Food Service Manager
How to Become a Food Service Manager
Job Duties of a Food Service Manager
Skills and Qualities of a Food Service Manager
Food Service Manager Salaries
Influential Professionals in Food Service Manager Field
Leading Organizations in this Field
Top Cities for Food Service Management Jobs
Other Careers of Interest
How to become a Food Service Manager
In limited-service eating establishments (i.e.: sandwich shops, coffee bars, or fast-food establishments) managers, not executive chefs, have the responsibility of supervising routine food preparation. Assistant managers in full-service establishments generally oversee dining rooms and banquet areas. In smaller restaurants one person may undertake the work of one or more food service positions.
Management companies and national/regional restaurant chains recruit students from two and four year university programs in either restaurant and hospitality management or institutional food service management. College programs may combine classroom and laboratory study with internships to provide students with on-the-job training. Community colleges and technical institutes offer programs to obtain an associate's degree or other formal certification in this industry.
Programs provide instruction in nutrition, sanitation, food planning and preparation, accounting, business law and management, along with computer science.
A postsecondary degree is preferred by higher end full-service restaurants and for many corporate positions: e.g., managing a regional or national restaurant chain/franchise to overseeing contract food service operations at sports and entertainment complexes, school campuses, or institutional facilities.
Professionals who hold degrees in other fields must have experience, demonstrate sufficient interest and aptitude for hire.
Most restaurant chains and food service management companies include rigorous training programs for management positions. A combination of classroom and on-the-job training grants trainees instruction and work experience in the operation of a restaurant or institutional food service facility. Areas of instruction include food preparation, understanding of the company's computer software system to becoming acquainted with the company's policies and procedures. Trainees receive their first permanent assignment as an assistant manager after six months to a year of training.
Large food service operations will provide and/or offer to pay for technical training to their employees: i.e., computer or business courses for employees to acquire the business skills to read spreadsheets or understand the mechanisms of running a business. This requires a long-term commitment on the employee's part to their employer.
Food service managers are among the first to arrive in the morning and the last to leave at night, often with work hours being unpredictable. Long hours--twelve to fifteen per day, fifty or more per week, and sometimes seven days a week--are common. Managers of institutional food service facilities (e.g. school, factory, or office cafeterias) tend to work regular business hours. Managers can advance to regional management positions within restaurant chains or in prominent establishments.
Programs provide instruction in nutrition, sanitation, food planning and preparation, accounting, business law and management, along with computer science.
A postsecondary degree is preferred by higher end full-service restaurants and for many corporate positions: e.g., managing a regional or national restaurant chain/franchise to overseeing contract food service operations at sports and entertainment complexes, school campuses, or institutional facilities.
Professionals who hold degrees in other fields must have experience, demonstrate sufficient interest and aptitude for hire.
Most restaurant chains and food service management companies include rigorous training programs for management positions. A combination of classroom and on-the-job training grants trainees instruction and work experience in the operation of a restaurant or institutional food service facility. Areas of instruction include food preparation, understanding of the company's computer software system to becoming acquainted with the company's policies and procedures. Trainees receive their first permanent assignment as an assistant manager after six months to a year of training.
Large food service operations will provide and/or offer to pay for technical training to their employees: i.e., computer or business courses for employees to acquire the business skills to read spreadsheets or understand the mechanisms of running a business. This requires a long-term commitment on the employee's part to their employer.
Food service managers are among the first to arrive in the morning and the last to leave at night, often with work hours being unpredictable. Long hours--twelve to fifteen per day, fifty or more per week, and sometimes seven days a week--are common. Managers of institutional food service facilities (e.g. school, factory, or office cafeterias) tend to work regular business hours. Managers can advance to regional management positions within restaurant chains or in prominent establishments.
What does a Food Service Manager do?
Food service managers are responsible for the daily operations of restaurants and institutions which prepare and serve food and drink to customers. Managers coordinate between various departments-kitchen, dining room, banquet operations.
Managers ensure that diners are served properly and in a timely manner. Professionals investigate and resolve customers' complaints about food quality or service. They monitor orders in the kitchen and collaborate with the chef to remedy any delays in service.
Managers often assist restaurant chefs with selecting successful menu items. Individuals analyze recipes of dishes to determine food, labor, and overhead costs, work out portion size and nutritional content of each plate, and assign prices to menu items.
Managers estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Professionals plan for routine services or deliveries and coordinate services concerning waste removal and pest control.
Managers meet with representatives from restaurant supply companies to inspecting the food served to ensure that expectations are met for quality of service.
Professionals watch the inventory and ordering of food and supplies. Managers are also responsible for any maintenance and upkeep of the restaurant's facilities and equipment.
