Restaurant Manager Reviews

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Based on 2,385 responses, the job of Restaurant Manager has received a job satisfaction rating of 3.63 out of 5. On average, Restaurant Managers are highly satisfied with their job.
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Q: What is it like working as a Restaurant Manager?

October 2014
Restaurant Manager:
Pros: Team work communication flexibility.
Cons: Stress levels repeating and skill levels.
November 2014
Restaurant Manager:
Pros: Opportunities for advancement based on merits, not tenure.
November 2014
Restaurant Manager:
Pros: I enjoy the pressure, the Rush and intensity. I enjoy the fight for good numbers, and seeing people learn to do better, and become more efficient.
Cons: Pay.
December 2014
"It's just burgers and beers."
Restaurant Manager:
You will work 50-65 hours in a week. You will work every major holiday, if your location is open. Guests will get unreasonably angry with you, the staff and anything else in their direct vision. That is normal, they are hungry. Feed them and cater to their needs, %95 of the time, they will be shaking your hand and thanking you as they exit the building. You will screw up, constantly, for the first 6 months. A mentor of mine always said, "It takes a new manager 6 months to find the bathroom. After that, they will go insane, or quit. Lets admit it, you would have to be crazy to want this job, but it sure has it's benefits." Don't get a collage degree in Restaurant Management. It is not necessary, and the knowledge you will bring to the table will only distract you from what you should actually be learning. Know the food! If your food knowledge can outstrip the Kitchen Managers, you will be an All Star. Most of all, remember: "It's just burgers and beers.".
December 2014
"Be prepared for a stressful job and long hours."
Restaurant Manager:
This is a people driven industry! To succeed you must have a genuine concern for your guests and employees alike and lead with integrity. Make sure your staff shares this mentality and happy guests are sure to follow.
January 2015
Restaurant Manager:
Pros: I think it's the reward of produces an enjoyable experience for customers.
Cons: The amount of hours I need to work to survive in the industry fatigue can set in after 12 hours with no break.
January 2015
Restaurant Manager:
Faced paced, you gotta multitask.