Food Service Manager

Food service managers are responsible for overseeing the daily operations of a restaurant or other food service establishment

Food Service Manager

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Do you thrive in high-stress, busy environments? Do you love being in the kitchen? Put those skills to use!

Why Should You Consider This Career?

Learn a wide range of skills transferable anywhere you want to go, Work as part of a team, Become a master multi-tasker!

TYPICAL SALARY

$80k

That's $3,300 per bi-weekly paycheck

CAREER OUTLOOK

Growing

That's 2000 new jobs in Utah per year (30% growth)

Less Physical More Physical

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Less Training More Training

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More Structure Less Structure

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ALTERNATIVE JOB TITLES:

Banquet Manager, Catering Manager, Food and Beverage Director, Food and Beverage Manager, Food Service Director, Food Service Manager, Food Service Supervisor, Kitchen Manager, Restaurant General Manager, Restaurant Manager

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

At A Glance in US

2028 JOB GROWTH

398,000 (35%)

SALARY RANGE

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AVG. JOBS / YEAR

398,000 (35%)

TIME TO JOURNEYMAN

398,000 (35%)

ALTERNATIVE JOB TITLES:

Banquet Manager, Catering Manager, Food and Beverage Director, Food and Beverage Manager, Food Service Director, Food Service Manager, Food Service Supervisor, Kitchen Manager, Restaurant General Manager, Restaurant Manager

Your Typical Day:

Keep records required by government agencies regarding sanitation or food subsidies.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Maintain food and equipment inventories, and keep inventory records.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Count money and make bank deposits.
Establish standards for personnel performance and customer service.
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

Wages in the US:

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$

45.6

Per Hour Base Income

$TBD

Total Compensation

Your Responsibilities

Monitor activities of individuals to ensure safety or compliance with rules.
Maintain regulatory or compliance documentation.
Maintain operational records.
Manage inventories of products or organizational resources.
Resolve customer complaints or problems.
Evaluate quality of materials or products.
Monitor organizational procedures to ensure proper functioning.
Schedule product or material transportation.
Manage organizational or project budgets.
Manage guest services.

Knowledge You Will Learn

Customer and Personal Service

Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. 91/100

Administration and Management

Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. 85/100

English Language

Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. 74/100

Personnel and Human Resources

Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. 71/100

Education and Training

Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. 68/100

Food Production

Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. 68/100

Production and Processing

Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. 68/100

Mathematics

Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. 64/100

Public Safety and Security

Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. 59/100

Sales and Marketing

Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. 58/100

Tools of the Trade

Notebook computers
Personal digital assistant PDAs or organizers
Cash registers
Laser printers
Personal computers

Helpful Career Links

Academy of Nutrition and Dietetics
American Culinary Federation
American National Standards Institute
Association of Nutrition and Foodservice Professionals
International Council on Hotel, Restaurant, and Institutional Education
National Association for Catering and Events
National Restaurant Association
National Restaurant Association Educational Foundation
Occupational Outlook Handbook: Food service managers
Society for Hospitality and Foodservice Management

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