Fast food wages are going up, and if you own a restaurant, you've probably felt the pressure. It's getting harder to hire people without offering better pay. Between rising minimum wages and the cost of living going up, workers are expecting more money - and many roles in fast food are paying more than ever before.

Jobs like general managers, shift leads, and even cooks with experience are now among the highest paying positions in fast food. If you're not offering competitive wages, it can be tough to find and keep good people. But it's not just about paying more - it's about understanding what each role is worth and how that affects your labor costs.

Knowing what to expect-and what others are paying-can help you make better hiring and budgeting decisions for your business.

Wages in the fast food industry aren't what they used to be-and for restaurant owners, that's becoming harder to ignore. Across the country, many states have raised their minimum wage laws, and some cities have gone even higher. For example, in California, fast food workers must now earn at least $20 per hour. That's become a new benchmark for what employees expect, even in other states.

But it's not just about legal requirements. The job market is competitive. Fast food chains, coffee shops, and even grocery stores are all looking to hire from the same pool of workers. When a nearby business offers a dollar or two more per hour, workers notice. If you want to attract and keep reliable employees, you may need to match or beat what others are paying.

Many restaurant owners are also seeing fewer applications than they did a few years ago. People have more choices now, and they're not as quick to accept jobs that pay minimum wage with no flexibility. That means you may need to raise wages just to fill your schedule, especially for roles that require experience or responsibility, like a cook, team lead, or assistant manager.

At the same time, workers are also looking for consistent hours and opportunities to grow. Higher pay is just one part of the equation-but it's often the first thing people look at when they apply for a job. If your wages aren't keeping up with what other businesses are offering, you could be missing out on the most qualified candidates.

As a business owner, you can't control the job market, but you can understand it. Knowing where wage pressure is coming from helps you plan smarter and stay competitive.

Not all fast food jobs pay the same. Some roles require more responsibility, more experience, or more technical skills - and they come with higher pay to match. As a restaurant owner, it helps to know which positions are earning the most so you can set your wage budget accordingly and stay competitive when hiring.

Here are the most common highest paying fast food jobs in 2025, along with national average pay ranges -

1. General Manager ($25-$30/hr) - This is the highest - paid role in most fast food restaurants. General managers are responsible for the entire operation, including staffing, customer satisfaction, inventory, and financial performance. Their experience and leadership skills play a big role in keeping things running smoothly, which is why their pay is higher.

2. Assistant Manager ($18-$22/hr) - These team members support the general manager and often handle daily operations like opening and closing, handling customer issues, and training new hires. They usually step in when the manager is away and need to be reliable and capable.

3. Shift Supervisor or Team Lead ($16-$20/hr) - These employees manage smaller teams during a shift. They ensure food is prepared on time, workers stay on task, and customers are served quickly. This role is often a stepping stone to assistant manager.

4. Experienced Line Cook ($15-$19/hr) - Cooks with speed, accuracy, and experience in fast-paced environments are in high demand. In restaurants where food quality and prep times are critical, skilled cooks can command higher wages.

5. Delivery Driver ($15 - $18/hr + tips) - In locations offering delivery, drivers can earn solid base pay along with tips, especially during busy shifts.

Understanding the pay range for each of these roles helps you decide how much to offer and where to invest in stronger talent. If your pay rates are too far below these averages, hiring and retention will likely be a challenge.

The highest paying fast food jobs aren't just random-they pay more for a reason. These roles come with extra pressure, more responsibility, and a bigger impact on your restaurant's day-to-day operations. Understanding why these jobs earn more can help you decide where it makes sense to spend a little extra to get the right person in place.

Let's start with managers. A general manager oversees the whole operation-staffing, scheduling, inventory, customer complaints, and even financial performance. They make sure your store runs efficiently and that employees follow procedures. A good manager can boost sales, keep labor costs under control, and maintain a positive work environment. That kind of leadership takes experience and strong decision - making skills, which is why the pay is higher.

Assistant managers and shift supervisors are the people who keep things moving when you're not around. They handle employee issues, take over when things get busy, and solve problems on the spot. These roles require people who can multitask and stay calm under pressure. They're expected to lead by example, train others, and sometimes even close the store. That level of trust and responsibility comes with a higher wage.

Line cooks, especially those who are fast, clean, and consistent, are key to running a smooth kitchen. When orders pile up and your staff is short, a strong cook can keep your ticket times low and your food quality high. That kind of skill is hard to replace-and it's worth more per hour.

Finally, delivery drivers in locations that offer delivery are often expected to handle customer service, time - sensitive orders, and their own vehicle costs. They're paid more for flexibility and speed, especially during peak times.

In short, higher wages usually match higher expectations. These are the roles that keep your business running-and paying a little more for the right person can often save you money in the long run.

While top roles like managers and shift leads can earn $18 to $30 per hour, most entry-level crew members in fast food still earn closer to the minimum wage. Depending on your location, that might be anywhere from $10 to $17 per hour. This pay gap between base-level positions and leadership roles is important to understand-especially when building your labor budget.

