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Food Service Manager

THE JOB

FOOD SERVICE MANAGERS are responsible for overall operations of their 
establishments.  They purchase food; select and plan menus; oversee staffing 
of kitchen and dining room operations; and maintain health, safety and 
sanitation levels.  They establish standards for personnel performance, 
service to customers, menu rates, and advertising and publicity.  To meet 
their responsibilities, they buy food and equipment, inspect the premises to 
maintain health, safety and sanitation regulations, estimate cost of food 
and beverage, and requisition or purchase supplies.  They coordinate the 
overall operations of menu planning, bar and banquet activities, staffing 
functions, and interact with customers and vendors.  They perform detailed 
clerical and financial duties such as directing payroll operations, handling 
large sums of money, and taking inventory.  Managers may supervise a sales 
and advertising staff in large establishments.  Handling problems and coping 
with the unexpected are daily tasks.

While RESTAURANT MANAGERS work for commercial establishments, DIETARY 
MANAGERS perform their work in acute care and convalescent hospitals, senior 
residence-apartment complexes, and related establishments.  In addition to 
performing the usual food service management responsibilities, they work 
closely with the chief dietitian and professional staff to ensure that menu 
and department policies conform to nutritional standards and government 
regulations.  In addition, they inspect food, food storage areas, and 
kitchens, and taste and smell prepared food, ensuring that recipes standards 
are met.

FOOD SERVICES DIRECTORS work for institutions, such as schools, child care 
centers, children's homes, charitable kitchens, and prisons.  They coordinate 
activities of workers who prepare meals for institutional residents or 
patrons.  They plan menus of nutritional value, purchase foods and supplies, 
direct hiring and training of food service staff, and conduct Research 
projects to improve existing programs.  They also consult with the 
administrative staff to develop and establish policies and procedures.

A rapid increase in the number of fast-food restaurants over recent years 
has produced many new employment opportunities for FAST-FOOD SERVICE 
MANAGERS.  Fast-food restaurants are establishments that limit their 
activities to the high-volume sales of one or more popular specialty foods 
such as hamburgers or popular ethnic foods.  Most fast-food restaurants are 
part of a chain; units are operated directly by the company or by individual 
franchise holders.  Operations within each chain are highly standardized in 
efforts to minimize costs, maintain uniform quality, and provide fast, 
efficient service.

Fast-Food Managers oversee all operations, including the hiring, training, 
and supervision of hourly employees.  Their most demanding job is the 
management of people.  They spend much of their time interviewing 
applicants, training, and supervising novice workers, and planning staff 
schedules.


WORKING CONDITIONS


The tempo of work varies with the type of facilities.  Residential 
establishments such as schools, hospitals, or prisons generally operate food 
services on a planned schedule.  Commercial ones usually must remain 
flexible enough to accommodate fluctuations in patronage.  Although they 
usually work in a pleasant surrounding, the job of Food Service Manager is 
both physically and mentally demanding.  Problems arise constantly and 
managers must maintain a smooth operation while satisfying needs and demands 
of all patrons.  Because of these demands and the amount of standing and 
walking required, stamina and a high energy level are essential.  Fast-Food 
Managers are exposed to the same physical demands and kitchen hazards as 
line employees.


EMPLOYMENT OUTLOOK

The following information is from the California Projections of Employment 
published by the Labor Market Information Division.

Estimated number of workers in 1990                24,310
Estimated number of workers in 2005                39,840
Projected Growth 1990 - 2005                          64%
Estimated new jobs 1990 -2005                      15,530
Estimated openings due to separations by 2005       7,750

(These figures do not include self-employment nor openings due to turnover.)

Food Service Managers rank 10th among the Top Fifty occupations with the 
largest job growth in California.  

New jobs will account for most of the opportunities in this occupation, but 
many will result from experienced managers leaving the labor market or 
changing careers.  Most opportunities will be in major metropolitan and 
resort areas.


WAGES, HOURS, AND FRINGE BENEFITS

Wages vary between geographical areas and type of establishment.  
Entry-level managers can expect to earn $4.25 to $13.25 an hour.  
Experienced managers earn between $5.00 and $19.50 hourly.  Experienced 
managers who have worked at least three years with the same employer earn as 
much as $24.25 an hour.  Experienced managers of expensive-menu restaurants 
in resorts or cities with high density tourism can earn as much as $10,000 
monthly.  Fast-food restaurants usually pay the lowest wages. 

Paid vacation, sick leave, and medical insurance plans are typically part of 
the employee benefit package for almost all Food Service Managers.  Some 
employers also pay at least partial dental, vision, and life insurance.

Long work hours that usually include evenings, holidays, and weekends are 
common in this industry.


ENTRANCE REQUIREMENTS AND TRAINING

Almost all employers require at least three years of experience in food 
service.  Some will accept a combination of training and work experience.  
In chain-operated facilities, many manager trainees learn entry-level jobs 
such as bussing tables to gain experience in all levels of restaurant or 
cafeteria operations.  Health care facilities may require Dietary Managers 
to be registered dietitians, especially if they supervise other dietitians.

Several community colleges and private schools offer a certificate or 
associate degree in food service management.  In areas where food-management 
programs are not available, recommended college-level courses are business 
administration, labor relations, accounting, and economics.

Any restaurant work provides opportunities for hands-on experience and the 
chance to test interest in food service management.  Students should work 
part-time in restaurants or school cafeterias to prepare for this career.

Although some fast-food chain companies recruit experienced managers from 
outside the organization, most companies make their selection from 
candidates who have worked for the company in a lower-paying job; these 
firms look for candidates who have three or four years of responsible work 
experience and good interpersonal skills.

Employers ranked oral and written communication and the ability to plan and 
organize the work of others as very important skills.  The ability to work 
under pressure, solve problems, and deal effectively with the public also 
rank high.  Managers need to work both independently and under close 
supervision when necessary.  Computer literacy and knowledge of food 
purchasing ranked as moderately important by many employers.


ADVANCEMENT

While there are no rigid rules regarding the pattern of promotion, a typical 
career ladder progresses from management trainee to assistant manager to 
manager.  In chain operations, managers may advance into administrative jobs 
such as human resources (personnel) manager and then progress to operations 
manager.


FINDING THE JOB

Job seekers should apply directly to hotels, restaurants, hospitals, school 
districts, prisons, and senior residence complexes.  Leads from college 
placement offices and newspaper ads are common ways of getting a job.  Job 
seekers should also register with the nearest California Employment 
Development Department Workforce Services Office.


ADDITIONAL SOURCES OF INFORMATION

Society for Foodservice Management
304 W. Liberty Street, Suite 201
Louisville, KY 40202
(502) 583-3783
http://www.sfm-online.org

Dietary Managers Association
One Pierce Place, Suite 1220 
West Itasa, IL 60143-3111
(707) 775-9200    Fax (708)775-9250
http://www.dmaonline.org


RELATED OCCUPATIONAL GUIDES
Management Trainees                           No.  59
Human Resource Specialists and Managers       No. 135
Retail Store Managers                         No. 242


OCCUPATIONAL CODE REFERENCES
DOT (Dictionary of Occupational Titles, 4th ed., Rev. 1)
Manager, Fast-Food Service                185.137-010
Manager, Food Service                     187.167-106
Director Food Services                    187.167-026
Dietary Manager                           187.167-206

OES (Occupational Employment Statistics) System
Food Service and Lodging Managers              150261


Source:  State of California, Employment Development Department,
         Labor Market Information Division, Information Services Group,
         (916) 262-2162.