Restaurant Management involves front-of-house staff, typically referring to customer-facing Restaurant Managers, Shift Leads, or supervisors. Conversely, the back-of-house team typically refers to Kitchen Managers or supervisors who do not have much customer interaction and focus on the food menu, quality, and preparation. If you are looking to grow a career in Restaurant Management, you will find popular positions detailing education, experience, skills, salary expectations, and requirements below.
Restaurant Shift Manager
A Restaurant Shift Manager, also known as a Shift Manager, oversees all areas of the dining experience to guarantee a good experience for guests. Their responsibilities include being in charge of monitoring a restaurant’s everyday operations, hiring and training restaurant workers following corporate regulations, communicating with guests to resolve issues, and arranging work schedules for restaurant staff.
Education/Degree Level: Minimum of a high school diploma or GED.
Experience: Restaurant Shift Manager positions typically require related and transferable experience with 1+ years of restaurant experience.
Skills: Communication, Customer Service, Leadership Management, and Organizational Skills
Salary (Nationwide): A Restaurant Shift Manager makes an average base pay of $27K per year or $13 per hour.
| Annual Salary | Monthly Pay | Weekly Pay | Hourly Wage | |
|---|---|---|---|---|
| Top Earners | $35,500 | $2,958 | $683 | $17 |
| 75th Percentile | $31,000 | $2,583 | $596 | $15 |
| Average | $27,921 | $2,327 | $537 | $13 |
| 25th Percentile | $23,500 | $1,958 | $452 | $11 |
Restaurant Manager
A Restaurant Manager, also known as a Restaurant General Manager, is well-versed in a company’s regulations and expectations. They collaborate closely with upper management to address customer service policies and personnel management. They are also in charge of budgeting and profitability reporting with various other responsibilities, including hiring and training new staff, addressing customer concerns, and overseeing all restaurant operations.
Education/Degree Level: Minimum of a high school diploma or GED; many employers prefer a degree in business management, restaurant management, hospitality, or related field.
Experience: Restaurant Manager positions typically require at least 2+ years of supervisory experience.
Skills: Communication, Customer Service, Financial Management, Interpersonal Skills, and Leadership
Salary (Nationwide): A Restaurant Manager makes an average base pay of $46K per year or $22 per hour.
| Annual Salary | Monthly Pay | Weekly Pay | Hourly Wage | |
|---|---|---|---|---|
| Top Earners | $59,500 | $4,958 | $1,144 | $29 |
| 75th Percentile | $53,000 | $4,416 | $1,019 | $25 |
| Average | $46,594 | $3,882 | $896 | $22 |
| 25th Percentile | $39,500 | $3,291 | $759 | $19 |
Assistant Restaurant Manager
An Assistant Restaurant Manager is in charge of overseeing and supporting a restaurants’ operation to maintain profitability and a pleasant dining experience. They collaborate closely with restaurant owners and managers and respond to customer complaints quickly and pleasantly. Their general responsibilities include organizing shifts, balancing cash registers, and managing payroll.
Education/Degree Level: Minimum of a high school diploma or GED.
Experience: Assistant Restaurant Manager positions typically require previous supervisory experience preferably in a restaurant.
Skills: Communication, Conflict-resolution, Customer Service, Interpersonal Skills, and Leadership
Salary (Nationwide): An Assistant Restaurant Manager makes an average base pay of $40K per year or $19 per hour.
| Annual Salary | Monthly Pay | Weekly Pay | Hourly Wage | |
|---|---|---|---|---|
| Top Earners | $52,000 | $4,333 | $1,000 | $25 |
| 75th Percentile | $46,500 | $3,875 | $894 | $22 |
| Average | $40,172 | $3,348 | $773 | $19 |
| 25th Percentile | $33,500 | $2,792 | $644 | $16 |
Restaurant Shift Lead
A Restaurant Shift Lead, also known as a Shift Leader, is in charge of overseeing daily operations, supervising personnel, and ensuring that clients receive excellent service throughout their dining experience. Their general responsibilities include creating a shift schedule, dealing with no-shows, allocating jobs, cash handling, and reporting issues to their manager.
Education/Degree Level: Minimum of a high school diploma or GED.
Experience: Restaurant Shift Lead positions typically require some or little-to-no experience in the industry.
Skills: Communication, Conflict-resolution, Customer Service, Interpersonal Skills, Leadership, Organizational Skills, and Problem-solving
Salary (Nationwide): An Restaurant Shift Lead makes an average base pay of $25K per year or $12 per hour.
| Annual Salary | Monthly Pay | Weekly Pay | Hourly Wage | |
|---|---|---|---|---|
| Top Earners | $31,000 | $2,583 | $596 | $15 |
| 75th Percentile | $28,500 | $2,375 | $548 | $14 |
| Average | $25,758 | $2,146 | $495 | $12 |
| 25th Percentile | $21,000 | $1,750 | $404 | $10 |
Restaurant Supervisor
A Restaurant Supervisor is responsible for supervising restaurant employees, expediting client orders as needed, and maintaining positive relationships with suppliers. Their general responsibilities include identifying areas in the restaurant where money can be saved, managing restaurant employees, handling food safety, and addressing customer complaints.
Education/Degree Level: Minimum of a high school diploma or GED; some employers prefer a bachelor’s degree in business administration or hospitality.
Experience: Restaurant Supervisor positions typically require experience working as a supervisor within the industry.
