Restaurant Manager Careers: 2025 Guide to Career Paths, Options & Salary

Co-Founder and Chief Data Scientist

The restaurant industry is undergoing rapid transformation, with attention paid more to efficiency and customer satisfaction. Calls for better dining experiences and operational improvements drive these changes. Nevertheless, we found from the National Restaurant Association that this industry remains the country's second-biggest private-sector employer, as it accounted for 10% of the overall American workforce in 2024.

The role of restaurant managers has evolved to include a broader set of responsibilities, ranging from financial oversight to staff leadership and brand development. They are also now expected to contribute to business strategies to adapt to shifting consumer trends and market conditions. They are integral in creating an exceptional dining experience, managing costs, improving productivity, and training and motivating employees.

A degree in hospitality management or business administration is commonly the starting point for aspiring restaurant managers, providing foundational knowledge in business practices, food safety, and operations. However, advanced studies or certifications enable them to take on higher-level positions with greater responsibilities and higher salaries.

Discover our in-depth discussion on restaurant manager career opportunities, job outlook, and job requirements, along with insights into potential career alternatives in this article.

Key things you should know about becoming a restaurant manager

A career as a restaurant manager offers dynamic work, leadership opportunities, and strong potential for advancement in the fast-paced hospitality industry.
Specializations in a restaurant manager career include front-of-house management, back-of-house operations, beverage and bar management, catering and events, and multi-unit or franchise oversight.
To become a restaurant manager, you need a combination of relevant education—such as a degree or certificate in hospitality management or business administration—and hands-on experience in the food service industry.

Why pursue a career in restaurant management in 2025?
What is the job outlook for restaurant managers?
What are the necessary skills for restaurant managers?
How do you start a career in restaurant management?
Do you need a specific undergraduate degree to become a restaurant manager?
What are the most common specializations of restaurant managers?
How can you advance your career in restaurant management?
Can an online MBA program elevate restaurant management effectiveness?
How can lessons from healthcare management enhance restaurant operations?
How can cross-industry best practices boost innovation in restaurant management?
How do restaurant management salaries compare with other related fields?
What restaurant management certifications can boost your career prospects?
What are the alternative career options for restaurant managers?
Other Things You Should Know About Becoming a Restaurant Manager

Why pursue a career in restaurant management in 2025?

If you enjoy working with people, solving problems on the fly, and staying on their toes, managing a restaurant can be the right path for you. Its role combines leadership, creativity, and customer service, making it perfect for individuals who are good at dealing with high-energy settings.

In addition to the day-to-day variety, restaurant management presents clear opportunities for advancement. Starting as an assistant manager or shift supervisor can set you off to higher-level roles such as general manager, regional manager, or even restaurant owner. This sector often values hands-on experience as much as formal education, meaning hard work and dedication can quickly translate into upward mobility and long-term career success.

Finally, restaurant management offers the chance to make a real impact—on your team, your customers, and the community. Managers play a key role in shaping the restaurant’s culture, mentoring staff, and a memorable dining experience. For those who take pride in delivering quality service and building strong teams, the role is both fulfilling and influential. Plus, with the restaurant industry being a cornerstone of most local economies, you become part of something that touches people's everyday lives.

What is the job outlook for restaurant managers?

The job outlook for restaurant managers, categorized as food service managers by the U.S. Bureau of Labor Statistics (BLS), is projected to increase by 2% from 2023 to 2033, which is slower than the average growth rate for all occupations. This tempered growth is partly due to the increasing reliance of dining establishments on chefs and head cooks to manage food preparation and service, reducing the need for additional managerial positions.

Yet, the BLS anticipates approximately 44,500 job openings for food service managers annually over the next 10 years. This indicates that while new positions may be limited, there will still be opportunities arising from turnover within the industry.

The broader category of food preparation and serving occupations, which includes cooks and servers, is projected to grow at a rate of 4% for the same period. This growth reflects the ongoing demand for dining services as the population continues to dine out, order takeout, and utilize food delivery options.

In comparison, we also learned that management occupations are expected to see a 6% growth, outpacing the growth rate for food service managers. This suggests that while management roles are generally expanding, the food service sector's managerial positions are growing at a more restrained pace.

What are the necessary skills for restaurant managers?

Success in restaurant work requires a mix of hard and soft skills. Those who land themselves a restaurant manager career either already exhibit many of the necessary skills for the role or hone them through substantial experience.

