Also called: Food Service Manager, Restaurant Manager
Runs the whole restaurant: staff, budget, guest satisfaction, health codes, and profit.
Your day starts with sales reports and labor costs, then interviewing a new cook, fixing a scheduling gap, and walking the floor at dinner to talk to tables. You are responsible for every review and every dollar. Many managers work their way up from server or cook.
High school diploma, about 0 years after high school. High school plus experience; a hospitality degree speeds promotion.
Ways in: On-the-job training, 2-year college, 4-year college. Training cost: Get paid while you train.
Majors to look at: Hospitality Management, Restaurant Management, Business Administration.
Growing faster than average (about 6% over 10 years). About 42,000 openings per year.
Low risk in 5 years, medium in 10. AI forecasting, scheduling and inventory cut admin work; hiring, coaching and guest problems stay human.
Classes: Business, Accounting, Hospitality CTE class.
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.