Restaurant Owner/Manager

근무 일정

Restaurant Owners/Managers often work long hours, especially during evenings, weekends, and holidays when restaurants are busiest. Early mornings may be spent handling paperwork, ordering supplies, or planning menus, while nights are devoted to managing service, greeting guests, and solving problems. Owners in particular are “always on call” to ensure the business succeeds.

일반적인 의무

• Supervise restaurant operations, including front-of-house (servers, hosts) and back-of-house (chefs, kitchen staff) teams
• Recruit, train, and schedule employees to maintain smooth service
• Develop menus in partnership with chefs, balancing creativity, cost, and customer appeal
• Manage budgets, payroll, and financial reports to ensure profitability
• Order food, beverages, and supplies, negotiating with vendors for the best prices and quality
• Oversee customer service standards and resolve guest complaints effectively
• Implement health, safety, and sanitation standards in compliance with regulations
• Promote the restaurant through marketing campaigns, social media, or community events
• Monitor inventory and reduce waste through cost-control systems
• Organize special events, catering, or themed dining nights to increase business
• Stay updated on food and hospitality trends to keep the restaurant competitive

A Restaurant Manager’s day usually begins with staff check-ins—reviewing the day’s reservations, assigning shifts, and ensuring the kitchen is prepped. By midday, they might review financials, call suppliers, or plan marketing promotions. As dinner service starts, they’re on the floor: greeting guests, supervising staff, and troubleshooting issues. After closing, they review sales reports and prep for the next day. Owners may also spend time networking, scouting new locations, or meeting with investors.

소프트 스킬

• Leadership and motivation
• Guest service mindset
• Conflict resolution and problem-solving
• 시간 관리
• 의사소통 기술
• 스트레스 관리
• Creativity and innovation
• Adaptability and resilience
• Team-building and coaching
• Decision-making under pressure

기술 능력

• Food safety and sanitation knowledge
• Budgeting, payroll, and financial reporting
• Marketing and social media promotion
• Menu planning and cost analysis
• POS (Point-of-Sale) and restaurant management software
• Vendor negotiation and supply chain management
• Labor scheduling and workforce management
• Knowledge of wine, spirits, and beverage operations
• Event planning and catering logistics

• Independent Restaurant Owner – Creates and manages a one-of-a-kind local restaurant
• Franchise Owner/Manager – Runs a restaurant as part of a larger brand like McDonald’s, Subway, or Chick-fil-A
• Fine Dining Manager – Focuses on upscale service, premium menus, and guest experiences
• Casual Dining Manager – Oversees family-friendly or mid-range dining spots like Applebee’s or Olive Garden
• Quick Service Restaurant Manager – Runs fast-food or grab-and-go operations
• Multi-Unit Manager – Supervises several restaurants within a group or franchise

• Independent restaurants and cafés
• Chain or franchise restaurants
• Hotels and resorts with dining outlets
• Catering businesses
• 유람선
• Food halls or multi-concept dining venues

Restaurant Owners and Managers carry heavy responsibility—profitability, staff happiness, and guest satisfaction all rest on their shoulders. The work is high-pressure, with long hours and constant multitasking. Financial risk is higher for owners, especially in competitive markets. However, for those who love food, people, and the thrill of running their own business, the rewards are equally high.

• Growing demand for sustainable and locally sourced menus
• Technology integration (QR menus, mobile ordering, delivery platforms)
• Plant-based and health-conscious menu expansion
• Experiences like pop-up dining, themed nights, and chef collaborations
• Increased focus on employee retention and work-life balance in hospitality
• Customers valuing authenticity, community connection, and transparency

Many Restaurant Owners and Managers loved cooking, baking, or trying new foods with family and friends. Others enjoyed organizing parties, leading school clubs, or working part-time in food service. They often had an entrepreneurial spirit—running bake sales, fundraisers, or even small side businesses.