Restaurant jobs are among the most accessible employment opportunities in the United States. The industry employs cooks, servers, bartenders, dishwashers, hosts, cashiers, supervisors, chefs and restaurant managers.

Some entry-level positions require little formal education, while senior culinary and management positions require substantial experience. A restaurant worker can potentially earn up to $50,000 annually, but this salary is not guaranteed for every position. Earnings depend on the job title, state, hours worked, experience, tips and overtime.

1. Can restaurant workers earn $50,000 annually?

Yes. An annual income of $50,000 is realistic for several restaurant occupations, particularly:

• Experienced restaurant cooks
• Chefs
• Bartenders in busy establishments
• Servers receiving substantial tips
• Shift supervisors
• Assistant restaurant managers
• Restaurant managers
• Workers regularly receiving overtime or premium shifts

The hourly equivalent of $50,000 is approximately:

[
$50,000 \div 52 \div 40 = $24.04\text{ per hour}
]

A worker earning around $24.04 per hour for 40 hours weekly would make approximately $50,000 before taxes.

However, many dishwashers, food-preparation workers, fast-food employees and entry-level hosts earn less than this amount. Part-time employees may also earn substantially less because they do not receive 40 hours of work each week.

2. Restaurant-job salary estimates

Actual earnings differ considerably by state and establishment. The following ranges are general estimates:

Restaurant position	Possible annual earnings
Dishwasher	$25,000–$38,000
Busser or food runner	$25,000–$42,000
Host or hostess	$26,000–$40,000
Fast-food or counter worker	$25,000–$38,000
Prep cook	$28,000–$42,000
Restaurant cook	$32,000–$50,000
Server	$25,000–$55,000+ including tips
Bartender	$28,000–$60,000+ including tips
Shift supervisor	$35,000–$52,000
Sous chef	$45,000–$70,000
Head chef	$50,000–$90,000+
Assistant restaurant manager	$42,000–$65,000
Food-service manager	$50,000–$100,000+

These are not fixed government salary scales. A worker’s pay will depend on local minimum-wage laws, experience, schedules, tips and the employer.

Food-service manager earnings

The U.S. Bureau of Labor Statistics reported a median annual wage of $65,310 for food-service managers in May 2024. Within food services and drinking establishments, the median was $63,040. The lowest 10% earned less than $42,380, while the highest 10% earned more than $105,420.

This means that restaurant managers can exceed the article’s $50,000 salary figure. U.S. Bureau of Labor Statistics – Food Service Managers

3. Common restaurant jobs

Restaurant server

Servers welcome customers, explain menus, record orders and deliver food and drinks.

Their duties include:

• Greeting guests
• Taking orders accurately
• Answering menu questions
• Entering orders into a point-of-sale system
• Delivering meals and beverages
• Checking customer satisfaction
• Processing payments
• Cleaning and resetting tables
• Following food-allergy procedures

Servers frequently earn a combination of direct wages and tips. Income can vary substantially from one shift to another.

Restaurant cook

A restaurant cook prepares meals according to recipes and presentation standards.

Typical duties include:

• Preparing ingredients
• Operating cooking equipment
• Cooking meat, vegetables, sauces and side dishes
• Monitoring food temperatures
• Plating meals
• Maintaining a clean workstation
• Following food-safety procedures
• Checking stock levels

Cooks may specialize as line cooks, grill cooks, fry cooks, breakfast cooks or pastry cooks.

Prep cook

Prep cooks prepare ingredients before service begins. They wash and cut vegetables, portion meat, prepare sauces and label stored food.

The position can be a starting point for people who want to become line cooks or chefs.

Dishwasher

Dishwashers clean plates, glasses, cooking utensils and kitchen equipment. They may also remove rubbish, clean floors and help organise storage areas.

The job is physically demanding and often involves standing for extended periods in a hot, wet environment.

Host or hostess

Hosts manage the restaurant entrance and seating arrangements.

Responsibilities include:

• Greeting customers
• Managing reservations
• Maintaining waiting lists
• Assigning tables
• Answering telephone calls
• Coordinating with servers
• Giving customers basic information

Strong communication and customer-service skills are important.

Busser

A busser supports servers by clearing and cleaning tables, refilling water, restocking service stations and preparing tables for new guests.

Some restaurants share a portion of the tip pool with bussers.

Food runner

Food runners collect prepared meals from the kitchen and deliver them to the correct tables. They check order details and communicate problems to cooks and servers.

