Inside Restaurant Management: Roles, Skills, and Salary Info

If you love providing guests with exceptional experiences, there are few more impactful positions you can have than restaurant manager. It’s an exciting and well-paid leadership role that varies depending on the size and style of the restaurant.

You could be responsible mainly for managing front-of-house operations, or even overseeing every aspect of the operation. Either way, it is one of the most demanding and rewarding positions in food service and could be your dream career if you’re passionate about hospitality.

Read on for everything you need to know about what a restaurant manager does and what you need to excel in this career.

What is Restaurant Management?

Restaurant management is the responsibility of ensuring a dining establishment is profitable, provides quality service, and offers a consistently positive guest experience. The restaurant manager, also known as the general manager, is the central leader who makes it all happen.

Restaurant managers are responsible for balancing exceptional food and service quality with affordability, maintaining customer satisfaction while safeguarding the business’s financial health. A key part of the role is delivering a dining experience that aligns with the restaurant’s brand promise, whether that’s casual comfort food, high-end fine dining, or fast-paced quick service.

Restaurant managers work across diverse settings, including independent restaurants, cafés, bars, hotel restaurants, resort dining venues, and national or international chains. While the core responsibilities are essentially the same, a manager’s job requirements can vary greatly depending on restaurant type and size. In one role, a manager might focus heavily on front-of-house service, working hands-on with guest relations and event planning. In another, they might spend much of their day working behind the scenes, managing staff schedules, negotiating with suppliers, or overseeing inventory and supply chain logistics.

No matter where they work, restaurant managers are looked to as leaders. They’re the ones who build and nurture strong teams, set the tone for workplace culture, and make strategic decisions that influence everything from daily workflow to long-term growth. When challenges arise—whether it’s a staffing shortage, supplier delay, or guest complaint—the manager is the go-to problem solver.

While a restaurant manager does not need to be a trained chef, culinary knowledge is a valuable asset. A solid understanding of food and beverage operations empowers managers to communicate effectively with kitchen staff, answer customer questions with confidence, and make informed menu and sourcing decisions.

“The GM works in the front of the house the majority of the time, overseeing the entire establishment. When you work in the kitchen, because you’re directly reporting to the sous chef or the executive chef, the restaurant manager can be overlooked, but in reality they’re the one that has the keys to the castle.”

—Jason Potanovich ’96, associate dean—restaurant education and volume production

Responsibilities of a Restaurant Manager

A restaurant manager wears many hats, overseeing both front-of-house (FOH) and back-of-house operations (BOH) to keep service smooth and consistent. Depending on the restaurant and specifics of the position, the job of a restaurant manager could consist of any of the following responsibilities:

• Team Leadership: Manage and coordinate FOH and BOH teams, fostering communication between servers, hosts, bartenders, and kitchen staff
• Staff Scheduling: Create shift schedules that ensure adequate coverage throughout the day while controlling labor costs
• Recruitment and Training: Hire, onboard, and train new employees while providing ongoing performance evaluations and targeted skill development
• Conflict Resolution and Discipline: Resolve issues between employees or between customers and staff, knowing when to coach staff to improve performance and when to terminate employment
• Inventory and Procurement: Monitor stock levels, order supplies, and work with vendors to maintain quality and prevent shortages
• Financial Management: Oversee budgeting, cost control, and revenue tracking, creating reports on sales, expenses, and operational performance that are clear and easy to understand
• Health and Safety Compliance: Ensure all operations meet food safety, sanitation, and workplace safety regulations

• Service Standards: Oversee essential FOH service points, such as beverage service, table management, and special event hosting
• Vendor and Product Quality Control: Review suppliers regularly, assessing both product quality and cost efficiency
• Customer Service Oversight: Resolve guest concerns quickly and professionally to protect the restaurant’s reputation and ensure customer satisfaction
• Owner Collaboration: Work closely with owners to align operations with brand goals and deliver a consistently high level of service
• Marketing and Community Engagement: Shape the restaurant’s brand through local promotions, special events, social media engagement, and targeted campaigns such as specials or happy hours

A successful restaurant manager excels as a strategic planner and a hands-on leader, balancing the needs of daily operations with achieving goals for long-term growth and building the restaurant’s reputation.

Daily Routine of a Restaurant Manager

While every position is unique, and every day will bring its own challenges, a typical day in the life of a restaurant manager might look something like the following:

“The biggest challenge of being a manager? You’re the one thinking the most about financials. So there’s pressure to ensure a strong financial performance. That’s a lot, but being able to empower others to help you in achieving a restaurant’s goals, that goes a long way. So, having the trust and the buy-in from the people that work with you to achieve success, that’s key.”

—Jason Potanovich ’96, associate dean—restaurant education and volume production

Key Skills and Traits of Successful Restaurant Managers

Restaurant managers rely on a wide-ranging skillset that blends interpersonal skills, operational expertise, and business acumen.

