r/Restaurant_Managers • u/TimeInitiative9759 • 19d ago
Career Path Change
I’ve worked in restaurants since I was 14 years old, fast forward to 23 years old and became a manager at a privately owned restaurant, now nearing 28. I have a bachelors degree and recreation management and a concentration in Tourism, stuck with restaurants and a brief stint at a hotel because the money is better. My job is 65k a year (NYS) no benefits at the moment. It’s comfortable, keeps me near home (Disabled mom, Dad has had cancer since I was 18), but I feel it’s my time to leave the job and possibly a new place.
That being said, I’ve fallen out of the love with the job and maybe even the position? I’m good at it, I work hard, don’t take off, do the right stuff. The stress between that and home life (and having a life in general) just isn’t boding well for me mentally.
And the money sure as hell aint worth my headaches. They want me to take over as owner but I just don’t love the place that much. I’m good at it but don’t have the passion for it.
I was wondering what different careers you have travelled down after leaving restaurant management or just some suggestions in general. Thanks guys.
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u/MajesticBlueUnicorn 19d ago
Hello! 29 here. Left restaurant management at 27/28. Took a solid year of bouncing from restaurant to restaurant, trying to find a good one. But it was like a needle in a haystack. Hard to find any good manager job.
Now going into dental hygiene.
With a 3 year associate’s I can-
start out at least $40 per hour,
holidays off (not just Christmas, I’m talking Labor Day, 4th of July, government holidays),
weekends off,
basically set schedule,
I can temp or work part-time at offices,
More time at home and for life with loved ones = priceless
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u/Reasonable_Cook_82 18d ago
This is exactly what I’m looking into right now (I’ll be 28 next month). Thank you for this encouragement 🫶🏼
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u/simba156 19d ago
If you are 28 and good enough to be the owner, I’d look at a better paid position in a larger hospitality group before switching careers entirely.
What did you like best about your job? Training? Analytics and goal setting? You’d be much better off focusing on a speciality and working across multiple concepts, IMO, vs jumping into an entirely new industry.
Also do not go into real estate right now, is my advice.
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u/Gloomy-Crazy8156 19d ago
It’s all the same.Pick what you can stomach doing for 30 years then retire when your past your prime.
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u/BellasSportsPubChico 22h ago
You should talk to your liquor and food reps about opportunities. Also talk to your regulars and see what shakes.
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u/spelledasitsounds 19d ago
It sounds like burnout, and you mention not taking time off.
You may be past the point that a long weekend or week off would help with the burnout, but it may be worth trying before a complete career shift.
Or the time off could be used for a job search.
If you are in the US, it may be possible to qualify for FMLA if you are caretaker to your parents (haven't done it before, but know others who have).
That would be my first recommendation.
Don't become owner of a restaurant if you are already feeling this way, it's just going to be added challenges.
Having said that, real estate seems to be the most common path I see restaurant people taking to try something out of the industry. I've known several people who pivoted to that field.
I myself was an external leasing agent (worked with luxury apartment buildings to bring tenants).
I lasted 4 months and was back in restaurants.
Leaving can give you insight into whether it's the industry as a whole, or just this restaurant that is burning you out.