Employee Dining Room Manager

6.672.568 ISK (ISK)/yr

3.207,97 ISK (ISK)/hr

291.591 ISK (ISK)/yr

The average employee dining room manager gross salary in Iceland is 6.672.568 ISK or an equivalent hourly rate of 3.208 ISK. In addition, they earn an average bonus of 291.591 ISK. Salary estimates based on salary survey data collected directly from employers and anonymous employees in Iceland. An entry level employee dining room manager (1-3 years of experience) earns an average salary of 4.798.243 ISK. On the other end, a senior level employee dining room manager (8+ years of experience) earns an average salary of 8.255.701 ISK.

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ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

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8.532.309 ISK (ISK)

28 %

Based on our compensation data, the estimated salary potential for Employee Dining Room Manager will increase 28 % over 5 years.

This chart displays the highest level of education for:
Employee Dining Room Manager, the majority at 40% with bachelors.

Typical Field of Study: Restaurant/Food Services Management

See how education can impact your salary

Iceland

Cost of living is calculated based on accumulating the cost of food, transportation, health services, rent, utilities, taxes, and miscellaneous.

View Cost of Living Page

Iceland (Icelandic: Ísland, pronounced [ˈistlant] ) is a Nordic island country between the North Atlantic and Arctic Oceans, on the Mid-Atlantic Ridge between North America and Europe. It is linked culturally and politically with Europe and is the region's most sparsely populated country. Its capital and largest city is Reykjavík, which is home to about 36% of the country's roughly 380,000 residents. The official language of the country is Icelandic. Located on a rift between tectonic plates, Iceland...

Sourced from Wikipedia
Manages and coordinates the food services operation and activities of a mid-sized hotel, mid-sized restaurant, mid-sized institutional cafeteria/food services, or similar establishment doing their best to optimize profit for their company and create the best dining experience possible for customers. Hires staff, schedules employee hours, and trains staff on proper food preparation, cooking methods, and proper and legal alcoholic beverage... service kitchen safety techniques. Confers and cooperates with management personnel in formulating administrative and operational policies and procedures. Read More

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Disclaimer

This page is a promotion for SalaryExpert’s Assessor Platform and is not intended for professional use.

Professionals should subscribe to SalaryExpert’s Assessor Platform.

ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

Do you work in HR or Compensation?
Try our professional compensation software to generate detailed salary and cost of living reports.
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