Food Services Manager

What is a Food Services Manager?

A Food Services Manager is an employee who is responsible for planning, coordinating and overseeing the daily operations of establishments that serve food and/or beverages. Other common job titles for these hospitality professionals include Food and Beverage Director, Food Service Director, Restaurant General Manager and Kitchen Manager, among others.

Job Responsibilities

The day-to-day duties of Food Services Managers will vary to some degree according to the type of establishment they work in and its structure and size. For instance, in a smaller restaurant or cafeteria, they may be solely responsible for managing virtually all aspects of daily operations. In larger employment settings, Food Services Managers may work as part of a management team and be responsible only for certain areas of daily operations. In restaurant franchises or chains, Food Service Managers may be responsible for overseeing operations at several locations. Here is a general outline of some of the duties that Food Services Managers are commonly responsible for in the workplace:

• Hiring, training and supervising staff
• Scheduling/assigning employee work hours and duties
• Establishing and enforcing customer service and employee performance standards
• Overseeing food preparation details, such as presentation and portion sizes
• Handling customer complaints  
• Inspecting work areas, supplies and equipment
• Maintaining compliance with all health and food safety regulations, as well as labor laws
• Arranging and supervising cleaning and maintenance services  
• Ordering supplies, including food, beverages and equipment, and managing budgets
• Keeping employee, payroll and other business records

Food Services Managers: Career Outlook

According to the BLS Occupational Outlook Handbook, about 39,600 openings for food service managers are projected each year, on average, over the decade. Most of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.”It is important to note that job market data from the US Bureau of Labor Statistics Occupational Handbook is only intended to provide insight on occupational opportunities. That means that while it can give you a basic idea of what to expect in terms of job prospects, it is not to be construed as a guarantee of salary or job title. Neither BLS nor Bryant & Stratton College can guarantee employment in Food Services Management or any other field.

What You Need to Know About Becoming a Food Services Manager

Building a solid career as a Food Services Manager is best done by getting an education in hospitality or food service management. While some job opportunities may be available to candidates who do not have a degree in these areas, BLS explains that a growing number of employers prefer candidates to have a college education – particularly those hiring for better paying positions in upscale restaurants and hotels. Bryant & Stratton College offers a couple of degree programs that can help ensure that you are qualified to land those more competitive positions: The Hospitality Management Associate Degree and Restaurant and Hotel Management Associate Degree programs.

Additional Training/Requirements

Most employers prefer candidates for Food Services Manager positions to have a few years of work experience in the industry, working as cooks, waiters/waitresses or other related positions. Some employers will require candidates to complete classroom and/or on-the-job training in areas that include good preparation, food safety and sanitation, record keeping and personnel management, among others. Many employers may prefer to hire Food Service Managers who have earned professional certifications, such as the Food Protection Manager Certification (FPMC), or the Foodservice Management Professional (FMP) designation, for instance. Earning these credentials means meeting the education/experience standards of the professional organizations that issue them and passing an exam.