Restaurant managers do not have any set training requirements, although an associate's or bachelor's degree in restaurant management may be beneficial. They are responsible for the smooth operations of a restaurant, which may involve delegating tasks and covering for absent employees. Restaurant managers need to be good at multitasking and innovative problem solvers.
Restaurant floor managers delegate assignments, fill in for absent employees, and ensure customers have a pleasant experience in the establishment. They must work long or irregular hours while multitasking and being able to think clearly in emergencies. Education requirements vary by employer, but an associate's or bachelor's degree in restaurant management can be beneficial for prospective restaurant floor managers. Some training may also be involved for this position.
|Required Education||Varies; associate's or bachelor's degree in restaurant management may be beneficial|
|Other Requirements||Training, either on-the-job or through classroom courses, may be required|
|Projected Job Growth (2014-2024)*||5% (for food service managers)|
|Median Salary (2015)*||$48,690 (for food service managers)|
Source: *U.S. Bureau of Labor Statistics
The manager is responsible for the hiring, training, and disciplining of restaurant staff. Staffing duties include placing advertisements and interviewing prospective workers. Managing employees requires training and communicating restaurant policies to the workers, scheduling shifts, and calling in workers when there is a gap in shift coverage. Restaurant managers may also pitch in during peak dining hours.
Customer service duties for a restaurant manager include taking complaints and greeting customers. Floor managers are physically present on the restaurant floor and in the kitchen to monitor the quality of the service and the food. The individual must also ensure the restaurant complies with local health and safety codes for eating establishments. Managers must also perform the administrative duties for the facility, such as ordering inventory and supplies, tallying receipts, preparing deposits, and processing employee payroll.
According to the U.S. Bureau of Labor Statistics, the median yearly salary for food service managers, including restaurant managers, was $48,690 as of May 2015. The upper ten percent of workers earned a salary of $83,010 or more, and the lowest ten percent earned salaries of $28,780 or less annually.
Food service managers may have less than a four-year degree to qualify for the position, but some employers prefer job candidates with a college education. An associate's or bachelor's degree program in restaurant management provides coursework in management and may require students to complete an internship. Coursework addresses subjects such as management, legal issues, food production, accounting, nutrition, and food safety.
Chain restaurants may provide promising employees with an opportunity to attend management-training programs to advance to a floor manager position. Employees can complete on-the-job training in the restaurant and classroom courses that cover food safety, sanitation, nutrition, and management. The restaurant management programs also provide students with instruction on the policies that are specific for the business. The employee may begin work as an assistant manager before advancing to a senior manager position after completing an in-house training program.
Restaurant floor managers are responsible for ensuring customers have a positive dining experience. They need to be able to delegate tasks and think on their feet as they address the needs of staff and patrons. In May 2015 the BLS reported food service managers earned a median annual salary of $48,690, with the top 10% in this field earning $83,010 or more per year.