How to become a restaurant general manager

How to become a Restaurant General Manager

To become a restaurant general manager, you typically need a combination of education, experience, and leadership skills. Here’s an overview of the pathway to the career:

Entry-Level Roles / On-the-Job Training
Many restaurant general managers gain experience through on-the-job training rather than formal education. Working in various positions, such as server, host/hostess, or busser (front of house); line cook or prep cook (back of house) provides valuable insights into restaurant operations and customer service fundamentals.

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

Advance to Supervisory Roles
Progress to roles like shift leader, assistant manager, or kitchen manager. These positions develop your leadership, scheduling, and problem-solving abilities.

Pursue Relevant Education (Optional but Beneficial)
Many employers prefer a high school diploma or equivalent (minimum) or an Associate or Bachelor’s Degree in Food Service Management, Hospitality Management, Business Administration, or Culinary Arts. Having a relevant degree can be an advantage for those who want to advance quickly or work in larger establishments, chain restaurants, or hotel dining operations. Postsecondary education helps develop management, marketing, and financial skills, which are essential for running a restaurant efficiently.

Develop Key Skills
Prerequisites for restaurant general managers include strong communication, organizational, and leadership skills; knowledge of food safety regulations and POS (point of sale) systems; and financial literacy (budgeting, cost control, profit and loss analysis).

Continue Developing Professionally
Strong general managers continue learning through industry seminars, leadership training, advanced certifications, or mentorship and coaching in larger organizations.

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

• 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 general managers working in hotels or resorts with dining services.
• 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.
• Alcohol Service Certifications – Offered by various organizations like TIPS (Training for Intervention Procedures) or local state agencies, credentials in this area emphasize responsible alcohol service, recognizing intoxication, and handling issues related to alcohol consumption. For restaurant general managers in establishments that serve alcohol, this certification validates compliance with legal requirements concerning alcohol service.
• Wine Certification – Offered by entities such as the Wine & Spirit Education Trust (WSET) and the Court of Master Sommeliers, wine certifications recognize knowledge in wines, pairing, and service. They are especially beneficial for managers working in fine dining and upscale restaurants.
• 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 Leadership Conference (RLC) – While not an organization per se, this annual event brings together restaurant executives, including general 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 managing restaurant kitchens or culinary 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 Foodservice 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.