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Home > Profession > Restaurant Manager

Restaurant Manager



Education required for this profession


Experience as a waiter or waitress, cook, or counter help is the most common way to enter the occupation. Executive chefs, in particular, need extensive experience working as chefs. Many food service management companies and national or regional restaurant chains recruit management trainees from 2- and 4-year college hospitality management programs, which require internships and real-life experience to graduate. Some restaurant chains prefer to hire people with degrees in restaurant and institutional food service management, but they often hire graduates with degrees in other fields who have demonstrated experience, interest, and aptitude. Postsecondary education is preferred for many food service manager positions, but it is not a significant qualification for many others: More than 40 percent of food service managers have a high school diploma or less; less than one-quarter have a bachelor’s or graduate degree. However, a postsecondary degree is preferred by higher end full-service restaurants and for many corporate positions, such as managing a regional or national restaurant chain or franchise or overseeing contract food service operations at sports and entertainment complexes, school campuses, and institutional facilities. A college degree also is beneficial for those who want to own or manage their own restaurant.

Relevant Degree/Diploma/Certificate

Bachelors degree in hospitality management, business administration

Quick Facts

Experience in food and beverage preparation and serving jobs is necessary for most food service manager positions. Food service managers coordinate a wide range of activities, but their most difficult task may be dealing with irate customers and uncooperative employees. Job opportunities for food service managers should be good as the number of outlets of restaurant chains increases to meet customer demand for convenience and value.

Salary

Median annual earnings of salaried food service managers are $43,020 . The middle 50 percent earn between $34,210 and $55,100. The lowest 10 percent earn less than $27,400, and the highest 10 percent earn more than $70,810.

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Online Universities Offering Degrees for this Profession


A
A.T. Still University of Health Sciences
Abilene Christian University
American InterContinental University Online
American Sentinel University
Antonelli College
Argosy University Online
Ashford University
B
Baker College Online
Bay Path College
Bellevue University
Benedictine University
Boise State University
Boston University
Bowling Green State University
Bryant & Stratton College
Bush School of Government - Texas A&M University
C
California Coast University
California InterContinental University
California State University, Monterey Bay
Capella University
Chamberlain College of Nursing
Chancellor University
Clarion University of Pennsylvania
Cleveland Institute of Electronics
Colorado Technical University Online
Columbia Southern University
Concord Law School
Concordia University Irvine
Creighton University
Cumberland University
D
Daniel Webster College
DePaul University
DeSales University
DeVry University
Dominican University
Drexel University Online
Duquesne University
E
Eastern Kentucky University
eCornell
Ellis University
Everest College Phoenix
Everest University Online
Everglades University
F
Fielding Graduate University
Florida Hospital College of Health Sciences
Florida Tech University Online
Fort Hays State University
Full Sail University
G
Golden Gate University
Gonzaga University
Graceland University
Grand Canyon University
Gratz College
H
Harrison College
Henley-Putnam University
Herzing University
Hodges University
 I
IIA College
Independence University
Indiana State University
Indiana Tech
International Academy of Design and Technology
Iowa Central College Online
Ivy Bridge College
J
Jacksonville University
Jones International University
K
Kaplan University
Keiser University
Keller Graduate School of Management
Kent State University
L
LA College Online
Lehigh University
Lesley University
LeTourneau University
Lewis University
Liberty University Online
Lincoln College Online
Loyola University New Orleans
M
Malone University
Marylhurst University
McKinley College
Minnesota School of Business
Missouri University of Science and Technology
Mountain State University
N
National American University
New England College
New England Culinary Institute
New Jersey Institute of Technology / NJIT
New York Medical College - School of Public Health
Nova Southeastern University
O
Ohio University
Oklahoma Wesleyan University
P
Post University Online
S
Strayer University
Syracuse University
T
The Art Institute of Pittsburgh Online Division
U
UMassOnline
University Alliance
University of Phoenix
W
Walden University

Quick Fact Sheet: Restaurant Manager


Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant's equipment and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training. Managers interview, hire, train, and when necessary, fire employees. Retaining good employees is a major challenge facing food service managers. Managers recruit employees at career fairs, contact schools that offer academic programs in hospitality or culinary arts, and arrange for newspaper advertising to attract additional applicants. Managers oversee the training of new employees and explain the establishment’s policies and practices. They schedule work hours, making sure that enough workers are present to cover each shift. If employees are unable to work, managers may have to call in alternates to cover for them or fill in themselves when needed. Some managers may help with cooking, clearing tables, or other tasks when the restaurant becomes extremely busy.

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