Managers ensure the personal safety of both patrons and employees. Professionals also ensure that local liquor regulations, along with health and safety standards are obeyed.
Managers perform a variety of administrative duties from preparing payroll, updating employee records to maintaining business records of supply and equipment purchases. Professionals ensure that accounts with suppliers are paid.
Managers are responsible for depositing the day's receipts at the bank and are responsible for locking up the establishment. Managers schedule work hours and may help with cooking, clearing tables, or other tasks when a restaurant becomes extremely busy.
Current technological advances have greatly enhanced the efficiency of job duties. Computers allow managers to keep track of employee schedules and payroll.
Managers ensure that diners are served properly and in a timely manner. Professionals investigate and resolve customers' complaints about food quality or service. They monitor orders in the kitchen and collaborate with the chef to remedy any delays in service.
Managers often assist restaurant chefs with selecting successful menu items. Individuals analyze recipes of dishes to determine food, labor, and overhead costs, work out portion size and nutritional content of each plate, and assign prices to menu items.
Managers estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Professionals plan for routine services or deliveries and coordinate services concerning waste removal and pest control.
Managers meet with representatives from restaurant supply companies to inspecting the food served to ensure that expectations are met for quality of service.
Professionals watch the inventory and ordering of food and supplies. Managers are also responsible for any maintenance and upkeep of the restaurant's facilities and equipment.
Managers ensure the personal safety of both patrons and employees. Professionals also ensure that local liquor regulations, along with health and safety standards are obeyed.
Managers perform a variety of administrative duties from preparing payroll, updating employee records to maintaining business records of supply and equipment purchases. Professionals ensure that accounts with suppliers are paid.
Managers are responsible for depositing the day's receipts at the bank and are responsible for locking up the establishment. Managers schedule work hours and may help with cooking, clearing tables, or other tasks when a restaurant becomes extremely busy.
Current technological advances have greatly enhanced the efficiency of job duties. Computers allow managers to keep track of employee schedules and payroll.
What skills or qualities do I need to become a Food Service Manager?
Professionals in this field must be reliable, show initiative, be able to work under pressure, and demonstrate excellent leadership qualities to secure profitable employment. Managers must exhibit good problem-solving skills, and be detail-oriented. It is a great assist to be multi-lingual in order to effectively communicate with staff and patrons.
Managers should be calm, flexible, and able to work through any emergency that occurs: e.g., fire; flood.
Managers must be good communicators and feel comfortable dealing with an oft-times temperamental public: e.g., irate or uncooperative customers; employees; and, suppliers.
Managers should be calm, flexible, and able to work through any emergency that occurs: e.g., fire; flood.
Managers must be good communicators and feel comfortable dealing with an oft-times temperamental public: e.g., irate or uncooperative customers; employees; and, suppliers.
How much do Food Service Managers make?
Median annual earnings of professionals in this field were $44, 570 in May 2007.
In addition to receiving typical benefits, most salaried managers are provided free meals and the opportunity for additional training. Managers in full-service restaurants are able to earn bonuses depending on sales volume or revenue.
In addition to receiving typical benefits, most salaried managers are provided free meals and the opportunity for additional training. Managers in full-service restaurants are able to earn bonuses depending on sales volume or revenue.
Who are some influential professionals in this field?
Dr. Katie Wilson is the president-elect of the School Nutrition Association (SNA).
Mary Angela Miller is the president of the National Society for Healthcare Foodservice Management (HFM).
Mary Angela Miller is the president of the National Society for Healthcare Foodservice Management (HFM).
What are some leading organizations in this field?
The certified Foodservice Management Professional (FMP) designation is a measure of professional achievement for food service managers.
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.
The School Nutrition Association (SNA) is an organization for food service managers in the schools.
The American Culinary Federation (ACF) is a chef's organization in existence since 1929.
The National Society for Healthcare Foodservice Management (HFM) represents food service professionals in the healthcare setting.
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.
The School Nutrition Association (SNA) is an organization for food service managers in the schools.
The American Culinary Federation (ACF) is a chef's organization in existence since 1929.
The National Society for Healthcare Foodservice Management (HFM) represents food service professionals in the healthcare setting.
What are the top cities for Food Service Management jobs?
Washington, New Jersey, Delaware, Georgia and Missouri are the top paying states for managerial positions in this industry.
Opportunities for employment are best found in large cities and resorts.
Opportunities for advancement in upscale restaurants or into corporate management are best for applicants that hold a degree in restaurant, hospitality or institutional food service management.
Opportunities for employment are best found in large cities and resorts.
Opportunities for advancement in upscale restaurants or into corporate management are best for applicants that hold a degree in restaurant, hospitality or institutional food service management.
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