A food service manager operates a food service business or restaurant to ensure that it is efficiently functioning, customers are satisfied, and there is proper budgeting, accounting, and record keeping. They would also manage the staff. This would include hiring, training, and supervising assistant managers, shift leads, and workers.
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How to Become a Food Service Manager
A bachelor’s degree would be preferred but considerable experience in the food industry may be sufficient. Occasionally, national or regional restaurant chains seek-out management trainees for their food service management programs or from a college hospitality program. They would be trained in a variety of topics to include: customer service, management and administration, human resources, sales and marketing, food production, planning, coordinating, and directing.
Job Description of a Food Service Manager
A food service manager is entrusted with the efficient manner in which a restaurant, cafeteria, or other food and beverage service is run on a daily basis. They oversee the methods used in food preparation such as portion size and presentation of food so that it is prepared and served in a professional manner.
Food service managers also look into complaint or grievances in regards to any food service, accommodations, or quality and resolve the problem to the satisfaction of all parties concerned. They are also responsible for counting money and making bank deposits as well as overseeing payroll records, budgets, and transactions that need to be approved. In addition, they coordinate schedules of staff and cooking employees.
Food Service Manager Career Video Transcript
Whether inspecting a restaurant’s place settings or crunching the numbers in the back office, food service managers find their passion in keeping restaurant and food service operations smooth and profitable. As the head of sometimes large and diverse teams, these managers coordinate staff, schedule their hours, order and store supplies, and oversee food production. And when it comes to meeting health and safety standards, the buck stops with food service managers. All this while they maintain a balanced budget.
To keep so many plates spinning, managers must be detail-oriented leaders with the stamina to stay organized even when the pace is fast and doesn’t let up. In food service, communication and problem-solving skills are essential since customers’ experiences rely on them. Dealing with dissatisfied customers is part of the territory and can be challenging. Food service managers work full-time in restaurants from fast-food to fine dining, and depending on the establishment, evening, weekend, and holiday work can be common.
Managers of food service in institutions such as schools, factories or office buildings, usually work traditional hours. Most managers work their way up from entry-level food service positions. A bachelor’s degree is not required, but some postsecondary education is increasingly preferred. When customers leave their dining experience satisfied, you can be sure a capable food service manager set the scene to make it possible.
Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, Food Service Managers.
National Center for O*NET Development. 11-9051.00. O*NET OnLine.
The career video is in the public domain from the U. S. Department of Labor, Employment and Training Administration.