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Restaurant Manager In Training Jobs in Chicago, IL

Pete's Fresh Market

Manager in Training

Oak Park, IL · On-site

$15 - $25/hr

The Manager in Training (MIT) will study alongside an established store manager so that one day S/he will become a General Manager. S/he must acquire the necessary skills to accept complete ...

Pete's Fresh Market

Manager in Training

New Lenox, IL · On-site

$15 - $25/hr

The Manager in Training (MIT) will study alongside an established store manager so that one day S/he will become a General Manager. S/he must acquire the necessary skills to accept complete ...

Pete's Fresh Market

Manager in Training

Glen Ellyn, IL · On-site

$15 - $25/hr

The Manager in Training (MIT) will study alongside an established store manager so that one day S/he will become a General Manager. S/he must acquire the necessary skills to accept complete ...

Drive & Shine

Manager in Training

Crown Point, IN · On-site

$100K/yr

... • Restaurants and Hospitality Chains • Sales-Driven Consumer Service Brands Physical ... in recruiting, training, and building high-performing teams • Strong track record of achieving ...

Drive & Shine

Manager in Training

Valparaiso, IN · On-site

$100K/yr

... • Restaurants and Hospitality Chains • Sales-Driven Consumer Service Brands Physical ... in recruiting, training, and building high-performing teams • Strong track record of achieving ...

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Restaurant Manager In Training information

See Chicago, IL salary details

$27.3K

$56.6K

$78.8K

How much do restaurant manager in training jobs pay per year?

As of Sep 10, 2026, the average yearly pay for restaurant manager in training in Chicago, IL is $56,619.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,400.00 and $65,400.00 per year, depending on experience, location, and employer.

What is a restaurant manager in training?

A Restaurant Manager In Training is an individual who is being prepared for a management role within a restaurant. They typically undergo a structured training program that covers various aspects of restaurant operations, including staff supervision, customer service, inventory management, and financial responsibilities. The goal is to equip them with the skills and experience needed to successfully manage a restaurant. During this period, they work closely with experienced managers and may rotate through different positions to gain comprehensive knowledge. This role is ideal for those seeking a career path in restaurant management.

What can I expect during the restaurant manager in training program in terms of responsibilities and support?

As a Restaurant Manager In Training, you can expect to rotate through various hands-on roles within the restaurant, such as supervising staff, learning inventory management, and handling customer service situations. You'll work closely with experienced managers who will mentor you, provide feedback, and guide your development. The training program typically includes both classroom sessions and on-the-job learning, ensuring you gain a comprehensive understanding of daily operations and leadership responsibilities. This supportive environment helps you build the skills needed to transition smoothly into a full managerial role.

What are the key skills and qualifications needed to thrive as a restaurant manager in training, and why are they important?

To excel as a Restaurant Manager In Training, you need a solid foundation in hospitality operations, basic business management, and a high school diploma or equivalent, with some employers preferring hospitality coursework or experience. Familiarity with point-of-sale (POS) systems, scheduling software, and food safety certifications is often required. Strong leadership, communication, and problem-solving skills help you effectively manage staff, resolve guest concerns, and maintain a positive work environment. These skills and qualifications are essential for ensuring efficient restaurant operations, high customer satisfaction, and readiness to advance into a managerial role.

What is the difference between Restaurant Manager In Training vs Restaurant Supervisor?

AspectRestaurant Manager In TrainingRestaurant Supervisor
CredentialsHigh school diploma or equivalent; some roles may prefer hospitality certificationsHigh school diploma; experience in restaurant operations often preferred
Work EnvironmentTraining period within restaurant settings, shadowing managersOversees daily restaurant operations, manages staff
Employer UsageEntry-level training role for future managersMid-level role supervising staff and operations
Search & Comparison IntentUnderstanding training roles vs supervisory rolesComparing supervisory responsibilities with training positions

The Restaurant Manager In Training is an entry-level position focused on learning restaurant management skills, often through a structured training program. A Restaurant Supervisor, on the other hand, is responsible for overseeing daily operations and staff. While both roles involve restaurant operations, the training position emphasizes development, whereas the supervisor role involves direct management. Understanding these differences helps candidates and employers align expectations and career progression paths.

Do I get paid for training at a restaurant manager in training?

Yes, restaurant manager in training programs typically include paid training periods, as trainees are considered employees and often earn wages while learning skills such as staff management, customer service, and operational procedures. Compensation details can vary by employer, but paid training is common in the industry.

What training does a restaurant manager in training need?

