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How to become a restaurant manager

Many people consider being a restaurant manager to be an ideal job. It's an opportunity to manage a dynamic and fascinating business. It integrates artistic expression with commercial and culinary obstacles. And to be a component of people's most iconic moments, from memorable occasions to life-altering events such as engagements. You are outside a machine with many shifting sections, and you are the hot spot for numerous people each shift, from employees to vendors to clients. It can be a difficult journey from an aspirant restaurant owner to the initial day on the job. 

What is the job of a restaurant manager?

Image for part: What is the job of a restaurant manager?

A restaurant supervisor is responsible for the facility's everyday operations. Restaurant managers mean that clients have a pleasant dining environment and that the restaurant runs smoothly, cost-effectively, and to a professional standard. A few of the most typical duties of restaurant managers are as follows;

  • Recruiting personnel. Restaurant employees are in charge of hiring front-of-house personnel and kitchen personnel in several establishments. They recruit and train new staff to achieve tasks in an organized and productive manner.
  • Managing staff. Restaurant managers monitor workers to confirm they handle food safely, adhere to corporate policies, and satisfy performance and client service standards. They are also capable to discuss personnel questions and address patrons' issues.
  • Coordinating the timetables of the employees. Restaurant managers establish worker lists to facilitate that the restaurant is always suitably staffed and that employees are not overstressed. They also have to authorize employee leave and coordinate the workforce to protect sick employees' shifts.
  • Keeping a safe working environment. Restaurant managers keep an eye out for occupational hazards and try to eradicate them for the sake of the security of both employees and customers.
  • Evaluating Inventory levels. The restaurant manager makes sure that there is an adequate supply of kitchenware, seasoning, and ingredients. They also purchase new products when stocks run short to keep the restaurant running smoothly.
  • Collaboration with restaurant owners. Restaurant managers cooperate with owners to achieve financial goals. They provide reviews on menu prices, staff methods, and transactions, and cultivate initiatives to maximize sales and minimize costs.

Workplace setting for a restaurant manager

Restaurant managers participate in many restaurants. They rotate among the front of the house and the kitchen for their shifts. They could also dedicate time in an office developing lists, interviewing new workers, and managing the restaurant's future. Restaurant managers work long hours because restaurants serve people in the evenings and weekends.

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How to be a restaurant manager

Prior to getting a promotion to a management level, restaurant managers generally operate in the food business for many years. To be a restaurant owner, many individuals take the appropriate steps;

  • Attain experience in the foodservice sector. Enterprising restaurant owners can operate in the foodservice business once they reach the age of 16. Most restaurant managers begin their careers as kitchen hands, servers, and bussers.
  • Acquire credentials in company hospitality. Managers usually have to get an associate's degree in hospitality management. This two-year course educates me about the corporate and the hospitality sector. It is more obvious to have a four-year bachelor's college education.
  • Obtain certification. Restaurant managers have to certified in food preparation and liquor service. Even in those places where certification is not mandatory, most restaurants choose to hire managers who have it.

Restaurant manager job description

It may include things like supervising meal preparation, keeping health and security documents for checking, and keeping on top of worker and client service problems. Throughout meal service, a restaurant manager supervises and manages the staff. They serve as a tool for their colleagues. They respond to questions, offer guidance and mentoring to employees, assist when problems occur, interact crucial data or upgrades to personnel, and verify with guests continuously about their experience. Restaurant managers are accountable for training new workers, operating pre-shift conferences, and maintaining high motivation levels during peak hours and the shift. 

  1. Ensure that new employees follow corporate policy.
  2. Train employees to ensure that restaurant processes are implemented.
  3. Retaining food quality level.
  4. Keeping customers satisfied and resolving complaints.
  5. Establishing shift patterns.
  6. Take note of the hours worked by personnel.
  7. Data management for payroll.
  8. Order food, gloves, and other materials while adhering to financial constraints.

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FAQs Restaurant Manager

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Q1. What are the salaries of a restaurant manager? 

Restaurant managers are paid depending on the reputation of their establishment, its location, and professional experience. Managers of restaurant chains make on average less than those of renowned gourmet restaurants. 