Essential Skills

Leadership: Restaurant managers must inspire and motivate their team, setting the tone for a positive and productive work environment. Effective leadership fosters team cohesion, reduces turnover, and encourages performance. It also involves delegating tasks wisely and holding staff accountable.
Customer Service: Guest satisfaction is a top priority, and managers must be able to resolve complaints gracefully and professionally. They should consistently model excellent service behaviors to the team. Their attentiveness and empathy directly impact customer loyalty and the restaurant's reputation.
Financial Management: Managers are often responsible for budgeting, controlling costs, and ensuring profitability. This requires a good grasp of inventory control, labor costs, and financial reporting. Financial skills keep the business sustainable and competitive.
Staff Scheduling and Training: Creating balanced schedules and onboarding new hires efficiently are crucial tasks. Managers need to understand staff strengths and availability while meeting labor laws and business needs. Ongoing training also establishes high standards and continuous staff development.
Health and Safety Compliance: Maintaining a clean, safe environment is an exemplary workplace for both employees and customers. Managers must enforce food safety guidelines and ensure compliance with local regulations. Failure in this area can lead to fines or reputational damage.

General Skills

Communication: Managers must communicate clearly with staff, customers, and vendors to prevent misunderstandings and foster collaboration. Good communication also harbors morale and ensures that expectations are understood. It involves both speaking effectively and being a good listener.
Problem-Solving: Unexpected issues are part of restaurant life, from equipment failures to staff shortages. Managers need to think quickly, stay calm under pressure, and develop practical solutions. Problem-solving skills keep the restaurant running smoothly even during crises.
Time Management: With multiple responsibilities to juggle, managers must prioritize tasks efficiently. Proper time management allows them to meet deadlines, control operations, and respond to urgent matters without sacrificing quality. It also sets a standard for staff productivity.
Teamwork: Even in a leadership role, managers are part of the team and must collaborate with others to achieve shared goals. A team-oriented mindset promotes harmony and encourages staff to go above and beyond. It also makes the work environment more enjoyable and efficient for everyone.
Adaptability: Managers must always be flexible in the face of change. Whether adapting to new technologies, customer trends, or staffing challenges, they must remain proactive and solution-oriented. Being adaptable helps maintain steady performance during transitions.

Customer engagement is one of the reasons why restaurants are now embracing technology.

How do you start a career in restaurant management?

Many restaurant managers start by obtaining a high school diploma, followed by pursuing further education in hospitality management, business administration, or a related field through certifications, associate degrees, or bachelor’s programs. Educational background equips managers with the theoretical knowledge and basic business acumen for managing daily restaurant operations effectively.

The next step involves taking entry-level roles, such as a host, server, or line cook. These roles allow managers to understand the operational aspects of a restaurant from the ground up. This real-world experience not only teaches industry-specific skills but also lays out invaluable insight into customer service and team dynamics, all of which are key components of effective management.

As you build your experience, focus on developing management skills and seeking opportunities for advancement. Look for positions with increasing responsibility, such as shift supervisor or assistant manager, where you can demonstrate your leadership, problem-solving, and time management abilities. Continuing education, mentorship programs, and pursuing industry certifications can further strengthen your credentials, preparing you for a successful transition into a full restaurant management role.

What can I do with an Associate's Degree in Hospitality Management or Business Administration?

Restaurant Manager

As a restaurant manager, you’ll oversee daily operations, manage staff, handle budgeting, and ensure excellent customer service. This role suits those who can take on leadership challenges.

Median salary: $61,310

Catering Manager

Catering managers coordinate food service for events, working closely with clients to plan menus and logistics. The role combines hospitality, organization, and business skills to deliver high-quality dining experiences for special occasions.

Median salary: $53,000

Food and Beverage Supervisor

This position involves supervising staff in restaurants, hotels, or resort settings. It’s a strong entry point into hospitality management with potential for promotion to higher roles.

Median salary: $47,000

What can I do with a Bachelor's Degree in Hospitality Management or Business Administration?

General Manager (GM) of a Restaurant

As a GM, you’ll manage all aspects of a restaurant’s operations—from staffing and budgeting to marketing and customer satisfaction. This role demands leadership and strategic thinking, usually serving as the key decision-makers in the business.

Median salary: $70,000–$85,000

Food Service Director

Food service directors manage food operations in institutions like universities, hospitals, or corporate facilities. They focus on menu planning, budgeting, compliance, and the entire dining experience across multiple units or departments.

Median salary: $75,000

Hospitality Consultant

Hospitality consultants use their expertise to help restaurants and hospitality businesses enhance operations, profitability, and customer experience. This role often involves travel and project-based work, offering variety and a chance to influence multiple businesses.

Median salary: $65,000–$90,000

Can you get a restaurant management job with just a certificate?

