handle a situation where a customer has a negative experience due to a mistake made by a staff member?
  A: As a manager, it's my responsibility to ensure that our guests have a positive dining experience. In this situation, I would address the mistake with the staff member and provide additional training or coaching if necessary. I would also apologize to the guest and offer them a complimentary meal or gift card as a gesture of goodwill.

Technical Questions

• 16. How do you handle food safety and sanitation in your restaurants?
  A: I ensure that all staff members receive comprehensive training on food safety and sanitation procedures and regularly conduct audits to ensure compliance. I also closely monitor food storage and handling practices to prevent contamination. Additionally, I have implemented a system for tracking expiration dates to ensure all food items are fresh and safe for consumption.
• 17. How do you manage inventory and ordering for a multi-unit restaurant operation?
  A: I have experience working with inventory management systems that track usage and monitor stock levels. I also conduct regular physical inventory counts to ensure accuracy. When placing orders, I consider current inventory levels, upcoming events or promotions, and budget constraints to maintain optimal inventory levels and reduce food waste.
• 18. How do you minimize food and labor costs while maintaining quality and customer satisfaction?
  A: I closely monitor food and labor costs on a daily and weekly basis, comparing them to sales to identify any discrepancies. I also analyze menu profitability and make necessary adjustments to eliminate items with low sales or high food costs. Additionally, I regularly review staff scheduling and work with my team to find cost-saving solutions without compromising the quality of our service or products.
• 19. What experience do you have with managing P&L statements and financial reports?
  A: As a multi unit restaurant manager, I have experience reviewing and analyzing P&L statements and financial reports to identify trends and make data-driven decisions. I collaborate with other managers to develop annual budgets and regularly monitor financial performance against budget goals. I also have experience managing day-to-day finances, such as cash handling and deposits.
• 20. How do you ensure compliance with health and safety regulations in the restaurant?
  A: I prioritize the health and safety of employees and guests by strictly adhering to health and safety regulations. I frequently train staff on safety protocols and perform regular inspections to identify and address any hazards. I also maintain necessary records and documents, such as safety data sheets, to ensure compliance with health and safety laws.