A restaurant manager in training typically needs training in customer service, food safety, and restaurant operations. They often complete onboarding programs, learn to use point-of-sale systems, and develop leadership skills through hands-on experience and mentorship. Certifications such as ServSafe may also be required or recommended.

What cities near Chicago, IL are hiring for Restaurant Manager In Training jobs?

Cities near Chicago, IL with the most Restaurant Manager In Training job openings:

Restaurant Manager In Training jobs near you
Infographic showing various Restaurant Manager In Training job openings in Chicago, IL as of September 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $56,619 per year, or $27.2 per hour.

Restaurant Manager In Training- 1616

Niles, IL • On-site

Wendelta
Real Estate • 1 - 5K employees
Learn more about Wendeltaexternal

Full-time

Re-posted 21 days ago

Key responsibilities

  • Support the General Manager by managing daily restaurant operations and staff.

  • Monitor and control costs, sales, and profits, including labor, food, and waste management.

  • Train, develop, and oversee crew performance to ensure quality service, cleanliness, and compliance with policies.

Job description

Niles, MI

Statement of Purpose:

In this role, the Restaurant Manager will support the General Manager by providing coaching to the team and creating and supporting a fun, inviting work environment where the team feels respected and valued. The Restaurant Manager will know how to identify 5-Star talent and how to put the right people in the right places at the right time through effective scheduling. With the support of a General Manager (GM) or District Manager (DM), the Restaurant Manager will manage the daily operations and staff of a Wendy's restaurant. The Restaurant Manager will be responsible for the execution of all Company policies, procedures, programs and systems. In this role, the Restaurant Manager will ensure the achievement of all restaurant objectives while following all Company guidelines and ensure compliance with all federal, state and local laws and ethical business practices. The Restaurant Manager will lead, interview, direct, train and develop all subordinate employees with the support of the GM or DM. The Restaurant Manager is responsible for the training, and continuing development of the crew in the restaurant.
In summary, the Restaurant Manager assists the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction.
ACCOUNTABILITIES:

Sales and Profits

  • Responsible for managing labor costs by evaluating labor needs against projected sales during the shift.
  • Responsible for monthly review of budget and P&L.
  • Builds sales by promoting customer satisfaction.
  • Manages costs by monitoring crew prep, production, and procedures execution.
  • Tracks waste levels by using established procedures and monitoring crew position procedures.
  • Communicates to General Manager or District Manager any problems in sales and profit related to shift management.
  • Assists General Manager or District Manager in executing restaurant sales and profits plan as defined.
  • Monitors food costs to eliminate waste and theft.

Quality

  • Monitors product quality during shift by talking with customers during walk-throughs and when working off-line.
  • Monitors product quality by managing crew performance and providing feedback.

Service

  • Takes service times and determines efficiency.
  • Trains crew to respond promptly to customer needs.
  • Trains crew in customer courtesy.
  • Takes corrective action with crew to improve service times.
  • Trains crew to solicit feedback to determine customer satisfaction.
  • Establishes and communicates daily S.O.S. goals.

Cleanliness

  • Trains crew to maintain restaurant cleanliness during shift.
  • Follows restaurant cleaning plan.
  • Directs crew to correct cleaning deficiencies.

Training

  • Trains crew in new products.
  • Assists General Manager in training new managers.
  • Trains crew using the Crew Orientation and Training process.
  • Trains new crew in initial position skills.
  • Cross-trains crew as necessary for efficient coverage of positions during shifts.
  • Recognizes high-performing crewmembers to General Manager or District Manager.

Controls

  • Follows flowcharts to ensure crew is meeting prep and production goals.
  • Monitors inventory levels to ensure product availability.
  • Completes physical inventory of product as defined by the General Manager.
  • Intake weekly food deliveries.
  • Maintains security of cash, product and equipment during shifts.
  • Follows restaurant priorities and plan established by the General Manager.
  • Ensures proper execution of standards and procedures when managing shifts.
  • Manages shift to Q.S.C. level of 80% or better.
  • Takes appropriate action when problems are anticipated or identified.

Policies and Procedures

  • Follows procedures outlined in the Operations manual.
  • Maintains safe working conditions in restaurant as outlined in company policies and procedures.
  • Follows company policy for cash control.
  • Reports accidents promptly and accurately.
  • Follows procedures for resolving operational procedures indicated by Health Department Inspectors.
  • Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.

Administration

  • Performs administrative duties as required by the General Manager or District Manager.
  • Writes crew schedule to meet plans and objectives of General Manager or District Manager.
  • Complies with company standards for crew benefits if applicable.

Maintenance

  • Follows Preventative Maintenance Program.
  • Trains and monitors crew to maintain equipment.

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