Restaurant Manager (Large)

475 670 Kč (CZK)/yr

228,69 Kč (CZK)/hr

19 693 Kč (CZK)/yr

The average restaurant manager (large) gross salary in Czech Republic is 475 670 Kč or an equivalent hourly rate of 229 Kč. In addition, they earn an average bonus of 19 693 Kč. Salary estimates based on salary survey data collected directly from employers and anonymous employees in Czech Republic. An entry level restaurant manager (large) (1-3 years of experience) earns an average salary of 341 926 Kč. On the other end, a senior level restaurant manager (large) (8+ years of experience) earns an average salary of 586 159 Kč.

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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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651 098 Kč (CZK)

37 %

Based on our compensation data, the estimated salary potential for Restaurant Manager (Large) will increase 37 % over 5 years.

This chart displays the highest level of education for:
Restaurant Manager (Large), the majority at 47% with bachelors.

Typical Field of Study: Restaurant/Food Services Management

See how education can impact your salary

Czech Republic

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

The Czech Republic, also known as Czechia, is a landlocked country in Central Europe. Historically known as Bohemia, it is bordered by Austria to the south, Germany to the west, Poland to the northeast, and Slovakia to the southeast. The Czech Republic has a hilly landscape that covers an area of 78,871 square kilometers (30,452 sq mi) with a mostly temperate continental and oceanic climate. The capital and largest city is Prague; other major cities and urban areas include Brno, Ostrava, Plzeň and...

Sourced from Wikipedia
Manages and leads a team of restaurant personnel in driving profitability and delivering a satisfactory experience to guests of a large restaurant. Monitors restaurant staff and confirms service standards. Ensures that guests receive service and responds to guest feedback. Develops and implements operational and quality standards to meet and exceed guest expectations. Conducts line checks and ensures adherence to company... procedures. Identifies and addresses the root causes of issues. Coordinates communication and collaboration among team members and management. Plans and heads restaurant change initiatives. Reviews and controls costs and expenses by utilizing systems and resources to maximize business results. Recruits, trains, retains, and develops team members in culinary or hospitality principles and communicates the company culture and values. Encourages guest engagement within the restaurant while building relationships within the community. Understands and practices safe food handling procedures to ensure guest and employee safety. Read More

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Disclaimer

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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.

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