Managers often are the first to arrive and the last to leave at night. Their schedules may be irregular, with weekend, night, and holiday work. Work can be hectic during peak dining hours. Managers usually have their own offices. However, they are exposed to the hustle and bustle of food preparation and restaurants are moderately noisy.
Managers deal with angry customers and upset employees, which can be stressful.
Wages vary with level of training, experience and location. Entry level wages may be lower. Pay varies widely with the type and size of restaurant. The managers level of responsibility also has an effect on wages. Most managers receive a salary rather than being paid by the hour.