Restaurant Owner

Five-star ratings from Food Critics — it’s every Restaurant Owner’s dream. The role of a Restaurant Owner is a smorgasbord of responsibilities. An Accountant, Host, and Chef all in one, the Restaurant Owner hires staff, manages budgets, and fills in for absent workers. If you have a taste for fine cuisine and a passion for leadership, this food-focused career could be your calling.

Whether you’re running a cozy deli or the finest restaurant in town, your primary duties as a Restaurant Owner fall into one of two categories: managing your staff and promoting your business. Hiring the best Cooks and Hostesses keeps customers happy, and you in turn make sure your staff is happy with their jobs.

To promote your business, you focus on choosing fresh new dishes to serve and offering competitive prices without sacrificing quality. Advertisements, social media, and one-on-one customer service are the ingredients that keep your restaurant at the top.

In a small restaurant, you may play multiple roles with only one or two staff on hand to help out. As your business starts booming, you can delegate more and more tasks to others. Assistant Managers cover busy shifts and report to you, while a Bookkeeper handles your taxes and finances.

And what do you do? You coordinate your staff’s efforts, order food and supplies to keep the store stocked, and handle unexpected problems so that your customers always walk away happy. Bon appétit!