High School

Take a business-oriented curriculum, with classes in accounting, finance, and mathematics. Computers are key tool used by managers, so take as many computer science classes as possible, especially those in database management. Take English and speech classes to brush up on your communication skills. Since many restaurant workers speak Spanish as their first language, it is a good idea to take Spanish so that you will be better able to communicate with your staff. 

The National Restaurant Association Educational Foundation offers ProStart, a two-year career-building program for high school students who are interested in careers in culinary arts and foodservice management. Students gain experience in the field via classes and mentored work experience in foodservice operations. They also have the opportunity to participate in the National ProStart Invitational, a culinary and management competition in which students demonstrate their skills and compete for scholarships. Visit https://chooserestaurants.org/ProStart/Program-Overview for more information.

Postsecondary Training

Educational requirements for restaurant and food service managers vary greatly. In many cases, no specific requirements exist and managerial positions are filled by promoting experienced food and beverage preparation and service workers. However, as more colleges offer programs in restaurant and institutional food service management—programs that combine academic work with on-the-job experience—more restaurant and food service chains are seeking individuals with this training.

Many colleges and universities offer four-year programs leading to a bachelors degree in restaurant and hotel management or institutional food service management. Some individuals qualify for management training by earning an associates degree or other formal award below the bachelors degree level from one of the nearly 1,000 community and junior colleges, technical institutes, or other institutions that offer programs in these fields. Students hired as management trainees by restaurant chains and food service management companies undergo vigorous training programs.

Those interested in working at higher-end restaurants, chains, or opening their own restaurant should earn at least a bachelor’s degree in restaurant management or a related field. 

Other Education or Training

The National Restaurant Association provides member-only webinars and other continuing education opportunities. Topics include marketing, social media, regulatory and labor challenges, and food safety. It also offers the ManageFirst program for college students to help them develop the professional skills that are necessary to become successful restaurant and food service managers. The National Restaurant Association Educational Foundation offers a variety of continuing education opportunities for food service workers and managers. For example, its ServSafe Food Handler Program provides training in five areas: basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation. The American Hotel & Lodging Educational Institute and Restaurants Canada also provide continuing education workshops and seminars. Contact these organizations for more information.

Certification and Licensing

The National Restaurant Association Educational Foundation offers a voluntary foodservice management professional certification to restaurant and food service managers. Additionally, the International Food Service Executives Association provides the certified food manager and certified food executive voluntary certification designations. Contact these organizations for more information.

Any volunteer or paid experience working in the food service industry and managing others will be useful for aspiring restaurant and food service managers. Experience in all areas of restaurant and food service work is an important requirement for successful managers. Managers must be familiar with the various operations of the establishment: food preparation, service operations, sanitary regulations, and financial functions.

One of the most important requirements for restaurant and food service managers is to have good business knowledge. They must possess a high degree of technical knowledge in handling business details, such as buying large items of machinery and equipment and large quantities of food. Desirable personality characteristics include poise, self-confidence, and an ability to get along with people. Managers may be on their feet for long periods, and the hours of work may be both long and irregular. Other important traits include good organizational, time management, and leadership skills; a detail-oriented personality; good problem-solving skills; reliability; and a neat and clean appearance.