Restaurant Manager (Small)

596 132 Kč (CZK)/yr

286,60 Kč (CZK)/hr

22 355 Kč (CZK)/yr

The average restaurant manager (small) gross salary in Prague, Czech Republic is 596 132 Kč or an equivalent hourly rate of 287 Kč. This is 22% higher (+106 686 Kč) than the average restaurant manager (small) salary in Czech Republic. In addition, they earn an average bonus of 22 355 Kč. Salary estimates based on salary survey data collected directly from employers and anonymous employees in Prague, Czech Republic. An entry level restaurant manager (small) (1-3 years of experience) earns an average salary of 432 154 Kč. On the other end, a senior level restaurant manager (small) (8+ years of experience) earns an average salary of 731 571 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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815 986 Kč (CZK)

37 %

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

This chart displays the highest level of education for:
Restaurant Manager (Small), the majority at 57% with high schools.

Typical Field of Study: Restaurant/Food Services Management

See how education can impact your salary

Prague, Czech Republic

The cost of living in Prague, Czech Republic is 15% more than the average cost of living in 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

Prague ( PRAHG; Czech: Praha [ˈpraɦa] ) is the capital and largest city of the Czech Republic and the historical capital of Bohemia. On the Vltava river, Prague is home to about 1.4 million people. The city has a temperate oceanic climate, with relatively warm summers and chilly winters. Prague is a political, cultural, and economic hub of central Europe, with a rich history and Romanesque, Gothic, Renaissance and Baroque architectures. It was the capital of the Kingdom of Bohemia and residence of...

Sourced from Wikipedia
Manages and leads a team of restaurant personnel to drive profitability and provide a satisfying experience to guests of a smaller restaurant. Monitors restaurant staff and ensures the application of service standards. Develops and implements operational and quality standards to meet and exceed guest expectations. Conducts regular line checks and ensures strict adherence to company procedures. Responds to guest feedback... and identifies and addresses the root causes of any operational issues. Facilitates communication and collaboration among team members. Drives initiatives for positive change within the restaurant. Maintains cost control and expense management through utilizing systems and resources. Recruits, trains, retains, and fosters the development of team members in culinary or hospitality principles. Understands and communicates the company's culture and values. Promotes guest engagement within the restaurant. Demonstrates a comprehensive understanding of and adherence to safe food handling procedures to ensure the safety of guests and employees. Read More

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Disclaimer

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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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