Yes, you can get a restaurant manager career with just a certificate, especially if it's paired with relevant industry experience. Certificates provide core knowledge that can land you for entry-level management occupations. With dedication and on-the-job performance, it’s possible to work your way up to higher-level positions over time.

Are you interested in an alternative career? You may want to explore becoming a mortgage broker. But what does a mortgage broker do? You can learn more from our article on the topic.

Do you need a specific undergraduate degree to become a restaurant manager?

With a myriad of options, picking the right undergraduate degree can be challenging, especially when considering employment projections, salary ranges, and advancement options. In this section, we gather specific programs you may want to consider for your restaurant manager career.

Hospitality Management Degree: A degree in hospitality management is the most direct educational path for aspiring restaurant managers. It equips students with key knowledge in food service operations, customer service, and business management.
Business Administration Degree: A business administration degree develops skills in management, accounting, and marketing. While it may not focus specifically on food service, it provides a solid understanding of business practices that can be applied to restaurant operations.
Culinary Arts Degree: This degree fits those who want to combine their passion for food with managerial duties. Meeting culinary arts education requirements benefit restaurant managers who wish to oversee both the front and back-of-house operations.
Work Experience in the Restaurant Industry: Many restaurant managers first work in entry-level positions before advancing to managerial roles. Work experience gives you a deep understanding of restaurant operations, customer service, and team dynamics, which is often just as valuable as formal education.
Certifications in Food Safety or Management: Some restaurant managers obtain certifications in food safety or health, such as a nutrition course online. These credentials show potential employers that you're familiar with food safety standards and operational best practices to run a safe and compliant restaurant.

What are the most common specializations of restaurant managers?

You can specialize in various areas depending on your interests and the type of restaurant you work in. These specializations let you focus on specific operational aspects, from overseeing kitchen operations to managing the customer experience.

Front-of-House Management: Front-of-house managers focus on customer service, making sure that guests have an exceptional dining experience from the moment they enter the restaurant. They manage staff such as hosts, servers, and bartenders, and create a welcoming atmosphere and address customer complaints. Communication and problem-solving skills help them succeed in this role.
Back-of-House Management: Back-of-house managers primarily facilitate kitchen operations, food preparations, and compliance with safety standards. They manage kitchen staff, order supplies, and food quality and presentation. A background in culinary arts and a strong understanding of food safety are required for this specialization.
Bar or Beverage Management: Bar or beverage managers' work is centered on the bar area, managing bartenders and drink service. They create drink menus, control inventory, and maintain a high level of customer service in the bar section of the restaurant. Knowledge of mixology, wine pairing, and drink trends is essential in this role.
Event or Catering Management: Event or catering managers organize and execute special events, such as private parties, corporate gatherings, or weddings, within the restaurant or offsite. They handle all logistical aspects, from menu planning to managing event staff. This specialization requires excellent organizational skills and the ability to coordinate multiple tasks simultaneously.
Operations or General Management: General or operations managers head all restaurant operations, from staff management to financial performance. They see to it that the restaurant runs efficiently, meets profit targets, and maintains high service and food quality. This role often requires strong leadership and business acumen to manage various departments effectively.
Franchise or Multi-Unit Management: Franchise or multi-unit managers are in charge of the operations of several restaurant locations or franchises within a chain. They are responsible for each location's compliance with standards, budget management, and new managers' training. Organizational skills, an understanding of corporate policies, and the ability to manage multiple locations are keys to success in this specialization.

Catering and events are driving restaurants to grow beyond standard service.

How can you advance your career in restaurant management?

Advancing your career in restaurant management is possible through master’s, doctorate, or even online DBA programs. Higher education can open up networking opportunities and intensify your competitiveness in the job market, making you a more attractive candidate.

What can I do with a Master's in Hospitality Management or Business Administration?

Regional Restaurant Manager

A regional restaurant manager leads multiple locations within a specific area, ensuring consistency in operations, customer service, and financial performance across all units. A master's in hospitality management or business administration is just one of the many degree programs that lead to 100K salary.

Median salary: $80,000–$100,000

Director of Operations

As a director of operations, you'll manage the strategic direction and operational efficiency of several restaurants or a huge food service division within a corporation. This position involves budgeting, menu development, staff training, and adherence to company policies.

Median salary: $95,000–$115,000

Restaurant Consultant

A restaurant consultant advises restaurant owners on optimizing operations, profits, and customer service. They often work on a project basis to help businesses refine their strategies and overcome operational challenges, offering expertise across dining establishments.

Median salary: $70,000–$100,000

What kind of job can I get with a Doctorate in Hospitality Management or Business Administration?

