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Food Service Managers

Food Service Managers
Quick Facts : Food Service Managers*
2010 Median Pay$48,130
Entry Level EducationHigh school diploma or equivalent
Work Experience in Related OccupationNone
Number of Jobs, 2012320,600
Job Outlook-3% (Decline moderately)
Employment Change-10,600


Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve food and beverages to customers. They ensure that customers are satisfied with their dining experience. Managers also monitor orders in the kitchen and, if needed, they work with the chef to remedy any delays in service.

What Food Service Managers Do

  • Monitor food preparation methods, portion sizes, and the overall presentation of food
  • Monitor the actions of employees and patrons to ensure everyone's personal safety
  • Investigate and resolve complaints regarding food quality or service
  • Keep budgets and payroll records and review financial transactions
  • Establish standards for personnel performance and customer service

Work Environment

Food service managers often work long hours—12 to 15 per day, 50 or more per week— and sometimes 7 days a week. The job can be hectic, and dealing with unhappy customers can be stressful.
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Job Outlook

Employment of food service managers is expected to decline 3 percent from 2010 to 2020, as the number of eating and drinking establishments opening is expected to decline from the previous decade.
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Pay

The average salary of food service managers was $48,130 in May 2010.
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Food Service Managers*
Average Annual Salary, May 2010

Food Service Managers

48130

Food Services Occupations

25491.0

All Jobs in the U.S.

52312.5223
Food Service Managers*
Percent Change in Employment

Food Service Managers

-3.3063

Food Services Occupations

5.989887148141861

All Jobs in the U.S.

15.767561808929724

Becoming a Food Service Managers

A growing number of manager positions require postsecondary education in a hospitality or food service management program. Experience in the food services industry?as a cook, waiter or waitress, or counter attendant?is the most common training for food service managers as they are usually filled by promoting experienced food service workers.
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