Restaurant Managers

Career summary

Restaurant managers may also be called banquet managers or restaurant general managers.

Restaurant managers supervise the kitchen and dining room in restaurants. Managers make sure that kitchen and dining areas are cleaned according to standards. They keep records of these practices for health inspectors. They monitor the actions of their staff and customers to be sure that safety standards and liquor laws are obeyed.

Managers select new dishes for restaurants that change their menu items. They consider what items have been popular in the past, and what foods on hand must be used. They analyze recipes to decide costs for food and labor. They oversee food preparation, including the quality and size of servings. They assign menu prices based on this analysis.

Restaurant managers have administrative duties, including:

• Estimating how much food and beverage will be used
• Placing orders with suppliers
• Checking the deliveries of fresh food and baked goods for quality
• Ordering supplies, such as dishes, cooking utensils, and cleaning products
• Arranging to have equipment repaired or maintained and schedule other services
• Totaling cash and charge receipts at the end of each day
• Depositing proceeds in a bank or other safe place
• Preparing payroll and tax reports

Managers are often responsible for recruiting and hiring new kitchen and serving staff. They organize and direct worker training programs. They schedule staff work hours and assign duties. They may also evaluate employee performance. They resolve customer complaints about food or service.

Managers have one or more assistants in many restaurants. Assistant managers oversee service in the dining room. There is often an assistant manager to oversee shifts in fast food restaurants and other places open for long hours.

In large facilities there is an executive chef. The chef is responsible for the operation of the kitchen. In small restaurants, the executive chef may also be the manager.

Related careers

This career is part of the Hospitality and Tourism cluster of careers.

Related careers include:

• Bartenders
• Blue-Collar Worker Supervisors
• Chefs and Dinner Cooks
• Food Service Worker Supervisors
• General and Operations Managers
• Hotel and Motel Managers
• Janitor and Housekeeper Supervisors
• Sales Worker Supervisors
• Waiters and Waitresses

Military careers

• Food Service Managers

Job duties

Task list

The following list of tasks is specific to restaurant managers.

• Monitor actions of staff and customers to ensure that health and safety standards and liquor laws are obeyed.
• Taste cooked food in order to ensure quality.
• Resolve customer complaints about food quality or service.
• Check quality of deliveries of fresh food and baked goods.
• Monitor food preparation and methods.
• Maintain budget and employee records, prepare payroll, and pay bills. Monitor records if work is done by a bookkeeper.
• Monitor facility and services for compliance with health and fire regulations.
• Schedule work hours for servers and kitchen staff.
• Direct cleaning of kitchen and dining areas to maintain sanitation standards. Keep appropriate records.
• Create standards for customer service.
• Estimate the amount of food that will be needed. Place orders with suppliers and schedule delivery.
• Review work procedures. Determine ways to improve service.
• Greet guests and escort them to their table.
• Help with food preparation when needed.
• Maintain food and equipment inventories. Keep records.
• Contact suppliers to order supplies such as tableware, cooking utensils, and cleaning items.
• Select or create menu items based on many considerations. Assign prices based on cost analysis.
• Recruit, hire, and oversee training for staff.
• Keep track of items sold. Determine which items may be unpopular or less profitable.
• Arrange for maintenance and repair of equipment and other services.

Common work activities

Restaurant managers perform the following tasks. These tasks are common to many careers.

• Perform for or work with the public
• Get information needed to do the job
• Use computers
• Communicate with supervisors, peers, or subordinates
• Teach others
• Monitor events, materials, and surroundings
• Organize, plan, and prioritize work
• Monitor and control resources
• Coordinate the work and activities of others
• Identify objects, actions, and events
• Judge the value of objects, services, or people
• Coach others
• Establish and maintain relationships
• Communicate with people outside the organization
• Resolve conflicts and negotiate with others
• Document and record information
• Develop and build teams
• Handle and move objects
• Update and use job-related knowledge
• Make decisions and solve problems
• Convince others to buy goods or change their minds or actions
• Inspect equipment, structures, or materials
• Schedule work and activities
• Perform activities that use the whole body
• Perform administrative tasks
• Guide, direct, and motivate others

Work requirements

Working conditions

In a typical work setting, restaurant managers:

Interpersonal relationships

• Are responsible for the work of servers and food preparers.
• Have a high level of social contact. They work closely with staff and deal often with restaurant patrons.
• Are responsible for the health and safety of restaurant patrons and staff.
• Often deal with unpleasant, angry, or discourteous customers.
• Are often placed in conflict situations.
• Communicate with coworkers and customers daily by telephone or in person.
• Work with a group or as part of a team.