Let's break it down. A crew member typically handles basic tasks like taking orders, running the register, preparing simple food items, restocking supplies, and cleaning. These are essential jobs, but they usually don't require prior experience or decision-making responsibility. That's why the pay for these positions is on the lower end.

Compare that to a shift supervisor, who might make $18 per hour. That's often $5 to $8 more per hour than the base crew member. Why? Because in addition to doing regular tasks, supervisors are expected to train new staff, solve customer issues, watch the clock for break compliance, and make sure everything runs smoothly during their shift.

This gap in pay can affect morale if not handled carefully. Crew members may feel frustrated if they don't understand what makes one role earn more than another. That's why transparency about responsibilities and opportunities for promotion is key.

From a budgeting standpoint, it also means that just one or two higher-paid team members can significantly raise your total payroll. For example, scheduling one $22/hour assistant manager for 40 hours a week costs you $880 before taxes-compared to $600 for a $15/hour worker. Multiply that by several positions, and the impact adds up fast.

Understanding these wage differences helps you strike the right balance-paying enough to get quality leadership without overwhelming your labor costs.

When higher wages enter the picture, your labor budget can shift quickly-especially if you're not prepared. Even just a few dollars more per hour can add up to hundreds or even thousands more per month in payroll costs. For restaurant owners already dealing with tight margins, that can be a serious concern.

Let's say you hire a general manager at $28 per hour instead of $22. That's a $6/hour difference, which might not sound like much on its own. But over a full-time schedule of 40 hours per week, that adds up to an extra $240 per week-or nearly $1,000 per month. Now multiply that by two or three higher-paid roles on your team, and you can see how fast labor costs grow.

This doesn't mean you should avoid hiring top talent. In fact, paying a fair wage can save you money over time. Higher-paid workers are more likely to be experienced, dependable, and efficient. They make fewer mistakes, take less time to train, and often stick around longer. That means less turnover, fewer rehires, and a smoother operation overall.

But to keep your profits healthy, you need to plan ahead. That starts with reviewing your schedule. Are you using your most experienced-and most expensive-employees during your busiest shifts? Are there times you're overstaffed with higher-wage roles when you could run leaner?

It's also helpful to look at labor percentage-your total labor costs as a percentage of sales. Most restaurant owners aim to keep this number between 25% and 35%. If it creeps higher, it may be time to adjust your staffing levels, raise menu prices slightly, or find other ways to improve efficiency.

The key is balance. Offering competitive pay helps you attract strong employees, but controlling when and how those roles are scheduled will protect your bottom line.

Offering competitive pay is necessary if you want to attract and keep good workers-but that doesn't mean you have to overspend. The key is to balance what you're paying with how your operation runs. By being more efficient with your schedule, your training, and your team structure, you can afford to pay more where it counts without hurting your bottom line.

Start by looking at who you're paying the most and when they're scheduled. Are your highest-paid employees working during slow hours? If so, you may be missing an opportunity to better match their wages with peak times when their experience really makes a difference. For example, schedule your general manager during weekend rush hours rather than weekday mornings, and assign shift leads to cover the busiest dinner rushes.

Cross-training is another way to stretch your payroll. When employees can do more than one task-like run the register, prep food, and handle drive-thru-they become more valuable. You may not need as many people per shift, which lowers your total labor cost without reducing pay. It also keeps employees engaged and opens the door for promotion, which supports retention.

Also, think beyond wages. Small things like offering a flexible schedule, recognizing hard work, or giving employees the chance to pick up extra shifts can make a big difference in how they view your business. Sometimes these non-cash perks matter just as much as hourly pay-especially for younger workers or those juggling multiple responsibilities.

Lastly, track your labor data. Use your POS or scheduling system to monitor labor cost percentage, check clock-in and clock-out accuracy, and spot trends in overtime or shift gaps. Small adjustments based on this data can help you save money over time while still paying fairly.

Balancing pay and efficiency takes effort-but done right, it lets you build a strong team without cutting into profits.

As a restaurant owner, understanding which fast food jobs pay the most-and why-gives you a real advantage. It's not just about keeping up with competitors. It's about making smart decisions that help your business grow without losing control of your costs.

You don't have to match the highest wage in town for every role. But you do need to know the going rates for key positions like general managers, assistant managers, shift leads, and experienced cooks. That way, you can offer fair pay that attracts reliable employees and keeps them from leaving for the next slightly better offer.

By staying aware of wage trends, you can also plan ahead. Build your schedule in a way that makes the most of your highest-paid staff. Invest in cross-training so your team is more flexible. Use tools to track labor costs, hours, and productivity, so you're not caught off guard when payroll numbers rise.

Most importantly, treat competitive pay as part of your overall strategy-not just a cost to deal with. When you pay strong workers fairly and manage your schedule well, you reduce turnover, improve service, and build a more dependable team. That saves time, lowers training costs, and leads to better customer experiences.

Wages are going to keep changing. But if you understand the roles that demand higher pay and use that knowledge to guide your decisions, you'll be in a much better position to stay profitable-and build a team that stays with you.