Dude, seriously consider getting into the restaurant business before you do so. Once you start, you will literally have no free time for five years. Once you've established the restaurant/bar, have a dependable staff, and feel comfortable running the business, you can count on about a day a month where you don't have to engage. It's an incredibly demanding job to run a business like this. I've done it.
When you buy it, you have to expect at least 70% of the staff to leave within 3 months. That leaves you with a new business you don't really know how to run, and a staff that doesn't know how to do it either. If you're smart, you'll take a smaller profit margin in order to hire an executive chef. They'll be responsible for day to day operations, reporting to you. You'll still have to be omnipresent until a healthy hierarchy develops.
Once you can depend on your kitchen staff to do a successful service every day, you can step back to only worrying about marketing, pricing, payroll, and the like.
I'm not saying don't do it. I plan to have a restaurant again in my "retirement." A small, public house that serves pub grub and good beer, with an outstanding Sunday brunch. But I'm going to build new.