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How to Become A Restaurant Manager

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What is a Restaurant Manager

A Restaurant Manager is the person who keeps a dining venue running at its best. They lead the team, manage the money and make sure every guest has a great time. It is one of the most hands-on management roles in Australia’s busy hospitality sector.

Every day looks a little different in this role. You might be interviewing new staff in the morning, sorting a supplier issue at midday and greeting guests that evening. Restaurant Managers also set menus with the chef, plan rosters, track budgets and handle customer feedback.

About 63,700 people work as Cafe and Restaurant Managers across Australia (Jobs and Skills Australia, 2025). Most work full-time, averaging around 46 hours a week. It is a busy role, but it is never boring.

Starting salaries sit around $60,000 a year, with experienced managers earning up to $100,000 or more. Many Restaurant Managers go on to run multiple venues or open their own restaurants. If you love food, people and fast-paced work, this career path is worth exploring.

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Career Outlook for Restaurant Manager

A career as a Restaurant Manager suits those who enjoy leading teams in a lively, people-facing environment. The median age in this occupation is 38, and 77% of workers are employed full-time (Jobs and Skills Australia, 2025). Full-time workers average around 46 hours per week, slightly above the national average. Roles are mostly permanent, providing solid career stability.

The average annual salary for a Restaurant Manager is around $75,000, based on median weekly earnings of $1,441 (Jobs and Skills Australia, 2025). Entry-level managers typically start at around $60,000 per year. Experienced managers at larger venues can earn up to $100,000 or more. Future demand is rated as moderate by the Australian Government.

Around 63,700 people work in this occupation across Australia (Jobs and Skills Australia, 2025). The role opens doors to area manager and general manager positions with the right experience. For those who love hospitality, this career path offers variety, stability and real room to grow.

On this Article

Introduction

Average Salaries

Resources

Steps to become a Restaurant Manager

Step 1: Work in entry-level hospitality roles

Start out as a waiter, barista, kitchen hand or bar attendant. Working these roles teaches you how a restaurant operates from the ground up. Aim to spend at least two to three years in front-of-house or kitchen work before moving into management.

Step 2: Complete the Diploma of Hospitality Management (SIT50422)

Enrol in the Diploma of Hospitality Management (SIT50422) at a TAFE or registered training organisation (RTO). This qualification takes 12 to 24 months full-time. It covers business planning, financial management, staff leadership, food safety and customer service. It is the most common formal pathway into management roles in Australian cafes and restaurants. Confirm the current code at training.gov.au before you enrol.

Step 3: Obtain your Responsible Service of Alcohol (RSA) certificate

Complete an RSA certificate from a state-approved provider before you work in or manage a licensed venue. This is a legal requirement in all Australian states and territories. It typically takes one day to complete. Check your state or territory’s liquor licensing authority for renewal requirements.

Step 4: Move into a supervisory or assistant manager role

Apply for a shift supervisor, floor supervisor or assistant restaurant manager position. Aim to spend six to twelve months in this role before applying for a full manager role. Use this time to build skills in rostering, stock ordering, coaching staff and handling service issues under pressure.

Step 5: Apply for Restaurant Manager positions

Once you have industry experience, a relevant qualification and supervisory experience, you are ready to apply. Build a resume that shows leadership results such as staff retention rates, cost savings or improved customer satisfaction scores. Many vacancies are filled from within, so let your current employer know you are aiming for management.

Step 6: Join an industry association and keep developing

Join the R&CA or the Australian Hotels Association (AHA) in your state or territory. Both offer professional development, industry news, awards programs and networking events. Staying active in these networks helps you keep up with regulatory changes and grow your career further.

What does a Restaurant Manager do?

A Restaurant Manager keeps the dining venue running from open to close. They hire and schedule staff, plan menus with the kitchen team, and track stock and budgets every day. They handle customer feedback, run promotions and stay on top of food safety and licensing rules. It is a fast-paced role right at the heart of every shift.

Tasks

A Restaurant Manager leads the venue’s team and keeps the business running smoothly every day. This is a hands-on role that mixes people management, financial oversight and great customer service.

  • Staff Management – Hire, train and supervise staff to build a motivated, skilled team.
  • Budget Management – Oversee finances, control costs and keep the venue profitable.
  • Inventory Control – Manage stock levels, order supplies and cut waste.
  • Customer Service – Make sure every guest’s needs are met and handle any issues that arise.
  • Menu Planning – Work with chefs to develop and update the menu for customers’ tastes and seasonal produce.
  • Health and Safety Compliance – Keep the venue safe and legal under food hygiene and licensing rules.
  • Marketing and Promotions – Create promotions and events to bring in new customers and keep regulars coming back.
  • Performance Analysis – Use sales reports and feedback to spot areas for improvement.
  • Scheduling – Build staff rosters that cover peak times while managing labour costs.
  • Training and Development – Give staff ongoing development to lift their skills and service quality.

Skills for Success

To do well as a Restaurant Manager, you need a mix of people skills and business know-how. Great communication is at the core, so you can lead your team, talk to customers and work with suppliers. Leadership and the ability to stay calm under pressure are also key.

On the practical side, you need skills in budgeting, stock control and staff scheduling. Food safety knowledge is a must, as all venues must meet Australian health and hygiene standards. The average salary for a Restaurant Manager in Australia is around $75,000 a year (Jobs and Skills Australia, 2025).

Skills & Attributes

  • Strong leadership and team management
  • Clear communication with staff, customers and suppliers
  • Financial skills, including budgeting and cost control
  • Customer service focus and problem-solving
  • Knowledge of food safety and hygiene laws
  • Inventory and stock management
  • Time management and organisation
  • Staff hiring, training and performance management
  • Marketing and promotions awareness
  • Ability to read and act on sales data
  • Flexibility in a fast-paced environment
  • Understanding of licensing and compliance requirements

Average Salaries

The average annual salary for a Restaurant Manager in Australia is around $75,000. This is based on median weekly earnings of $1,441 (Jobs and Skills Australia, 2025). Entry-level roles typically start at around $60,000 per year. Experienced managers at larger venues can earn up to $100,000 or more.

min $60 K

max $100 K

av $75 K

About the author

Laura Atkinson - Course Finder Groups
Laura Atkinson

Laura Atkinson is an Account Management and SEM specialist at Course Finder Group with six years' experience in the Australian education sector. She works day to day with universities, TAFEs and independent training providers, which gives her a close view of how courses map to real career outcomes. She writes practical guidance on career pathways, choosing the right qualification and what to expect when moving into a new field.