Who is responsible for the overall planning directing and coordinating of a restaurant or food service operation?

Work Environment

Food service managers held about 356,400 jobs in 2018. The largest employers of food service managers were as follows:

Full-service restaurants (those with table service) may have a management team that includes a general manager, one or more assistant managers, and an executive chef.

Many food service managers work long shifts, and the job is often hectic. Dealing with dissatisfied customers can sometimes be stressful.

Injuries and illnesses

Kitchens are usually crowded and filled with dangerous objects and areas, such as hot ovens and slippery floors. As a result, injuries are a risk for food service managers, who spend some of their time helping in the kitchen. Common hazards include slips, falls, and cuts that are seldom serious. To reduce these risks, managers often wear nonslip shoes while in the kitchen.

Work Schedules

Most food service managers work full time. Managers at fine-dining and fast-food restaurants often work long shifts, and some work more than 40 hours per week. Managers of food service facilities or cafeterias in schools, factories, or office buildings usually work traditional business hours. Managers may be called in on short notice, including evenings, weekends, and holidays. Some managers may also manage multiple locations.

Education and Training

Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.

Education

Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have food-industry–related experiences in order to graduate.

Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer associate’s degree programs in the field. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.

Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.

Work Experience in a Related Occupation

Most food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.

Training

Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.

Licenses, Certifications, and Registrations

Although certification is not required, managers may obtain the Food Protection Manager Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.

In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who typically meet the following criteria:

• Have supervisory experience in food service
• Have specialized training in food safety
• Pass a multiple-choice exam

The certification attests to professional competence, particularly for managers who learned their skills on the job.

Personality and Interests

Food service managers typically have an interest in the Building, Persuading and Organizing interest areas, according to the Holland Code framework. The Building interest area indicates a focus on working with tools and machines, and making or fixing practical things. The Persuading interest area indicates a focus on influencing, motivating, and selling to other people. The Organizing interest area indicates a focus on working with information and processes to keep things arranged in orderly systems.

If you are not sure whether you have a Building or Persuading or Organizing interest which might fit with a career as a food service manager, you can take a career test to measure your interests.

Food service managers should also possess the following specific qualities:

Business skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.

Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical for success and ensures customer loyalty.

Detail oriented. Managers deal with many different types of activities. They interact with suppliers, workers, and customers; they make sure there is enough food to serve to customers; they take care of financial records; and they ensure health and food safety.

Leadership skills. Managers must establish good working relationships to ensure a productive work environment. This may involve motivating workers, resolving conflicts, or actively listening to complaints or criticism from customers.

Organizational skills. Food service managers keep track of many different schedules, budgets, and people. This becomes more complex as the size of the restaurant or food service facility increases.

Physical stamina. Food service managers, especially managers working in small establishments or those who run their own business, often work long hours and sometimes spend entire evenings on their feet helping to serve customers.

Problem-solving skills. The ability to resolve personnel issues and customer-related problems is imperative to the work of managers.

Speaking skills. Food service managers must give clear orders to staff and be able to explain information to employees and customers.

Pay

The median annual wage for food service managers was $55,320 in May 2019. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $33,210, and the highest 10 percent earned more than $93,040.

In May 2019, the median annual wages for food service managers in the top industries in which they worked were as follows:

Most food service managers work full time. Managers at fine-dining and fast-food restaurants often work long shifts, and some work more than 40 hours per week. Managers of food service facilities or cafeterias in schools, factories, or office buildings usually work traditional business hours. Managers may be called in on short notice, including evenings, weekends, and holidays. Some managers may also manage multiple locations.

Job Outlook

Employment of food service managers is projected to grow 11 percent from 2018 to 2028, much faster than the average for all occupations.

Population and income growth are expected to result in greater demand for food at a variety of dining establishments. People will continue to dine out, purchase takeout meals, or have food delivered to their homes or workplaces. In response to increased consumer demand, more restaurants, cafeterias, and catering services are expected to open and serve more meals. Many of these establishments will require food service managers to oversee food preparation and service.

Job Prospects

Although job opportunities should be good overall, they should be best for food service managers with several years of work experience in a restaurant or food service establishment. Most job openings will result from the need to replace managers who leave the occupation.

Jobseekers with a combination of work experience in food service and a bachelor’s degree in hospitality, restaurant, or food service management should have an edge when competing for jobs at upscale hotels and restaurants.