University Professor in Hospitality

A doctorate is one of the requirements to become a college professor. You can teach at a university or college, educating the next generation of restaurant managers and hospitality professionals. This role involves lecturing, conducting research, and publishing in academic journals.

Median salary: $75,000–$110,000

Senior Consultant for Hospitality Firms

As a senior consultant, you’ll advise large-scale restaurant chains, hotel groups, or hospitality firms. This high-level advisory role requires deep knowledge of restaurant management trends and challenges.

Median salary: $120,000–$150,000

Executive Vice President (EVP) of Restaurant Operations

An EVP of restaurant operations commands the strategic direction and performance of multiple restaurant chains or food service divisions. This executive leadership role involves decision-making on expansion, innovation, and corporate culture for sustained business growth.

Median salary: $150,000–$200,000

Can an online MBA program elevate restaurant management effectiveness?

Restaurant management now requires strategic thinking and advanced business acumen beyond daily operations. An online MBA offers intensive training in financial management, marketing strategies, and leadership, which can directly complement hands-on experience. These programs provide structured learning that enables managers to implement innovative business frameworks and optimize operational efficiency, making them better prepared for both managerial and entrepreneurial roles. For a focused approach to integrating modern business tactics into hospitality, consider exploring the cheapest 1 year online MBA programs.

How can lessons from healthcare management enhance restaurant operations?

Restaurant operations can benefit from the rigorous protocols and efficiency models found in healthcare management. Adopting best practices—such as stringent quality control, resource optimization, and detailed process documentation—can streamline operations while bolstering customer safety and satisfaction. This interdisciplinary approach promotes sharper decision-making and can help managers anticipate challenges more effectively. For instance, learning from comprehensive management strategies in healthcare provides insights into balancing operational demands with regulatory compliance. Explore strategies from the most affordable online MBA healthcare management program to draw parallels that reinforce sustainable business practices in restaurants.

How can cross-industry best practices boost innovation in restaurant management?

Restaurant managers can enhance operational efficiency and customer satisfaction by integrating proven strategies from other service-based industries. By studying methodologies from sectors such as healthcare and finance, managers gain fresh insights into quality control, risk management, and data-driven decision-making. Advanced educational programs offer frameworks that promote innovation without sacrificing core competencies. For instance, structured programs like the Pharm D online program demonstrate rigorous standards and process optimization techniques which can be adapted to streamline restaurant operations and improve both employee engagement and guest experiences.

How do restaurant management salaries compare with other related fields?

Restaurant management salaries generally fall within the mid-range compared to other related hospitality and business management fields. For example, a restaurant manager earns a median salary of around $61,000 per year, while general manager and hotel manager salary in larger corporations may earn $70,000 to $100,000 or more. This difference is partly due to the broader scope of responsibilities in managing larger facilities or corporations, which often include marketing, finance, and human resources, in addition to operations.

However, restaurant management salaries can still be competitive, especially in high-end establishments, or for those with specialized skills and experience. For instance, a food service director in a corporate or institutional setting can earn around $75,000, while restaurant consultants can make $70,000 to $150,000 depending on the clientele and scale of the projects they manage.

You can also look into product manager salary for comparison.

What restaurant management certifications can boost your career prospects?

On top of a formal education and professional experience, certifications can solidify your credibility as a restaurant manager. These not only emphasize your competence but also make you stand out in the competitive job market.

ServSafe Manager Certification: This certification focuses on food safety and sanitation.
Certified Restaurant Manager (CRM): This certification manifests expertise in restaurant management, including finance, operations, and leadership.
Certified Hospitality Supervisor (CHS): This certification is designed for supervisors aiming to advance their leadership and management skills in hospitality.
Certified Professional in Catering and Events (CPCE): Ideal for those interested in specializing in event or catering management, this certification validates your ability to arrange large-scale events.
Wine and Beverage Management Certification: This certification focuses on knowledge of wine, beverages, and bar management.
Hospitality Management Certification (AHLEI): Offered by the American Hotel and Lodging Educational Institute, this certification covers a wide range of management topics within hospitality.

What are the alternative career options for restaurant managers?

Restaurant managers possess highly transferable skills to various alternative career paths outside the traditional restaurant industry. Whether it's in human resources, corporate training, or business consulting, restaurant managers can leverage their experience to thrive in roles that offer new challenges. Exploring these alternative careers allows you to build on your existing skillset while venturing into other work settings.

What else can a restaurant manager do?

One viable option is human resources. Restaurant managers regularly deal with employee relations, hiring, training, and conflict resolution, which makes a shift to human resources a popular choice. HR job roles and responsibilities, particularly those focused on recruitment, training, and employee retention, align with the experience gained in managing a workforce.

