Food Services Managers
|Recommended Degree Level||Certificate or Higher|
|Number of Jobs, 2012||189,510|
|Annual Job Growth Rate||1.9%|
|Job Openings per Year (est.)||5,910|
- Most foodservice managers have some postsecondary education, such as a certificate or an associate degree, but do not hold a four-year degree.
- Some employers are putting emphasis on hiring candidates who have received some training in restaurant and hospitality management.
What you study:
In a restaurant and hospitality management program, you will study all of the following:
- Principles of Hospitality
- Food Handling and Safety
- Personnel Management
- Basic Accounting
- Hospitality Best Practices
Quickly shows the work of food services managers. Produced for the US Dept. of Labor.
A Day in the Life
Your day as a foodservice manager may begin very early in the morning, in the afternoon, or in the evening. The shift you work will depend upon your own preferences and the needs of the restaurant where you work. Today, you're working the mid shift, which runs from just before lunch to a few hours after the dinner rush. As you arrive at work, you quickly inspect your restaurant's parking lot and exterior. You notice that there's some trash in front of the building and make a mental note to ask one of your staff to get it cleaned up so that patrons will have a great impression of your restaurant.
Before hitting the floor of the restaurant, you check the management office to see if other managers have left you any notes or if you need to return any calls. You are responsible for hiring at your restaurant, so you'll also check to see if you've received new resumes. There are several applications waiting for you today. You look them over quickly and decide that you'll call two of the applicants to set up interviews when you have downtime during your shift.
Now that you've checked the office, you head to the floor of the restaurant. You talk with the other managers on duty to find out how the day has been so far and where all your staff members are working. You notice that a new server is assigned to an area of the restaurant that gets very busy at lunch, so you ask experienced servers to help that person out during the lunch rush.
You're confident that you have a good grasp of what's going on in the front of the "house," so you head to the back of the "house," or the kitchen and prep area. You chat with your cooks and prep cooks. Everything is going well in the kitchen area. You head back to the front of the restaurant and help the hostess seat individuals who are coming in for lunch. During the lunch rush, you stay busy helping servers take drinks and food to their tables. One customer is unhappy with his sandwich, so you talk to him and help him order a sandwich you know he'll like.
You support your team throughout the day. Before you head home, you take care of any paperwork that has accumulated during your shift. You leave a note for the morning manager so that she knows that one of your employees called in sick and has swapped his shift. After a long day on your feet, you head home to relax and get ready for another busy day at your restaurant.
Certifications and Licensing
In some states, foodservice managers must complete a food handling and safety certification before they can work in restaurants. No other credentials are required.
As a foodservice manager, you're likely to work very demanding hours. However, most restaurant companies offer their managers generous vacation plans and give some paid sick time.
If you work for a large restaurant company, you're likely to have good advancement opportunities. You may be able to advance into a position as a restaurant general manager or managing partner.
- The U.S. Department of Labor Occupational Outlook Handbook for Foodservice Managers: This Bureau of Labor Statistics handbook provides basic information about careers in foodservice management, including salary ranges and employment outlooks. Much of the information on this site is quantitative, so it's also important to visit sites that give a more balanced view of the daily life of a foodservice manager.
- Society for Foodservice Management: The SFM website is geared towards professionals who are already working in the area of foodservice. However, the site also includes a resources section and information about personal development workshops that may be of interest to aspiring foodservice managers.
- The National Restaurant Association: The NRA website provides a wealth of resources to foodservice managers and restaurant industry professionals. The site describes the steps that must be taken to earn the Foodservice Management Professional (FMP) credential and ServSafe certification.
- Association of Nutrition and Foodservice Professionals: ANFP is an organization for foodservice managers who work in public health facilities. Their website provides information about specialized healthcare foodservice credentialing and careers in this sector.