Varying industry standards put labor costs between 30 to 35 percent of the restaurant's total sales. The standard for manager salaries should be around 10 percent of total labor costs, leaving 20 to 25 percent of labor costs for hourly employees.Labor costs tend to fluctuate depending on your restaurant's busy and slow seasons, so it's a good idea to average your weekly labor costs to obtain your monthly labor costs.he standard for manager salaries should be around 10 percent of total labor costs, leaving 20 to 25 percent of labor costs for hourly employees.