Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant's equipment and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.
Hours: Food service managers are among the first to arrive in the morning and the last to leave at night. Long hours—12 to 15 per day, 50 or more per week, and sometimes 7 days a week—are common.
Opportunities: Small diners, large franchises, hotel and resorts, cruises
Pay: Median annual earnings of salaried food service managers were $43,020 in May 2006. The middle 50 percent earned between $34,210 and $55,100. The lowest 10 percent earned less than $27,400, and the highest 10 percent earned more than $70,810.
Training: Postsecondary education is preferred for many food service manager positions, but it is not a significant qualification for many others: More than 40 percent of food service managers have a high school diploma or less; less than one-quarter have a bachelor's or graduate degree.
Citation: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2008-09 Edition , Food Service Managers, on the Internet at http://www.bls.gov/oco/ocos024.htm (visited July 22, 2009 ).
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