A Career as a Restaurant Owner vs. Restaurant Manager

The career of a restaurant manager is very different from that of a restaurant owner. This is evident from the fact that owners are generally involved in managing the business side of things, while managers run the day-to-day operations of the restaurant. Still, one thing that is similar in both of the career paths is that these individuals invest themselves heavily in the success of their business. If you want to know more about the career responsibilities of a restaurant manager versus an owner, read on. The following is a summary of both their duties:

The Owner

A restaurant owner is chiefly accountable for looking after all the operational activities. They hire the manager to actually manage those activities. Furthermore, the owner is the person who makes the financial investment by either purchasing an already existing restaurant entity from a party or creating their own restaurant from scratch. Usually, in the restaurant business, it is preferred that any investor buy an already existing business as the market is full of competition from both well-known and lesser-known restaurants. This is why many experts suggest that a restaurant owner's career is a “high risk, high reward” one. Once an owner has acquired a restaurant or begun operations of one, they must now make further investments such as a fresh set of supplies and new equipment. Investment must also be made if the restaurant needs to expand its operations to different locations or to move away from its current location. The owner is responsible for winding up operations in the unfortunate situation of the business failing. The success of the restaurant is something in which the owner always has a vested interest, not because it's their duty, but due to the fact that the restaurant is more like their dream. Here, it can be said that the owner mixes their lifelong ambitions with their career and therefore loves the business unlike any other personnel working in it. The owner is also the person who enjoys the biggest financial benefits if the restaurant achieves success. For instance, success can be attained if the restaurant draws more customers, or if the offered specialty dish becomes popular compared to that offered by the competitors. It is also up to the owner how much responsibility they want to share among personnel. Here, the owner may give more responsibility to the same person or may hire more than one cook and may need to push the employees for longer hours. If the owner is successful and makes the right decisions, this can be a very rewarding career path.

The Manager

The duty of any restaurant manager is to work closely with the owner so that the business runs smoothly. One of the highlights of the manager's career is that he or she has a key interest in assuring the overall business generates profit. In turn, the restaurant manager may be rewarded for their duties in the form of bonuses and/or a pay raise. This motivates the person to do more for the business so that the restaurant may succeed in achieving its goals. Additionally, the manager's career also bears a lot of risk because, if they fail to perform their duties right, they may lose their job. This fear of losing their job is often very real for many restaurant managers, and this is why these individuals work day and night to enjoy a flourishing career. For any person to have a successful career as a restaurant manager, they must possess skills in leadership, planning, and especially communication. Many of the top restaurant managers also possess additional skills in customer service alongside culinary arts. Generally, a manager interacts more with their employees compared to the owner. If any mishap occurs at the workplace, it is the duty of the manager to look after the situation and handle it. It's fair to say that to have a successful career, a manager must know how to successfully negotiate with the personnel and with external entities.

Conclusion

All in all, the career of both a restaurant manager and a restaurant owner has its share of risks and benefits. But what truly separates an owner from a manager are the overall benefits the owner attains if the business is a success (or the losses if it fails). Also, the manager must possess knowledge of all the key aspects of the restaurant business, and this is significantly different from the owner who - with little knowledge of restaurant activities – can still become a successful owner.