How to Become a Restaurant Manager: Requirements & Benefits

Key Takeaways

• Managing a restaurant involves handling staff, solving problems on the spot, and keeping operations running smoothly, especially during high-pressure moments.
• A degree in hospitality business, combined with hands-on experience, lays the foundation for a successful restaurant management career.
• Becoming a restaurant manager can serve as a stepping stone to higher positions, such as regional manager, director of operations, or even restaurant owner.

Have you ever wondered what keeps a restaurant running smoothly, even on the busiest nights? The work of a great restaurant manager. They ensure customers leave satisfied, staff stay motivated, and the business remains profitable.

From overseeing daily operations to managing budgets and training employees, a manager's role is essential to a restaurant's success. If you enjoy fast-paced environments, problem-solving, and leadership, this could be the perfect career for you. But how does one get there?

Steps to Becoming a Restaurant Manager

Becoming a restaurant manager requires a combination of education, hands-on experience, and management skills.

Pursue relevant education and certifications

A strong foundation in education sets the stage for a successful career in restaurant management. While experience is valuable, earning a degree in hospitality management or business administration equips you with essential skills in leadership, finance, and customer service.

The Hospitality Management BA program at Swiss Hotel Management School (SHMS) prepares students for managerial roles by covering everything from cross-cultural communication and emotional intelligence to the latest trends and challenges in the global hospitality industry.

SHMS student Carla Vallet emphasizes the importance of education in hospitality, saying:

Opting for a hospitality school was, therefore, a deliberate step that I have not regretted. The education I received not only fueled my passion further but also instilled in me a stronger motivation than ever to excel in this field.

Beyond a degree, industry certifications can enhance your credibility and open doors to better job opportunities.

For example, the ServSafe Certification ensures expertise in food safety and sanitation, which is a must-have for running a compliant operation. The Certified Restaurant Manager (CRM) credential validates leadership and operational knowledge, while the Certified Food and Beverage Executive (CFBE) is ideal for those aiming for high-level positions in restaurant or hotel dining management.

Gain experience in the hospitality industry

Hands-on experience is the backbone of restaurant management. The best way to start? Work your way up. Entry-level positions like server, host, bartender, or kitchen staff help build essential skills in customer service, teamwork, and problem-solving—all crucial for restaurant managers.

For hospitality management students, internships offer a fast track to career progression through real-world experience.. Many restaurants, hotels, and catering companies provide structured programs where students can learn directly from industry professionals.

Similarly, SHMS offers valuable networking opportunities through the International Recruitment Forum (IRF), a leading event where students connect with top employers in hospitality, including Marriott International, Four Seasons, Ritz Paris, and many more.

This kind of environment is extremely rare and provides a significant advantage in starting your career." - Miklós Kálnoky, a student at SHMS.

Whether through part-time jobs or internships, gaining hands-on experience builds confidence and sets the stage for leadership in restaurant management.

Develop key restaurant management skills

Succeeding as a restaurant manager involves more than knowing the menu or managing budgets; it requires a blend of technical skills and interpersonal abilities.

While some restaurant management skills come naturally, others develop through education and hands-on experience. Key ones include:

• Leadership and team management – Motivating staff, resolving conflicts, and encouraging teamwork.
• Communication skills – Having clear and effective communication with employees, customers, and vendors.
• Problem-solving and decision-making – Handling customer complaints, staffing issues, or kitchen mishaps quickly and effectively.
• Time management and organization – Juggling reservations, inventory, and staff schedules effectively.
• Financial skills – Maintaining a restaurant's financial health through budgeting, cost control, and profit margins.

Soft skills like patience, adaptability, and emotional intelligence also play a huge role. The best managers stay calm under pressure while creating a positive work environment for their team.

Apply for assistant manager or supervisor roles

Once you've gained experience in entry-level roles, stepping up to an assistant manager or supervisor position is the next big move. These positions provide hands-on leadership experience, allowing you to oversee staff, manage daily operations, and handle customer concerns.

If you already work in a restaurant, apply internally. Many restaurants prefer to promote from within, as existing employees understand the company's culture and workflow. Show initiative by taking on extra responsibilities and expressing interest in leadership roles.

For those applying externally, highlight relevant skills like team leadership, problem-solving, and customer service in your resume. A strong reference from a current or former employer can also help you stand out.

