Food Service Managers

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Median Annual Wage: $48,560

Education: Less than high school diploma (30%); High school diploma or equivalent (28%); Some college, no degree (14%)

Projected Growth: Little or no change (-2% to 2%)

Related Job Titles: Catering Manager; Kitchen Manager; Food Service Supervisor; Food Service Director; Food Service Manager; Restaurant Manager; Food and Beverage Manager; Banquet Manager; Restaurant General Manager; Director of Food and Beverage

Browse Job Listings

Browse Schools

Source: O*NET OnLine information for Food Service Managers.

More Management Careers

  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Count money and make bank deposits.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.
  • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Order and purchase equipment and supplies.
  • Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Source: O*NET OnLine information for Food Service Managers.

  • Coordination - Adjusting actions in relation to others' actions.
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Speaking - Talking to others to convey information effectively.
  • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  • Time Management - Managing one's own time and the time of others.
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

Source: O*NET OnLine information for Food Service Managers.

Search Local Job Listings