Each year RestaurantZone publishes a free annual salary review; a quick reference guide of salaries being paid across the restaurant industry. We are delighted that we are able to provide our 2017 figures. These figures are based on internal data we have and an aggregate of other reputable sources.
Our clients and candidates tell us that when it comes to salary surveys they find them to be cumbersome documents with too much irrelevant information and unnecessary analysis. What they want is a quick reference guide of accurate salaries. This is what we have sought to supply.
The ranges given in the salary survey are intended to be a guide only. Below is a summary of each position across the US, again you may view the full report here.
Assistant Manager: $32,458 Catering Manager: $45,705
District Manager: $70,512 Executive Chef: $59,271
General Manager: $55,955 Kitchen Manager: $42,249
Restaurant Manager $45,857 Sous Chef: $42,086
Shift Manager: $26,084 Baker: $27,477
Bartender: $30,909 Dishwasher: $18,724
Host/Hostess: $23,963 Line Cook: $23,523
Pastry Chef: $35,832 Prep Cook: $22,134
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