Hiring restaurant Managers should NOT be a Gamble

Manager’s Table Certified™

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Comparison: Why do business with The Managers Table?

Info & Statistics

Pie chart titled 'The Cost of High Restaurant Turnover' showing that 52% of costs are due to lost productivity when a position is unstaffed, 20% on recruiting costs, 14% on orientation and training costs, 11% on selection costs, and 3% on pre-departure costs, with a source note from Cornell University Center for Hospitality.
Turnover rates in Hospitality

What’s New?

3% Cover the Fee

Restaurant Partners

Testimonials

“⭐️⭐️⭐️⭐️⭐️
Before I was Manager’s Table Certified™, I was stuck in an assistant manager role with no clear path forward. The training not only sharpened my leadership and systems knowledge, it gave me the confidence to own the floor. Within 60 days of completing the program, I landed a GM position at a well-known restaurant group — with a 40% pay increase. This program didn’t just help me level up, it changed my career trajectory.

— Marcus R., General Manager, Boca Raton, FL”
“⭐️⭐️⭐️⭐️⭐️
We were burned out from hiring managers using job boards. Great resumes but in person there was no impact. The Manager’s Table was a game-changer. The candidate they placed with us was not only trained, but had the emotional intelligence and floor presence we’d been missing. She integrated with our team quickly and is now leading our weekend shifts. I won’t hire another manager without using this platform first.”

— Jordan C., Director of Operations, Palm Beach County”

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