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How much do seasonal restaurant manager jobs pay per year?

As of Aug 19, 2026, the average yearly pay for seasonal restaurant manager in the United States is $54,962.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,000.00 and $63,500.00 per year, depending on experience, location, and employer.

What is a seasonal restaurant manager?

Seasonal Restaurant Managers are professionals hired to oversee the operations of restaurants during peak seasons, such as summer or holiday periods. Their responsibilities include managing staff, ensuring excellent customer service, overseeing inventory, and maintaining health and safety standards. They typically work in areas with significant seasonal fluctuations in tourism or customer traffic, such as beach resorts or ski lodges. The role requires adaptability, strong leadership skills, and the ability to handle high-pressure situations during busy periods.

What are the key skills and qualifications needed to thrive as a seasonal restaurant manager?

To excel as a Seasonal Restaurant Manager, you need strong leadership, staff scheduling, and customer service skills, often supported by experience in hospitality or a related field. Familiarity with point-of-sale (POS) systems, inventory management software, and basic food safety certifications is typically required. Exceptional communication, adaptability, and problem-solving abilities help you manage high-volume periods and diverse teams. These competencies ensure smooth operations, satisfied guests, and efficient team performance during peak seasonal demand.

What are some common challenges faced by a seasonal restaurant manager, and how can they be effectively managed?

Seasonal Restaurant Managers often encounter challenges such as onboarding and training a temporary workforce, managing fluctuating customer volumes, and ensuring consistent service quality during peak periods. To address these, it’s important to develop efficient training programs, foster strong communication within the team, and maintain flexible staffing plans. Proactively planning for supply chain and inventory needs, as well as providing regular feedback to staff, can help ensure smooth operations throughout the busy season.
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Seasonal Restaurant Manager jobs near you
Infographic showing various Seasonal Restaurant Manager job openings in the United States as of August 2026, with employment types broken down into 89% Full Time, 8% Part Time, and 3% Temporary. Highlights an 100% In-person job distribution, with an average salary of $54,962 per year, or $26.4 per hour.

Seasonal Restaurant Server

ASHWORTH BY THE SEA

Hampton, NH • On-site

$3.27/hr

Full-time

Re-posted yesterday

Job description

Job Title: Seasonal Restaurant Server

Department: Food and Beverage

Reports To: Food and Beverage Manager

Summary: Sells and serves food and beverages in an efficient, professional manner according to restaurant standards by performing the following duties. Responsible for ensuring restaurant patrons have a positive experience by providing excellent wait service to ensure customer satisfaction.

Duties and Responsibilities include the following. Other duties may be assigned.

  • Completes all assigned opening/closing side work to prepare dining room, bar, kitchen and service stations for efficient operation during meal periods.
  • Cleans, organizes and maintains assigned stations and all services areas prior to, during and after meal time rush.
  • Applies knowledge of full menu and other restaurant information such as restaurant hours, table numbers and payment options.
  • Uses suggestive selling techniques to offer food specials, menu items, daily desserts and other types of promotions.
  • Serves customers in a professional manner as per training guidelines. Observes diners to respond to any additional requests and to determine when meal has been completed.
  • Maintains service areas such as the kitchen, dining room, bar and service stations during entire shift.
  • Cross-serves and/or assists team members on an as-needed basis.
  • Carries service trays in and out of kitchen, bar and dining room.
  • Receives customer payments, completes guest check transactions and tenders proper change to customers.
  • Totals bill, presents to guest and accepts payment; tenders proper change to guests using responsible cash handling procedures. Turns in all cash and change transactions at the end of each shift.
  • Communicates all concerns to management including issues with health, sanitation, staff, inventory and guests.
  • Re-stocks items in dinging room and bar as needed and alerts kitchen staff and manager of stock shortages.
  • Understands and complies with health/sanitation and alcohol standards.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Ability:

Ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Physical Demands:

The employee must frequently lift and/or move up to 40 pounds. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell.