Median annual earnings of salaried food service managers were $35,790 in 2002. The middle 50 percent earned between $27,910 and $47,120. The lowest 10 percent earned less than $21,760, and the highest 10 percent earned more than $67,490. Median annual earnings in the industries employing the largest numbers of food service managers in 2002 were as follows:
| Special food services | $40,720 |
| Traveler accommodation | 39,210 |
| Full-service restaurants | 37,280 |
| Nursing care facilities | 33,910 |
| Limited-service eating places | 33,590 |
| Elementary and secondary schools | 31,210 |
In addition to receiving typical benefits, most salaried food service managers are provided free meals and the opportunity for additional training, depending on their length of service.
Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.
In most full-service restaurants and institutional food service facilities, the management team consists of a general manager, one or more assistant managers, and an executive chef. The executive chef is responsible for all food preparation activities, including running kitchen operations, planning menus, and maintaining quality standards for food service. In limited-service eating places, such as sandwich shops, coffee bars, or fast-food establishments, managers, not executive chefs, are responsible for supervising routine food preparation operations. Assistant managers in full-service facilities generally oversee service in the dining rooms and banquet areas. In larger restaurants and fast-food or other food service facilities that serve meals daily and maintain longer hours, individual assistant managers may supervise different shifts of workers. In smaller restaurants, formal titles may be less important, and one person may undertake the work of one or more food service positions. For example, the executive chef also may be the general manager or even sometimes an owner. (For additional information on these other workers, see the Handbook statements on top executives and chefs, cooks, and food preparation workers.)
One of the most important tasks of food service managers is assisting executive chefs as they select successful menu items. This task varies by establishment depending on the seasonality of menu items, the frequency with which restaurants change their menus, and the introduction of daily or weekly specials. Many restaurants rarely change their menus while others make frequent alterations. Managers or executive chefs select menu items, taking into account the likely number of customers and the past popularity of dishes. Other issues considered when planning a menu include whether there was any unserved food left over from prior meals that should not be wasted, the need for variety, and the seasonal availability of foods. Managers or executive chefs analyze the recipes of the dishes to determine food, labor, and overhead costs and to assign prices to various dishes. Menus must be developed far enough in advance that supplies can be ordered and received in time.
Managers or executive chefs estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. They plan for routine services or deliveries, such as linen services or the heavy cleaning of dining rooms or kitchen equipment, to occur during slow times or when the dining room is closed. Managers or executive chefs receive deliveries and check the contents against order records. They inspect the quality of fresh meats, poultry, fish, fruits, vegetables, and baked goods to ensure that expectations are met. They meet with representatives from restaurant supply companies and place orders to replenish stocks of tableware, linens, paper products, cleaning supplies, cooking utensils, and furniture and fixtures. They need to speak well, often in several languages, with a diverse clientele and staff. Managers recruit employees at career fairs, contact schools that offer academic programs in hospitality or culinary arts, and arrange for newspaper advertising to attract additional applicants. They schedule work hours, making sure that enough workers are present to cover each shift. If employees are unable to work, managers may have to call in alternates to cover for them or fill in themselves when needed. They investigate and resolve customers' complaints about food quality or service. Managers direct the cleaning of the dining areas and the washing of tableware, kitchen utensils, and equipment to comply with company and government sanitation standards. Managers also monitor the actions of their employees and patrons on a continual basis to ensure the personal safety of everyone. They make sure that health and safety standards and local liquor regulations are obeyed.
In addition to their regular duties, food service managers perform a variety of administrative assignments, such as keeping employee work records, preparing the payroll, and completing paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and Social Security laws. Managers also maintain records of supply and equipment purchases and ensure that accounts with suppliers are paid. Many restaurants use computers to track orders, inventory, and the seating of patrons. Point-of-service (POS) systems allow servers to key in a customer's order, either at the table, using a hand-held device, or from a computer terminal in the dining room, and send the order to the kitchen instantaneously so preparation can begin. The same system totals and prints checks, functions as a cash register, connects to credit card authorizers, and tracks sales. Some establishments enter an inventory of standard ingredients and suppliers into their POS system. Computers also allow restaurant and food service managers to keep track of employee schedules and paychecks more efficiently.