Bartender

Bartenders prepare alcoholic and non-alcoholic drinks, take orders and process payments.

Depending on the state, a bartender may need alcohol-service training or certification. Applicants must also meet the state’s minimum age requirements for serving alcohol.

Cashier

Restaurant cashiers receive customer orders, process payments, issue receipts and manage takeaway orders. They may also help package food and maintain the counter area.

Shift supervisor

Shift supervisors coordinate employees during a particular shift. They assign duties, handle customer complaints, monitor food quality and balance cash registers.

Chef or head cook

Chefs oversee meal preparation and kitchen operations. They may develop menus, train cooks, purchase ingredients and supervise food-safety procedures.

Formal culinary education can help, but many chefs progress through practical kitchen experience.

Restaurant manager

Restaurant managers oversee daily business operations. Their duties may include:

• Recruiting and training employees
• Creating work schedules
• Managing food and labour costs
• Ordering supplies
• Handling customer complaints
• Monitoring health-code compliance
• Reviewing sales performance
• Managing budgets
• Supervising payroll and cash controls
• Ensuring consistent service quality

These roles generally require several years of restaurant experience.

4. Where restaurant employees work

Opportunities are available in:

• Independent restaurants
• Fast-food outlets
• Hotel restaurants
• Resorts
• Cafés
• Bars
• Casinos
• Cruise-related hospitality operations
• Country clubs
• Theme parks
• Catering companies
• Airport restaurants
• University dining facilities
• Hospitals
• Retirement communities
• Corporate cafeterias
• Seasonal tourist establishments

Resorts and tourist businesses sometimes recruit additional employees during peak travel seasons.

5. Basic requirements

Entry requirements depend on the position, but employers commonly seek:

• Legal authorisation to work in the United States
• Basic English communication
• Reliability and punctuality
• Ability to follow instructions
• Customer-service skills
• Ability to work under pressure
• Willingness to work evenings and weekends
• Physical ability to stand for long periods
• Food-safety awareness
• Ability to cooperate with a team

A university degree is normally unnecessary for entry-level restaurant jobs.

Experience requirements

Position	Typical experience
Dishwasher	Usually none
Busser	Usually none
Host	Customer-service experience helpful
Prep cook	Training may be provided
Line cook	Previous kitchen experience often required
Server	Experience preferred at formal restaurants
Bartender	Bartending and alcohol-service experience
Supervisor	Previous restaurant experience
Chef	Several years of culinary experience
Manager	Management and restaurant experience

6. Certificates that may be required

Depending on the state and job, workers may need:

• Food-handler card
• Food-protection manager certification
• Alcohol-server certification
• Allergen-awareness training
• Occupational safety training
• First-aid or CPR certification

Requirements vary by state, county and city. Applicants should check the local health department’s rules.

7. Working hours and conditions

Restaurant employees frequently work outside regular office hours. Schedules may include:

• Early mornings
• Evenings
• Overnight shifts
• Weekends
• Public holidays
• Split shifts
• Rotating schedules
• Seasonal peak periods

Employees may spend most of the shift standing, walking, lifting supplies or working near hot equipment.

Kitchen employees should expect:

• Heat
• Steam
• Noise
• Wet floors
• Sharp equipment
• Heavy containers
• Fast-paced service periods

Employers are responsible for maintaining a safe workplace and providing required safety training.

8. Minimum-wage and tip rules

The federal minimum wage remains $7.25 per hour, although many states and cities require a higher minimum wage.

Where federal tip-credit rules apply, an employer may pay a tipped employee a direct cash wage as low as $2.13 per hour only if the employee’s cash wages and tips together reach at least the applicable minimum wage. If they do not, the employer must make up the difference.

Some states do not permit the federal tip-credit arrangement and require employers to pay tipped workers the full state minimum wage before tips. Applicants must check the rules for the state and city where they will work. U.S. Department of Labor – Tipped employees

Tips

Tips can form a substantial part of a server’s or bartender’s income. The amount depends on:

• Restaurant prices
• Number of customers
• Location
• Shift schedule
• Service quality
• Tip-pooling policy
• Seasonal demand

A server in a busy fine-dining restaurant may earn more than $50,000 with tips, while a part-time server in a quiet establishment may earn much less.

Tips are generally taxable income and must be properly reported.

