Occupation Details
Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
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Interests
Realistic
Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Enterprising
Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
Conventional
Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Work Values
Relationships
Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
Support
Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
Independence
Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
Salary & Job Outlook
Starting Salary
$48,980.00
New York StateMedian Salary
$67,600.00
New York StateExperienced Salary
$88,000.00
New York StateNational Average for Comparison
New York State Job Market Outlook
Jobs Right Now (2018)
15,230
professionals in NYFuture Job Growth (2030)
22,420
+719 jobs/yearNew Jobs Every Year
2,799
new opportunities yearlyGrowth Rate
0.5%
projected increasePreparation: Experience, Training, and Education
The list below outlines the prior educational experience required to perform in this occupation.
Some Training - Certificate or hands-on training
Experience Requirements
Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Education Requirements
These occupations usually require a high school diploma.
Training Details
Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
Transferrable Skills and Experience
These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
School Programs
The following lists school programs which are applicable to this occupation.
Licensing & Certification
State License and Certifications Requirements are not currently associated with this occupation.
Apprenticeship
Contact your regional representative to learn more about apprenticeships available in your area by visiting Apprenticeship Contacts.
Skills
The list below includes the skills required by workers in this occupation; skills are what allow you to learn more quickly and improve your performance.
Service Orientation
Actively looking for ways to help people.
Monitoring
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Management of Personnel Resources
Motivating, developing, and directing people as they work, identifying the best people for the job.
Skill level is measured on a seven point scale, where one means 'some competence required for this occupation' and seven means 'a high level of expertise required for this occupation'.
Knowledge
The list below includes knowledge items, the principles and facts required by this occupation.
Customer and Personal Service
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Administration and Management
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
English Language
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Personnel and Human Resources
Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Production and Processing
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Food Production
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Education and Training
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Knowledge level is measured on a seven point scale, where one means 'some competence required for this occupation' and seven means 'a high level of expertise required for this occupation'.
Work Environment
The list below includes the physical and social factors that influence the nature of work in this occupation.
Hover over or tap each factor to see its description.
Work Styles
Included in the list below are the personal work style characteristics that can affect how well a worker is likely to perform in this occupation.
Attention to Detail
Job requires being careful about detail and thorough in completing work tasks.
Concern for Others
Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Cooperation
Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Dependability
Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Initiative
Job requires a willingness to take on responsibilities and challenges.
Integrity
Job requires being honest and ethical.
Leadership
Job requires a willingness to lead, take charge, and offer opinions and direction.
Persistence
Job requires persistence in the face of obstacles.
Self-Control
Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Stress Tolerance
Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
Tools & Technology
This list below describes the machines, equipment, tools, software, and information technology that workers in this occupation will use.
Tools
- Computerized cash registers
- Laser printers
- Notebook computers
- Personal computers
Technology
- Aestiva Employee Time Clock
- Apache Groovy
- Army Food Management Information System
- ChefDesk Chef's Calculators
- ClubSoft Food & Beverage Point of Sale
- Culinary Software Services ChefTec
- DataTeam Lunch Express
- Database software
- Delphi Technology
- Dinerware Intuitive Restaurant
- Evernote
- Food Service Solutions FoodCo
- Food Service Solutions POSitive ID System
- Food Services Solutions DayCap
- Gift Certificates Plus Giftworks
Duties
Duties are job behaviors describing activities that occur on multiple jobs. The generalized and detailed work activities described in the list below apply to this occupation.
- develop nutritional or food programs
- interview job applicants
- hire, discharge, transfer, or promote workers
- price items on menu
- analyze menus
- analyze recipes
- investigate customer complaints
- assign work to staff or employees
- evaluate performance of employees or contract personnel
- orient new employees
- conduct nutritional or food programs
- maintain records, reports, or files
- fill out business or government forms
- prepare required government reports
- prepare safety reports
- schedule employee work hours
- determine food or beverage costs
- use knowledge of food handling rules
- use government regulations
- use health or sanitation standards
- follow nutritional practices
- use facility management techniques
- resolve personnel problems or grievances
- resolve customer or public complaints
- determine reasonable prices
- determine the quality of food or beverages
- understand government alcoholic beverage service regulations
- understand government health, hotel or food service regulations
- oversee execution of organizational or program policies
- coordinate banquets, meetings or related events
- direct and coordinate food or beverage preparation
- manage finances for institutional food service
- purchase food or beverages
- monitor operational budget
- examine expenditures to ensure activities are within budget
- monitor lodging or dining facility operations to ensure regulation
- plan meal presentations
- plan menus
- plan for entertainment or dining activities
- identify training needs
- conduct or attend staff meetings
- provide customer service
Tasks
The list below outlines specific tasks that a worker in this occupation is called upon to do regularly.
- Monitor employee and patron activities to ensure liquor regulations are obeyed.
- Keep records required by government agencies regarding sanitation or food subsidies.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Maintain food and equipment inventories, and keep inventory records.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Count money and make bank deposits.
- Establish standards for personnel performance and customer service.
- Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
- Greet guests, escort them to their seats, and present them with menus and wine lists.
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Schedule staff hours and assign duties.
- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
- Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
- Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
- Take dining reservations.
- Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
- Order and purchase equipment and supplies.
- Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
- Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
- Create specialty dishes and develop recipes to be used in dining facilities.
Learning Resources
More information on this occupation may be found in the links provided below.
Food service managers
Visit this link for additional information on this career from the Occupational Outlook Handbook; a publication produced and maintained by the United States Department of Labor.
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