Food service managers use the Internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees, and train staff.
Managers tally the cash and charge receipts received and balance them against the record of sales.
Employment of food service managers is expected to grow about as fast as the average for all occupations through 2012. In addition to job openings arising out of employment growth, the need to replace managers who transfer to other occupations or stop working will create many job opportunities. Applicants with a bachelor's or an associate degree in restaurant and institutional food service management should have the best job opportunities.
Projected employment growth varies by industry. Most new jobs will arise in full-service restaurants and limited-service eating places as the number of these establishments increases along with the population. Manager jobs in special food services, an industry that includes food service contractors, will increase as hotels, schools, healthcare facilities, and other businesses contract out their food services to firms in this industry. Food service manager jobs still are expected to increase in hotels, schools, and health-care facilities, but growth will be slowed as contracting out becomes more common.
Job opportunities should be better for salaried managers than for self-employed managers. More new restaurants are affiliated with national chains than are independently owned and operated. As this trend continues, fewer owners will manage restaurants themselves, and more restaurant managers will be employed by larger companies to run individual establishments.
.Most food service management companies and national or regional restaurant chains recruit management trainees from 2- and 4-year college hospitality management programs. Restaurant chains prefer to hire people with degrees in restaurant and institutional food service management, but they often hire graduates with degrees in other fields who have demonstrated interest and aptitude. Some restaurant and food service manager positions—particularly self-service and fast-food—are filled by promoting experienced food and beverage preparation and service workers. Waiters, waitresses, chefs, and fast-food workers demonstrating potential for handling increased responsibility sometimes advance to assistant manager or management trainee jobs. Executive chefs need extensive experience working as chefs, and general managers need prior restaurant experience, usually as assistant managers.
A bachelor's degree in restaurant and food service management provides particularly strong preparation for a career in this occupation. A number of colleges and universities offer 4-year programs in restaurant and hotel management or institutional food service management. For those not interested in pursuing a 4-year degree, community and junior colleges, technical institutes, and other institutions offer programs in the field leading to an associate degree or other formal certification. Both 2- and 4-year programs provide instruction in subjects such as nutrition, sanitation, and food planning and preparation, as well as accounting, business law and management, and computer science. Some programs combine classroom and laboratory study with internships providing on-the-job experience. In addition, many educational institutions offer culinary programs in food preparation. Such training can lead to a career as a cook or chef and provide a foundation for advancement to an executive chef position.
Most restaurant chains and food service management companies have rigorous training programs for management positions. Through a combination of classroom and on-the-job training, trainees receive instruction and gain work experience in all aspects of the operation of a restaurant or institutional food service facility. Areas include food preparation, nutrition, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Training on use of the restaurant's computer system is increasingly important as well. Usually, after 6 months or a year, trainees receive their first permanent assignment as an assistant manager.
Most employers emphasize personal qualities when hiring managers. For example, self-discipline, initiative, and leadership ability are essential. Managers must be able to solve problems and concentrate on details. They need good communication skills to deal with customers and suppliers, as well as to motivate and direct their staff. A neat and clean appearance is important, because managers must convey self-confidence and show respect in dealing with the public. Food service management can be physically demanding, so good health and stamina also are important.
The certified Foodservice Management Professional (FMP) designation is a measure of professional achievement for food service managers. Although not a requirement for employment or advancement in the occupation, voluntary certification provides recognition of professional competence, particularly for managers who acquired their skills largely on the job. The National Restaurant Association Educational Foundation awards the FMP designation to managers who achieve a qualifying score on a written examination, complete a series of courses that cover a range of food service management topics, and meet standards of work experience in the field.
Willingness to relocate often is essential for advancement to positions with greater responsibility. Managers typically advance to larger establishments or regional management positions within restaurant chains. Some eventually open their own food service establishments.
.Food service managers direct the activities of a hospitality-industry business and provide a service to customers. Other managers and supervisors in hospitality-oriented businesses include gaming managers, lodging managers, sales worker supervisors, and first-line supervisors or managers of food preparation and serving workers.