Overtime

Many non-exempt restaurant workers covered by federal law must receive overtime pay at one and one-half times their regular rate for hours exceeding 40 in a workweek.

Job title alone does not determine whether a worker is exempt from overtime. Actual duties and salary arrangements matter.

9. Can foreigners get restaurant jobs in the USA?

Foreign nationals can work in U.S. restaurants only if they possess valid work authorisation. A tourist or visitor visa does not provide permission to accept restaurant employment.

Possible routes include the following.

H-2B temporary non-agricultural program

The H-2B program allows qualifying U.S. employers to recruit foreign workers for temporary non-agricultural jobs.

Restaurant, hotel, resort and hospitality positions may qualify when the employer can prove a genuine temporary need, such as:

• Seasonal need
• Peak-load need
• One-time occurrence
• Intermittent need

The program is employer-led. A foreign worker cannot independently apply for an H-2B visa without a qualifying employer and approved petition.

The usual process includes:

1. Employer requests a prevailing-wage determination.
2. Employer files a temporary job order.
3. Employer applies for temporary labour certification.
4. Employer recruits available U.S. workers.
5. Employer files a petition with USCIS.
6. Selected worker applies for the visa, if required.
7. Worker enters the United States for the approved employment period.

USCIS confirms that employers must meet specific legal requirements before bringing foreign workers to the United States under H-2B. USCIS – H-2B workers

H-2B annual limit

The standard H-2B numerical cap is 66,000 workers per fiscal year, divided between the two halves of the year. Congress and the government may authorise supplemental visas, but additional numbers are not guaranteed every year.

The Department of Labor explains that H-2B is for temporary non-agricultural services or labour. Department of Labor – H-2B certification

J-1 hospitality training

Certain students, recent graduates and experienced hospitality professionals may qualify for a structured J-1 internship or training program.

A J-1 program must provide genuine training and cultural exchange. It cannot simply be used as ordinary labour recruitment.

An approved sponsor normally issues the relevant documents, and interns or trainees receive a written Training/Internship Placement Plan. The State Department says the plan must identify training goals and compensation, and the program must provide at least 32 hours per week. U.S. Department of State – Temporary-worker protections

F-1 student employment

International students may be able to work under limited on-campus employment, Curricular Practical Training or Optional Practical Training rules.

The job must comply with the student’s authorisation. An F-1 student should not accept unauthorised off-campus restaurant work.

EB-3 employment-based immigration

Some restaurant employers may pursue permanent sponsorship under an employment-based route such as EB-3. However, this is considerably more complex than offering someone an ordinary job.

The employer usually needs to complete a permanent labour-certification process and demonstrate that qualified U.S. workers are unavailable for the permanent position. Processing can take a long time, and an offer does not guarantee visa approval.

Applicants should be particularly cautious of agencies that advertise “guaranteed EB-3 restaurant jobs” and demand large upfront payments.

Existing work authorisation

People who already hold permanent residence, refugee or asylum-related work authorisation, an employment-authorisation document or another status permitting employment may apply directly for restaurant jobs.

10. Important H-2B worker protections

H-2B employers must follow specific wage and employment rules.

Depending on the circumstances, workers have rights relating to:

• The wage stated in the certified job order
• A written job order
• Visa-related fee reimbursement
• Transportation and subsistence costs
• Hours offered under the three-fourths guarantee
• Protection against unlawful recruitment fees
• Return transportation after certain early dismissals
• Freedom from retaliation for reporting violations

The Department of Labor states that an employer must pay or reimburse H-2B workers for visa, visa-processing and related fees in the first workweek. Department of Labor – H-2B fees

Workers should never pay a recruiter for the privilege of being hired.

11. How to prepare a restaurant résumé

A U.S.-style résumé should usually be one or two pages.

Include:

• Name and contact information
• Professional summary
• Relevant restaurant experience
• Food-safety certifications
• Customer-service abilities
• Equipment and POS-system experience
• Language abilities
• Availability
• Employment authorisation, where appropriate
• References when requested

Do not normally include:

• Passport number
• Religion
• Marital status
• Date of birth
• Unnecessary personal information
• A photograph

Strong résumé examples

For a cook:

Prepared up to 150 meals per shift while following standard recipes, portion controls, allergen procedures and safe food-temperature requirements.

For a server:

Served an average of 40 guests per shift, processed payments accurately and maintained positive customer feedback in a high-volume restaurant.

