Food Service Managers are responsible for overseeing the daily operations of establishments that prepare and serve food and beverages. Their job description typically includes tasks such as: 1. Supervising staff: Hiring, training, and managing employees, including chefs, cooks, servers, and other personnel. 2. Ensuring quality: Maintaining high standards for food quality, presentation, and service. 3. Managing finances: Budgeting, monitoring expenses, and ensuring profitability. 4. Ordering supplies: Overseeing inventory, ordering ingredients, and managing stock levels. 5. Ensuring compliance: Implementing health and safety regulations, maintaining cleanliness, and adhering to food safety standards. 6. Customer service: Handling customer inquiries, feedback, and complaints to ensure satisfaction. 7. Menu planning: Developing menus, pricing items, and creating new dishes. 8. Scheduling: Creating employee work schedules and managing shifts effectively. 9. Marketing: Promoting the establishment through marketing initiatives and special events. 10. Administrative tasks: Handling paperwork, payroll, and other administrative duties. Food Service Managers play a crucial role in running successful food service establishments by overseeing various aspects of the business to ensure smooth operations and customer satisfaction.
This income data is sourced from the May 2023 Occupational Employment and Wage Statistics (OEWS) survey. The dataset is updated annually.
Annual Pay Distribution | Salary |
|---|---|
10th percentile | $29,940.00 |
25th percentile | $44,410.00 |
median (50th percentile) | $50,990.00 |
75th percentile | $62,600.00 |
90th percentile | $83,700.00 |
Hourly Pay Distribution | Hourly Rate |
|---|---|
10th percentile | $14.40 |
25th percentile | $21.35 |
median (50th percentile) | $24.52 |
75th percentile | $30.10 |
90th percentile | $40.24 |
Food service managers typically need a high school diploma or equivalent, although some employers may prefer candidates with a postsecondary degree in hospitality or food service management. While formal education is not always required, relevant coursework can be advantageous. On-the-job training and experience are crucial for aspiring food service managers to develop the necessary skills in areas such as customer service, personnel management, financial management, and food preparation. Additionally, obtaining certifications, such as ServSafe Food Protection Manager Certification, can enhance job prospects and demonstrate proficiency in food safety practices.