Information about a career as a food service manager, 2- and 4-year college programs in restaurant and food service management, and certification as a Foodservice Management Professional is available from:
General information on hospitality careers may be obtained from:
Additional information about job opportunities in food service management may be obtained from local employers and from local offices of State employment services agencies.
Most new jobs will arise in food services and drinking places as the number of establishments increases along with the population. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. In most full-service restaurants and institutional food service facilities, the management team consists of a general manager, one or more assistant managers, and an executive chef. For example, the executive chef also may be the general manager or even sometimes an owner.
Summary of: http://www.collegegrad.com/careers/manag32.shtml
They make sure that the glasses are clean, the tablecloths are white, and the food is fresh. Whether filling in for an absent chef or putting out a kitchen fire, managers are responsible for it all. Food service managers oversee the daily operations of restaurants as well as kitchens and cafeterias in places like schools, hospitals, and hotels. In limited-service establishments, such as fast food restaurants or coffee bars, it is the food service manager, not the chef, who oversees food preparation. Outlook Government economists expect jobs for food service managers to grow as fast as the average for all careers through 2012.
Summary of: http://www.collegeboard.com/csearch/majors_careers/profiles/careers/105927.html
The majority of newly-created jobs in food services and drinking places will increase in accordance with the growing number of establishments and with the population. Food service managers guarantee customers satisfaction with dining experiences in addition to synchronizing activities among different departments, such as kitchen, dining room, and banquet operations. Further, they supervise the ordering and inventory of food, materials, and supplies and make arrangements for regular maintenance of the restaurant, equipment, and amenities. The management team includes of a general manager, one or more assistant managers, and an executive chef in the majority of food establishments. To ensure ample time for ordering supplies for menu items, planning menus must be done well in advance.
Summary of: http://www.careeroverview.com/food-service-manager-careers.html
- Exceptional strong analytical/decision-making skills and organized planner. - Strong desire to develop their team and actively continue their own development - Responsible for staff training, orientation and retentionf. Performs any other duties as directed. Ensures company standards on equipment, facility and grounds are maintained by using a preventative maintenance program. Get Our Newsletter Now.
Summary of: http://hotjobs.yahoo.com/jobs/VA/Winchester/Restaurant-Food-Service/J419261ZF
This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. It does not involve solving the problem, only recognizing there is a problem. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job. Job Training Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. Job Zone Examples These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals.
Summary of: http://online.onetcenter.org/link/summary/11-9051.00
They purchase food; select and plan menus; oversee staffing of kitchen and dining room operations; and maintain health, safety and sanitation levels. They establish standards for personnel performance, service to customers, menu rates, and advertising and publicity. Managers may supervise a sales and advertising staff in large establishments. FOOD SERVICES DIRECTORS work for institutions, such as schools, child care centers, children's homes, charitable kitchens, and prisons. A rapid increase in the number of fast-food restaurants over recent years has produced many new employment opportunities for FAST-FOOD SERVICE MANAGERS.
Summary of: http://www.calmis.cahwnet.gov/file/occguide/FOODSERV.HTM
Most new jobs will arise in food services and drinking places as the number of establishments increases along with the population. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In larger restaurants and fast-food or other food service facilities that serve meals daily and maintain longer hours, individual assistant managers may supervise different shifts of workers. For example, the executive chef also may be the general manager or even sometimes an owner. Many restaurants rarely change their menus while others make frequent alterations.
Summary of: http://www.bls.gov/oco/ocos024.htm
We also have a small catering business so on some occasions I am cooking or preparing food. Most time is spent just managing the scheduling and delivery of our personnel to job sites We average 5 to 10 jobs each day, 7 days a week. 7) What jobs are above and below you on the organization chart. Worked several restaurants and clubs in the D. (List as many as you want to) Recruiting and retaining quality people.
Summary of: http://www.jobprofiles.org/retfoodstaff.htm
Visit the Child Nutrition Archives to view the latest Oral History transcripts. All rights reserved. Page updated 05/3/05. Contact NFSMI Webmaster .
Summary of: http://www.nfsmi.org/