Not all restaurant jobs are about long hours and low pay. The truth? The industry has many hidden high earners. We’re talking six-figure-roles that keep the industry growing and innovating. Here are 10 restaurant jobs with a side of serious cash.
10. Brand Manager
Ever wonder who creates the entire experience behind a restaurant chain like Olive Garden? That’s the Brand Manager. It’s not just about the food; it’s about the feeling, the story, the brand identity. A Brand Manager can earn over $100,000 annually at powerhouse restaurants, in charge of marketing campaigns, menu design, and the overall guest experience.
9. Franchise Owner
For those with an entrepreneurial spirit, this one’s for you. Owning a restaurant franchise can be a direct path to a six-figure income. After the two-year startup period, the average franchise owner can earn $115,688 annually. For those who scale up to own two or more units, that figure can increase to $142,638. This is all about building a business, putting you in the driver’s seat of your financial future.
8. Director of Finance
Behind a successful restaurant is a financial wizard ensuring the numbers add up. The Director of Finance role has seen a massive 42.5% salary increase in recent years, with the average now reaching $123,521. These professionals are responsible for budgeting and forecasting as well as financial reporting and compliance. It’s a high-stakes but high-reward position.
7. VP of Real Estate
Remember the old mantra in real estate? “Location, location, location.” In the restaurant world, it’s a goldmine. The Director or VP of Real Estate is in charge of finding and securing the perfect locations for new restaurants, a role that comes with a salary of $110,000 to $140,000, plus a 20% bonus potential. They are part market analyst, part negotiator, and part urban planner, with an eye for growth potential.
6. VP of Operations
While the CEO sets the vision, the VP of Operations makes it a reality. With an average salary of $152,975, the VP of Operations oversees everything from supply chain management to customer service. This professional can also streamline processes and motivate teams, leaving a direct impact on the bottom line.
5. Supply Chain Strategist
Amid logistical challenges and rising food costs, the Director of Supply Chain has become a critical role in the restaurant industry. With an average salary of $162,999 in some regions, these professionals source ingredients, negotiate with vendors, and ensure that every restaurant has what it needs, when it needs it. To thrive in this role, it’s crucial to understand both the food industry and global marketplace.
4. Chief Technology Officer (CTO)
The restaurant industry is quickly adapting to technology, and the Chief Technology Officer (CTO) should be leading the charge. With salaries ranging from $166,511 to $332,179, the CTO should have a strong understanding of online ordering systems and mobile apps, even data analytics and AI-powered kitchen automation. They’re now the architects of the digital dining experience.
3. Analytics Expert
In the age of big data, the Director of Analytics is the new moneymaker, boasting an average salary of $213,845. These professionals are the masters of data, and they use advanced tools and technologies to uncover hidden insights and drive strategic decisions. They analyze everything from customer demographics to menu performance and marketing ROI, helping restaurants stay ahead of the curve.
2. Director of Development
For major chains, growth is the name of the game, and that’s the focus of a Director of Development. With a salary ranging from $185,000 to $269,000, these professionals manage the entire development pipeline, from site selection and lease negotiation to construction and opening. It’s a high-pressure, high-reward role for someone who can turn a vision into a reality.
1. Regional Vice President
At the top of our list is a role that earns up to $600,000 a year: the Regional Vice President. This executive oversees dozens, if not hundreds, of restaurants, ensuring the brand’s standards are met across their entire region. This role requires business acumen, exceptional leadership, and a deep understanding of the dining landscape.