Home / Career Explorer / Management

Food Service Managers

	Median Wage (USD, 2024)	Projected Job Openings (2023-2033)	Projected Growth (2023-2033)
National Statistics	$65,310	44500	1.5%
State Statistics	-	-	-
City Statistics	-	-	-

Statistics

National

State

City

State

City

$65,310

Median Wage (USD, 2023)

44500

Projected Job Openings (2023-2033)

1.5%

Projected Growth (2023-2033)

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

Experience Requirements Overview

Job Zone Two: Some Preparation Needed
Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
These occupations usually require a high school diploma.
Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.

Education, Training and Experience

Required Level of Education: High School Diploma - or the equivalent (for example, GED)

Related Work Experience: Over 1 year, up to and including 2 years

On-Site or In-Plant Training: Over 1 month, up to and including 3 months

On-the-Job Training: Over 1 month, up to and including 3 months

Detailed Work Activities

Evaluate quality of materials or products.
Resolve customer complaints or problems.
Evaluate quality of materials or products.
Schedule product or material transportation.
Monitor organizational procedures to ensure proper functioning.
Manage organizational or project budgets.
Prepare staff schedules or work assignments.
Monitor organizational compliance with regulations.
Manage guest services.
Maintain regulatory or compliance documentation.
Develop organizational policies or programs.
Estimate cost or material requirements.
Analyze data to inform operational decisions or activities.
Recommend organizational process or policy changes.
Perform manual service or maintenance tasks.
Maintain operational records.
Manage inventories of products or organizational resources.
Evaluate employee performance.
Manage human resources activities.
Purchase materials, equipment, or other resources.
Analyze data to inform operational decisions or activities.
Maintain operational records.
Determine resource needs.
Recruit personnel.
Direct facility maintenance or repair activities.
Monitor activities of individuals to ensure safety or compliance with rules.
Provide basic information to guests, visitors, or clients.
Advise communities or institutions regarding health or safety issues.
Manage guest services.
Create new recipes or food presentations.
Plan menu options.
Schedule dining reservations.
Arrange services or reservations for patrons.
Schedule activities or facility use.
Negotiate sales or lease agreements for products or services.
Collect payments for goods or services.

Work Values

Achievement

Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.

Working Conditions

Recognition

Relationships

Support

Independence

Tasks

Count money and make bank deposits.
Establish standards for personnel performance and customer service.
Keep records required by government agencies regarding sanitation or food subsidies.
Schedule staff hours and assign duties.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Maintain food and equipment inventories, and keep inventory records.
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
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.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
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 compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
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.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Take dining reservations.
Create specialty dishes and develop recipes to be used in dining facilities.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.

Work Styles

Achievement/Effort

Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.

Persistence

Initiative

Leadership

Cooperation

Concern for Others

Social Orientation

Self-Control

Stress Tolerance

Adaptability/Flexibility

Dependability

Attention to Detail

Integrity

Independence

Innovation

Analytical Thinking

Data Source: This page includes information from the O*NET 30.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. This page includes Employment Projections program, Occupational Employment and Wage Statistics program, U.S. Bureau of Labor Statistics.

Session has been expired