How to become a restaurant back of house manager

How to become a Restaurant Back of House Manager

Becoming a restaurant back of house (BOH) manager typically requires a mix of experience, practical skills, and sometimes formal education. Here's a guide to pursuing the career:

High School Diploma or GED
The minimum education requirement for most BOH manager positions is a high school diploma or equivalent. This is especially true for entry-level roles in kitchens where on-the-job training is prioritized. A high school education provides the foundational communication and organizational skills needed to work in a restaurant setting.

Gain Kitchen Experience
Start by working in entry-level kitchen roles such as line cook, prep cook, or dishwasher. This is essential to understanding kitchen flow, timing, and teamwork before progressing to positions like lead line cook, kitchen supervisor, or sous chef. Experience in these leadership roles is often more critical than formal education.

Some employers offer management training programs during which employees learn directly from more experienced managers.

Postsecondary Education (Optional but Beneficial)
While not always required, an Associate or Bachelor’s Degree in Food Service Management, Culinary Arts, or Hospitality Management is especially worthwhile for those who want to advance quickly or work in larger establishments, chain restaurants, or hotel dining operations. These degrees provide a strong foundation in kitchen operations, food preparation, menu planning, food safety standards, inventory control, cost and budget monitoring, and staff management.

Develop Key Soft Skills
Prerequisites for restaurant BOH managers include strong communication, organizational, multitasking, problem-solving, and leadership/delegating skills.

Continue Learning and Developing Professionally
The restaurant industry is constantly evolving, making it essential to keep up with trends in food and beverage service and related technologies to stay competitive. Connect with other professionals in the industry, whether through events, social media, or local hospitality groups. Seek feedback from your team to improve your management approach.

Obtain Certifications (Optional but Advantageous)
There are several certifications that can help restaurant back of house managers enhance their skills and credentials, making them more competitive in the industry:

• Certified Professional in Food Safety (CP-FS) – Offered by the National Environmental Health Association (NEHA), the CP-FS credential focuses on advanced food safety principles and regulations, which is essential for managing kitchen operations and maintaining compliance with health standards.
• ServSafe Manager Certification – Developed by the National Restaurant Association and approved by the American National Standards Institute (ANSI) and the Conference for Food Protection, the ServSafe Manager exam focuses on food safety, sanitation, and hygiene standards. The credential is one of the most recognized in the restaurant industry. It ensures that candidates understand food safety regulations, which is critical for managing a restaurant’s kitchen and ensuring compliance with health codes.
• Hazard Analysis and Critical Control Points (HACCP) Certification – Offered by various food safety organizations (e.g., American Institute of Baking), the HACCP credential demonstrates knowledge of this globally recognized food safety management system that ensures food safety throughout the food supply chain.
• Certified Executive Chef (CEC) – Offered by the American Culinary Federation (ACF), the CEC designation demonstrates mastery of kitchen leadership and expertise in managing large kitchen teams and preparing high-quality dishes.
• Certified Restaurant Professional (CRP) – Offered by ServSuccess, a provider of restaurant industry resources and training, and designed by restaurant industry experts, the CRP exam focuses on front of house knowledge and service culture, back of house and restaurant kitchen knowledge, product quality and cost control, and branding and marketing.
• Certified Restaurant Manager (CRM) – This certification, also offered by ServSuccess, is endorsed by the National Restaurant Association. The CRM program leading to the credential is designed to validate critical competencies for restaurant professionals, including leadership, customer service, and financial management.
• Certified Hospitality Supervisor (CHS) – This is a globally recognized and international certificate accredited by the American Hotel & Lodging Educational Institute (AHLEI). The CHS program is designed to empower individuals with the knowledge and skills needed to excel in supervisory roles within the broader hospitality industry, encompassing hotels, resorts, and other lodging establishments. Focusing on general hospitality management, staff supervision, and guest relations, it’s beneficial for restaurant BOH managers working in hotels or resorts with dining services.
• Certified Manager (CM) – Offered by the Institute of Certified Professional Managers (ICPM), the CM certification, covering general management and leadership skills, is applicable across industries and provides a strong foundation in managing teams, budgeting, and strategic decision making.

Professional Organizations
In addition to the certifying bodies referenced above in the Certifications section, the following organizations also support the restaurant industry and the restaurant management community:

• Restaurant Workers United (RWU) – The RWU is the union run by and for America's restaurant, bar, and cafe workers. It advocates for workers' rights, fair wages, and benefits in the restaurant industry, and provides training and resources to help workers improve their skills.
• International Association of Culinary Professionals (IACP) – This global network of culinary professionals, including chefs, food writers, and kitchen managers, provides access to professional development resources, conferences, and networking events.
• Restaurant Leadership Conference (RLC) – While not an organization per se, this annual event brings together restaurant executives and managers to network, share insights, and discuss industry trends. It’s an excellent opportunity for learning and leadership development.
• American Culinary Federation (ACF) – ACF is primarily focused on chefs and other culinary professionals, but it is also relevant for those interested in restaurant back of house operations.
• International Council on Hotel, Restaurant, and Institutional Education (ICHRIE) – This global association serves professionals in hospitality and foodservice, including restaurant managers. ICHRIE offers conferences, training programs, and publications related to the restaurant and hospitality industries.
• National Association for Catering and Events (NACE) – NACE is a professional organization dedicated to the catering and events industry, which includes managing events and banquets within restaurants or other venues.
• National Food Service Management Institute (NFSMI) – While NFSMI is primarily focused on foodservice management in institutional settings, it offers useful resources on leadership, operations, and food safety that can apply to restaurants as well.
• Network of Executive Women in Hospitality (NEWH) – This is a network supporting women in restaurant and broader hospitality leadership roles. It provides mentorship, resources, and a community for female professionals in the foodservice and related industries.
• Hospitality Financial and Technology Professionals (HFTP) – Primarily catering to financial managers within hospitality, HFTP provides valuable resources for restaurant managers interested in learning more about financial operations, technology in the industry, and managerial leadership.
• National Association of Food Equipment Manufacturers (NAFEM) – Founded in 1948, NAFEM is a trade association of 500+ commercial foodservice equipment and supplies (E&S) manufacturers.