RESTAURANT/BAR MANAGERS are responsible for the day-to-day efficient and profitable operation of a restaurant or bar. They select menu items, estimate food and beverage consumption, place orders with suppliers, and schedule the delivery of fresh food and beverages. They also arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control. Restaurant managers are now responsible for a growing number of administrative and human resources tasks.
Salary, Size & Growth
- $49,500 average per year ($23.75 per hour)
- A large occupation (186,800 workers in 2010)
- Expected to grow slowly (0.5% per year)
Most food service management companies and restaurants recruit RESTAURANT/BAR MANAGER trainees from two- and four-year college hospitality management programs. Food service and restaurant chains prefer to hire people with degrees in restaurant and institutional food service management. Experienced food preparation and service workers are sometimes promoted to management positions. A bachelor's degree in restaurant and food service management provides a strong preparation for a career in this occupation. No special licensing or certification is required for restaurant/bar managers.