- President/CEO- $50,000-$350,000+
- Owner- $35,000-$200,000+
- Chief Financial Officer- $45,000-$200,000+
- Gen.Manager/COO- $42,000-$200,000+
- Director of Operations- $40,000-$150,000+
- Treasurer- $25,000-$120,000+
- Regional Manager- $40,000-$100,000+
- Food and Beverage Director- $35,000-$85,000+
- Director of Purchasing- $35,000-$100,000+
- Executive Chef- $35,000-$90,000+
- Controller- $35,000-$100,000+
- District Manager- $45,000-$80,000+
- Director of Training- $35,000-$100,000+
- Unit Manager- $30,000-$70,000+
- Chef- $27,000-$60,000+
- Catering Manager- $30,000-$50,000+
- Sous Chef- $26,000-$45,000+
- Kitchen Manager- $25,000-$45,000+
- Banquet Manager- $26,000-$45,000+
- Pastry Chef- $25,000-$40,000+
- Assistant Unit Manager- $24,000-$45,000+
- Management Trainee- $19,000-$33,000+
- Waiters & Waitresses- $6.50-$20.00+ per hour including tips
- Cook- $6.30-$12.43+ per hour
Please note that the salaries reflected for the foodservice industry are the median and each position has the potential to earn a higher salary.
Source: Compensation for Salaried Personnel in Restaurants, 2002; National Restaurant Association
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