Restaurant Manager vs. General Manager: What Are the Differences?

A restaurant manager and a general manager are both responsible for the overall operation of their respective businesses. However, there are several key differences between these two management positions. In this article, we discuss the similarities and differences between a restaurant manager and a general manager, and we provide tips for those interested in pursuing a career in management.

What is a Restaurant Manager?

The Restaurant Manager is responsible for all aspects of the restaurant’s operations. They oversee the front of the house and back of the house staff to ensure that the restaurant is running smoothly and efficiently. The Restaurant Manager is in charge of hiring and training new staff, as well as scheduling shifts and managing payroll. They also work with the Executive Chef to develop the menu and ensure that the food quality is up to par. In addition, the Restaurant Manager is responsible for overseeing the budget and ensuring that the restaurant is profitable. They also handle customer complaints and feedback.

What is a General Manager?

The General Manager is responsible for the overall operation of a business. This can include managing a team of employees, developing and implementing business strategies, overseeing financial operations, and ensuring that the business meets all legal and regulatory requirements. General Managers often have a wide range of responsibilities, and the specific duties of a General Manager will vary depending on the type and size of the business. In some cases, the General Manager may also be responsible for marketing and sales, human resources, and information technology.

Restaurant Manager vs. General Manager

Here are the main differences between a restaurant manager and a general manager.

Job Duties

General managers and restaurant managers share some job duties, like hiring and training employees, scheduling shifts and evaluating employee performance. However, their other job responsibilities often differ because of the type of establishment they manage. For example, a restaurant manager may oversee customer service and the dining experience, while a general manager oversees business operations like sales, profitability and company policies.

A restaurant manager might regularly interact with customers to ensure they have an enjoyable experience. They might check on tables to see if guests have questions or complaints and communicate these concerns to staff members for resolution. A general manager usually interacts with employees more than customers and ensures that standards are met throughout all departments. They might monitor sales reports to anticipate future business needs and make adjustments as needed to meet those expectations.

Job Requirements

Restaurant managers typically need at least a high school diploma, although some employers prefer candidates with a bachelor’s degree in hospitality or business management. Many restaurant chains offer management training programs that can teach aspiring managers the skills they need to be successful on the job. Some of these programs might even lead to a college degree.

General managers usually need a bachelor’s degree in business administration or a related field. They might also benefit from having a master’s degree in business administration or another advanced degree. Additionally, many general managers have several years of experience working in management roles before they are promoted to a general manager position.

Work Environment

General managers typically work in an office setting, while restaurant managers may spend more time on the floor interacting with customers and employees. General managers often travel to different locations to oversee operations and ensure that each location is running smoothly. They also attend meetings with other general managers to discuss company goals and strategies.

Restaurant managers usually work full-time hours during regular business hours. They may work additional hours if they’re closing or opening a location. Restaurant managers may also work weekends and holidays depending on their location’s operating schedule.

Skills

Both restaurant managers and general managers are responsible for overseeing the day-to-day operations of their respective businesses. This includes tasks such as scheduling, budgeting, hiring and firing employees, and ensuring that quality standards are met. Because of this, both restaurant managers and general managers need to have strong leadership skills. They must be able to motivate their employees to work hard and meet goals, as well as resolve conflicts that may arise.

Organizational skills are also important for both restaurant managers and general managers. They need to be able to keep track of many different moving parts and ensure that everything is running smoothly. This can be a challenge, as they often have to deal with unexpected issues that pop up.

Restaurant managers also need to have strong customer service skills. They interact with customers on a daily basis and need to be able to handle complaints and concerns in a professional manner. They also need to be able to sell customers on the restaurant’s products and services. General managers do not typically interact with customers directly, but they still need to be able to understand their needs and develop strategies to address them.

Salary

Restaurant managers earn an average salary of $53,200 per year, while general managers earn an average salary of $63,331 per year. Both of these salaries may vary depending on the size of the company, the location of the job and the level of experience the manager has prior to taking the position.