Physical work conditions

• Often work indoors, but may work outdoors on rare occasions.
• Are often exposed to very hot or very cold temperatures.
• Often wear protective or safety attire, such as gloves.
• Are exposed to hazardous situations and contaminants on a weekly basis.
• Sometimes are exposed to sounds and noise levels that are distracting and uncomfortable, such as a noisy restaurant.
• Work very near customers and coworkers. They often work within inches of other people.

Work performance

• Must be sure their work is accurate. Errors could endanger customers' health or cost the restaurant money.
• Repeat the same tasks over and over, such as taking inventory of supplies.
• Make decisions on a daily basis that strongly impact customers. They rarely consult with a supervisor before making a decision.
• Rarely consult with a supervisor before setting tasks for the day.
• Are moderately competitive with other restaurants.
• Must meet strict deadlines on a weekly basis.

Hours/travel

• Generally have a set schedule each week.
• Often work 50 hours or more per week.
• Often work nights and weekends, when restaurants are busiest.

Physical demands

Restaurant managers frequently:

• Stand for long periods of time.
• Repeat the same movements.
• Walk or run for long periods of time.
• Use their hands to handle, control, or feel objects, tools, or controls.
• Bend or twist their body.

It is important for restaurant managers to be able to:

• Speak clearly so listeners can understand.
• Understand the speech of another person.
• See details of objects that are less than a few feet away.
• Hold the arm and hand in one position or hold the hand steady while moving the arm.
• Use one or two hands to grasp, move, or assemble objects.
• Use fingers to grasp, move, or assemble very small objects.

It is not as important, but still necessary, for restaurant managers to be able to:

• See details of objects that are more than a few feet away.
• Focus on one source of sound and ignore others.
• Use stomach and lower back muscles to support the body for long periods without getting tired.
• Make quick, precise adjustments to machine controls.
• See differences between colors, shades, and brightness.
• Hear sounds and recognize the difference between them.
• Bend, stretch, twist, or reach out.
• Move two or more limbs together (for example, two arms, two legs, or one leg and one arm) while remaining in place.
• Use muscles to lift, push, pull, or carry heavy objects.
• Use muscles for extended periods without getting tired.
• Be physically active for long periods without getting tired or out of breath.
• Make fast, repeated movements of fingers, hands, and wrists.
• Coordinate movement of several parts of the body, such as arms and legs, while the body is moving.

Skills and abilities

Restaurant managers need to:

Communicate

• Understand spoken information.
• Speak clearly so listeners can understand.
• Understand written information.
• Listen to others and ask questions.
• Read and understand work-related materials.
• Write clearly so other people can understand.

Reason and problem solve

• Notice when something is wrong or is likely to go wrong.
• Analyze ideas and use logic to determine their strengths and weaknesses.
• Use reasoning to discover answers to problems.
• Understand new information or materials by studying and working with them.
• Follow guidelines to arrange objects or actions in a certain order.
• Recognize the nature of a problem.
• Combine several pieces of information and draw conclusions.
• Judge the costs and benefits of a possible action.
• Concentrate and not be distracted while performing a task.
• Develop rules that group items in various ways.

Use math and science

• Add, subtract, multiply, and divide quickly and correctly.

Manage oneself, people, time, and things

• Motivate, develop, and direct people as they work.
• Check how well one is learning or doing something.
• Manage the time of self and others.
• Decide how to spend money to get the work done and keep track of how the money was used.
• Obtain needed equipment, facilities, and materials and oversee their use.

