National Application Center :: career details :: Food Service Managers
Career Details :: Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
A minimum of two to four years of work-related skill, knowledge, or experience is needed for these occupations. For example, an accountant must complete four years of college and work for several years in accounting to be considered qualified.
Most of these occupations require a four-year bachelor's degree, but some do not.
Employees in these occupations usually need several years of work-related experience, on-the-job training, and/or vocational training.
- Monitors compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facility.
- Plans menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Organizes and directs worker training programs, resolves personnel problems, hires new staff, and evaluates employee performance in dining and lodging facilities.
- Estimates food, liquor, wine, and other beverage consumption to anticipate amount to be purchased or requisitioned.
- Monitors budget, payroll records, and reviews financial transactions to ensure expenditures are authorized and budgeted.
- Monitors food preparation and methods, size of portions, and garnishing and presentation of food to ensure food is prepared and presented in accepted manner.
- Creates specialty dishes and develops recipes to be used in dining facility.
- Tests cooked food by tasting and smelling to ensure palatability and flavor conformity.
- Keeps records required by government agencies regarding sanitation and regarding food subsidies where indicated.
- Establishes and enforces nutrition standards for dining establishment based on accepted industry standards.
- Reviews menus and analyzes recipes to determine labor and overhead costs, and assigns prices to menu items.
- Investigates and resolves complaints regarding food quality, service, or accommodations.
- Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation.
- First-Line Supervisors, Administrative Support
- First-Line Supervisors, Customer Service
- First-Line Supervisors/Managers of Food Preparation and Serving Workers
- Lodging Managers
- Medical and Health Services Managers
- Recreation Workers
- Social and Community Service Managers
General Work Activities
- Monitoring and Controlling Resources
- Guiding, Directing & Motivating Subordinates
- Communicating With Other Workers
- Identifying Objects, Actions, and Events
- Coordinating Work & Activities of Others
Frequent Work Context
- Job-Required Social Interaction
- Responsibility for Outcomes and Results
- Objective or Subjective Information
- Responsible for Others' Health & Safety
- Deal With External Customers