Move up to the restaurant manager role

Going beyond your job description, taking on leadership tasks, and demonstrating strong business acumen help you stand out as a top candidate for managerial roles.

To secure a restaurant manager position:

• Take on extra responsibilities, such as scheduling staff or managing inventory.
• Master budgeting, cost control, and health & safety compliance to ensure smooth operations.
• Build relationships with owners, senior management, and staff to establish yourself as a trusted leader.

What Does a Restaurant Manager Do?

A restaurant manager's day starts before the doors even open. They usually arrive before the rest of the staff to assess what needs to be prepared and review the schedule to ensure that the right number of staff is scheduled for the day and to confirm everyone’s availability.

Overseeing daily operations is paramount: checking reservations, ensuring the kitchen is prepped, and confirming that staff is ready for service. Throughout the day, they handle customer concerns, monitor food quality, and keep everything running smoothly.

A big part of the job is managing and training staff. They lead team meetings, resolve conflicts, and make sure employees are providing top-notch service. Hiring and onboarding new team members also fall under a manager's responsibilities.

Behind the scenes, financial and budget management is key. Restaurant managers review sales reports, track expenses, and find ways to improve profitability without sacrificing quality. Inventory and supply chain management is another one of their duties—checking stock levels, ordering ingredients, and negotiating with suppliers to keep costs in check.

Beyond daily tasks, managers must also ensure compliance with health and safety regulations, keeping the restaurant up to code.

Other responsibilities include:

• Marketing and business development – Running promotions, managing online reviews, and attracting customers.
• Customer relations – Handling feedback and ensuring guests leave satisfied.
• Technology management – Overseeing POS (point of sale) systems and digital ordering platforms.

Benefits and Challenges of Restaurant Management

A career in restaurant management offers exciting rewards but also comes with challenges. While it provides leadership opportunities, career growth, and the satisfaction of overseeing a thriving restaurant, the fast-paced nature of the role requires passion, resilience, and strong problem-solving skills.

Benefits of becoming a restaurant manager

Becoming a restaurant manager often serves as a stepping stone to higher positions, such as regional manager, director of operations, or even restaurant owner. Many professionals have progressed from crew members to founders of their own restaurant brands.

The skills acquired in restaurant management are transferable, which marks another key benefit of this role. For example, those who excel at inventory control and cost management may find opportunities in procurement or finance leadership within the industry.

The restaurant industry consistently seeks skilled managers, highlighting job security. Food service managers have a positive projected growth rate, with an estimated 5,900 new job opportunities yearly.

Challenges of becoming a restaurant manager

One of the biggest hurdles a restaurant manager faces is the unconventional schedule. Due to the nature of the hospitality industry, these professionals often work nights, weekends, and holidays, which can interfere with personal time.

Shifts can be long, often exceeding 10–12 hours per day, especially during busy periods. The fast-paced and demanding nature of the job becomes most evident during peak dining hours, when managers must juggle multiple tasks at once, from managing staff to ensuring customer satisfaction.

Staffing challenges are common. Restaurant managers frequently deal with staff shortages, scheduling conflicts, and the pressure of keeping morale high, particularly during busy seasons.

Balancing these challenges while maintaining smooth operations can be exhausting but also incredibly rewarding for those who thrive in high-pressure environments.

Start Your Career as a Restaurant Manager

Restaurant management is an exciting career path that offers both rewards and challenges. From overseeing daily operations to handling staffing issues, the role demands leadership, adaptability, and problem-solving skills.

Pursuing a Hospitality Management BA program at SHMS will equip you with the theoretical knowledge and practical experience needed to excel in the field. Building on this, the MA in International Hospitality Business Management program enables you to develop the skills and expertise to become a global leader in the hospitality industry in just one year. Whether it's learning about budgeting, inventory management, or innovative service management, SHMS offers the perfect blend of education to prepare you for success.

Frequently Asked Questions (FAQs)

How long does it take to become a restaurant manager?

It depends on experience, education, and career progression. Many start in entry-level roles and work their way up over a few years.

What is the difference between a restaurant manager and a general manager?

A restaurant manager focuses on daily operations, staff, and customer service, while a general manager oversees multiple locations or broader business strategies, including financial performance and long-term planning.