A Career as Restaurant Owner vs. Restaurant Manager

A Career as Restaurant Owner vs. Restaurant Manager
There is a big difference between a career as a restaurant owner and a career as a restaurant manager.
Restaurant managers sometimes go on to own their own restaurants, restaurant owners often do a great
deal of managerial work and both are heavily invested in the success of the restaurant and involved in its
daily operations, but the general similarities end there. The specific roles and responsibilities of a
restaurant owner vs. a restaurant manager will be explained in further detail below.
A Career as a Restaurant Owner
Restaurant owners are responsible for overseeing the entire operations of a restaurant, even when they
hire someone else to manage it. The restaurant owner makes an initial investment and either buys the
restaurant from someone else or starts his or her own restaurant. Owners must make additional
investments down the line when the restaurant needs new equipment and supplies, or when the business
has outgrown its location and needs to move or expand, and they will also be responsible for cleaning up
the mess if the business fails. The owner has a vested interest in the success of the restaurant, not just
because it's his or her job, but because it's his or her investment, brainchild and often a dream come true.
The owner takes the most financial risk, but he or she also gets the biggest payoff if the restaurant is a
success.
Restaurant owners vary in their level of responsibility in the kitchen and on the floor. Some owners hire
other people to do everything and trust they will make the right decisions, while other restaurant owners
are there every day, interacting with customers and staff and taking on managerial duties. Many
restaurant owners must work long hours every day of the week as they get their business off the ground,
but if it becomes a success, they get the opportunity to sit back and relax a bit.
A Career as a Restaurant Manager
Restaurant managers work closely with restaurant owners to ensure that the business runs smoothly.
They also have a vested interest in making sure the restaurant is operating at a profit; in fact, this is their
primary concern. The manager has pay increases, bonuses and profit shares to entice him or her to
succeed, and the fear of losing his or her job to entice him or her to avoid failure. This career requires
skills in budgeting, leadership, communication, analysis and planning, as well as a knowledge and
appreciation of the culinary arts and customer service.
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restaurant owner in the preferred location.
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