Restaurant manager
| Highest | $5,300 / mo · Switzerland |
|---|---|
| Experience | 2–4 yrs |
| Degree | Not required |
| First paycheck | 4 years bachelor's + several years' experience |
Pay in the destination countries
Monthly, in US dollars. Each country is an Imora admission package — open one for that route's fees, language requirement and deadline.
| Country | Monthly |
|---|---|
| SwitzerlandIELTS 6.5 · CHF 0.9–8k | $5,300max |
| United Arab EmiratesIELTS 5.5–6.5 · $10–25k | $5,050 |
| Saudi ArabiaIELTS 6.5 · 0 (grant) | $5,050 |
| QatarIELTS 7.0 (raqobatbardosh) · USD 74–87k (to’liq xarajat) | $5,050 |
| United StatesTOEFL 80–100 · $10–70k | $4,800 |
| NorwayIELTS 6.0–6.5 · NOK 130–260k | $4,000 |
What does the day look like?
Your day revolves around menu planning with the kitchen, purchasing and pricing to budget, stock and financial records, HACCP and health compliance, hiring, rosters, training, and handling guest complaints. You use tools like Intuit QuickBooks, Microsoft Excel, Outlook, Word, and POS platforms such as Dinerware or Restaurant Manager POS; some employers run Oracle MICROS or Toast instead.
Evening, weekend, and holiday shifts are standard — O*NET reports 41% of food service managers work more than 40 hours a week. On the floor during service is roughly 25–35% of the shift in busy independents and 10–20% in chains or hotels; the rest is rosters, costs, hiring, compliance, supplier calls, and reporting. When short-staffed you may cook, clear tables, or serve yourself.
Where does this lead?
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