  • United States. The typical yearly salary for a restaurant manager is $46,594. The annual incomes vary from $66,500-$22,500, with most restaurant owner wages ranging from $39,5000-$53,000, with the highest earners getting $59,500 per year.
  • Australia. The overall restaurant manager income is $60,000 per year, or $30.77 an hour. Entry-level salaries begin at $56,625 yearly, and seasoned workers earn up to $72,500 annually.
  • United Kingdom. The average restaurant manager's salary is £35,000 annually or £17.95 per hour. The annual salary ranges from £29,000 to £45,000 yearly.
  • France. The ordinary restaurant manager's casual annual income is 48,052 € or an hourly pay of 23 €. The remuneration of a restaurant manager varies from 34,443 € to 59,262 €.
  • Singapore. The annual salary for a restaurant manager is S$39,075 or S$20.04 an hour. Restaurant managers earn between S$33,600 and S$66,000 yearly.
  • Switzerland. The restaurant manager's wage is CHF 60'000 yearly, or CHF 30.77 an hour.
  • New Zealand. The yearly income for a restaurant manager is $45,825 or $23.50 for each hour. The salary of a restaurant manager varies from $39,634 to $57,625 yearly.
  • Germany. The typical restaurant manager's remuneration is 70.217 € or 34 € per hour. A restaurant manager's salary ranges from 48.931 € to 87.291 €.
  • Belgium. The restaurant manager makes about 7,550 EUR monthly. Salaries range between 3,930 EUR to 11,600 EUR.
  • Canada. The annual salary for a restaurant manager is $39,975 or $20.50 an hour. The annual salary ranges from $35,000 to $46,800.

Q2. What are the requirements to be a restaurant manager?

Restaurant managers can benefit from academic achievement, professional expertise in the hospitality industry, and management qualities.


The majority of restaurant owners have a high school degree or a GED. Most people continue their education and earn an associate degree or college education in hospitality management. This degree educates enterprising managers on a wide range of industry and hospitality subjects, such as;

  1. Financial management and accounting
  2. Human resources
  3. Leadership and management
  4. Business law and ethics
  5. Food and beverage management
  6. Foodservice operations
  7. Food safety and hygiene

Most universities assist students in obtaining job placement that will offer them real-world experience before graduation.


Restaurant managers usually begin their vocations as entry-level restaurant employees in the foodservice sector, like servers and kitchen hands. Such roles provide hands-on experience in customer service, preparing meals, and processes. Because these jobs demand some formal education, several enthusiastic restaurant managers work in them while attending university.


A few regions or states want restaurant owners to obtain food safety credentials or offer liquor. Although these certifications are not mandatory in your location, they can support restaurant managers to seek work. Before getting promoted to a managerial level, some determined managers obtain certification. Here is a list of some prevalent certifications available to restaurant managers;

  • ServeSafe Food Handler Certification. It is one of the most well-known and widely recognized food safety certification courses in the country. Such lectures educate students on how to reduce the danger of foodborne sickness and contamination, deliver services with food sensitivities, securely prepare foods, and sanitize serving and meal prep areas. Students have to pass an exam after accomplishing the classwork. You can renew this certification every five years. 
  • Certifications for alcohol service. The well-known certification courses for the delivery of alcohol are below;
  1. Training for Intervention Procedures Alcohol Server and Selling Certification
  2. Way to Serve Interactive Alcohol Server Certification
  3. ServSafe Alcohol Serving Certification

All of the above-listed certifications instruct ambitious restaurant owners how to provide alcohol legally, recognize inebriated customers, handle unruly clients, identify minors, and precisely verify identification. Students have to complete an exam, similar to food security certification, to demonstrate their grasp of the school work and obtain certification. Such credentials must be reauthorized regularly. To renew their certification, a few courses involve people who have been licensed in liquor handling to accomplish continuous learning and tests.

