Hi guys,

Does anyone here know anything about salary for being a restaurant manager? With 8 months working experience and hotel management school background...do you think 4,200 is too low?? It's an american restaurant chain. Thanks!

I honestly have no idea but if I had guessed, it would have been in this region.

Of course I have to reiterate - I have no idea!!

From my experience, I believe the salary is too low.....But, having said that, there are other considerations and questions. First, is this job 100%, or part time? Second, what is your relative experience/education? Next, what is your age (this does matter in CH)? Those are the major questions...

Of more importance, is the contract an official L-Gav contract, regulated by the Gastro Laws? If not, then you have a problem, because all Restaurants must offer this contract to their employees...there are very few excepetions regardless of what the employer tells you! Ask the employer for a contract...don't sign it, then take it to Gastro Suisse for evaluation. They will tell you whether or not it is legal.

You can also refer directly to L-Gav to get a better picture of the laws in Switzerland, but you have to understand French, German, or Italian.

The fact that the restaurant is an American chain means nothing. They still must abide by Swiss law.

Good luck, and I would recommend seeking a salary around CHF 5,000 if your qualifications are in order...

Jack

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Do restaurant managers get tips ?
dave

No, no tips for being a manager.

oops...not necessarily true! Mostly, tips go into a central pot and are split among the staff at the end of the month. Shares are distributed based on hours worked, and managers are almost always included! By the way, the staff means both kitchen and service...

Jack

Sounds low-ish to me but it depends on many things.

Like the inflation in the five years since it was posted??

its cause the mods put all the post in the same threads , even if they are 5 years old

But that salary is about right maybe a bit more

No.. it's because a spammer replied to a 5 year old thread thinking nobody would notice.

spammer now banned

maccie dee etc...as a fresher...8months experience...4200-4500 range is ok, with luck and good negotiating its maybe 5000.

Amogles is a spammer now? or is there a post missing (deleted)

If this job were in Argentina the OP would now be asking if 12,000/pm was too low! lol

Nope. Yep.
A post was there from some spammer which now gone.

Tips to management, and actually tips in general are totally specific to each and every place.

I've run 3 businesses over here in 2 counties, both Swiss and non-Swiss owned and tips in each were split and taken home on a shift/daily basis. I know of course also of places that divide the way Jack mentions here, but It's certainly not necessarily "mostly" done like that. Some places for example have the employee carrying their own wallet, whose "base cash stock" is provided by the employee themselves - they certainly don't hand over tips to be divided with the other staff on a monthly basis.

Manager's taking a cut of the tips happens, is probably not most common, but again it depends on the role of said "manager" in each and every business. Is the "Manager" someone who carries keys, socialises and delegates ? Or is the "Manager" someone who does the above, but also works 4/5 full shifts a week on the floor/bar ? Only one of those managers should be entitled to a share of tips in my eyes if you catch my drift.

Tips in catering are lovely and much appreciated, but can so often be a bone of contention - should the kitchen get tips, should they not, do the glass collectors gets a full share or a smaller percentage, day shift have it easy, why do they get as much as us night shift people who work when it's busier ? They clean and set you up in good stead for the busy night shift for example. Goes on and on and on, so many tangeables.

Find out what the general practice is in the establishment you're applying at, and also find out if you are working on the floor yourself, or just managing all of the staff and therefore not actually serving the customers. Higher salary would generally = more responsibility and less floor work = few or no tips. Low end salary = potentially more floor shifts = room for a tips discussion.

To answer the initial question in case someone would follow this thread in 2011, even for 2006, the salary sounds a little low - Would fit for a young straight out of training school assistant manager or shift manager, but not for a general manager - Also depends on which city etc. Definately sounds very attractive to a foreigner moving here when converted into their own local currency, but is a little below what it should be in my eyes.

Precisely.

About the salary, it sounds a bit low for 2011. IMO it's around the chf 5,500 mark. I've spoken to owners of restaurants (not fine dining) and their managers' salaries range between chf4,500-5,500.