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Restaurant Management

In most Full-Service Restaurants and institutional food service facilities, the management team consists of a Restaurant Manager, one or more assistant managers, and an Executive Chef.  Managers or executive chefs estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.  They plan all the activities around food service as well: maintenance and cleaning, pest control and waste removal; ensuring that the facility meets government standards.

Many popular full-service restaurants remain independently owned and locally operated. Restaurant Managers in independent full-service restaurants generally focus on providing a one-of-a-kind dining experience and distinctive design, décor, and atmosphere. Food and Service remain the primary focus of the restaurant’s offerings, but the personality of the on-site Manager is often part of the reason customers return.

Degrees for Careers in Restaurant Management

  • Certificate in Hospitality Management
  • Certificate in Restaurant Management
  • Bachelors in Hotel, Restaurant Institutional Management
  • Associates/Bachelors in Culinary Management

Median Annual Salaries for Restaurant Management Professionals

Traveler accommodation

$43,660

Special food services

$43,530

Full-service restaurants

$41,490

Limited-service eating places

$36,400

Source: Bureau of Labor Statistics

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