Food service managers are in charge of the daily preparations and operations of food service businesses. They are in charge of hiring and directing employees, ensuring customer satisfaction and managing the restaurant.
They handle wide-ranging tasks in their daily job routine:
Order supplies, including food for the establishment
Hire, train and support employees
Oversee food production and presentation of the restaurant
Create a schedule for employees
Maintain health and food safety standards
Maintain customer satisfaction and address complaints
National Median Salary
*Figure represents national average. To view the average salary in your state visit the bureau of labor statistics.
Entry-level education requirement:
High school diploma/GED
Job outlook (2014-24):
Growing at an average rate (5 percent projected growth). Those who have several years’ experience or a degree in the food service industry should expect better opportunities for employment during this time.*