A restaurant manager keeps the whole operation running, from the kitchen and dining room to the budget and the team.
Restaurant managers set the standard for service, food safety and teamwork so every guest has a great meal.
This guide explains what restaurant managers do each shift, the skills and requirements employers expect, the working conditions, what restaurant managers earn and how to become one.
The BLS lists this job as food service managers, which includes restaurant, kitchen and catering managers, and all numbers come from the U.S. Bureau of Labor Statistics and O*NET unless noted.
Employer rules vary, so read each posting before you apply.
Quick jump: Daily dutiesSkillsRequirementsQualificationsWork environmentSalaryOutlookCareer pathHow to becomeJob facts
Restaurant Manager Daily Duties and Responsibilities
Duties change by restaurant size and type, but most shifts follow the same flow: open, staff, run the floor, manage money and close.
| Part of the shift | Typical duties |
|---|---|
| Opening | Check supplies, equipment and work areas, review reservations and brief the team |
| Staffing | Schedule staff, assign duties and set standards for performance and service |
| Kitchen | Oversee food preparation, portion sizes and presentation, and work with the chef to fix delays |
| Dining room | Coordinate servers and hosts, greet guests and handle complaints about food or service |
| Rush periods | Step in to help serve, ring up customers or clear tables when the restaurant is busy |
| Money | Track cash flow, sales goals and operating costs, and count money and make deposits |
| Closing | Check cleaning, security and food safety, record the day’s results and plan the next shift |
Here is the full list of restaurant manager duties and responsibilities, based on BLS and O*NET:
| Duty | What it means on the job |
|---|---|
| Hire and train staff | Assess staffing needs, recruit, hire and train employees, and resolve personnel problems |
| Discipline staff | Discipline and sometimes fire employees |
| Schedule staff | Schedule staff hours and assign duties |
| Set standards | Establish standards for staff performance and customer service |
| Order supplies | Order and buy food, beverages, equipment and supplies |
| Manage inventory | Keep food and equipment inventories and records |
| Receive deliveries | Schedule and receive food and beverage deliveries and check the contents |
| Oversee the kitchen | Monitor food preparation methods, portion sizes and presentation |
| Coordinate cooks | Coordinate cooking assignments for economical use of food and timely preparation |
| Ensure food safety | Monitor compliance with health, fire and food safety rules and keep required sanitation records |
| Handle complaints | Investigate and resolve complaints about food quality or service |
| Control budgets | Monitor budgets and labor cost records and review financial transactions |
| Handle money | Count money and make bank deposits |
| Plan menus | Plan menus and food use based on expected guest counts |
| Analyze sales | Record the number, type and cost of items sold to find unpopular or less profitable items |
| Enforce liquor rules | Monitor employee and guest activity so liquor regulations are followed |
| Arrange maintenance | Arrange equipment maintenance and repairs and coordinate cleaning, trash removal and pest control |
| Improve operations | Review work procedures and operating problems to improve service, performance or safety |
| Take reservations | Take dining reservations and greet guests |
| Plan events | Schedule facilities or catering for events such as banquets |
| Help during rushes | Sometimes help serve customers, ring up orders or clean tables when busy |
Restaurant Manager Skills
Employers look for business skills that protect the bottom line and people skills that keep the team and guests happy.
Hard skills
| Skill | How you use it |
|---|---|
| Restaurant operations | Understanding how the kitchen, dining room and back office fit together (BLS business skills) |
| Budgeting and cost control | Managing budgets, labor costs, food costs and financial records |
| Scheduling | Building staff schedules around demand |
| Inventory and ordering | Tracking stock, ordering supplies and receiving deliveries |
| Food safety and regulations | Keeping health, fire and liquor rules and sanitation records |
| Menu and cost analysis | Planning menus and tracking which items sell and earn |
| Software | O*NET hot technologies include Intuit QuickBooks, Microsoft Excel, Microsoft Office, Outlook and PowerPoint |
| Point-of-sale and scheduling systems | O*NET lists point-of-sale, inventory and scheduling software |
Soft skills
| Quality | What the data says |
|---|---|
| Leadership | BLS: building good relationships with staff to keep a productive environment |
| Communication | BLS: giving clear orders and conveying information to staff and customers |
| Customer service | BLS: being courteous and attentive to patrons |
| Organizational skills | BLS: handling scheduling, budgeting and financial records |
| Problem solving | BLS: resolving personnel issues and customer problems |
| Physical stamina | BLS: working long shifts and sometimes helping serve customers |
| Work styles | O*NET: leadership orientation, stress tolerance, cooperation, attention to detail and dependability |
| Essential skills | O*NET: active listening, monitoring, speaking, critical thinking and reading comprehension |
Restaurant Manager Position Requirements
| Requirement | What to expect |
|---|---|
| Education | Typically a high school diploma, though requirements range from no formal credential to a college degree (BLS) |
| Experience | Less than 5 years of related experience; most start as a cook, server or supervisor of food workers (BLS) |
| Training | Short-term on-the-job training of at least 1 month covering food preparation, sanitation, security, company policies, personnel management and recordkeeping (BLS) |
| Food safety certification | Some states and localities require it; check with your state or local health department (BLS) |
| Job Zone | O*NET places the job in Job Zones 1 and 2, which call for very little to some preparation |
| Schedule | Most work full time; early mornings, nights, weekends and holidays are common, and managers may be called in at short notice (BLS) |
| Employer rules | Employers set their own rules for experience, shifts and background checks, so read each posting closely |
Requirements vary by employer and state, so read each posting closely before you apply.
