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Food concession manager vs dining room manager

The differences between food concession managers and dining room managers can be seen in a few details. Each job has different responsibilities and duties. It typically takes 2-4 years to become both a food concession manager and a dining room manager. Additionally, a dining room manager has an average salary of $49,372, which is higher than the $42,833 average annual salary of a food concession manager.

The top three skills for a food concession manager include cash handling, food preparation and food service. The most important skills for a dining room manager are fine dining, food service, and good judgment.

Food concession manager vs dining room manager overview

Food Concession ManagerDining Room Manager
Yearly salary$42,833$49,372
Hourly rate$20.59$23.74
Growth rate10%10%
Number of jobs93,248162,992
Job satisfaction--
Most common degreeAssociate Degree, 28%Bachelor's Degree, 51%
Average age3939
Years of experience44

Food concession manager vs dining room manager salary

Food concession managers and dining room managers have different pay scales, as shown below.

Food Concession ManagerDining Room Manager
Average salary$42,833$49,372
Salary rangeBetween $27,000 And $65,000Between $35,000 And $69,000
Highest paying City-New York, NY
Highest paying state-Rhode Island
Best paying company-Hca Hospital Services Of San Diego
Best paying industry-Hospitality

Differences between food concession manager and dining room manager education

There are a few differences between a food concession manager and a dining room manager in terms of educational background:

Food Concession ManagerDining Room Manager
Most common degreeAssociate Degree, 28%Bachelor's Degree, 51%
Most common majorCriminal JusticeBusiness
Most common collegeCornell UniversityCornell University

Food concession manager vs dining room manager demographics

Here are the differences between food concession managers' and dining room managers' demographics:

Food Concession ManagerDining Room Manager
Average age3939
Gender ratioMale, 43.0% Female, 57.0%Male, 42.9% Female, 57.1%
Race ratioBlack or African American, 10.0% Unknown, 5.6% Hispanic or Latino, 15.0% Asian, 8.0% White, 60.9% American Indian and Alaska Native, 0.6%Black or African American, 10.4% Unknown, 4.9% Hispanic or Latino, 15.6% Asian, 8.5% White, 60.1% American Indian and Alaska Native, 0.6%
LGBT Percentage10%10%

Differences between food concession manager and dining room manager duties and responsibilities

Food concession manager example responsibilities.

  • Prepare, analyze reports, staff training and development, prioritization, delegation and manage all aspects of the USDA program.
  • Fill out paperwork relate to settlement terms, sales tax, and employee payroll.
  • Collaborate with culinary staff in special event menu planning and actively in planning and development of new catering business.
  • Prevent fryers from breaking down with small maintenance.
  • Conduct period inventory; maintaining records to comply with Aramark, government and accrediting agency standards.

Dining room manager example responsibilities.

  • Interview, hire, train, and manage take-out and in-room delivery staff.
  • Control operational costs by managing bar and wine inventory.
  • Manage payroll and timekeeping, and effectively complete proper paperwork for new hires and terminations.
  • Manage daily FOH staff line-up, covering necessary instruction and education concerning fine-dining service and beverage, menu and company knowledge.
  • Team with culinary product development to integrate customer data into new products that increase revenue and customer satisfaction.
  • Entrust with the care of VIP guests like Thomas Keller, Michael Mina and Alain Passard.
  • Show more

Food concession manager vs dining room manager skills

Common food concession manager skills
  • Cash Handling, 32%
  • Food Preparation, 20%
  • Food Service, 16%
  • Customer Complaints, 15%
  • Safety Standards, 6%
  • Customer Service, 6%
Common dining room manager skills
  • Fine Dining, 27%
  • Food Service, 12%
  • Good Judgment, 12%
  • Cleanliness, 12%
  • Customer Service, 5%
  • Food Handling, 4%

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