How Many Hours Do Restaurant Managers Work?

As a chef, I love exploring the culinary world and sharing my experiences with others. Restaurants are a fundamental part of that experience, and behind every successful restaurant is an efficient and dedicated team.

Outside the chef’s kitchen, obviously, one of the most important members of that team is the restaurant manager. But have you ever wondered how many hours a restaurant manager works in a week?

Read on to read my unbiased opinion into the world of restaurant management and explore the working hours of these unsung heroes!

The Average Hours Worked By A Restaurant Manager

Restaurant manager... cheers!
Restaurant manager… cheers!

The restaurant business is fast-paced, and the work hours of a restaurant manager can vary depending on the establishment’s size and type of cuisine.

However, on average, a restaurant manager works around 50 hours a week.

These hours can fluctuate based on the manager’s responsibilities, the restaurant’s workload, and whether it’s a busy season, such as holidays or summer.

Daily Routine of A Restaurant Manager

Waiter setting a table up.
Waiter setting a table up.

The life of a restaurant manager is quite hectic.

Besides managing the daily operations and staff, managers also have to be customer service-oriented and ensure that the food and services are up to the restaurant’s standards.

An average day of a restaurant manager can start as early as 8:00 am and end around 11:00 pm.

I spoke with my friend, Jamie, who works at the restaurant in Hyatt Centric Wall Street New York. His daily routine looks something like this:

  • 8:00 – 10:00 am: morning meetings with the chefs and kitchen staff to discuss any issues and review menus.
  • 10:00 am – 12:00 pm: reviewing inventory, ordering supplies, and updating menus.
  • 12:00 pm – 2:00 pm: lunch rush, managing staff breaks, and addressing customer queries and complaints.
  • 2:00 pm – 4:00 pm: administrative work, payroll, scheduling, and bookkeeping.
  • 4:00 pm – 6:00 pm: meeting with vendors or conducting interviews to hire or train staff.
  • 6:00 pm – 9:00 pm: dinner rush, overseeing the kitchen, and serving as the front-of-house representative.
  • 9:00 – 11:00 pm: closing duties, cleaning up, and reviewing the overall work for the day.

The above is just a sample of a day in the life of a restaurant manager, and the hours may differ depending on different restaurants.

The daily routine of a restaurant manager might seem like a part-time job in comparison to the daily routine and hours a chef would work


What are the working hours of a restaurant manager?

On average, a restaurant manager works about 50 hours per week. However, the actual hours can vary depending on the restaurant’s size, type of cuisine, and workload.

What is the range of working hours for a restaurant manager?

The working hours for a restaurant manager can range anywhere from 40 to 60 hours a week. However, during holidays and busy seasons, restaurant managers can work even more hours.

What are the tasks of a restaurant manager?

A restaurant manager’s job is to oversee the daily operations of the restaurant, which includes managing staff, scheduling, inventory control, records and receipts, and customer service. They also ensure that the restaurant runs smoothly, that food and services are up to standard, and that financial goals are met.

How does a restaurant manager handle the stress and workload?

Restaurant managers can manage their workload effectively by prioritizing tasks, delegating responsibilities, and setting realistic expectations for the staff. They can also take time off, or use stress management techniques such as exercise or meditation to help them cope with the stress.


Restaurant managers are the backbone of any successful restaurant. They work tirelessly to ensure that everything runs smoothly, and their work hours can be quite extensive.

However, the passion and dedication of these managers often go unnoticed.

Hopefully, this article shed some light on how many hours restaurant managers work and the tasks they undertake to keep a restaurant running efficiently.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.