Job Description of a Food Service Manager
Food service managers work in a wide variety of restaurants, including fast food, hotels and institutional cafeterias, such as hospitals and schools. In a small establishment, the food service manager may responsible for most of the activities in the kitchen and with service staff. In a larger restaurant, the food service managers may work alongside other managers. Their primary duties are to oversee the food serving staff; a kitchen manager oversees the cooking staff.
With the many types of restaurants and food service establishments in the industry come various types of food service managers to coordinate and oversee specific aspects of the business. Food service managers may perform such duties as scheduling, hiring, training, inventory and ordering, and inspecting of work stations. They may be responsible for managing several employees or departments of employees, such as kitchen, wait and service staff. In small establishments or fast food restaurants, food service managers may additionally cook, clean, and provide cashier service when needed.
Food service managers are responsible for organizing, managing, and coordinating all of the daily functions within their department, as well as the staff members who carry out these functions. This not only includes monitoring the service of food and drinks to guests and customers, but also knowledge of labor laws and health compliance regulations, customer satisfaction, , and may even be include payroll. Food service managers must also have a the capability of handling sudden situations that arise, such as staff or customer complaints, lack of inventory, lack of staff members, and even firing and replacing staff members.
Food service managers must have prior experience in the food service industry, and guest relations or customer service experience. Most food service managers are exposed to a wide variety of positions within the field of food service prior to entering management, and opportunities for advancement are most likely in a larger establishment. Along with experience and educational requirements, food service managers must have strong interpersonal skills and the ability to quickly and effectively resolve issues that arise with both staff and customers.
The level of education required for a food service manager depends largely on the type of establishment. Many larger establishments or upscale restaurants and specialty restaurants require a college degree in hospitality and management or a formal education in a related field. The minimum educational requirements for most food service managers is a high school diploma, a background or training in food service and preparation, and prior experience working in a service position of a restaurant.
The salary range for a food service manager depends largely on the type of restaurant or establishment, but the median range for food service managers reported for the years 2008-2009 by the U.S. Department of Labor, Bureau of Labor and Statistics is approximately $43,000 per year. Broken down hourly, the rate of pay could range from about $14 to $18 per hour in a fast food establishment, or between $16 and $26 per hour in larger or upscale establishments.
Bureau of Labor and Statistics
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