Also called: Restaurateur
Owns and runs a restaurant, from menu and staffing to finances.
You meet the produce supplier at 8 a.m., taste a new special with the chef, fix a scheduling gap and greet regulars during the dinner rush.
Owner income is profit, not a salary, and swings a lot: the first year or two may pay little, while established owners do much better. Figures are rough typical ranges. Restaurants have thin profit margins and many close within a few years.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
No formal education, about 0 years after high school. No degree required; culinary or hospitality training helps.
Ways in: Self-taught, On-the-job training, Trade school. Training cost: Under $15k.
Majors to look at: Hospitality Management, Culinary Arts.
Growing about average. Highly competitive.
Low risk for 10 years. AI handles ordering, scheduling and online reviews; cooking, hospitality and running a busy room stays human.
Classes: Culinary arts CTE, Business elective, Accounting.
Official data: O*NET occupation 11-9051.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.