Some restaurant managers oversee the administrative side of a business, such as keeping financial records and making sure that all money is accounted for. Some also supervise payroll procedures and ensure compliance with safety standards. Others make decisions regarding hiring and firing and supervise and train employees. Managers also interact with their customers, handling any disputes that arise and ensuring that patrons have a pleasant dining experience.
National Pay Statistics
As of May 2012, the Bureau of Labor Statistics (BLS) reports that food service managers earned an average wage of $25.28 per hour and an average annual income of $52,580. The median-earning half of all food service managers reported hourly earnings of between $18.32 and $29.83 and annual earnings ranging from $38,110 and $62,050. The bureau reported that the highest-paid 10 percent of these workers made $38.96 or more per hour and $81,030 or more per year.
Pay by Employment Sector
Managers at restaurants not associated with other facilities such as hotels reported an average wage of $24.16 per hour in 2012 and an average income of $50,260 per year. Those who worked at bars and restaurants primarily dedicated to serving alcoholic beverages reported somewhat higher earnings, averaging $26.03 an hour and $54,140 per year. Managers of restaurants in hotels earned even more, reporting an average hourly wage of $28.98 and an average annual income of $60,270.
Pay by State
As of 2012, restaurant managers in Nevada reported the highest earnings by state, an average of $70,910 per year. Delaware ranked second, with an average pay of $68,760, followed by Rhode Island at $67,080, New York at $66,930, and New Jersey at $66,510. Other relatively high-paying states for this occupation include Washington, Pennsylvania and Virginia. The lowest-paying state for restaurant managers as of 2012 was Idaho, with an average income of $39,590. Average pay in the territory of Puerto Rico was even lower, at $32,890 per year.
The BLS expects the number of available jobs for food service managers to decline by about 3 percent between 2010 and 2020, leading to a loss of approximately 10,600 jobs. This means that competition for restaurant management jobs will be strong, and most openings will arise to replace former managers who are retiring or leaving the industry. Candidates with prior restaurant experience or a degree in restaurant management or hospitality are expected to have the best opportunities for employment.