Restaurant Manager Qualifications
Requirements are the minimum to apply. Qualifications are what make a candidate stand out.
| Qualification | What employers look for |
|---|---|
| Minimum qualifications | A high school diploma or equivalent, restaurant experience and food safety knowledge |
| Postsecondary education | Employers may prefer it, especially at upscale restaurants and hotels (BLS) |
| Relevant degrees | Restaurant and hospitality management, institutional food service management or business (BLS) |
| Education of new hires | In O*NET, 30% needed a high school diploma, 21% a postsecondary certificate and 19% an associate’s degree |
| Food Protection Manager Certification | Optional credential earned by passing a food safety exam (BLS) |
| Experience in several roles | Time as a cook, server or shift supervisor |
| Budget and software skills | QuickBooks, spreadsheets, point-of-sale and scheduling systems |
| Core qualities | Leadership, calm under pressure, dependability and strong customer service |
Restaurant Manager Work Environment
The BLS says most food service managers work full time and some work more than 40 hours a week. Early mornings, nights, weekends and holidays are common.
| Work condition | What food service managers report (O*NET) |
|---|---|
| Teamwork | 97% say working with a team is extremely important |
| Contact with others | 94% have constant contact with others |
| Face-to-face talks | 93% have face-to-face discussions every day |
| Customers | 84% say dealing with external customers is extremely important |
| Standing | 65% stand continually or almost continually |
| Walking | 44% walk or run continually or almost continually |
| Work week | 41% work more than 40 hours a week |
| Decisions | 70% make decisions every day |
| Protective equipment | 49% wear common protective or safety equipment every day |
| Indoors | 91% work indoors in a controlled environment every day |
| Stress (BLS) | The work is often hectic, and dealing with dissatisfied customers may be stressful |
Where restaurant managers work
| Industry (BLS) | Share of food service managers |
|---|---|
| Food services and drinking places | 55% |
| Self-employed workers | 31% |
| Traveler accommodation | 3% |
| Management of companies and enterprises | 2% |
| Healthcare and social assistance | 2% |
Restaurant Manager Salary
The BLS reports a May 2025 median salary of $69,390 a year for food service managers, compared with $50,980 for all occupations. Your salary depends on your state, restaurant type, size and experience.
| Measure (May 2025 BLS wage data) | Annual salary |
|---|---|
| Lowest 10% earned | Less than $45,960 |
| Median | $69,390 ($33.36 an hour) |
| Highest 10% earned | More than $107,640 |
| All occupations (median) | $50,980 |
Median salary by industry
| Industry | Median salary (May 2025) |
|---|---|
| Management of companies and enterprises | $83,960 |
| Healthcare and social assistance | $83,320 |
| Traveler accommodation | $82,170 |
| Food services and drinking places | $65,060 |
Restaurant Manager Job Outlook
The BLS projects employment of food service managers to grow 6% from 2025 to 2035, faster than the 3% average for all occupations, rising from 344,300 to 364,200 jobs. About 38,800 openings a year are expected, mostly from workers who transfer to other jobs or leave the labor force. Consumer demand for dining options, takeout and food delivery is expected to open new food service establishments.
Restaurant Manager Career Path
The BLS says most managers start in related jobs such as cook, server or supervisor of food preparation and serving workers, often for years before a promotion. O*NET lists related titles such as kitchen manager, food and beverage manager, catering manager, banquet manager and food service director. Restaurant management skills also connect to other careers:
| Related job | Typical entry education | Median salary (May 2025) |
|---|---|---|
| Sales managers | Bachelor’s degree | $148,270 |
| Lodging managers | High school diploma or equivalent | $69,250 |
| Chefs and head cooks | High school diploma or equivalent | $62,470 |
| Waiters and waitresses | No formal educational credential | $35,230 |
How to Become a Restaurant Manager
- Finish high school or earn an equivalent. It is the typical entry requirement.