Interpersonal Skills: Key to building strong working relationships and directing teams

• Leadership and Team Management: Knowing how to inspire, motivate, and guide both front- and back-of-house teams, creating a positive work culture that drives performance
• Customer Service: Setting an example for every team member on how to keep every guest satisfied and handle special requests or complaints with professionalism and empathy.
• Communication Skills: Communicating expectations, feedback, and updates to staff, vendors, and guests, whether verbally or in writing
• Emotional Intelligence: Having the ability to proactively “read the room” to anticipate needs and resolve issues before they escalate, plus maintaining composure under pressure
• Conflict Resolution: Skillfully and professionally navigating disagreements between staff members or with customers, turning challenges into opportunities for positive experiences

Operational Expertise: Industry knowledge that keeps daily service running smoothly

• Time Management: Balancing your larger administrative duties with on-the-floor leadership to ensure the restaurant opens and operates on time
• Problem-solving: Thinking on your feet to address unexpected issues such as supply shortages, staff absences, or equipment breakdowns
• Organizational Skills: Having well-documented procedures and policies on all aspects of operations, including inventory and supply management, to ensure smooth operations without overstocking or waste
• Knowledge of Food Safety and Regulations: Being familiar with all health codes, sanitation standards, and licensing requirements to ensure compliance
• Adaptability: Being able to adjust quickly to changes in staffing, supply availability, or customer demand while keeping operations running smoothly

Business Skills: Mastery of finance and technical proficiency with modern tools

• Financial Management: Knowing how to monitor budgets, control costs, and understand financial reports, including how to prepare and interpret a profit and loss (P&L) statement
• Labor Management: Creating schedules; understanding how to track hours, overtime, and productivity; and using key performance indicators (KPIs) to control labor costs and prevent staff shortages
• Data Analysis: Understanding how to track and analyze table turnover rates, average ticket size, staff productivity, cost-of-goods-sold (COGS), revenue reports, and other data points to improve efficiency
• Technology Proficiency: Being able to operate and train staff on POS systems, scheduling software, and reservation platforms to automate processes

Tools and Systems Used in Modern Restaurant Management

Today, even the smallest local restaurants use digital tools to manage payroll, schedule staff, take reservations, and review data about their operations. As the restaurant manager, your tasks will include deciding on which tools to use, knowing how to use them, and training your staff on them.

Digital systems are constantly changing and updating, so this is one area where you’ll need to learn and adjust on the job. There are far too many possible systems to list out in full, but here’s an overview of common programs and software used in restaurant operations.

• Point of Sale (POS) Systems: POS platforms are used to process transactions, track sales, manage orders, and integrate with other restaurant systems for smooth operations.
  Popular Tools: Toast, Square, and Clover
  
• Employee Scheduling Software: Scheduling software helps managers create schedules, track availability, and manage shift swaps to ensure optimal staffing.
  Popular Tools: 7shifts, HotSchedules, and When I Work
  
• Inventory Management Tools: Inventory management solutions are effective ways to monitor stock levels, track ingredient usage, and streamline ordering to reduce waste and avoid shortages.
  Popular Tools: MarketMan, BlueCart, and PeachWorks
  
• Customer Relationship Management (CRM) Software: In the food service industry, CRMs are used to manage reservations, track guest preferences, and enhance the customer experience.
  Popular Tools: OpenTable, Resy, and Upserve
  
• Restaurant Analytics and Reporting Tools: These tools are used to compile operational, sales, and financial data to help managers make more informed decisions.
  Popular Tools: Avero, Restaurant365, and TouchBistro Analytics

That’s a lot to take in, but understand that the most important skill you can have as a restaurant manager is the ability to juggle many things at once. As with any management position, you need to understand how to prioritize tasks and delegate responsibilities.

What Not to Do as a Restaurant Manager

Every position is different, and every restaurant manager has their own approach to how they run their restaurant. However, consider the following advice on things to be aware of and avoid if you want to be an effective manager.

• Don’t ignore employee concerns. Your team is on the ground during an entire shift, making them the first to notice when something is off. If you’re unable to address a concern at the moment, make an effort to follow up later. If you continually dismiss or ignore staff feedback, you risk hurting morale, which creates an environment where problems go unreported until they become serious.
• Don’t micromanage every task. Knowing when to delegate tasks and trusting your team to get the job done is an essential part of being a manager. Constantly overseeing every detail can slow service, stifle employee initiative, and prevent you from focusing on larger priorities.
• Don’t neglect food safety and cleanliness. It can be tempting to cut corners when trying to reduce costs. Don’t get sloppy. Make sure that safety and cleanliness are top of mind for staff and taken seriously. Lapses in sanitation and compliance risk customer health, which can damage the restaurant’s reputation and lead to costly legal penalties.
• Don’t rely solely on gut instinct for business decisions. Use your tools and trust your data. Having a complete picture of your costs and overall performance is the best way to identify trends, control spending, and find ways to improve efficiency and profits.

“I like to manage from the outside looking in and step in and interject when I feel that I need to. I want to empower the people I oversee to do their jobs. They should be able to report back to me if there’s any issues that I would need to attend to. I’m not a micromanager, and I believe that people don’t trust micromanagers, they feel they’re being pushed down and don’t have the freedom or trust to be successful. You learn by making mistakes. When delegation happens, that’s when you get feedback on how to move forward, that’s the best way to manage the pressure of running a restaurant.”

