A strong leader is the backbone of any successful restaurant — this role can be filled by either the Restaurant Manager or the Director of Restaurant Operations.
Both positions require a deep understanding of the industry’s complexities, from managing staff and finances to creating a great dining experience for guests.
These leaders must make sound business decisions and adapt to industry trends to build a loyal customer base.
Given the complex nature of these two roles, it’s important to understand the distinctions between them and how each contributes to a restaurant’s success.
Let’s explore the differences between a Restaurant Manager and a Director of Restaurant Operations to understand their specific responsibilities.
Director vs. Manager: General Definitions
First, let’s define what the titles “ Director“ and “Manager” mean in most business contexts.
These roles are part of every company that has a defined organizational structure. But while both are leadership positions, they occupy distinct positions within a company hierarchy.
Directors are part of senior management and have a more strategic role in the company. They supervise different Managers and teams to meet the company’s overall goals.
They’re tasked to create strategies and make sure all departments’ goals align with these strategies. Directors often take a broader view, concentrating on the big picture rather than day-to-day operations.
On the other hand, Managers typically focus on the day-to-day operations of a department or team. They’re more hands-on and involved in the detailed execution of plans and strategies.
A Manager’s responsibilities include setting short-term objectives, assigning tasks and ensuring that the team performs its duties and responsibilities effectively.
Key Differences Between a Restaurant Manager and Director of Restaurant Operations
Just as in any organization, working in the restaurant industry requires a balance of effective management and strategic vision. The Restaurant Manager and Director of Restaurant Operations are key players in this dynamic.
While their roles are distinct, both positions contribute significantly to the establishment’s leadership and overall success.
A Restaurant Manager focuses on the daily operations, including overseeing staff scheduling, inventory management and customer service.
They’re the primary point of contact for staff and customers when it comes to resolving issues and maintaining a positive environment.
On the other hand, the Director of Restaurant Operations’ job is to provide overall direction to optimize the restaurant’s performance.
This includes developing and implementing business plans and marketing strategies, managing finances and overseeing menu updates.
While they may not be as involved in the day-to-day operations, the Director of Restaurant Operations provides guidance and support to Restaurant Managers and their teams.
What Is the Role of a Restaurant Manager?
As we’ve mentioned, the Restaurant Managers’ job is to oversee the day-to-day operations of a dining establishment. They manage both the front-of-the-house and back-of-the-house staff.
Here’s a quick overview of their responsibilities:
- Training, mentoring and evaluating staff members
- Creating proper schedules for staff to ensure smooth operations
- Handling customer inquiries and complaints, always aiming to exceed expectations
- Conducting regular inspections to maintain cleanliness, hygiene and safety standards
- Optimizing supply and inventory levels to minimize waste
- Implementing promotions and marketing strategies to attract and retain customers
- Monitoring sales performance and implementing cost-saving measures
What Is the Role of a Director of Restaurant Operations?
The Director of Restaurant Operations has a more overarching role in the organization.
They provide long-term plans for the restaurant company to ensure the brand’s longevity and profitability.
If the restaurant has different locations, all Restaurant Managers (or General Managers) of those branches will report to the Director of Restaurant Operations.
Below is a list of primary responsibilities for Directors of Restaurant Operations:
- Overseeing operations across all departments or different restaurant locations
- Optimizing business processes to deliver better results and efficiency
- Analyzing the restaurant’s financial performance to drive long-term profitability
- Developing and overseeing the implementation of strategies based on market trends and the company’s goals
- Recruiting and training those in managerial or supervisory positions and evaluating their performance
- Working with the culinary and beverage teams to create new and unique menu offerings
- Negotiating contracts and building strong relationships with suppliers and vendors
Qualifications for a Restaurant Manager vs. a Director of Restaurant Operations
Restaurant Managers and Directors of Restaurant Operations each have a distinct set of skills and other qualifications that they’ll need to effectively lead their teams.
To start off, here’s a table showing the education and experience requirements for each role. However, keep in mind that these are the usual requirements and it may vary depending on the employer.
| Qualification | Restaurant Manager | Director of Restaurant Operations |
| Education | At least a high school diploma or GED | Bachelor’s degree (or higher) in business administration, culinary arts, hospitality or similar |
| Experience | One to five years of experience in various entry-level restaurant roles, such as Server, Host/Hostess or kitchen staff | At least five years of managerial roles within the hospitality industry |
Meanwhile, below are the specific skills required for a Restaurant Manager and a Director of Restaurant Operations:
| Restaurant Manager | Director of Restaurant Operations |
| Leadership: Inspiring and guiding the team towards shared goals | Strategic leadership: Creating and executing long-term plans |
| Problem-solving skills: Addressing daily challenges and quickly finding solutions | Decision-making skills: Resolving complex operational and business challenges |
| Organizational skills: Prioritizing tasks and managing multiple responsibilities | Operational expertise: Streamlining processes, increasing efficiency and ensuring consistency |
| Customer service: Building relationships with customers and addressing their inquiries or requests | Market analysis: Understanding industry trends and customer preferences |
| Basic financial skills: Understanding budgets, costs and revenue | Financial management: Analyzing financial data to make informed decisions and drive profitability |
Salary Comparison: Restaurant Manager vs. Director of Restaurant Operations
There’s a fairly huge difference in the average salaries for these two roles. Key factors contributing to this difference include the scope of responsibilities and overall impact on the business’s bottom line.
In the U.S., the average Restaurant Manager salary is $69,580 per year or $5,798 per month.
Meanwhile, Directors of Restaurant Operations have an average salary of $102,697 per year or $8,558.08 per month.
Of course, the Directors of Restaurant Operations earn more as they hold a senior management position in the company.
Can a Restaurant Manager Become a Director of Restaurant Operations?
Yes, becoming Director of Restaurant Operations is part of a Restaurant Manager’s career progression.
Many successful Directors, no matter what the industry, start their careers as Managers. The experience you gain from handling the day-to-day operations of a restaurant is essential in the duties of a Director of Restaurant Operations.
But to transition to the role, you’ll need to develop broader skills and perspective, including:
- Strategic thinking
- Leadership on a bigger scale
- Financial analysis and planning
- Market analysis and identifying trends
Learn more about the Director of Restaurant Operations role and get insights into the skills and qualities you’ll need for this position.
Summary of the Differences Between Restaurant Manager vs. Director of Restaurant Operations
A Restaurant Manager and a Director of Restaurant Operations have different functions in a restaurant’s operations. They also have distinct responsibilities and skills.
Let’s recap the key differences:
- Managers are part of middle management while Directors are in senior management.
- The Restaurant Manager oversees daily operations while the Director of Restaurant Operations focuses on the overall business direction and strategy.
- Managers must excel at creating and executing short-term plans; Directors must have a strategic mindset to develop long-term goals and vision for the restaurant.
- A high school diploma and previous experiences working in a restaurant are usually the minimum requirements for Restaurant Managers.
- Director of Restaurant Operations are often required to have a higher level of educational attainment and extensive experience in the hospitality industry.
