Running a restaurant is not easy, which is why it usually takes a lot of skill and experience to become a restaurant manager. In all aspects of restaurant operations, the restaurant manager is responsible for overseeing, managing, and directing the activities of both kitchen and service staff. The typical workweek of a restaurant manager revolves around monitoring inventory, creating work schedules, supervising subordinate staff, generating work reports, and addressing guest concerns when needed. Also, they usually work with an assistant manager who helps them with administrative duties to ensure that the restaurant always runs smoothly.
Like many roles in the foodservice industry, a college degree is not a common requirement for the role of a restaurant manager, although it is a great advantage. Many restaurant managers have worked their way up from being regular staff members, while some enter the job directly after graduating with a management or hospitality degree. On average, the salary of a restaurant manager is around $23 per hour or roughly $48,000 a year. Depending on their employer, they may also make extra income through shared tips.