Food Service Managers
SOC: 11-9051.00

Description:

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


National Salary Information:

Hourly Statistics:

Annual Statistics:

Source: Bureau of Labor Statistics 2015 wage data.


Alternate Titles:

  • Banquet Director
  • Banquet Manager
  • Boarding House Manager
  • Cafe Operator
  • Cafeteria Director
  • Cafeteria Operator
  • Catering Coordinator
  • Catering Manager
  • Club Manager
  • Clubhouse Manager
  • Concessionaire
  • Cook Manager
  • Culinary Specialist
  • Deli Manager
  • Dietary Manager
  • Dietary Supervisor
  • Dining Room Manager
  • Dining Services Director
  • Director of Catering
  • Director of Food and Beverage
  • Executive Chef
  • Fast Food Services Manager
  • Flight Kitchen Manager
  • Food and Beverage Director
  • Food and Beverage Manager
  • Food General Manager
  • Food Manager
  • Food Production Manager
  • Food Service Director
  • Food Service Manager
  • Food Service Specialist
  • Food Service Supervisor
  • Hospitality Manager
  • Industrial Cafeteria Manager
  • Kitchen Manager
  • Liquor Establishment Manager
  • Luncheonette Operator
  • Lunchroom Operator
  • Menu Planner
  • Restaurant General Manager
  • Restaurant Manager
  • Restaurant Owner
  • Restauranteur
  • Saloonkeeper
  • Sommelier
  • Tavern Keeper
  • Tavern Operator


  • Job Zone Three: Medium Preparation Needed

    Experience:

    Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.

    Education:

    Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.

    Job Training:

    Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.


    Required Skills:

  • Reading Comprehension
  • Active Listening
  • Writing
  • Speaking
  • Mathematics
  • Science
  • Critical Thinking
  • Active Learning
  • Learning Strategies
  • Monitoring
  • Social Perceptiveness
  • Coordination
  • Persuasion
  • Negotiation
  • Instructing
  • Service Orientation
  • Complex Problem Solving
  • Operations Analysis
  • Technology Design
  • Equipment Selection
  • Programming
  • Operation Monitoring
  • Operation and Control
  • Equipment Maintenance
  • Troubleshooting
  • Repairing
  • Quality Control Analysis
  • Judgment and Decision Making
  • Systems Analysis
  • Systems Evaluation
  • Time Management
  • Management of Financial Resources
  • Management of Material Resources
  • Management of Personnel Resources

  • Knowledge Used:

  • Administration and Management
  • Clerical
  • Economics and Accounting
  • Sales and Marketing
  • Customer and Personal Service
  • Personnel and Human Resources
  • Production and Processing
  • Food Production
  • Computers and Electronics
  • Engineering and Technology
  • Design
  • Building and Construction
  • Mechanical
  • Mathematics
  • Physics
  • Chemistry
  • Biology
  • Psychology
  • Sociology and Anthropology
  • Geography
  • Medicine and Dentistry
  • Therapy and Counseling
  • Education and Training
  • English Language
  • Foreign Language
  • History and Archeology
  • Philosophy and Theology
  • Public Safety and Security
  • Law and Government
  • Telecommunications
  • Communications and Media
  • Transportation


  • Tasks:

  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule staff hours and assign duties.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Establish standards for personnel performance and customer service.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Maintain food and equipment inventories, and keep inventory records.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • Order and purchase equipment and supplies.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • 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.
  • Monitor employee and patron activities to ensure liquor regulations are obeyed.
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
  • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Create specialty dishes and develop recipes to be used in dining facilities.
  • Take dining reservations.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Count money and make bank deposits.

  • Tools & Technology:

  • Computerized cash registers
  • Laser printers
  • Notebook computers
  • Personal computers
  • Personal digital assistants PDA
  • Adobe Systems Adobe Flash
  • Aestiva Employee Time Clock
  • Army Food Management Information System software
  • Aurora FoodPro
  • ChefDesk Chef's Calculators
  • ChefTec software
  • ClubSoft Food & Beverage Point of Sale
  • Database software
  • DataTeam Lunch Express
  • Delphi software
  • Dinerware Intuitive Restaurant Software
  • espSoftware Employee Schedule Partner
  • Food Service Solutions FoodCo
  • Food Service Solutions POSitive ID System
  • Food Services Solutions DayCap
  • Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
  • Gift Certificates Plus Giftworks
  • IBM Domino
  • iMagic Restaurant Reservation
  • Intuit QuickBooks software
  • Inventory management software
  • Microsoft Excel
  • Microsoft Office software
  • Microsoft Outlook
  • Microsoft PowerPoint
  • Microsoft Word
  • ReServe Interactive Catering Software
  • Restaurant Manager software
  • SoftCafe software
  • SweetWARE nutraCoster
  • ValuSoft MasterCook
  • Word processing software


  • management


    industry stats

    SOC: 11-0000

    Total Employed: 6,936,990

    Average Annual Salary: $115,020