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The Office of Career Services
Library Building, Room 429 & 430
222-05 56th Avenue
Bayside, NY 11364
Phone: (718) 631-6297

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Occupation Info

Restaurant Manager

Overview: Restaurant managers coordinate the activities associated with planning the kind of food to be served at a restaurant. They decide upon the type of customers to attract, prices and restaurant interior decorating. They manage the budget, chefs, waiters/waitresses and other kitchen employees.
Duties: They plan the style of food to be served such as French, German, Oriental, Italian, Greek, etc. and decide upon the type of customers to attract and the restaurant decor.

They decide upon the operating budget and manage all the finances. They decide upon hiring chefs, waiter/waitresses and all other employees and decide upon salaries and prices of meals.

They plan how to advertise the restaurant and whether to provide entertainment. They greet customers and investigate customer complaints about food quality and services.

They arrange for purchase of food ingredients or may actually buy the foodstuffs at a market. They purchase all kitchen and dining room equipment and furniture.

Degree(s): A.A.S. Management: Marketing Concentration 
A.A.S. Management: Real Estate-Insurance Concentration 
A.S. Business Administration (Accounting and Marketing) 
Job Outlook: Employment of restaurant managers is expected to grow more slowly than average through 2018. New employment opportunities for restaurant managers will emerge in grocery and convenience stores and other retail and recreation industries to meet the growing demand for quick food in a variety of settings.
Starting Salary: Besides a salary, most receive a 10% or more bonus based on earned profits.
Salary Range (National Average): $29,000 to $33,000
Education Level: The typical training required for this career is generally a High School Degree or GED Certificate.
Additional Training/Education: A bachelor's degree or a two-year associate degree in restaurant and food service management is the ideal preparation for this occupation. Both two-year and four-year programs require instruction in subjects such as culinary arts, food planning and preparation, nutrition, accounting, and business administration.
Recommended Skills:
  • Weighing out the options in a situation or a problem and logically choosing the best course of action.
  • Paying attention to what other people are saying, and taking time to understand the points being made.
  • Assigning duties to others, motivating them, and evaluating their performance.
  • The ability to make appropriate use of equipment and materials to get a job done.
  • Allocating and budgeting your time for different tasks so that things get done when needed.
  • Using logic to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Talking, giving speeches, or speaking in a group to convey information, explain ideas, or give instructions.
  • Teaching others how to do something.
Recommended Values:
  • Persuading and influencing others to change their attitudes, behavior, and/or opinions.
  • Being able to decide on how to get something done without significant direction from someone else.
  • Being involved in helping other people in a direct way either individually or in a small group.

* National data collected by the Department of Labor between 2008-2012.
* For New York salary data information please click here
* For New York green job information please click here.

Understanding acquiring positions in this field may be enhanced through continuing academic study (i.e. earning a baccalaureate or a master's degree) and/or work experience in the field, Queensborough Community College has established transfer agreements with other institutions for students who wish to further pursue their educational goals. Students are highly encouraged to meet with one of our Career Services to fully understand the opportunities available through study in their degree program.