Restaurant owner vs kitchen manager

The differences between restaurant owners and kitchen 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 owner and a kitchen manager. Additionally, a kitchen manager has an average salary of $50,448, which is higher than the $48,167 average annual salary of a restaurant owner.

The top three skills for a restaurant owner include customer service, menu planning and food safety. The most important skills for a kitchen manager are customer service, kitchen equipment, and cleanliness.

Restaurant owner vs kitchen manager overview

	Restaurant Owner	Kitchen Manager
Yearly salary	$48,167	$50,448
Hourly rate	$23.16	$24.25
Growth rate	10%	10%
Number of jobs	175,102	151,781
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 49%	Associate Degree, 31%
Average age	39	39
Years of experience	4	4

Restaurant owner vs kitchen manager salary

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

	Restaurant Owner	Kitchen Manager
Average salary	$48,167	$50,448
Salary range	Between $36,000 And $63,000	Between $37,000 And $67,000
Highest paying City	-	San Francisco, CA
Highest paying state	-	Rhode Island
Best paying company	-	Hillstone Restaurant Group
Best paying industry	-	Hospitality

Differences between restaurant owner and kitchen manager education

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

	Restaurant Owner	Kitchen Manager
Most common degree	Bachelor's Degree, 49%	Associate Degree, 31%
Most common major	Business	Culinary Arts
Most common college	Cornell University	Cornell University

Restaurant owner vs kitchen manager demographics

Here are the differences between restaurant owners' and kitchen managers' demographics:

	Restaurant Owner	Kitchen Manager
Average age	39	39
Gender ratio	Male, 54.5% Female, 45.5%	Male, 72.0% Female, 28.0%
Race ratio	Black or African American, 10.2% Unknown, 5.6% Hispanic or Latino, 18.5% Asian, 9.5% White, 55.6% American Indian and Alaska Native, 0.6%	Black or African American, 10.8% Unknown, 5.6% Hispanic or Latino, 16.1% Asian, 7.6% White, 59.2% American Indian and Alaska Native, 0.7%
LGBT Percentage	10%	10%

Differences between restaurant owner and kitchen manager duties and responsibilities

Restaurant owner example responsibilities.

Manage FOH and BOH for a high volume family casual cafe.
License Maryland home improvement contractor managing a small home improvement business that specializes in doors and windows.
Implement computerized POS system and oversee all financial reporting, including setting up internal controls over cash and tip reporting.
Verify POS inventory versus physical inventory to ensure accuracy and monitor theft or inefficient use of products.
Perform market research analysis/comparison/trends/consultation for current and prospective clients /weekly PowerPoint presentations Accomplishments/Rewards.
Control both FOH and BOH operations and proactively solve issues.

Kitchen manager example responsibilities.

Manage the daily operations of the kitchen, providing professional leadership and direction to all personnel.
Supervise cooks and manage the preparation, portioning, garnishing, and storage of all food items.
Manage kitchen staff and cook, develop new recipes, inventory and ordering, and fill in for bartending.
Manage kitchen staff, delegates responsibilities, place groceries order, prepare menus and prepare food base on recipes.
Prepare bills for orders, manage cash register, help with accounting using adding machine, POS software and programs.
Manage the daily operation of food production for patients, guests and employees as well as all internal and external catering.

Restaurant owner vs kitchen manager skills

Common restaurant owner skills

Customer Service, 21%
Menu Planning, 18%
Food Safety, 10%
Inventory Control, 4%
Restaurant Operations, 3%
POS, 2%

Common kitchen manager skills

Customer Service, 15%
Kitchen Equipment, 13%
Cleanliness, 9%
Food Handling, 9%
Fifo, 8%
Food Waste, 6%