WHAT DO FOOD SERVICE MANAGERS DO?
Food service managers are the leaders in the kitchen and the front of house in restaurants of all kinds. Responsible for overall operation for the restaurant, food service managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation, kitchen safety techniques and understand health standards. Food service managers make sure that company is represented correctly and that the company's standards are upheld.
Food service managers lead their team to make sure the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly by friendly and courteous staff. Food service managers also set daily and weekly cleaning schedules for the kitchen and front of house, hire, train and discipline employees and set work schedules.
Food service managers also hit the books, by keeping tabs on food cost, waste and employee hours, doing their best to optimize profit for their company and create the best dining experience possible for customers.
HOW MUCH DO FOOD SERVICE MANAGERS MAKE?
The Bureau of Labor Statistics (BLS) says that in 2010, food service managers made a median hourly income of $23.14, or $48,130 per year.
WHAT ARE THE EDUCATION REQUIREMENTS?
Although not necessarily required, a bachelor's degree in food service management or similar is becoming increasingly valuable to employers. Once hired, many restaurant chains send managers through intense training programs, which combines classroom and real kitchen experience.
Certification is available, but not required.
JOB SKILLS AND REQUIREMENTS
- Customer-Service: Food service managers managers might have to interact with customers. Being friendly and courteous will help keep customers coming back.
- Attention to Detail: Food service managers have to keep their eyes on a lot of elements: food standards, costs, safety, etc.
- Leadership: Kitchen managers must be leaders in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done.
- Management Skills: Food service managers not only deal with food, they also have to deal with costs, pricing, creating work schedules and more.
- Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job.
- Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a food service manager's job. Being able to come up with a solution quickly is a needed skill.
- Speaking Skills: Food service managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
- Stamina: Food service managers can expect long days around hot cooking elements, much of it on their feet.
THE FUTURE OF FOOD SERVICE MANAGERS
Not as many new restaurants are expected to open between 2010 and 2020 as in past decades, and food service jobs reflect that. Job growth, according to the BLS, will be much slower than the average job over this time.