Food Service Managers
11-9051.00
Bright Outlook Updated 2025

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

Sample of reported job titles: Banquet Manager, Catering Manager, CDM (Certified Dietary Manager), Dining Service Director, F and B Manager (Food and Beverage Manager), Food Service Director, Food Service Manager, Food Service Supervisor, Kitchen Manager, Restaurant Manager

Occupation-Specific Information

Tasks

  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Schedule staff hours and assign duties.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Maintain food and equipment inventories, and keep inventory records.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • 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.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • 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 compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Order and purchase equipment and supplies.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Monitor employee and patron activities to ensure liquor regulations are obeyed.
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
  • Take dining reservations.
  • Create specialty dishes and develop recipes to be used in dining facilities.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
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Technology Skills

Hot technology
Hot Technologies are requirements most frequently included across all employer job postings.
In demand
In Demand skills are frequently included in employer job postings for this occupation.

Occupational Requirements

Work Activities

  • Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
  • Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
  • Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.
  • Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
  • 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.
  • Inspecting Equipment, Structures, or Materials — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
  • Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Monitoring Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.
  • Performing General Physical Activities — Performing general physical activities includes doing activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials.
  • Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
  • Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
  • Judging the Qualities of Objects, Services, or People — Assessing the value, importance, or quality of things or people.
  • Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.
  • Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.
  • Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
  • 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.
  • 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.
  • Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
  • Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.
  • Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
  • Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.
  • Communicating with People Outside the 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.
  • Providing Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.
  • Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
  • Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
  • Working with Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
  • Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.
  • Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
  • Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.

Detailed Work Activities

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Work Context

  • Work With or Contribute to a Work Group or Team — 97% responded “Extremely important.”
  • Face-to-Face Discussions with Individuals and Within Teams — 93% responded “Every day.”
  • Contact With Others — 94% responded “Constant contact with others.”
  • Indoors, Environmentally Controlled — 91% responded “Every day.”
  • Telephone Conversations — 80% responded “Every day.”
  • Work Outcomes and Results of Other Workers — 65% responded “Very high responsibility.”
  • Frequency of Decision Making — 70% responded “Every day.”
  • Impact of Decisions on Co-workers or Company Results — 66% responded “Very important results.”
  • Coordinate or Lead Others in Accomplishing Work Activities — 66% responded “Extremely important.”
  • Deal With External Customers or the Public in General — 84% responded “Extremely important.”
  • Spend Time Standing — 65% responded “Continually or almost continually.”
  • Health and Safety of Other Workers — 51% responded “Very high responsibility.”
  • Physical Proximity — 49% responded “Very close (near touching).”
  • Freedom to Make Decisions — 47% responded “A lot of freedom.”
  • Spend Time Walking or Running — 44% responded “Continually or almost continually.”
  • Importance of Being Exact or Accurate — 40% responded “Extremely important.”
  • Time Pressure — 45% responded “Once a week or more but not every day.”
  • E-Mail — 59% responded “Every day.”
  • Determine Tasks, Priorities and Goals — 42% responded “Some freedom.”
  • Dealing With Unpleasant, Angry, or Discourteous People — 56% responded “Once a week or more but not every day.”
  • Conflict Situations — 45% responded “Once a week or more but not every day.”
  • Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — 49% responded “Every day.”
  • Importance of Repeating Same Tasks — 36% responded “Very important.”
  • Spend Time Making Repetitive Motions — 35% responded “Less than half the time.”
  • Duration of Typical Work Week — 41% responded “More than 40 hours.”

Experience Requirements

Job Zone

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, tellers, and dental laboratory technicians.
SVP Range
(4.0 to < 6.0)

Training & Credentials

State training
Local training
Certifications
Find certifications nationwide
State licenses

Apprenticeship Opportunities

Example apprenticeship titles for this occupation:

  • Manager, Food Service

Specific title(s) listed above are vetted by industry and approved by the U.S. Department of Labor for use in a Registered Apprenticeship Program.

