Restaurant managers work closely with staff to ensure a pleasant and positive dining experience for customers. They work with upper management and implement policies, hire employees, and generally oversee the day-to-day operations of the restaurant.
These managers typically handle the administrative tasks, like staffing, hours, budgets, ordering supplies, and resolving issues amongst staff or customers. By keeping a smooth operation, managers can take a customer’s dining experience to the next level.
Keeping a great atmosphere in a clean, friendly environment helps create repeat customers and makes the difference between successful and unsuccessful establishments. Generally, restaurant managers will be expected to have significant experience in the environment and management skills and experience. While a high level of education isn’t necessary, general training in food safety, financial literacy, great soft skills, and any certifications help increase a candidate’s chances.
Sample job description
Average salary and compensation
The average salary for a restaurant manager is $59,000 in the United States. Salary may depend on the level of experience, education, and geographical location.
| Location | Salary Low | Salary High |
|---|---|---|
| Phoenix, Arizona | $58,700 | $79,400 |
| Los Angeles, California | $66,200 | $89,550 |
| Denver, Colorado | $55,150 | $74,650 |
| Washington, DC | $67,200 | $90,900 |
| Miami, Florida | $54,900 | $74,300 |
| Orlando, Florida | $50,650 | $68,550 |
| Tampa, Florida | $51,150 | $69,200 |
| Atlanta, Georgia | $53,650 | $72,600 |
| Chicago, Illinois | $61,700 | $83,450 |
| Boston, Massachusetts | $66,700 | $90,250 |
| Minneapolis-St.Paul, Minnesota | $53,150 | $71,900 |
| New York City, New York | $70,200 | $95,000 |
| Philadelphia, Pennsylvania | $57,150 | $77,350 |
| Dallas, Texas | $55,650 | $75,300 |
| Houston, Texas | $55,400 | $75,000 |
| Seattle, Washington | $64,200 | $86,850 |
| National Average | $50,150 | $67,850 |
Sample interview questions
- What strategies do you use to reduce the cost of operating a restaurant?
- Can you describe a time when you had to fire or discipline an employee who violated the restaurant’s policies?
- Which restaurant automation tools are you familiar with?
- Do you have experience accommodating special diets, such as vegan and gluten-free ones?
- How do you motivate your staff during busy, stressful shifts and slow, boring shifts?
- Can you describe your management style?
- What are some ways you handle customer complaints?
- How would you manage a shift that is understaffed?
- What steps do you use to prepare for a health inspection?
- What does “hospitality” mean to you?
- How would you deal with a customer who tries to use an expired coupon?
- What are the roles of a restaurant manager?
- What is your greatest achievement?
- How do you gather feedback from customers?
- What new trends have you discovered in the food industry?
- What is your experience managing inventory?
- What will you do if a menu item is not selling?
- What experience do you have with hiring staff?
- What would you do if you saw a server about to deliver a poorly plated meal to a customer?
- How would you handle a chef who you notice is using expired ingredients?
