What Does an Assistant Restaurant Manager Do?
An Assistant Restaurant Manager supports the general manager in running the day-to-day operations of a restaurant. They help supervise staff, handle customer issues, and ensure service standards are maintained during every shift. This role serves as a stepping stone to full restaurant management.
Other Job Titles for This Work
Workers in this occupation report titles such as Banquet Manager, Catering Manager, CDM (Certified Dietary Manager), Dining Service Director, F and B Manager (Food and Beverage Manager), Food Service Director, Food Service Manager, Food Service Supervisor.
Assistant Restaurant Manager Duties and Responsibilities
The primary responsibilities of an assistant restaurant manager include:
- Support the restaurant manager in overseeing daily operations across front-of-house and back-of-house.
- Supervise staff during shifts, providing direction and ensuring adherence to service standards.
- Handle customer complaints and escalate unresolved issues to the general manager when necessary.
- Assist with hiring, onboarding, and training new team members.
- Monitor food quality and presentation to ensure consistency across all orders.
- Help manage inventory by tracking supplies and placing orders as needed.
- Step into the general manager role during their absence, making operational decisions independently.
- Ensure the restaurant meets health code standards by conducting regular walkthroughs.
- Process daily sales reports and assist with cash management and bank deposits.
- Coordinate with kitchen leadership to address menu availability and special requests.
Required Skills and Qualifications
To succeed as an assistant restaurant manager, you will need the following skills and qualifications:
- Supervisory and team coordination skills
- Customer service and guest relations
- Basic financial reporting and cash handling
- Knowledge of food safety regulations
- Problem-solving in fast-paced settings
- Staff training and development
- Scheduling and labor management
- Effective communication with diverse teams
Education and Training
An associate or bachelor's degree in hospitality management, business, or a related field is beneficial, though not always required. Many Assistant Restaurant Managers rise through the ranks starting as servers, hosts, or line-level staff who demonstrate leadership potential. Formal education programs cover restaurant operations, customer service principles, and basic accounting, all of which are directly applicable to the role. A ServSafe certification is commonly required and demonstrates knowledge of food safety practices and regulations.
Salary and Job Outlook
Typical pay: $56,870 - $86,800 per year, with a median of $69,390.
The range covers the middle half of earners nationwide. Source: U.S. Bureau of Labor Statistics, Occupational Employment and Wage Statistics, May 2025, Food Service Managers.
BLS projects employment of food service managers to grow about 6 percent from 2025 to 2035, with about 38,800 openings a year. Assistant Restaurant Manager positions are widely available as the food service industry continues to grow. This role offers a clear path to general manager and higher-level positions for individuals who develop strong operational and leadership skills. Multi-unit restaurant groups and franchises are especially active in hiring for this position as they expand their footprints. Candidates who gain experience across multiple aspects of restaurant operations, including both front-of-house and back-of-house, are best positioned for advancement.
Outlook source: U.S. Bureau of Labor Statistics, Employment Projections, 2025 to 2035, Food service managers.
Assistant Restaurant Manager Pay Range
| Earners | Annual pay |
|---|---|
| Bottom 10% earn less than | $45,960 |
| Bottom 25% earn less than | $56,870 |
| Median (half earn more, half less) | $69,390 |
| Top 25% earn more than | $86,800 |
| Top 10% earn more than | $107,640 |
What the Work Is Like
O*NET surveys people who work as food service managers about their daily conditions. Of those surveyed:
- 99% say teamwork is very or extremely important in their job
- 91% work indoors in a climate-controlled space every day
- 82% spend more than half the workday on their feet
- 80% are on the phone every day
- 78% say being exact and accurate is very or extremely important
- 75% spend more than half the day walking or moving around
- 66% deal with rude or angry people at least once a week
Education Workers Say the Job Needs
| Education level | Share of workers |
|---|---|
| High school diploma or GED | 30% |
| Post-secondary certificate | 21% |
| Associate's degree | 19% |
| Less than high school | 16% |
Tools and Software Assistant Restaurant Managers Use
Tools and equipment
Software
Is This Job a Good Fit for You?
People who do well in this job tend to enjoy leading, persuading and making business decisions as well as organized work with data, records and clear procedures.
Skills O*NET rates most important: Active Listening, Speaking, Monitoring, Coordination, Management of Personnel Resources, Reading Comprehension.
Knowledge areas used most: Customer and Personal Service, Administration and Management, Food Production, English Language, Personnel and Human Resources.
Preparation: O*NET places this occupation in Job Zone 2 of 5, which means some preparation.
Related Careers
These jobs use similar skills, according to O*NET's related-occupation data:
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Sources
- U.S. Bureau of Labor Statistics, Occupational Employment and Wage Statistics, May 2025.
- U.S. Bureau of Labor Statistics, Employment Projections, 2025 to 2035.
- O*NET 30.1 Database, occupation 11-9051.00 (Food Service Managers). View on O*NET OnLine.
This page includes information from the O*NET 30.1 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. The Job Explorer has modified some of the information; USDOL/ETA has not approved, endorsed or tested these changes.