Work with people

• Look for ways to help people.
• Be aware of others' reactions and understand the possible causes.
• Change behavior in relation to others' actions.
• Teach others how to do something.
• Solve problems by bringing others together to discuss differences.
• Persuade others to approach things differently.
• Use several methods to learn or teach new things.

Education and training

Educational programs

The programs of study listed below will help you prepare for the occupation or career cluster you are exploring.

Programs of study directly related to this occupation

• Culinary Arts
• Hospitality Management
• Restaurant and Food Services Management

Other programs of study to consider

• Business Management and Administration
• Entrepreneurial and Small Business Operations
• Marketing
• Wine Steward/Sommelier

Training

To work as a restaurant manager, you typically need to:

• have a high school diploma or equivalent; and
• have one to five years of restaurant work experience.

Education after high school

Many restaurant managers are promoted from within the company. However, some restaurant managers go through formal training programs. Either an associate or a bachelor's degree in restaurant management is good preparation for this occupation.

In these programs you study nutrition, food planning, and food preparation. You also take courses in accounting, business management, and computers. Some programs combine classroom study with experience in a restaurant setting.

Work experience

Many restaurant managers work first as bar, kitchen, dining room, or assistant managers before becoming restaurant managers. You may work as an assistant manager for several years.

On-the-job training

Most large restaurant chains have training programs for managers. Trainees receive both classroom instruction and on-the-job training. Topics include food preparation, nutrition, and employee management. Trainees usually receive their first permanent assignment as assistant managers after six months or a year.

Military training

Some branches of the military train people to work as food service managers. You need a bachelor's degree to enter this military occupation. Training lasts 12 to 16 weeks. Further training occurs on the job and through advanced courses.

Helpful high school courses

In high school, take classes that prepare you for college. A college preparatory curriculum may be different from your state's graduation requirements.

You should also consider taking some advanced courses in high school. This includes Advanced Placement (AP) and International Baccalaureate (IB) courses if they are available in your school. If you do well in these courses, you may receive college credit for them. Advanced courses can also strengthen your college application.

Helpful electives to take in high school that prepare you for this career include:

• Computer Applications
• Culinary Arts
• Family and Consumer Sciences
• Food and Nutrition
• Food Service
• Hospitality

Many restaurant managers are self-employed. If you want to run your own business some day, you should consider taking these courses as well:

• Accounting
• Entrepreneurship
• Introduction to Business

The courses listed above are meant to help you create your high school plan. If you have not already done so, talk to a school counselor or parent about the courses you are considering taking.

You should also check with a teacher or counselor to see if work-based learning opportunities are available in your school and community. These might include field trips, job shadowing, internships, and actual work experience. The goal of these activities is to help you connect your school experiences with real-life work.

Join some groups, try some hobbies, or volunteer with an organization that interests you. By participating in activities you can have fun, make new friends, and learn about yourself. Maybe one of them will help direct you to a future career. Here are examples of activities and groups that may be available in your high school or community.

Things to know

Restaurant chains and food service management companies often recruit manager trainees from college programs. Many employers prefer managers with a degree in restaurant and food service management. However, they sometimes hire graduates with a degree in a related field. Some managers are promoted from within the company. In these situations, formal training may not be required. Food preparers and servers with experience can sometimes move into manager jobs, especially in small or fast-food facilities.

Most employers seek certain personal qualities when hiring managers. For example, self-discipline and leadership are very important. Managers must be able to solve problems and pay attention to details. They need good communication skills in order to deal with customers, suppliers, and staff. In addition, a neat and clean appearance is a must, since they work in close contact with the public.

Tips

Workers should have diversified restaurant experience. They must know all phases of restaurant operation. Experience in a cooperative education program is helpful. Computer experience is beneficial. Try an entry-level job in food service and see if you like it.

Costs to workers

Workers may want to join a professional association, which may have annual dues. Restaurant managers advancing in a regional or national multi-unit organization are often transferred from one area to another. Moving costs are generally covered by the company.

