Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable.

Duties

Food service managers typically do the following:

  • Hire, train, oversee, and sometimes fire employees
  • Order food and beverages, equipment, and supplies
  • Oversee food preparation, portion sizes, and the overall presentation of food
  • Inspect supplies, equipment, and work areas
  • Ensure that employees comply with health and food safety standards
  • Address complaints regarding food quality or service
  • Schedule staff hours and assign duties
  • Manage budgets and payroll records
  • Establish standards for personnel performance and customer service

Managers coordinate activities of the kitchen and dining room staff to ensure that customers are served properly and in a timely manner. They oversee orders in the kitchen, and, if needed, they work with the chef to remedy any delays in service.

Food service managers are responsible for all functions of the business related to employees. For example, most managers interview, hire, train, oversee, appraise, discipline, and sometimes fire employees. Managers also schedule work hours, making sure that enough workers are present to cover each shift. During busy periods, they may expedite service by helping to serve customers, processing payments, or cleaning tables.

Managers also arrange for cleaning and maintenance services for the equipment and facility in order to comply with health and sanitary regulations. For example, they may arrange for trash removal, pest control, and heavy cleaning when the dining room and kitchen are not in use.

Most managers prepare the payroll and manage employee records. They also may review or complete paperwork related to licensing, taxes and wages, and unemployment compensation. Although they sometimes assign these tasks to an assistant manager or a bookkeeper, most managers are responsible for the accuracy of business records.

Some managers add up the cash and charge slips and secure them in a safe place. They also may check that ovens, grills, and other equipment are properly cleaned and secured, and that the establishment is locked at the close of business.

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Work Environment

Food service managers held about 356,400 jobs in 2018. The largest employers of food service managers were as follows:

Restaurants and other eating places                      45%
Self-employed workers 38
Special food services 4
Accommodation 2

Full-service restaurants (those with table service) may have a management team that includes a general manager, one or more assistant managers, and an executive chef.

Many food service managers work long shifts, and the job is often hectic. Dealing with dissatisfied customers can sometimes be stressful.

Injuries and illnesses

Kitchens are usually crowded and filled with dangerous objects and areas, such as hot ovens and slippery floors. As a result, injuries are a risk for food service managers, who spend some of their time helping in the kitchen. Common hazards include slips, falls, and cuts that are seldom serious. To reduce these risks, managers often wear nonslip shoes while in the kitchen.

Work Schedules

Most food service managers work full time. Managers at fine-dining and fast-food restaurants often work long shifts, and some work more than 40 hours per week. Managers of food service facilities or cafeterias in schools, factories, or office buildings usually work traditional business hours. Managers may be called in on short notice, including evenings, weekends, and holidays. Some managers may also manage multiple locations.

Education and Training

Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.

Education

Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have food-industry–related experiences in order to graduate.

Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer associate’s degree programs in the field. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.

Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.

Work Experience in a Related Occupation

Most food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.

Training

Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.

Licenses, Certifications, and Registrations

Although certification is not required, managers may obtain the Food Protection Manager Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.

In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who typically meet the following criteria:

  • Have supervisory experience in food service
  • Have specialized training in food safety
  • Pass a multiple-choice exam

The certification attests to professional competence, particularly for managers who learned their skills on the job.

Personality and Interests

Food service managers typically have an interest in the Building, Persuading and Organizing interest areas, according to the Holland Code framework. The Building interest area indicates a focus on working with tools and machines, and making or fixing practical things. The Persuading interest area indicates a focus on influencing, motivating, and selling to other people. The Organizing interest area indicates a focus on working with information and processes to keep things arranged in orderly systems.

If you are not sure whether you have a Building or Persuading or Organizing interest which might fit with a career as a food service manager, you can take a career test to measure your interests.

Food service managers should also possess the following specific qualities:

Business skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.

Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical for success and ensures customer loyalty.

Detail oriented. Managers deal with many different types of activities. They interact with suppliers, workers, and customers; they make sure there is enough food to serve to customers; they take care of financial records; and they ensure health and food safety.

Leadership skills. Managers must establish good working relationships to ensure a productive work environment. This may involve motivating workers, resolving conflicts, or actively listening to complaints or criticism from customers.

Organizational skills. Food service managers keep track of many different schedules, budgets, and people. This becomes more complex as the size of the restaurant or food service facility increases.

Physical stamina. Food service managers, especially managers working in small establishments or those who run their own business, often work long hours and sometimes spend entire evenings on their feet helping to serve customers.

Problem-solving skills. The ability to resolve personnel issues and customer-related problems is imperative to the work of managers.

Speaking skills. Food service managers must give clear orders to staff and be able to explain information to employees and customers.

Pay

The median annual wage for food service managers was $55,320 in May 2019. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $33,210, and the highest 10 percent earned more than $93,040.

In May 2019, the median annual wages for food service managers in the top industries in which they worked were as follows:

Accommodation $64,620
Special food services 62,240
Restaurants and other eating places                   52,770

Most food service managers work full time. Managers at fine-dining and fast-food restaurants often work long shifts, and some work more than 40 hours per week. Managers of food service facilities or cafeterias in schools, factories, or office buildings usually work traditional business hours. Managers may be called in on short notice, including evenings, weekends, and holidays. Some managers may also manage multiple locations.

Job Outlook

Employment of food service managers is projected to grow 11 percent from 2018 to 2028, much faster than the average for all occupations.

Population and income growth are expected to result in greater demand for food at a variety of dining establishments. People will continue to dine out, purchase takeout meals, or have food delivered to their homes or workplaces. In response to increased consumer demand, more restaurants, cafeterias, and catering services are expected to open and serve more meals. Many of these establishments will require food service managers to oversee food preparation and service.

Job Prospects

Although job opportunities should be good overall, they should be best for food service managers with several years of work experience in a restaurant or food service establishment. Most job openings will result from the need to replace managers who leave the occupation.

Jobseekers with a combination of work experience in food service and a bachelor’s degree in hospitality, restaurant, or food service management should have an edge when competing for jobs at upscale hotels and restaurants.

For More Information

For more information about the Food Protection Manager Certification, visit

American National Standards Institute

For more information about food service managers, including a directory of college programs in food service, visit

National Restaurant Association

For more information about food service managers and certification as a Foodservice Management Professional, visit

National Restaurant Association Educational Foundation

For general information about food service managers, visit

Society for Hospitality and Foodservice Management

FAQ

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The career information above is taken from the Bureau of Labor Statistics Occupational Outlook Handbook. This excellent resource for occupational data is published by the U.S. Department of Labor every two years. Truity periodically updates our site with information from the BLS database.

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