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Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.Education
Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have real-life food industry-related experiences in order to graduate.
Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer programs in the field that lead to an associate’s degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.
Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.Work Experience in a Related Occupation
Most food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.Training
Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.Licenses, Certifications, and Registrations
Although certification is not required, managers may obtain the Food Protection Managers Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.
In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who meet the following criteria:
The certification attests to professional competence, particularly for managers who learned their skills on the job.Important Qualities
Business skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.
Communication skills. Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers.
Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical to business success and ensures customer loyalty.
Detail oriented. Managers deal with many different types of activities. They ensure that there is enough food to serve to customers, they maintain financial records, and they ensure that the food meets health and safety standards.
Leadership skills. Managers must establish good working relationships to maintain a productive work environment. Carrying out this task may involve motivating workers and leading by example.
Organizational skills. Food service managers keep track of many different schedules, budgets, and staff. Their job becomes more complex as the size of the restaurant or food service facility increases.
Physical stamina. Managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers.
Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.
|Job Title||Company||Location||Start Date||Salary|
|Restaurant Manager||Sahara Plaza, LLC||New York, NY||Jan 27, 2016||$136,344|
|Restaurant Manager||Don Antonio Restaurant LLC||New York, NY||Dec 09, 2016||$82,500|
|Hotel Restaurant Manager||The Peninsula New York||New York, NY||Oct 10, 2016||$80,000|
|Multi-Unti Restaurant Manager||The Belvedere Hotel Partnership||Beverly Hills, CA||Mar 02, 2015||$80,000|
|Restaurant Manager||Keste Group LLC||New York, NY||May 10, 2016||$79,186|
|Japanese Restaurant Manager||Natsu Inc.||New York, NY||Oct 14, 2016||$79,186|
|Restaurant Manager||Jjnpp, Inc. D/B/A 'Thai at Silver Spring'||Silver Spring, MD||Nov 18, 2015||$78,790|
|Restaurant Manager||Rice Restaurant and Bar||Washington, DC||Jan 29, 2016||$77,875|
|Restaurant Manager||Jooan Peace Inc.||Annandale, VA||Jun 16, 2015||$77,875|
|Restaurant Manager (Maitre D')||Cipriani Miami Restaurant LLC||Miami, FL||Sep 19, 2016||$76,000|
|Restaurant Manager||Pasta Resources, Inc.||New York, NY||Sep 16, 2015||$75,000|
|Restaurant Manager||Nobu Malibu||Malibu, CA||May 20, 2016||$75,000|
|Restaurant Manager||Omo Inc. DBA Union League CAFÉ||New Haven, CT||Aug 01, 2015||$75,000 -
|Restaurant Manager||Omo Inc. DBA Union League CAFE||New Haven, CT||Jan 08, 2016||$75,000 -
|Restaurant Manager||H.S.D Enterprises, Inc. DBA Hollywood CAFE||San Francisco, CA||Oct 20, 2015||$64,000|
|Restaurant Manager||Asiacomm., Inc.||Philadelphia, PA||Sep 03, 2016||$63,835|
|Restaurant Manager||TOMO Sushi and Teriyaki Inc.||Daly City, CA||Aug 19, 2015||$63,086|
|Restaurant Manager||Dudeo, Inc. D/B/A Tokyo Teriyaki & Wok||Everett, WA||Jan 26, 2016||$62,275|
|Restaurant Manager||Cook & Joy Corporation D/B/A I Luv Teriyaki||Seattle, WA||Dec 02, 2016||$62,275|
|Restaurant Manager||Retolist, LLC||Fort Myers, FL||Oct 20, 2015||$61,901|
|Restaurant Manager||Blue Fin Restaurant Inc.||East Norriton, PA||Apr 08, 2015||$61,568 -
|Restaurant Manager||Bua LLC||Atlanta, GA||Aug 21, 2015||$61,048|
|Restaurant Manager||LERS Ros & Red||San Francisco, CA||Sep 08, 2016||$51,522|
|Restaurant Manager||Kula Sushi USA, Inc.||Los Angeles, CA||Aug 18, 2015||$51,500|
|Restaurant Manager||SNS Restaurant, Inc.||Calabasas, CA||Aug 21, 2015||$51,438|
|Restaurant Manager||BKC Hara Sushi, Inc.||Los Angeles, CA||Aug 13, 2015||$51,438|
|Restaurant Manager||Ee & Cc Restaurant, Inc.||Los Angeles, CA||Oct 23, 2015||$51,438|
|Restaurant Manager||World Sushi, Inc.||Santa Clarita, CA||Mar 11, 2015||$51,438|
|SR. Restaurant Manager||43 Food Corp.||New York, NY||Jun 09, 2016||$51,132|
|SR. Restaurant Manager||43 Food Corp.||New York, NY||Sep 14, 2016||$51,132|
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