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: Banquet Manager, Catering Manager, Food and Beverage Director, Food and Beverage Manager, Food Service Director, Food Service Manager, Food Service Supervisor, Kitchen Manager, Restaurant General Manager, Restaurant Manager
Tasks | Technology Skills | Tools Used | Knowledge | Skills | Abilities | Work Activities | Detailed Work Activities | Work Context | Job Zone | Education | Credentials | Interests | Work Styles | Work Values | Related Occupations | Wages & Employment | Job Openings | Additional Information
- 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.
- 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.
- 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.
- 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.
- Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
- Order and purchase equipment and supplies.
- Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
- Monitor employee and patron activities to ensure liquor regulations are obeyed.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
- Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
- Take dining reservations.
- 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.
- Create specialty dishes and develop recipes to be used in dining facilities.
- Accounting software — Food Services Solutions DayCap; Intuit QuickBooks
- Analytical or scientific software — Aurora FoodPro; Culinary Software Services ChefTec; IPro Restaurant Inventory, Recipe & Menu Software; SweetWARE nutraCoster (see all 5 examples)
- Calendar and scheduling software — espSoftware Employee Schedule Partner; iMagic Restaurant Reservation
- Communications server software — IBM Domino
- Data base user interface and query software — Database software; ValuSoft MasterCook
- Desktop publishing software — SoftCafe MenuPro
- Electronic mail software — Microsoft Outlook
- Enterprise resource planning ERP software — Microsoft Dynamics
- Financial analysis software — Delphi Technology
- Graphics or photo imaging software — Adobe Systems Adobe Flash
- Human resources software — Oracle Taleo
- Inventory management software — Army Food Management Information System; Food Service Solutions FoodCo; Gift Certificates Plus Giftworks
- Object or component oriented development software — Apache Groovy
- Office suite software — Google Drive ; Microsoft Office
- Point of sale POS software — ClubSoft Food & Beverage Point of Sale; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager (see all 5 examples)
- Presentation software — Microsoft PowerPoint
- Project management software — Microsoft Project ; ReServe Interactive
- Spreadsheet software — Microsoft Excel
- Time accounting software — Aestiva Employee Time Clock
- Web page creation and editing software — Facebook
- Word processing software — Evernote; Google Docs ; Microsoft Word
Hot Technology — a technology requirement frequently included in employer job postings.
- 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.
- 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.
- Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
- Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
- Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
- Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
- 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.
- Clerical — Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
- Economics and Accounting — Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
- Service Orientation — Actively looking for ways to help people.
- 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.
- 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.
- Speaking — Talking to others to convey information effectively.
- 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.
- Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
- 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 Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
- Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
- Instructing — Teaching others how to do something.
- Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
- Negotiation — Bringing others together and trying to reconcile differences.
- Persuasion — Persuading others to change their minds or behavior.
- Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
- Management of Financial Resources — Determining how money will be spent to get the work done, and accounting for these expenditures.
- Management of Material Resources — Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
- Writing — Communicating effectively in writing as appropriate for the needs of the audience.
- 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.
- Written Expression — The ability to communicate information and ideas in writing so others will understand.
- 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).
- Speech Recognition — The ability to identify and understand the speech of another person.
- Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
- Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
- Finger Dexterity — The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
- Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
- Near Vision — The ability to see details at close range (within a few feet of the observer).
- Number Facility — The ability to add, subtract, multiply, or divide quickly and correctly.
- Selective Attention — The ability to concentrate on a task over a period of time without being distracted.
- 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.
- Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
- Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Interacting With Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
- Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
- Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.
- Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
- Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.
- Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
- Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
- 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 Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
- Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
- Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
- Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.
- Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
- Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
- Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
- Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
- Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
- Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
- Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
- Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.
- Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
- Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
- Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.
Detailed Work Activities
- Monitor activities of individuals to ensure safety or compliance with rules.
- Maintain regulatory or compliance documentation.
- Maintain operational records.
- Manage inventories of products or organizational resources.
- Resolve customer complaints or problems.
- Evaluate quality of materials or products.
- Monitor organizational procedures to ensure proper functioning.
- Schedule product or material transportation.
- Manage organizational or project budgets.
- Manage guest services.
- Collect payments for goods or services.
- Monitor organizational compliance with regulations.
- Provide basic information to guests, visitors, or clients.
- Develop organizational policies or programs.
