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Summary Report for:
11-9051.00 - Food Service Managers

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Sample of reported job titles: Restaurant Manager, Food Service Manager, Food Service Director, Food and Beverage Manager, Banquet Manager, Food Service Supervisor, Restaurant General Manager, Catering Manager, Director of Food and Beverage, Kitchen Manager

View report: Summary  Details  Custom

Tasks  |  Tools & Technology  |  Knowledge  |  Skills  |  Abilities  |  Work Activities  |  Work Context  |  Job Zone  |  Education  |  Credentials  |  Interests  |  Work Styles  |  Work Values  |  Related Occupations  |  Wages & Employment  |  Job Openings  |  Additional Information

Tasks

  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Count money and make bank deposits.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.

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Tools & Technology

Tools used in this occupation:

Cash registers — Computerized cash registers
Laser printers
Notebook computers
Personal computers
Personal digital assistant PDAs or organizers — Personal digital assistants PDA

Technology used in this occupation:

Accounting software — Food Services Solutions DayCap; Intuit QuickBooks software
Analytical or scientific software — Aurora FoodPro; ChefTec software; Food Software.com IPro Restaurant Inventory, Recipe & Menu Software; SweetWARE nutraCoster
Data base user interface and query software — Database software; ValuSoft MasterCook
Inventory management software — Army Food Management Information System software; Food Service Solutions FoodCo; Gift Certificates Plus Giftworks
Point of sale POS software — ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant Software; Food Service Solutions POSitive ID System

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Knowledge

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.
Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
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.
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.
Sales and Marketing — Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

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Skills

Service Orientation — Actively looking for ways to help people.
Coordination — Adjusting actions in relation to others' actions.
Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Speaking — Talking to others to convey information effectively.
Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.
Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
Time Management — Managing one's own time and the time of others.
Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.

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Abilities

Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Written Comprehension — The ability to read and understand information and ideas presented in writing.
Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
Speech Clarity — The ability to speak clearly so others can understand you.
Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Written Expression — The ability to communicate information and ideas in writing so others will understand.
Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.

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Work Activities

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.
Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

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Work Context

Face-to-Face Discussions — How often do you have to have face-to-face discussions with individuals or teams in this job?
Contact With Others — How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it?
Spend Time Standing — How much does this job require standing?
Impact of Decisions on Co-workers or Company Results — How do the decisions an employee makes impact the results of co-workers, clients or the company?
Telephone — How often do you have telephone conversations in this job?
Responsibility for Outcomes and Results — How responsible is the worker for work outcomes and results of other workers?
Deal With External Customers — How important is it to work with external customers or the public in this job?
Physical Proximity — To what extent does this job require the worker to perform job tasks in close physical proximity to other people?
Freedom to Make Decisions — How much decision making freedom, without supervision, does the job offer?
Structured versus Unstructured Work — To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals?

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Job Zone

Title Job Zone Three: Medium Preparation Needed
Education Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
Related Experience Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
Job Training Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
Job Zone Examples These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include food service managers, electricians, agricultural technicians, legal secretaries, interviewers, and insurance sales agents.
SVP Range (6.0 to < 7.0)

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Education


Percentage of Respondents
Education Level Required
30   Less than high school diploma
28   High school diploma or equivalent Help
14   Some college, no degree

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Credentials

Find Training Find Certifications Find Licenses Find Apprenticeships

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Interests

Interest code: ECR

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.
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.
Social — Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.

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Work Styles

Integrity — Job requires being honest and ethical.
Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
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.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.

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Work Values

Independence — Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
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.

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Related Occupations

11-1021.00 General and Operations Managers   Bright Outlook Bright Outlook     Green Occupation Green
11-3051.00 Industrial Production Managers Green Occupation
11-9081.00 Lodging Managers
35-1011.00 Chefs and Head Cooks
35-1012.00 First-Line Supervisors of Food Preparation and Serving Workers Bright Outlook
37-1011.00 First-Line Supervisors of Housekeeping and Janitorial Workers
39-1021.00 First-Line Supervisors of Personal Service Workers
41-1011.00 First-Line Supervisors of Retail Sales Workers Bright Outlook
53-1021.00 First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand
53-1031.00 First-Line Supervisors of Transportation and Material-Moving Machine and Vehicle Operators

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Wages & Employment Trends

Median wages (2013) $23.12 hourly, $48,080 annual
State wages Local Salary Info
 
Employment (2012) 321,000 employees
Projected growth (2012-2022) Little or no change (-2% to 2%) Little or no change (-2% to 2%)
Projected job openings (2012-2022) 62,400
State trends Employment Trends
 
Top industries (2012)

Source: Bureau of Labor Statistics 2013 wage data external site and 2012-2022 employment projections external site. "Projected growth" represents the estimated change in total employment over the projections period (2012-2022). "Projected job openings" represent openings due to growth and replacement.

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Job Openings on the Web

Find Jobs Job Banks

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Sources of Additional Information

Disclaimer: Sources are listed to provide additional information on related jobs, specialties, and/or industries. Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.

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