Job description

Food service managers take care of the daily operations of restaurants, fast-food joints, coffee shops and other establishments that prepare and serve food and drinks. These positions will also make sure that customer service is superb, the business is profitable and the company adheres to industry standards and government regulations.

Duties

    • Manage inventory, stock shelves and order food, beverages, supplies and equipment
    • Inspect the work area to ensure that it is hygienic and safe
    • Post job advertisements online and insert all relevant information
    • Interview, hire, train, manage and terminate employees
    • Schedule staff hours, assign duties and distribute paycheques
    • Ensure the restaurant complies with health and safety standards and regulations
    • Assess food preparation, portion sizes and food presentation
    • Probe and complete customer complaints about food or customer service
    • Compose, implement and maintain standards for employee performance
    • Contact customer support in the event POS systems are down, the dishwasher is broken or the oven needs to be repaired

Skills, qualities and knowledge

Customer service
Problem-solving
Organisation
Communication
Stamina
Detail-oriented
Basic math comprehension
Patience

Working hours and environment

Average working hours

40hweek

Typical schedule

Full Time

Days, nights, weekends and holidays

Food service managers will work in sit-down restaurants and other dining establishments, such as coffee shops, fast-food joints and cafeterias.

You will be required to be on your feet throughout your eight-hour shift, help employees when it gets too busy, fill in for personnel who miss work and deal with irate customers.

Working in this environment requires you to be hygienic, safe and respectful to staff and patrons.

The work can be physically taxing, emotionally frustrating and stressful because you’re handling the day-to-day operations of the restaurant all day, speaking with angry and uncouth patrons, and ensuring the food is fit to eat.

Salary

Bottom 10%

$32k

Median

$54k

Top 10%

$92k

Annual salary estimates are based on percentile wage data collected through the Occupational Employment Statistics (OES) survey of US workers.

Qualifications and training

Education level

Undergraduate

DVM / VMD degree

Study time

4years

To become a food service manager, postsecondary education is not necessary, but a lot of business owners prefer someone who has a degree in business management. That said, a high school diploma or GED will suffice, as long as you start off at entry level and prove your worth to get that promotion.

If you do not have a college education and you advance in the company, then it would be a prudent move to take business courses or consider getting a degree.

Job outlook

Projected growth
The projected growth rate of employment in the US from 2016 to 2026, based on data collected through the BLS Employment Projections (EP) programme. The national average growth rate for all professions is 7%.

9%

No of new jobs
The number of jobs projected to become available in the US between 2016 and 2026, based on data collected through the BLS Employment Projections (EP) programme.

27.6k

Automation risk
The probability of computerisation, based on data published in ‘The Future of Employment’, a 2013 working paper by Carl Benedikt Frey and Michael Osborne.

8%

Career progression

A lot of food service managers will start off as a cashier, cooking food or serving the customers. With high-quality work, impressive productivity and experience, many owners or senior managers will promote someone to this position, whether they have a high school diploma or a college degree. If the business is a franchise, then you could eventually work at the head office and manage a department, region or several corporate-owned franchises.