Usually, someone becomes a restaurant manager through experience. Many start out as wait staff or cooks, and work their way up through the business. In cases of fast food establishment, this is usually the norm, and no post secondary education is needed. Many management professionals have less than a bachelors, but in more recent times, this trend is turning around.
Some specialized degree programs are out there and available to people who want to pursue a career in restaurant management, but it is not always necessary. However, having said that, it is important to note that most food service establishments do require a fairly in depth training program for the position of manager. It’s usually more on the job but occasionally involves some sort of class room type training.
Through this, trainees generally learn things that are more geared towards the operation of the restaurant itself- personnel management, record keeping, security, sanitation, food prep, and reporting to the main office or higher management. It may also require a different sort of training for the point of service terminals, and after a time, the employee may be promoted to assistant manager and go from there.
There are a number of schools, universities and colleges that now offer four year restaurant and food service management programs. As increasing demand rises, many have options for two year degrees or other certifications that may help someone intent on this as a career path.
Either choice in higher education will offer a firmer understanding of things that typically aren’t learned on the job- for example, most have a comprehensive business law and management portion, as well as an accounting course, coupled with sanitation, food nutrition and planning. A number of these options can make it more likely for an experienced waitstaff or chef to get the position they are seeking out above other, less educated candidates. In addition to this, a number of the larger chain restaurants or higher end restaurants offer compensation or other options from within to increase the education of their management staff.
Another thing that is often taken into account when promoting from within, however, is employee performance thus far. Many businesses know which employees will be better suited for management and often groom specific employees for this. Overall initiative, hard working, and personality are usually key factors, as well as a neat and tidy appearance and punctuality. They may also seek out more diplomatic employees, those that would be well suited, calm and comfortable dealing with conflict and able to maintain composure. Business owners know that recruiting management often is a long term investment on their parts- whether they pay for further education or not. As promotion from within is the most common means of gaining a management position, this is typically something that those looking to get into will need to be aware of in how they present themselves. Owners and upper management will look for and actively seek out employees who seem the most motivated to move up and succeed within their restaurant.