If you are interested in becoming a restaurant manager, or food service manager, you might be surprised to know that most have less than a bachelor’s degree. Experience in the field is commonly the most sought out requirement when looking for a professional in this area.
National and regional chains of restaurants do tend to seek management professionals or trainees from 2 and 4 year college programs. There are hundreds of 4-year programs in the US that are focused on restaurant service or a hospitality major.
However, applicants who have great experience, a solid interest and aptitude are also sought.
Many larger restaurant operations will offer to pay for training or certification if the right applicant is found, so that the employees can gain the business skills needed to perform on the job duties.
Does anyone know of any specific certifications needed to manage front or back of house in their area?