Skills: Communication, Interpersonal Skills, Leadership, Organizational Skills, Project Management, and Team Building
Salary (Nationwide): A Restaurant Supervisor makes an average base pay of $33K per year or $16 per hour.
| Annual Salary | Monthly Pay | Weekly Pay | Hourly Wage | |
|---|---|---|---|---|
| Top Earners | $44,000 | $3,666 | $846 | $21 |
| 75th Percentile | $37,500 | $3,125 | $721 | $18 |
| Average | $33,897 | $2,824 | $651 | $16 |
| 25th Percentile | $29,000 | $2,416 | $557 | $14 |
Kitchen Supervisor
A Kitchen Supervisor is in charge of all kitchen operations in a food service establishment. They are constantly employed in the foodservice industry and typically report to higher-level employees, such as General Managers or Executive Chefs. Kitchen Supervisors have various responsibilities: supervising and training new employees, managing inventory, and enforcing health codes.
Education/Degree Level: Minimum of a high school diploma or GED; earning an associate’s/bachelor’s degree or certification is advantageous but not required.
Experience: Kitchen Supervisor positions typically require at least 2+ years of experience with food service and preparation, kitchen health, and food safety regulations.
Skills: Attention to Detail, Communication, Cooking, Inventory Management, Leadership, and Multitasking
Salary (Nationwide): A Kitchen Supervisor makes an average base pay of $31K per year or $15 per hour.
| Annual Salary | Monthly Pay | Weekly Pay | Hourly Wage | |
|---|---|---|---|---|
| Top Earners | $41,500 | $3,458 | $798 | $20 |
| 75th Percentile | $35,000 | $2,916 | $673 | $17 |
| Average | $31,893 | $2,657 | $613 | $15 |
| 25th Percentile | $27,000 | $2,250 | $519 | $13 |
Kitchen Manager
A Kitchen Manager is in charge of a restaurant’s overall kitchen operations. Their mission is to ensure that the kitchen department functions appropriately and adheres to all safety guidelines. They work with the restaurant manager on menu pricing and changes and have various responsibilities, such as ordering meals, creating menus, and hiring and training culinary staff at specific locations.
Education/Degree Level: Minimum of a high school diploma or GED; candidates with a degree in restaurant management or earning certification from a culinary school is highly preferred.
Experience: Kitchen Manager positions typically require 3+ years of industry experience working as a Restaurant Manager or Head Chef with in-depth knowledge of kitchen health and safety regulations.
Skills: Communication, Conflict Management, Cooking, Leadership, Organizational Skills, and Team Management
Salary (Nationwide): A Kitchen Manager makes an average base pay of $43K per year or $21 per hour.
| Annual Salary | Monthly Pay | Weekly Pay | Hourly Wage | |
|---|---|---|---|---|
| Top Earners | $57,500 | $4,791 | $1,105 | $28 |
| 75th Percentile | $50,000 | $4,166 | $961 | $24 |
| Average | $43,154 | $3,596 | $829 | $21 |
| 25th Percentile | $34,000 | $2,833 | $653 | $16 |
Restaurant Management Trainee
A Restaurant Management Trainee, also known as a Restaurant Manager Trainee, works under an experienced manager to learn everything there is to know about restaurant operations. Their responsibilities include communicating instructions to incoming shift workers, organizing the restaurant for big events, teaching new staff members company policies, and overseeing daily operations. Furthermore, they help managers with various tasks such as implementing new policies, opening and closing the restaurant, assisting with customer concerns and resolving complaints.
Education/Degree Level: Minimum of a high school diploma or GED; many pursue a degree in business management or hospitality.
Experience: Restaurant Management Trainee positions typically require related and transferable experience with 1+ years of restaurant experience.
Skills: Communication, Customer Service, Finance, Interpersonal Skills, Leadership, Organizational Skills, Problem-solving, and Team Building
Salary (Nationwide): A Restaurant Management Trainee makes an average base pay of $41K per year or $20 per hour.
| Annual Salary | Monthly Pay | Weekly Pay | Hourly Wage | |
|---|---|---|---|---|
| Top Earners | $57,500 | $4,792 | $1,106 | $28 |
| 75th Percentile | $47,500 | $3,958 | $913 | $23 |
| Average | $41,704 | $3,475 | $802 | $20 |
| 25th Percentile | $33,000 | $2,750 | $635 | $16 |
Catering Manager
A Catering Manager is in charge of planning and managing catered events. They will finalize contract agreements and ensure that catering order forms accurately reflect the needs of their customers. Their general responsibilities include consulting with clients to identify their catering needs, hiring and supervising catering staff, developing menus, and organizing the preparation of food at events.
Education/Degree Level: Minimum of a high school diploma or GED; a bachelor’s degree in hospitality or food service management is preferred; certification in culinary management is a plus.
Experience: Catering Manager positions typically require at least 3-5+ years of catering management, or similar experience.
Skills: Communication, Customer Service, Interpersonal Skills, Leadership, Organizational Skills, Problem-solving, and Time-management
Salary (Nationwide): A Catering Manager makes an average base pay of $44K per year or $21 per hour.
| Annual Salary | Monthly Pay | Weekly Pay | Hourly Wage | |
|---|---|---|---|---|
| Top Earners | $60,500 | $5,041 | $1,163 | $29 |
| 75th Percentile | $53,000 | $4,416 | $1,019 | $25 |
| Average | $44,516 | $3,709 | $856 | $21 |
| 25th Percentile | $35,000 | $2,916 | $673 | $17 |
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