_____________________________________________ Enterprising Occupations: Food Service ManagersFood Service Managers
! Personality Code: ECR! Education/Training Required: Work
experience in a related occupation
! Annual Earnings: $44,570
! Beginning Wage: $28,240
! Earnings Growth Potential: Medium
! Growth: 5.0%
! Annual Job Openings: 59,302
! Self-Employed: 44.8%
! Part-Time: 8.0%
Plan, direct, or coordinate activities of an organiza-
tion or department that serves food and beverages.
Monitor compliance with health and fi re regulations
regarding food preparation and serving and building
maintenance for lodging and dining facilities. Moni-
tor food preparation methods, portion sizes, and gar-
nishing 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, ser-
vice, 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 bud-
gets and payroll records and review fi nancial trans-
actions to ensure that expenditures are authorized
and budgeted. Schedule staff hours and assign duties.
Maintain food and equipment inventories and keep
inventory records. Establish standards for person-
nel performance and customer service. Perform some
food preparation or service tasks such as cooking,
clearing tables, and serving food and drinks, when
necessary. Plan menus and food utilization based on
anticipated number of guests, nutritional value, pal-
atability, popularity, and costs. Keep records required
by government agencies regarding sanitation and,
when appropriate, food subsidies. Test cooked food
by tasting and smelling it to ensure palatability and
fl avor conformity. Organize and direct worker train-
ing programs, resolve personnel problems, hire newstaff , and evaluate employee performance in dining
and lodging facilities. Order and purchase equip-
ment and supplies. Review work procedures and
operational problems to determine ways to improve
service, performance, or safety. Assess staffi ng needs
and recruit staff , using methods such as newspaper
advertisements or attendance at job fairs. Arrange for
equipment maintenance and repairs and coordinate
a variety of services such as waste removal and pest
control. Record the number, type, and cost of items
sold to determine which items may be unpopular or
less profi table. Review menus and analyze recipes to
determine labor and overhead costs and assign prices
to menu items.
GOE—Interest Area/Cluster: 09. Hospitality,
Tourism, and Recreation. Work Group: 09.01. Man-
agerial Work in Hospitality and Tourism. Other
Jobs in " is Work Group: First-Line Supervisors/
Managers of Food Preparation and Serving Workers;
First-Line Supervisors/Managers of Personal Service
Workers; Ga ming Ma na gers; Ga ming Super v isors;
Lodging Managers.
Skills: Management of Financial Resources; Man-
agement of Personnel Resources; Systems Evaluation;
Management of Material Resources; Systems Analy-
sis; Negotiation; Service Orientation; Persuasion.
Education and Training Programs: Restaurant,
Culinary, and Catering Management/Manager;
Hospitality Administration/Management, Gen-
eral; Hotel/Motel Administration/Management;
Restaurant/Food Services Management. Related
Knowledge/Courses: Food Production; Sales and
Marketing; Personnel and Human Resources; Pro-
duction and Processing; Education and Training;
Administration and Management.
Work Env ironment : Indoors; very hot or cold;
standing; walking and running; using hands on
objects, tools, or controls; repetitive motions.Enterprising–
F