Restaurant manager vs concession manager

The differences between restaurant managers and concession 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 restaurant manager and a concession manager. Additionally, a restaurant manager has an average salary of $52,202, which is higher than the $31,301 average annual salary of a concession manager.

The top three skills for a restaurant manager include customer service, guest satisfaction and food handling. The most important skills for a concession manager are food service, POS, and customer service.

Restaurant manager vs concession manager overview

	Restaurant Manager	Concession Manager
Yearly salary	$52,202	$31,301
Hourly rate	$25.10	$15.05
Growth rate	10%	10%
Number of jobs	225,340	162,535
Job satisfaction	1	-
Most common degree	Bachelor's Degree, 50%	Bachelor's Degree, 55%
Average age	39	39
Years of experience	4	4

Restaurant manager vs concession manager salary

Restaurant managers and concession managers have different pay scales, as shown below.

	Restaurant Manager	Concession Manager
Average salary	$52,202	$31,301
Salary range	Between $39,000 And $69,000	Between $20,000 And $48,000
Highest paying City	San Francisco, CA	New York, NY
Highest paying state	New Hampshire	Rhode Island
Best paying company	Hillstone Restaurant Group	Syracuse University
Best paying industry	Hospitality	Media

Differences between restaurant manager and concession manager education

There are a few differences between a restaurant manager and a concession manager in terms of educational background:

	Restaurant Manager	Concession Manager
Most common degree	Bachelor's Degree, 50%	Bachelor's Degree, 55%
Most common major	Business	Business
Most common college	Cornell University	Cornell University

Restaurant manager vs concession manager demographics

Here are the differences between restaurant managers' and concession managers' demographics:

	Restaurant Manager	Concession Manager
Average age	39	39
Gender ratio	Male, 54.5% Female, 45.5%	Male, 48.7% Female, 51.3%
Race ratio	Black or African American, 10.6% Unknown, 5.5% Hispanic or Latino, 17.9% Asian, 9.4% White, 55.9% American Indian and Alaska Native, 0.6%	Black or African American, 10.8% Unknown, 5.5% Hispanic or Latino, 16.0% Asian, 7.2% White, 59.8% American Indian and Alaska Native, 0.7%
LGBT Percentage	10%	10%

Differences between restaurant manager and concession manager duties and responsibilities

Restaurant manager example responsibilities.

Manage staff by teaching them the correct procedures along with making sure they are working up to Marriott standards.
Manage associates while bartending and serving in a family-own restaurant.
Coordinate, communicate and delegate FOH responsibilities to staff to ensure excellent operations are consistently achieve.
Maintain corporate accounts on QuickBooks.
Master QuickBooks to track company expenses and revenue.
Supervise and train dining and in-room dining staff.

Concession manager example responsibilities.

Manage perishable inventories as per FIFO protocol.
Perform various financial activities, such as managing POS units, cash handling, safe audits and deposits.
Manage festival concessions, including product selection, vendor management and volunteer training.
Coordinate, communicate and delegate FOH responsibilities to staff to ensure excellent operations are consistently achieve.
Train and hire staff and NPO groups.
Utilize basic math skills to keep main cash till balance.

Restaurant manager vs concession manager skills

Common restaurant manager skills

Customer Service, 14%
Guest Satisfaction, 7%
Food Handling, 7%
Cleanliness, 6%
Restaurant Management, 5%
Guest Service, 5%

Common concession manager skills

Food Service, 17%
POS, 14%
Customer Service, 11%
Cash Handling, 9%
Math, 6%
Food Preparation, 5%

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Restaurant Manager vs Concession Manager

Updated January 8, 2025

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