There is a big difference between a career as a restaurant owner and a career as a restaurant manager. Restaurant managers sometimes own their own restaurants, restaurant owners often do a great deal of managerial work, and both are very involved in the success of the restaurant and its day-to-day operations, but the general similarities end there. The specific roles and responsibilities of a restaurant owner vs. a restaurant manager will be explained in more detail below.

A career as a restaurant owner

Restaurant owners are responsible for overseeing all restaurant operations, even when they hire someone else to manage it. They make an initial investment and buy the restaurant from someone else or open their own restaurant. Owners must make additional investments in the future when the restaurant needs new equipment and supplies, or when the business has outgrown its location and needs to move or expand, and they will also be responsible for cleaning up the mess if the business fails. The owner has a vested interest in the success of the restaurant, not just because it is their job, but because it is their investment, creation, and often a dream come true. The owner bears the greatest financial risk, but also reaps the greatest reward if the restaurant is a success.

They vary in their level of responsibility in the kitchen and on the floor. Some owners hire other people to do everything and trust them to make the right decisions, while others are there every day, interacting with customers and staff and taking on managerial duties. Many of them must work long hours every day of the week to get their business off the ground, but if it becomes a success, they get a chance to sit back and relax a bit.

A career as a restaurant manager

They work closely with restaurant owners to ensure the business runs smoothly. They also have a vested interest in making sure the restaurant operates at a profit; in fact, this is their main concern. The manager has pay raises, bonuses, and profit sharing to entice him to succeed, and the fear of losing his job to entice him to avoid failure. This career requires skills in budgeting, leadership, communication, analysis, and planning, as well as knowledge and appreciation of the culinary arts and customer service.