Licensing/certification

Restaurant managers who handle and prepare food must have a food worker card. To receive a card, they must pay a fee and pass a written examination. Food worker cards cost $10.

For more information on food worker cards, contact your local county health department listed in the county government section of your phone book. You may also find more information at the Washington Department of Health's Food Worker Card page. 

#2/11/20

Job listings

Listed below are links to job categories from the National Labor Exchange that relate to this career. Once you get a list of jobs, you can view information about individual jobs and find out how to apply. If your job search finds too many openings, or if you wish to search for jobs outside of Washington, you will need to refine your search.

• Food Service Managers 

To get a listing of current jobs from the WorkSource system, go to the WorkSource website .

Wages

Wages vary by employer and area of the country. In general, restaurant managers who work in big cities earn more than those who work in small towns. The manager's level of experience and responsibility also affect wages.

Restaurant managers who work full time usually receive benefits. Typical benefits include paid vacation, sick leave, and health insurance. In addition, restaurant managers often receive free meals and opportunities for more training. Managers who are self-employed must provide their own insurance.

Employment and outlook

Washington outlook

The table below provides information about the number of workers in this career in various regions. It also provides information about the expected growth rate and future job openings.

National employment

About 38% of restaurant managers are self-employed.

Most restaurant managers work in eating and drinking places. Many others work in institutional settings, such as schools or nursing homes.

Major employers:

• Fast food restaurants
• Full-service restaurants
• Hotels, motels, and other lodging with restaurants

National outlook

Demand for restaurant managers is expected to grow faster than average. More people are eating out which means that more restaurants will open and need managers to oversee employees.

Job opportunities at upscale restaurants will be competitive.  Most openings will result from the need to replace managers who retire or transfer to other occupations. Job prospects will be best for those who have a formal degree in restaurant or hospitality management.

Other resources

American Hotel and Lodging Educational Institute 
(Certification options in the hospitality industry)

Association of Nutrition & Foodservice Professionals 
406 Surrey Woods Drive
St. Charles, IL 60174
800.323.1908
630.587.6336

Foodservice Consultants Society International 

Hospitality Careers Online 

International Food Service Executives Association 
4955 Miller Street, Suite 107
Wheat Ridge, CO 80033
800.893.5499

National Restaurant Association 
2055 L Street NW, Suite 700
Washington, DC 20036
800.424.5156
202.331.5900

National Restaurant Association Educational Foundation 
2055 L Street NW
Washington, DC 20036
800.424.5156

North American Sommelier Association 

Society for Hospitality and Foodservice Management 
328 East Main Street
Louisville, KY 40202
502.574.9931

US Small Business Administration 
Seattle District Office
2401 Fourth Avenue, Suite 450
Seattle, WA 98121
206.553.7310

Washington Hospitality Association 
510 Plum Street SE, Suite 200
Olympia, WA 98501
800.225.7166
360.956.7279

References

Career cluster

• Hospitality and Tourism

Career path

• Enterprising (Business Communications)

O*Net  occupation

• Food Service Managers (11-9051.00) 

O*Net job zone 

• Job Zone 2 - Some preparation needed. Some previous work-related skill, knowledge, or experience may be helpful in these occupations, but usually is not needed.

DOT occupations

• Dietary Manager (187.167-206) 
• Director, Food and Beverage (187.167-210) 
• Director, Food Services (187.167-026) 
• Executive Chef (187.161-010) 
• Manager, Agricultural-labor Camp (187.167-050) 
• Manager, Boarding House (320.137-010) 
• Manager, Camp (187.167-066) 
• Manager, Fast Food Services (185.137-010) 
• Manager, Flight Kitchen (319.137-014) 
• Manager, Food Service (187.167-106) 
• Manager, Industrial Cafeteria (319.137-018) 
• Manager, Liquor Establishment (187.167-126) 

Strong Interest Inventory

• Food Service Manager
• Restaurant Manager

Holland occupational clusters

• Enterprising/Conventional/Realistic
• Enterprising/Conventional/Social

COPSystem

• Business Professional
• Business Skilled