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Food Service Managers

	Median Wage (USD, 2024)	Projected Job Openings (2024-2034)	Projected Growth (2024-2034)
National Statistics	$65310	42000	6.4%
State Statistics	-	-	-
City Statistics	-	-	-

Statistics

National

State

City

State

City

$65310

Median Wage (USD, 2024)

42000

Projected Job Openings (2024-2034)

6.4%

Projected Growth (2024-2034)

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

Experience Requirements Overview

Job Zone 1-2: Very Little to Some Preparation Needed
Some occupations may need little or no previous experience; others require several months to a year of experience. For example, landscaping and groundskeeping workers might require very little training or previous experience, while agricultural equipment operators can benefit from on-the job training.
Usually requires a high school diploma or GED, though some occupations may not.
Ranges from a few days to one year of on-the-job training.

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.
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.
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.
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

Schedule staff hours and assign duties.
Keep records required by government agencies regarding sanitation or food subsidies.
Count money and make bank deposits.
Establish standards for personnel performance and customer service.
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

Innovation

A tendency to be inventive, to be imaginative, and to adopt new perspectives on ways to accomplish work.

Achievement Orientation

Intellectual Curiosity

Tolerance for Ambiguity

Initiative

Adaptability

Self-Confidence

Perseverance

Leadership Orientation

Humility

Sincerity

Empathy

Cooperation

Optimism

Social Orientation

Cautiousness

Attention to Detail

Dependability

Integrity

Stress Tolerance

Self-Control

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.

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