Explore by Career/Management
Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
- Median pay
- $65,310
- per year
- 10-year outlook
- +6.4%
- Growing
- Typical entry
- High school diploma or equivalent
Key skills
- Service Orientation
- Active Listening
- Speaking
- Monitoring
- Management of Personnel Resources
- Reading Comprehension
- Critical Thinking
- Social Perceptiveness
What they do
- Keep records required by government agencies regarding sanitation or food subsidies.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Maintain food and equipment inventories, and keep inventory records.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- 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.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Count money and make bank deposits.
- Establish standards for personnel performance and customer service.
- Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
Majors that lead here
Sources: U.S. Bureau of Labor Statistics (OEWS, Employment Projections) and O*NET, used under CC BY 4.0.