The president of a major chain of restaurants may also be its owner, founder or chief executive officer (CEO). He provides general marketing direction, manages operations and ensures business goals are achieved. While the president collaborates with and directs other top executives, he usually reports to the company's boards of directors.

Skill Set

Presidents of major restaurant chains usually have extensive work experience in the food industry. They should possess communication, decision-making, problem-solving, management and leadership skills. Although it is not a job requirement, some top executives obtain a management credential through programs established by the Institute of Certified Professional Managers.

Main Responsibilities

Presidents direct and oversee the operations, marketing and financial aspects of their restaurants, but do not carry out the daily work themselves. Their role is to focus on strategic functions, or ideas that must be planned in the present to benefit the company in the near future. Presidents determine product lines, form partnerships, sharpen differentiating characteristics and ultimately establish the company's vision and strategy.

Secondary Duties

A company's president is responsible for setting the tone in the workplace and building an effective culture. He hires, fires and leads a senior management team, who lead other teams that perform the daily operations. Additionally, the president establishes budgets and determines the future of new projects. He decides whether a potential money-making location should be opened or if a project losing revenue should be shut down.

Background Information

The U.S. Bureau of Labor Statistics projects employment of top executives will grow 5 percent between 2010 and 2020. Prospects should be best for those with industry experience and advanced education. Many presidents obtain a bachelor's degree in business administration, though no educational requirements are mandatory.