—Jason Potanovich ’96, associate dean—restaurant education and volume production

Restaurant Manager Salaries

Like any position, a restaurant manager’s salary will vary, based on level of experience, location, and restaurant quality. According to the U.S. Bureau of Labor Statistics, the median annual wage for food service managers in 2024 was $65,310. The five states with the top annual mean wage for restaurant managers were:

The job outlook for food service managers is steady and is projected to grow 2% from 2023 to 2033.

Career Progression in Restaurant Management

Obviously, no one starts their career as a restaurant manager. It takes time and effort to work your way up the ranks. If you’re looking for some direction, consider the following:

• Get your start in entry-level positions. Almost every manager started their career as a host, server, bartender, or line cook. These roles will teach you the fundamentals of guest service, teamwork, and restaurant operations and help you understand how each position contributes to the customer experience.
• Gain well-rounded experience in the industry. Depending on where you start, you’ll build certain essential skills:
  • Kitchen experience teaches you about food preparation, safety protocols, and how to maintain efficiency during high-pressure service.
  • Front-of-house experience develops customer service skills, conflict resolution, and public-facing confidence.
    You’ll need to supplement your starting experience with opportunities on the other side of the house. For example, if your background is mostly kitchen-based, intentionally take on guest-facing roles to improve your customer communication and hospitality skills.

• Look for opportunities to move into supervisory roles. Positions such as shift supervisor, floor manager, or assistant manager give you hands-on experience with scheduling, training new hires, managing staff performance, and handling operational challenges in real time. It’s these experiences that will showcase your leadership skills and enable you to transition into roles such as general manager, operations director, or multi-unit manager, where you’ll oversee budgets, marketing strategies, and long-term business goals.
• Consider formal education to advance your career. Hands-on experience is core to building your career, but there’s only so much you’re able to learn in certain positions. A degree in Hospitality Management or Food Business Management from a culinary college can give you an edge, walking you through how to develop skills in:
  • Accounting and finance for managing budgets and profitability
  • Human resource management for recruiting, training, and retaining staff
  • Supply chain management for controlling inventory and vendor relationships
  • Business ethics to guide fair and responsible decision-making
  • Marketing to attract and retain customers
• Obtain any necessary certifications. Check if your city or state has any requirements for earning certification. You may benefit from earning the Certified Food Protection Manager (CFPM) credential by passing an American National Standards Institute (ANSI)-accredited food safety exam.
• Keep your passion at the core of everything you do. Hospitality is about genuinely enjoying service. A great restaurant manager thrives on creating memorable guest experiences, leading teams with energy, and fostering a welcoming environment for both guests and staff.

“What it takes to be successful in this business—whether you’re in a restaurant, a corporation, or a hotel, back-of-house or front-of-house—is being collegial, being humble, and being willing to work hard. Hospitality is 100% a team effort.”

—Jason Potanovich ’96, associate dean—restaurant education and volume production

How CIA’s Programs Prepare You for Restaurant Management and Leadership

You’ve got the passion and the drive, now you just need the skills and experience. Welcome to the most food-focused, industry-connected hospitality management program in the industry. When you attend the Culinary Institute of America, you’re earning the skills and experience that are essential to success in hospitality.

Our graduates have gone on to become restaurant managers, operations directors, and entrepreneurs, with the skills and confidence to adapt to changing industry demands and lead high-performing teams. As part of our Hospitality Management or Food Business Management program, you’ll benefit from:

• A comprehensive business and hospitality curriculum: Our programs blend culinary expertise with courses in business, hospitality, and leadership, covering accounting, marketing, and operations, so you build the skills to excel in the kitchen and in management roles.
• Hands-on leadership in on-campus restaurants: Depending on your program, you have the opportunity to gain real-world experience working in our award-winning restaurants, applying classroom learning to menu planning, staff coordination, and guest service in a live, professional setting.
• Internships that build confidence and skill: Required semester-long, paid internships place you in top restaurants and hospitality venues, giving you direct exposure to daily operations, enabling you to build problem-solving skills and gain comfort in leadership positions through direct, on-the-job experience.
• Industry partnerships and networking: Our close ties with leading hospitality brands and their tight-knit alumni network help you create valuable connections, mentorship opportunities, and job leads in a global yet connected industry.

“One of the best parts of the Hospitality Management major is the fact that we’ve been able to go on field trips and have a number of guest speakers come in. It’s one thing to talk about something in a classroom, but it’s another thing to actually go and hear from the industry and walk around in it. That gives you a really awesome feel of what it’s going to be like out there.”

—Jules Esposito ’21, corporate strategy & operations manager at Charlie Palmer Collective

“You really get a sense of place at CIA, and feel that you’re part of a greater community working towards a common goal. It’s the whole mise en place mindset. I still use it every day. I take time at night to prepare for the next day’s work, just like I did at CIA.”

—Christine Langelier ’12, service director, Eleven Madison Park

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There’s no better way to build hands-on experience and make career-defining industry connections than by earning your degree at CIA.