  • Skills

Many of the valuable traits for restaurant owners to have are strong leadership and organizational abilities. Here is a list of skills that restaurant managers must have;

  1. Leadership skills. Restaurant managers employ their excellent leadership skills to persuade and encourage their employees. They understand how to monitor, convince, and confirm that all processes are in place.
  2. Customer service skills. Restaurant managers depend on customer service expertise to keep their clients satisfied. Such abilities are particularly vital when dealing with customer problems.
  3. Organizational skills. Restaurant managers must be organized to oversee multiple employees and undertake other duties throughout their shifts. Keeping coordination allows managers to prioritize which tasks are most crucial to keep the restaurant functioning smoothly and successfully.
  4. Flexibility. Restaurant managers should be capable to examine their restaurant's necessities at any time. It could include doing some kitchen work or waiting on tables throughout hectic shifts.
  5. Problem-solving abilities. Restaurant managers employ their imagination to achieve customer satisfaction, empower the workforce, and devise new tactics. They could utilize creativity to increase sales and facilitate more clientele to visit their restaurants.

Q3. What is the role of a restaurant manager?

 A restaurant manager is in charge of their staff. It could involve responsibilities such as constructing weekly task timeframes and tracking on-the-job efficiency. They could also encounter customers to confirm that their dining experience is pleasant. A restaurant manager makes sure that there are no constraints to meal service.

Q4. What are the top universities to pursue education for a restaurant manager?

A college education can often lead to a better income or even a successful career. It's why we have prepared a list of the best US colleges to pursue education in hospitality management;

  • Boston University
  • Stanford University
  • SUNY College of Technology at Delhi
  • Florida International University
  • Cornell University
  • University of Denver
  • Arkansas Tech University
  • University of Akron
  • New York University

Q5. What are the leading countries to study hospitality management?

The best places to pursue hospitality management courses are;

  • United States
  • Switzerland
  • Canada
  • Fiji
  • Austria
  • Italy
  • Netherlands
  • United Kingdom
  • France
  • Spain
  • Germany
  • Finland
  • Cyprus
  • Australia
  • Malaysia

Q6. What are the top certifications for a restaurant manager?

The best certifications for a restaurant manager are below;

  • Certified Master Safe Technician (CMST)
  • ServSafe Food Protection Manager Certification
  • Certified Manager Certification (CM)
  • OSHA Safety Certificate
  • Travel and Tourism Professional (TTP)
  • Certified Dietary Manager (CDM)
  • Certified Medical Office Manager (CMOM)
  • Certified Food and Beverage Executive (CFBE)
  • Certified Professional - Food Safety (CP-FS)
  • Certified Master Safe Technician (CMST)
  • Certified Food Protection Professional (CFPP)

Q7. How long does it take to become a restaurant manager?

There are no prerequisites for being a restaurant manager. Restaurant Managers get on-the-job expertise with some professional training. Most of them begin their careers in entry jobs, acquiring hands-on skills and expertise when working in a restaurant.

Q8. What skills are necessary to be a restaurant manager?

  • Restaurant Operations
  • Wine Understanding
  • Hospitality Sector
  • Customer Service
  • Preparing Rosters
  • Foreign languages
  • POS systems
  • Interpersonal skills
  • Ensure Compliance
  • Problem-Solving
  • Conflict Management
  • Teamwork skills
  • Commercial awareness
  • Flexibility
  • Organizational skills

Q9. What are the duties of a restaurant manager?

The restaurant manager duties include;

  • Collaborating and optimizing restaurant operational processes
  • Monitor operational expenses and enhance productivity weekly, monthly, and advancing financial statements.
  • Developing positive customer relationships.
  • Taking care of customer concerns and requests.
  • Hiring, mentoring and supervising employees
  • Undertaking performance reviews and setting goals
  • Increasing efficiency and workflow.
  • Ensuring that licensing, health, and safety requirements are followed.
  • Creating and enforcing initiatives and procedures.
  • Product quality control and vendor management
  • Promoting the restaurant's impression responsively.
  • Seeking to enhance the restaurant's scope via focused promotions.
  • Reviewed dishes and scheduled menus.
  • Managing track of stock and placing orders for supplies.

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