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Employment Percentage
-22.16308803
SOC ID
11-9051
SOC Title
Food Service Managers
ONET ID
11-9051.00
ONET Concat ID
11905100
Median Salary
48822.82
Ed Level High School
70.559998
Ed Level Certificate
4.83
Ed Level Some College
18.35
Ed Level Associates
0.71
Ed Level Bachelors
5.54
Ed Level Masters
0
Ed Level Doctors
0
Typical Ed Level
a high school diploma or less
Career Description
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Core Tasks
  • 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.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • 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.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • Order and purchase equipment and supplies.
  • Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Start Annual Earnings
24049.38
Top Annual Earnings
101195.31
EMSI Career Title Slug
food-service-manager