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A food service manager operates a food service business or restaurant. Additionally, the ensure it is efficiently functioning, customers are satisfied. They also ensure there is proper budgeting, record-keeping, and staff are scheduled appropriately. Because they manage people, they also hire, train, and supervise food serve staff. Next, watch a video to learn what a food service manager does.
How to Become a Food Service Manager
A bachelor’s degree would be preferred but experience in the food industry and leadership experience may be sufficient. Occasionally, national or regional restaurant chains may seek-out management trainees and have them attend their own food service management program. In these programs, managers are trained in: customer service, management and administration, human resources, sales and marketing, food production, planning, coordinating, and directing.
Job Description of a Food Service Manager
A food service manager is entrusted with the efficient manner in which a restaurant, cafeteria, or other food and beverage service is run on a daily basis. They oversee the methods used in food preparation such as portion size and presentation of food so that it is prepared and served in a professional manner.
Food service managers look into any customer complaints or grievance. For example, customers may be unhappy about food service, accommodations, or quality. Managers try to resolve the problem to the satisfaction of all parties concerned. Additionally, they are also responsible to oversee payroll, budget, employee schedules, and transactions that need approved.
Food Service Manager Career Video Transcript
Whether inspecting a restaurant’s place settings or crunching the numbers in the back office, food service managers find their passion in keeping restaurant and food service operations smooth and profitable. As the head of sometimes large and diverse teams, these managers coordinate staff, schedule their hours, order and store supplies, and oversee food production. And when it comes to meeting health and safety standards, the buck stops with food service managers. All this while they maintain a balanced budget.
To keep so many plates spinning, managers must be detail-oriented leaders with the stamina to stay organized even when the pace is fast and doesn’t let up. In food service, communication and problem-solving skills are essential since customers’ experiences rely on them. Dealing with dissatisfied customers is part of the territory and can be challenging. Food service managers work full-time in restaurants from fast-food to fine dining, and depending on the establishment, evening, weekend, and holiday work can be common.
Managers of food service in institutions such as schools, factories or office buildings, usually work traditional hours. Most managers work their way up from entry-level food service positions. A bachelor’s degree is not required, but some postsecondary education is increasingly preferred. When customers leave their dining experience satisfied, you can be sure a capable food service manager set the scene to make it possible.
Article Citations
Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, Food Service Managers.
National Center for O*NET Development. 11-9051.00. O*NET OnLine.
The career video is in the public domain from the U. S. Department of Labor, Employment and Training Administration.