Hiring guide · Hospitality, Food & Tourism
How to Hire a Restaurant Manager
Pay benchmarks, qualifications, sourcing, screening and interview questions for hiring restaurant managers, plus a plan to get them productive fast.
Write a clear job description, offer competitive pay (the national median is $69,390), recruit through culinary and hospitality school career centers, verify ServSafe Food Protection Manager where applicable, run a structured interview with a practical skills check, and onboard with a 30-60-90 day plan.
Pay data: BLS OEWS, May 2025 · Outlook: BLS 2025–35 · Checked October 15, 2026
The hiring market for restaurant managers
There are about 344,300 restaurant managers employed in the U.S., with roughly 38,800 openings each year. Employment is projected to change +5.8% from 2025–35 (faster than average). Expect competition for qualified candidates: speed and a strong offer matter.
Pay benchmarks for offers
| Candidate level | Annual | Hourly* |
|---|---|---|
| Entry level (10th–25th percentile) | $45,960–$56,870 | $22.10–$27.34 |
| Typical / mid-career (median) | $69,390 | $33.36 |
| Experienced (75th percentile) | $86,800 | $41.73 |
| Top of market (90th percentile) | $107,640 | $51.75 |
*Annual ÷ 2,080 hours except median. National BLS data; adjust for your state and metro area. Many states and cities now require pay ranges in job postings.
What to look for
Must-haves
- High school diploma or equivalent (typical entry level)
- Labor scheduling
- Leadership
Nice-to-haves
- ServSafe Food Protection Manager
- Responsible alcohol service certification
- Foodservice Management Professional (FMP)
- Experience with POS systems such as Toast or Square
Where to find restaurant managers
- Culinary and hospitality school career centers
- Local job fairs and workforce programs
- Employee referral bonuses
- Internal promotion from entry-level roles
- Job postings that use common alternate titles: Food Service Manager, General Manager (Restaurant), Kitchen Manager, Cafe Manager
Screening checklist
- Food handler or ServSafe certification where required
- Responsible alcohol-service certification for bar staff
- Working interview or stage (trial shift) for kitchen roles
- Availability for nights, weekends and holidays
Follow federal, state and local rules on background checks, drug testing and fair-chance hiring, and apply screening consistently to all candidates for the role.
Interview questions to ask
Ask every candidate the same questions and score answers on a structured scorecard.
1. “How do you motivate restaurant staff?”
What a strong answer includes: Mention recognition and training.
2. “How do you control labor costs?”
What a strong answer includes: Explain scheduling and cut lists.
3. “Describe handling a difficult guest.”
What a strong answer includes: Show empathy.
4. “How do you prepare for inspections?”
What a strong answer includes: Mention routines.
5. “How do you handle staff call-outs?”
What a strong answer includes: Show planning.
Practical skills checks
A short demonstration beats a perfect resume. Ask candidates to talk you through, or perform under supervision, tasks such as:
- Build a Weekly Staff Schedule (see the steps)
- Handle a Guest Complaint (see the steps)
- Prepare for a Health Inspection (see the steps)
Red flags
- Can’t describe basic safety practices for the role
- Vague or inconsistent work history with no explanation
- Unfamiliar with core terms such as Prime cost, Labor percentage, Food cost
- Negative talk about every past employer or coworker
Onboard for retention
The first 90 days decide whether a new hire stays. Use our Restaurant Manager 30-60-90 day onboarding plan and give every new hire the same foundation with Restaurant Manager training. Show them the path forward: Server, Host or Cook → Shift Lead or Assistant Manager → Restaurant or General Manager → Multi-Unit Manager or Owner.
Hiring restaurant managers: FAQ
How much should I pay a restaurant manager?
The U.S. median wage for restaurant managers is $69,390 per year ($33.36/hour), according to BLS May 2025 data. Entry-level offers often fall near the 25th percentile ($56,870), while experienced hires command closer to the 75th percentile ($86,800). Adjust for your local market.
What qualifications should a restaurant manager have?
BLS lists “high school diploma or equivalent” as the typical entry-level education. Look for ServSafe Food Protection Manager and Responsible alcohol service certification where relevant, plus skills such as labor scheduling, cost control, and inventory management.
How long does it take to train a new restaurant manager?
Becoming qualified typically takes 2–5 years of restaurant experience. After hire, plan for a structured 30-60-90 day onboarding period; BLS classifies on-the-job training for this occupation as “short-term on-the-job training.”