- Perform manual service or maintenance tasks.
- Prepare staff schedules or work assignments.
- Estimate cost or material requirements.
- Direct facility maintenance or repair activities.
- Analyze data to inform operational decisions or activities.
- Negotiate sales or lease agreements for products or services.
- Schedule activities or facility use.
- Evaluate employee performance.
- Manage human resources activities.
- Recommend organizational process or policy changes.
- Determine resource needs.
- Purchase materials, equipment, or other resources.
- Recruit personnel.
- Contact With Others — 88% responded “Constant contact with others.”
- Face-to-Face Discussions — 80% responded “Every day.”
- Responsible for Others' Health and Safety — 80% responded “Very high responsibility.”
- Work With Work Group or Team — 86% responded “Extremely important.”
- Telephone — 69% responded “Every day.”
- Electronic Mail — 80% responded “Every day.”
- Frequency of Decision Making — 76% responded “Every day.”
- Indoors, Environmentally Controlled — 85% responded “Every day.”
- Responsibility for Outcomes and Results — 63% responded “Very high responsibility.”
- Spend Time Standing — 61% responded “Continually or almost continually.”
- Importance of Being Exact or Accurate — 49% responded “Extremely important.”
- Deal With External Customers — 61% responded “Extremely important.”
- Freedom to Make Decisions — 49% responded “A lot of freedom.”
- Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — 73% responded “Every day.”
- Impact of Decisions on Co-workers or Company Results — 47% responded “Very important results.”
- Structured versus Unstructured Work — 41% responded “A lot of freedom.”
- Deal With Unpleasant or Angry People — 43% responded “Every day.”
- Physical Proximity — 59% responded “Moderately close (at arm's length).”
- Spend Time Making Repetitive Motions — 51% responded “Continually or almost continually.”
- Spend Time Walking and Running — 46% responded “Continually or almost continually.”
- Coordinate or Lead Others — 51% responded “Extremely important.”
- Importance of Repeating Same Tasks — 42% responded “Extremely important.”
- Time Pressure — 58% responded “Every day.”
- Exposed to Minor Burns, Cuts, Bites, or Stings — 54% responded “Every day.”
- Duration of Typical Work Week — 51% responded “More than 40 hours.”
- Frequency of Conflict Situations — 34% responded “Once a month or more but not every week.”
- Letters and Memos — 32% responded “Every day.”
- Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — 46% responded “Continually or almost continually.”
- Level of Competition — 37% responded “Extremely competitive.”
- Spend Time Bending or Twisting the Body — 40% responded “Less than half the time.”
|Title||Job Zone Two: Some Preparation Needed|
|Education||These occupations usually require a high school diploma.|
|Related Experience||Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.|
|Job Training||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.|
|Job Zone Examples||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, and tellers.|
|SVP Range||(4.0 to < 6.0)|
Interest code: ECR Want to discover your interests? Take the O*NET Interest Profiler at My Next Move.
- 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.
- 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.
- Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
- Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
- 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.
- Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
- Integrity — Job requires being honest and ethical.
- Initiative — Job requires a willingness to take on responsibilities and challenges.
- Persistence — Job requires persistence in the face of obstacles.
- Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
- Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
- Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
- Independence — Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
- Analytical Thinking — Job requires analyzing information and using logic to address work-related issues and problems.
- Innovation — Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
- 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.
Wages & Employment Trends
|Median wages (2020)||$27.21 hourly, $56,590 annual|
|Employment (2020)||309,800 employees|
|Projected growth (2020-2030)||Faster than average (10% to 15%)|
|Projected job openings (2020-2030)||41,400|
|Top industries (2020)|
Source: Bureau of Labor Statistics 2020 wage data and 2020-2030 employment projections . "Projected growth" represents the estimated change in total employment over the projections period (2020-2030). "Projected job openings" represent openings due to growth and replacement.
Job Openings on the Web
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.
- Academy of Nutrition and Dietetics
- American Culinary Federation
- American National Standards Institute
- Association of Nutrition and Foodservice Professionals
- International Council on Hotel, Restaurant, and Institutional Education
- National Association for Catering and Events
- National Restaurant Association
- National Restaurant Association Educational Foundation
- Occupational Outlook Handbook: Food service managers
- Society for Hospitality and Foodservice Management