- Start in a restaurant job. Work as a cook, server or shift supervisor to learn the operation.
- Consider more education. Associate’s programs and culinary school restaurant management programs are available, and employers may prefer them at upscale restaurants and hotels.
- Check food safety rules. Ask your state or local health department, and consider the Food Protection Manager Certification.
- Build leadership experience. Train new hires, run shifts and help with scheduling and ordering.
- Apply for manager roles. Complete the on-the-job training, which covers sanitation, security, policies, personnel management and recordkeeping.
Is this job right for you?
- Do you enjoy leading a team in a fast-paced setting?
- Are you comfortable with budgets, schedules and ordering?
- Can you stay calm with hectic shifts and unhappy guests?
- Are you ready for nights, weekends and holidays?
- Do you care about food safety and great service?
Restaurant Manager Job Facts at a Glance
| Quick fact | What to know |
|---|---|
| What restaurant managers do | Plan, direct and coordinate the staff, kitchen, dining room, budgets and food safety of a restaurant or other food service operation (BLS; O*NET) |
| Median salary (May 2025) | $69,390 a year, or $33.36 an hour (BLS food service managers) |
| Jobs in 2025 | About 344,300 food service managers |
| Job outlook, 2025 to 2035 | 6% growth, faster than average; about 38,800 openings a year |
| Education | A high school diploma or equivalent is typical; some employers prefer postsecondary education |
| Experience and training | Less than 5 years of related experience; short-term on-the-job training (BLS) |
| Certification | Some states and localities require food safety certification; the Food Protection Manager Certification is optional (BLS) |
| Common job titles | Restaurant manager, kitchen manager, food and beverage manager, catering manager, banquet manager, food service director (O*NET) |
Frequently Asked Questions
What does a restaurant manager do?
Restaurant managers run the daily operation of a restaurant. They hire, train and schedule staff, order food and supplies, oversee the kitchen and dining room, enforce food safety rules, handle complaints and manage budgets and costs.
What are the main duties of a restaurant manager?
Hiring and training staff, scheduling, setting service standards, ordering and inventory, overseeing food preparation, ensuring food safety, resolving complaints, controlling costs, counting money and making deposits and arranging maintenance.
What skills does a restaurant manager need?
Restaurant operations, budgeting, scheduling, inventory and food safety knowledge, plus leadership, communication, customer service, organizational and problem-solving skills and physical stamina.
What education do you need to be a restaurant manager?
A high school diploma or equivalent is typical, though requirements range from no formal credential to a college degree. Employers may prefer postsecondary education at upscale restaurants and hotels.
How much experience does a restaurant manager need?
The BLS lists less than 5 years of related experience. Most managers start as cooks, servers or supervisors of food preparation and serving workers.
How much do restaurant managers make?
The BLS median salary for food service managers was $69,390 a year ($33.36 an hour) in May 2025. The lowest 10% earned less than $45,960 and the highest 10% more than $107,640.
Do restaurant managers need food safety certification?
Some states and localities require it, so check with your health department. The Food Protection Manager Certification is optional and earned by passing a food safety exam.
Where do food service managers work?
Food services and drinking places (55%), self-employed (31%), traveler accommodation (3%), management of companies (2%) and healthcare and social assistance (2%).
What is the job outlook for restaurant managers?
The BLS projects 6% growth from 2025 to 2035, faster than average, rising from 344,300 to 364,200 jobs, with about 38,800 openings a year.
Is restaurant management stressful?
The BLS says the work is often hectic and dealing with dissatisfied customers may be stressful. Schedules may include early mornings, nights, weekends and holidays, and managers may be called in at short notice.
Conclusion
A restaurant manager gives guests a great experience and gives the team strong leadership. With restaurant experience, food safety knowledge and solid business skills, you can build a career running the kitchen, the dining room and the business. If you are ready to apply, use the resources below to prepare.
Related Reading
- Restaurant manager resume sample
- Restaurant manager cover letter sample
- Restaurant manager resume summary examples
- Food service manager interview questions and answers
Sources: U.S. Bureau of Labor Statistics, Occupational Outlook Handbook: Food Service Managers. O*NET OnLine, 11-9051.00 Food Service Managers. Requirements vary by employer; check the posting before you apply.