Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States and elsewhere.

One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).

The management system of restaurants over the last years was more willing to implement data-based methods to become more efficient and make decisions. Through the use of analytics, demand forecasting, staffing, and inventory control will lead to reduced wastage and maximized profitability. The machine-learning systems and artificial intelligence are utilized in order to perform real-time assessment of service quality and customer experience. The trend to sustainability and ethical sourcing becomes a part of the operational strategy nowadays and suits restaurants with the greater environmental goals. Among the most significant ones is workforce development where both training and flexible-related scheduling have been effective in retention. Comparative research indicates that restaurant and hotel management uses increasingly similar performance evaluation analytical models to achieve the greatest satisfaction of customers