Restaurant Manager

Restaurant Manager

Career Overview

A restaurant manager is in charge of every aspect of the restaurant including the hiring and managing of all staff, the ordering of all equipment and supplies, and ensuring customer satisfaction at all times.


Completing a two-year college program or four-year bachelor's degree in culinary management, hospitality, business, or a related field may be required to obtain this position in an upscale establishment.

Future Outlook

Employment of food service managers is projected to grow 1 percent from 2019 to 2029, slower than the average for all occupations. Food service managers will be needed to oversee food preparation and service as people continue to dine out, purchase takeout meals, and have food delivered to their homes or workplaces.

Work Environment

Food service managers work in restaurants, hotels, school cafeterias, and other establishments where food is prepared and served. They often work evenings, weekends, and holidays. The work can be hectic, and dealing with dissatisfied customers can be stressful.

Recommended High School Courses

  • Psychology
  • Math
  • Business
  • Communication
  • Hospitality
  • Marketing
  • Accounting
  • Culinary courses
  • English

  • Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • Coordination - Adjusting actions in relation to others' actions.
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Instructing - Teaching others how to do something.
  • Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
  • Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
  • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Negotiation - Bringing others together and trying to reconcile differences.
  • Persuasion - Persuading others to change their minds or behavior.
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Service Orientation - Actively looking for ways to help people.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  • Speaking - Talking to others to convey information effectively.
  • Time Management - Managing one's own time and the time of others.
  • Writing - Communicating effectively in writing as appropriate for the needs of the audience.
  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
  • Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Economics and Accounting - Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
  • Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
  • Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
  • Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
  • Category Flexibility - The ability to generate or use different sets of rules for combining or grouping things in different ways.
  • Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
  • Finger Dexterity - The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
  • Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
  • Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
  • Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
  • Near Vision - The ability to see details at close range (within a few feet of the observer).
  • Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
  • Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
  • Selective Attention - The ability to concentrate on a task over a period of time without being distracted.
  • Speech Clarity - The ability to speak clearly so others can understand you.
  • Speech Recognition - The ability to identify and understand the speech of another person.
  • Written Comprehension - The ability to read and understand information and ideas presented in writing.
  • Written Expression - The ability to communicate information and ideas in writing so others will understand.
  • Monitor activities of individuals to ensure safety or compliance with rules.
  • Maintain regulatory or compliance documentation.
  • Maintain operational records.
  • Manage inventories of products or organizational resources.
  • Resolve customer complaints or problems.
  • Evaluate quality of materials or products.
  • Monitor organizational procedures to ensure proper functioning.
  • Schedule product or material transportation.
  • Manage organizational or project budgets.
  • Manage guest services.
  • Collect payments for goods or services.
  • Monitor organizational compliance with regulations.
  • Provide basic information to guests, visitors, or clients.
  • Develop organizational policies or programs.
  • Perform manual service or maintenance tasks.
  • Prepare staff schedules or work assignments.
  • Estimate cost or material requirements.
  • Direct facility maintenance or repair activities.
  • Analyze data to inform operational decisions or activities.
  • Negotiate sales or lease agreements for products or services.
  • Schedule activities or facility use.
  • Evaluate employee performance.
  • Manage human resources activities.
  • Recommend organizational process or policy changes.
  • Determine resource needs.
  • Purchase materials, equipment, or other resources.
  • Recruit personnel.


Appalachian State Univers...
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Atlanta Technical College
Ball State University
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Boston University
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Culinary Arts School O...
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Nova Scotia Community...
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Red River College- Int...
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Potential Scholarships

5 Strong Scholarship
Agnes M. Lindsay Scholars...

Approx Salary Expectation

Low End:
$33,210.00 /yr
$55,320.00 /yr
High End:
$93,040.00 /yr


Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook,
Trend Analysis - Explorer the Market, Labour Market Information, Government of Canada
O*NET OnLine, National Center for O*NET Development,