Restaurant Manager

You'll manage staff who call out sick every weekend, deal with customers who think Yelp is a weapon, and somehow keep food costs under budget. It's 50-60 hours a week of controlled chaos, and Friday nights will never feel like weekends again.

What you'll actually do

• 01Open or close the restaurant (sometimes both in one day)
• 02Manage staff scheduling and handle call-outs
• 03Deal with customer complaints without losing your composure
• 04Monitor food costs, labor costs, and inventory
• 05Train new employees who may quit in two weeks
• 06Fix anything that breaks — dishwasher, POS system, morale
• 07Handle the drunk customer at table 12

Career Path

Where this role sits in the bigger picture — and where it can take you.