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The Dietary Services Director is responsible for the overall effective dietary service: procuring supplies and equipment, assisting with
Institutional food services experience is preferred. The District Manager must be detail oriented, a problem solver, honest, self-starter, and can
Food service managers are responsible for the daily operation of restaurants and 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.
Food service managers typically do the following:
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 perform a variety of administrative tasks, such as managing employee records and preparing the payroll. 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 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.
Those who manage their own business often deal with suppliers and arrange for the delivery of food and beverages and other supplies.
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.
Food service managers hold about 305,000 jobs. They typically work in restaurants, including fine-dining and fast-food chains and franchises. Others work in hotels, catering, and other establishments, such as cafeterias in schools, hospitals, or offices. About 1 in 3 food service managers are self-employed.
Many food service managers work long shifts, and the job is often hectic. Dealing with dissatisfied customers can sometimes be stressful.
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 institutional food service facilities in schools, factories, or office buildings usually work traditional business hours. Those who oversee multiple locations of a chain or franchise may be called in on short notice, including evenings, weekends, and holidays.
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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.
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 real-life 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 programs in the field that lead to an associate’s degree. 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.
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.
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.
Although certification is not required, managers may obtain the Food Protection Managers 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 meet the following criteria:
The certification attests to professional competence, particularly for managers who learned their skills on the job.
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.
Communication skills. Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers.
Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical to business success and ensures customer loyalty.
Detail oriented. Managers deal with many different types of activities. They ensure that there is enough food to serve to customers, they maintain financial records, and they ensure that the food meets health and safety standards.
Leadership skills. Managers must establish good working relationships to maintain a productive work environment. Carrying out this task may involve motivating workers and leading by example.
Organizational skills. Food service managers keep track of many different schedules, budgets, and staff. Their job becomes more complex as the size of the restaurant or food service facility increases.
Physical stamina. Managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers.
Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.
The median annual wage for food service managers is $48,690. 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 $28,780, and the highest 10 percent earned more than $83,010.
Most food service managers work full time. Managers at some restaurants, such as fine-dining and fast-food restaurants, often work long shifts, and some of these managers work more than 40 hours per week. Managers of institutional food service facilities in schools, factories, or office buildings usually work traditional business hours. Those who oversee multiple locations of a chain or franchise may be called in on short notice, including evenings, weekends, and holidays.
Employment of food service managers is projected to grow 5 percent through 2024, about as fast as 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.
As a cost-saving measure, some companies may hire only one manager to oversee multiple restaurant or cafeteria locations or use first-line supervisors to perform the work usually done by managers. Consequently, some of these establishments may require fewer food service managers.
Job opportunities 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.
|Occupational Title||Employment, 2014||Projected Employment, 2024||Change, 2014-24|
|Food service managers||305,000||320,700||5||15,700|