Another alternative career path is in corporate training and development. Restaurant managers excel at training and mentoring staff, making this transition a natural fit. By moving into corporate training roles, you can help organizations devise effective training programs. This can also lead to roles such as learning and development manager, where you'll guide employees across multiple locations or business sectors.

For those with a knack for strategy and operations, try business consulting. Restaurant managers already have experience in analyzing business performance, budgets, and operational efficiency. As a business consultant, you can advise other companies on the best practices to stay ahead of the game.

Meanwhile, restaurant managers who have done their restaurant's content or digital marketing and who are actually good at it may have a bright future as a digital marketing specialist. They can just get trainings or certifications to bump up their skills, and increase their digital marketing specialist salary potential.

Business consultants are usually employed in Fortune 500 and technology industries.

Here’s What Graduates Have to Say About Their Restaurant Management Careers

"Managing a restaurant has pushed me to grow in ways I never imagined—from learning to lead a team under pressure to handling real-time problem-solving during busy nights. There's nothing like the rush of a packed house and knowing you’re the one making it all run smoothly." – Carlos

"I never thought a career in restaurant management would bring so much satisfaction. From building relationships with regular customers to watching my staff grow and succeed, it’s incredibly rewarding on both a personal and professional level." – Jamie

"The skills I use daily—budgeting, scheduling, team motivation—are ones I built through hands-on experience, not just theory. Restaurant management challenges you constantly, but the sense of accomplishment at the end of a successful service is unbeatable." – Priya

Key Findings

Employment in the restaurant management field is expected to increase by 2% for the next 10 years.
At least 59% of restaurants sees an improvement in digital customer engagement due to their technology use.
1 in 3 Americans first worked in a restaurant.
In 2025, 49% of restaurants expanded their service to catering.
National Restaurant Association's 2025 study indicates that 9 in 10 adults still prefer dining at restaurants.

Other Things You Should Know About Becoming a Restaurant Manager

How important is formal education versus hands-on experience in restaurant management?

While both formal education and hands-on experience are important in restaurant management, hands-on experience often carries more weight in the industry. Employers prioritize candidates who have worked in real restaurant environments and showed the ability to lead teams, solve problems under pressure, and maintain smooth operations. However, formal education—such as degrees or certifications in hospitality management—can enhance a candidate's knowledge of business operations, marketing, and financial management, giving them a competitive edge for higher-level positions. Ideally, a combination of both practical experience and academic training offers the strongest foundation for long-term success in restaurant management.

Is restaurant management a stressful job?

Yes, restaurant management can be a stressful job due to its fast-paced nature and the constant need to juggle multiple responsibilities. Managers are often responsible for overseeing staff, handling customer complaints, managing inventory, ensuring food safety compliance, and meeting financial targets—all while maintaining a smooth dining experience. Long hours, including nights, weekends, and holidays, can add to the pressure. Still, many restaurant managers find the role rewarding, especially those who thrive in dynamic environments and enjoy problem-solving, teamwork, and leadership. With the right support systems and time-management strategies, the stress can be manageable and even motivating.

What position is higher than a restaurant manager?

A position higher than a restaurant manager is typically the GM or district/regional manager, depending on the restaurant's size and structure. A GM oversees the entire restaurant operation, including supervising the restaurant manager, developing business strategies, and ensuring profitability across all departments. In larger chains or franchises, district or regional managers rank above the GM and are responsible for multiple restaurant locations, focusing on broader business goals like expansion, performance benchmarks, and corporate compliance. These higher-level roles require extensive experience, strong leadership, and often a solid background in both operations and business management.

What is the hardest part of being a restaurant manager?

The hardest part of being a restaurant manager is balancing the constant demands of operations while managing people effectively. Restaurant managers must handle unpredictable challenges like staff shortages, last-minute customer issues, equipment breakdowns, and fluctuating inventory—all while keeping morale high and a positive guest experience. Juggling these pressures, often during long shifts and peak service hours, requires quick thinking, emotional resilience, and strong leadership skills. Keeping both customers and employees satisfied while staying within budget and meeting performance goals can be incredibly demanding, making stress management and adaptability critical to success in the role.

References:

BLS. (2024, August 29). Food and Service Managers: Job Outlook. Retrieved April 8, 2025, from BLS.
Indeed. (2024, April 19). Top 10 Alternative Jobs for Restaurant Managers. Retrieved April 8, 2025, from Indeed.
King, M. (2024, September 2). Restaurant Management: The Essential Guide. Retrieved April 8, 2025, from The Restaurant HQ.
National Restaurant Association. (2024, April). Restaurant Employee Demographics. Retrieved April 8, 2025, from National Restaurant Association.