For a supervisor:

Supervised 12 front- and back-of-house employees, assigned stations, handled customer complaints and completed end-of-shift cash reconciliation.

12. Application documents

An employer may request:

• Résumé
• Cover letter
• Employment references
• Food-handler certificate
• Culinary certificate
• Proof of work authorisation
• Passport for immigration processing
• H-2B documentation, where applicable
• Training records
• Background check
• Drug test, where lawful and required

Sensitive identity documents should only be provided after verifying the employer and understanding why they are required.

13. Where to find restaurant jobs

Applicants can search through:

• SeasonalJobs.dol.gov for certified temporary jobs
• American Job Centers
• Indeed
• LinkedIn Jobs
• Culinary Agents
• Poached Jobs
• HCareers
• Hotel and resort career pages
• Restaurant-chain career websites
• Local restaurant websites

Useful search terms include:

• Restaurant cook
• Line cook
• Prep cook
• Food server
• Restaurant supervisor
• Sous chef
• Food-service manager
• Seasonal resort cook
• H-2B restaurant worker
• H-2B hospitality jobs
• J-1 culinary internship

Finding a vacancy containing “H-2B” does not guarantee that the job remains available or that the applicant will receive a visa.

14. Interview questions

Applicants may be asked:

• Tell us about your restaurant experience.
• How do you manage a busy service period?
• How do you prevent cross-contamination?
• What food temperatures must be monitored?
• How would you handle an unhappy customer?
• Can you work evenings, weekends and holidays?
• Which kitchen stations have you worked?
• Which point-of-sale systems can you use?
• How do you handle food allergies?
• Describe a time you worked under pressure.
• Do you have legal authorisation to work in the United States?
• Will you require employer immigration support?

Candidates should answer honestly and provide examples from previous work.

15. Benefits restaurant workers may receive

Depending on the employer and position, benefits may include:

• Tips
• Overtime pay
• Employee meals
• Staff discounts
• Health insurance
• Dental or vision coverage
• Paid time off
• Retirement contributions
• Performance bonuses
• Uniforms
• Training
• Accommodation for some seasonal resort positions
• Promotion to supervisor or manager

Not every restaurant provides all these benefits. Applicants should review the written offer carefully.

16. Advantages of restaurant work

Restaurant employment can offer:

• Entry-level opportunities
• Flexible schedules
• Transferable customer-service skills
• Opportunities to earn tips
• Promotion without a university degree
• Practical culinary training
• Employment in many U.S. cities
• Seasonal opportunities at resorts
• Progression into management

A dishwasher or prep cook may progress to line cook, sous chef, head chef or kitchen manager. A host or server may progress to supervisor or restaurant manager.

17. Challenges to consider

Restaurant work can involve:

• Long periods of standing
• Late-night and weekend shifts
• Stress during busy periods
• Irregular schedules
• Variable tip income
• Hot and noisy kitchens
• Customer complaints
• Limited benefits in some establishments
• Seasonal reductions in hours
• Physical lifting and repetitive movement

Applicants should assess the full employment package, not only the advertised hourly rate.

18. Job-scam warnings

Be suspicious if a recruiter:

• Guarantees a U.S. visa
• Requests payment for an H-2B job offer
• Demands an LMIA fee—LMIA is a Canadian term, not a U.S. process
• Requests payment by cryptocurrency or gift card
• Uses only WhatsApp or Telegram
• Refuses to identify the U.S. employer
• Offers a management position without experience
• Promises immediate permanent residence
• Provides no interview or formal contract
• Asks the worker to enter on a tourist visa and begin working
• Demands that the worker surrender their passport

Verify H-2B opportunities using SeasonalJobs.dol.gov and confirm immigration information through USCIS or the U.S. Department of State.

Final assessment

Restaurant workers in the United States can earn up to $50,000 annually, particularly experienced cooks, chefs, bartenders, tipped servers, supervisors and assistant managers. Food-service managers often earn more, with a reported median salary above $65,000.

However, $50,000 is not a universal starting salary. Entry-level and part-time workers may earn substantially less, and server or bartender income can change according to tips and customer volume.

For foreign applicants, the H-2B program is the most relevant route for genuinely temporary or seasonal restaurant positions. It is not available for every restaurant vacancy, is subject to employer requirements and numerical limits, and does not automatically provide permanent residence. Applicants must secure legitimate employment, obtain the appropriate work authorisation and avoid recruiters promising guaranteed jobs or visas.