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Food Service Managers
SOC Code: 11-9051.00

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

  • 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.

Technology Skills

  • 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
  • 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 - Microsoft Office
  • Point of sale POS software - ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System (see all 5 examples)
  • Presentation software - Microsoft PowerPoint
  • Project management software - ReServe Interactive
  • Spreadsheet software - Microsoft Excel
  • Time accounting software - Aestiva Employee Time Clock
  • Word processing software - Microsoft Word

Tools Used

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

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.
  • 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.

Skills

  • 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.

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.
  • 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.

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.

Work Context

  • 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.”

Education

Percentage of RespondentsEducation Level Required
55%High school diploma or equivalent
18%Some college, no degree
15%Less than high school diploma

Work Styles

  • 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.

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.

Wages & Trends

  • Median wages (2017)
    • $25.02 hourly, $52,030 annual
  • Employment (2016)
    • 309,000 employees
  • Projected growth (2016-2026)
    • Average (5% to 9%)
  • Projected job openings (2016-2026)
    • 36,800

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