A Restaurant Manager oversees the daily operations of a restaurant, ensuring that customers have a positive dining experience and that the business runs efficiently. Duties include managing staff, handling budgets, maintaining health and safety standards, and dealing with customer enquiries or complaints. Restaurant Managers are also responsible for ordering supplies, scheduling shifts, and training new employees. The role requires strong leadership, organisational, and communication skills, as well as the ability to work under pressure. Progression in this career can lead to regional management roles or even owning your own restaurant.
Restaurant Managers in the UK typically earn between £22,000 and £40,000 per year, with experienced managers at high-end venues earning upwards of £50,000.
There are over 100,000 restaurant and catering establishment managers across the UK, with demand highest in major cities and tourist destinations.
Restaurant Managers often work 40 to 48 hours per week, including evenings, weekends, and bank holidays to meet business needs.
Oversees the dining area, supervises waiting staff, and ensures guests receive excellent service in a restaurant.
Leads the kitchen team, plans menus, manages food preparation, and ensures high food quality and safety standards.
Organises and manages special events and private functions within a restaurant, handling bookings, menus, and guest requirements.
Begin your career by working in entry level positions such as waiter, bartender, or kitchen assistant.
Getting hands on experience in the hospitality sector is essential. Entry level roles will help you understand the day to day running of a restaurant and develop basic customer service skills. You do not always need formal qualifications to start, but a positive attitude and willingness to learn are important.
Observe and learn key aspects of restaurant operations including food safety, hygiene, and customer service standards.
During your time in entry level positions, take note of how managers handle bookings, complaints, and team schedules. Ask questions and seek opportunities to shadow supervisors to better understand the complexities of running a restaurant.
Pursue courses in hospitality management, food safety, or customer service.
While not always required, a Level 3 Diploma in Hospitality Supervision or a similar qualification can greatly improve your prospects. Many colleges and training providers offer courses in hospitality and catering, which can be completed alongside work.
Take on more responsibility by volunteering for shift supervisor or team leader roles.
Demonstrating your ability to lead a team is vital for progression. Show initiative by helping to train new staff or supporting managers during busy periods. Communication and problem solving skills are highly valued in this field.
Seek promotion to assistant or deputy manager positions to gain managerial experience.
Assistant manager roles will involve supporting the restaurant manager, handling staff rotas, dealing with suppliers, and sometimes covering for the manager. This is a key stepping stone and will help you build confidence in making decisions and managing operations.
Apply for restaurant manager positions once you have sufficient experience and skills.
As a restaurant manager, you will be responsible for the overall performance of the restaurant, including staff management, financial control, and ensuring customer satisfaction. Continuing professional development, such as attending industry workshops or networking events, can help you stay up to date and progress further in your career.
Explore relevant apprenticeships that can help you kickstart your career in Restaurant Manager. Apprenticeships offer hands-on experience and training while earning a wage.
A Restaurant Manager and a Catering Manager both oversee food service operations, manage staff, and ensure customer satisfaction within the hospitality industry. Their responsibilities are closely aligned in terms of maintaining service standards, planning menus or event logistics, and managing budgets.
You can get into this job through:
You could do a foundation degree, higher national diploma or degree.
Useful subjects include:
You'll usually need:
You could take professional catering qualifications at college then move into management. You could also do a qualification in hospitality management and find work as a trainee catering manager.
Entry requirements for these courses vary.
You could do a Hospitality Manager Level 4 Higher Apprenticeship, if you've got experience in catering and have also worked as a supervisor.
You could also do a Hospitality Supervisor Level 3 Advanced Apprenticeship and then progress to become a hospitality and catering manager.
You'll usually need:
You could start as a kitchen assistant or trainee 'commis' chef and work your way up while learning on the job. You could apply for work with restaurants, bars or catering companies.
You can find out more about catering careers from Caterer.com and CareerScope.
Explore other careers or use our AI to discover personalised paths based on your interests.
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