Restaurant managers are responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high quality experience to customers. Areas of operation range from personnel management to cook and waiting staff coordination to inventory management. Restaurant managers can work in a variety of settings, including fast food restaurants, fine dining restaurants, and casual dining restaurants.
Although not required, many employers prefer that restaurant managers have a Bachelor's degree in hospitality or training from a community college. Restaurant managers must at least have a high school diploma or equivalent and extensive experience working in the food and beverage service industry. Additionally, many restaurant managers are required to have their food handler certification card, which is obtained by taking a short course or program that covers food safety. The best restaurant managers are passionate about hospitality, have strong leadership skills, and show attention to detail.
Average Years of Experience