Start your career and build your skillset. Visit Apprenticeship.gov to learn about opportunities related to this occupation.

Worker Requirements

Skills

  • 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.
  • Coordination — Adjusting actions in relation to others' actions.
  • 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.
  • Reading Comprehension — Understanding written sentences and paragraphs in work-related documents.
  • Service Orientation — Actively looking for ways to help people.
  • Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
  • 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.
  • 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.
  • Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Negotiation — Bringing others together and trying to reconcile differences.
  • Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • 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.
  • Persuasion — Persuading others to change their minds or behavior.
  • Systems Analysis — Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
  • Systems Evaluation — Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
  • Writing — Communicating effectively in writing as appropriate for the needs of the audience.

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.
  • Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, and 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.
  • 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.
  • Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
  • Administrative — Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology.
  • 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.
  • Economics and Accounting — Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data.

Education

How much education does a new hire need to perform a job in this occupation? Respondents said:

  • 30%
     
    High school diploma or equivalent required
  • 21%
     
    Post-secondary certificate required
  • 19%
     
    Associate’s degree required

Worker Characteristics

Abilities

  • Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
  • 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 that there is a problem.
  • Written Comprehension — The ability to read and understand information and ideas presented in writing.
  • Speech Clarity — The ability to speak clearly so others can understand you.
  • Near Vision — The ability to see details at close range (within a few feet of the observer).
  • Selective Attention — The ability to concentrate on a task over a period of time without being distracted.
  • Speech Recognition — The ability to identify and understand the speech of another person.
  • Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
  • Far Vision — The ability to see details at a distance.
  • 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).
  • 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.
  • Number Facility — The ability to add, subtract, multiply, or divide quickly and correctly.
  • Written Expression — The ability to communicate information and ideas in writing so others will understand.

Interests

Interest code: ECR
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  • Enterprising — Work involves managing, negotiating, marketing, or selling, typically in a business setting, or leading or advising people in political and legal situations. Enterprising occupations are often associated with business initiatives, sales, marketing/advertising, finance, management/administration, professional advising, public speaking, politics, or law.
  • Conventional — Work involves following procedures and regulations to organize information or data, typically in a business setting. Conventional occupations are often associated with office work, accounting, mathematics/statistics, information technology, finance, or human resources.
  • Realistic — Work involves designing, building, or repairing of equipment, materials, or structures, engaging in physical activity, or working outdoors. Realistic occupations are often associated with engineering, mechanics and electronics, construction, woodworking, transportation, machine operation, agriculture, animal services, physical or manual labor, athletics, or protective services.

Work Styles

  • Leadership Orientation — A tendency to lead, take charge, offer opinions, and provide direction at work.
  • Stress Tolerance — A tendency to cope and function effectively in stressful situations at work.
  • Social Orientation — A tendency to seek out, enjoy, and be energized by social interaction at work.
  • Cooperation — A tendency to be pleasant, helpful, and willing to assist others at work.
  • Attention to Detail — A tendency to be detail-oriented, organized, and thorough in completing work.
  • Dependability — A tendency to be reliable, responsible, and consistent in meeting work-related obligations.

Workforce Characteristics

Wages & Employment Trends

Median wages (2024)
$31.40 hourly, $65,310 annual
State wages
Local wages
Employment (2024)
352,800 employees
Projected growth (2024-2034)
Faster than average (5% to 6%)
Projected job openings (2024-2034)
42,000
State trends
Top industries (2024)

Source: Bureau of Labor Statistics 2024 wage data and 2024-2034 employment projections . “Projected growth” represents the estimated change in total employment over the projections period (2024-2034). “Projected job openings” represent openings due to growth and replacement.

Job Openings on the Web

State job openings
Local job openings

More Information

Professional Associations

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National Associations
Accreditation, Certification, & Unions