Food service managers take care of the daily operations of restaurants, fast-food joints, coffee shops and other establishments that prepare and serve food and drinks. These positions will also make sure that customer service is superb, the business is profitable and the company adheres to industry standards and government regulations.
Duties and responsibilities
- Manage inventory, stock shelves and order food, beverages, supplies and equipment
- Inspect the work area to ensure that it is hygienic and safe
- Post job advertisements online and insert all relevant information
- Interview, hire, train, manage and terminate employees
- Schedule staff hours, assign duties and distribute paycheques
- Ensure the restaurant complies with health and safety standards and regulations
- Assess food preparation, portion sizes and food presentation
- Probe and complete customer complaints about food or customer service
- Compose, implement and maintain standards for employee performance
- Contact customer support in the event POS systems are down, the dishwasher is broken or the oven needs to be repaired
Skills and knowledge
AVERAGE WORKING HOURS
Days, nights, weekends and holidays
Food service managers will work in sit-down restaurants and other dining establishments, such as coffee shops, fast-food joints and cafeterias.
You will be required to be on your feet throughout your eight-hour shift, help employees when it gets too busy, fill in for personnel who miss work and deal with irate customers.
Working in this environment requires you to be hygienic, safe and respectful to staff and patrons.
The work can be physically taxing, emotionally frustrating and stressful because you’re handling the day-to-day operations of the restaurant all day, speaking with angry and uncouth patrons, and ensuring the food is fit to eat.
Annual salary estimates are based on percentile wage data collected through the Occupational Employment Statistics (OES) survey of US workers.
BA in business management
To become a food service manager, postsecondary education is not necessary, but a lot of business owners prefer someone who has a degree in business management. That said, a high school diploma or GED will suffice, as long as you start off at entry level and prove your worth to get that promotion.
If you do not have a college education and you advance in the company, then it would be a prudent move to take business courses or consider getting a degree.
A lot of food service managers will start off as a cashier, cooking food or serving the customers. With high-quality work, impressive productivity and experience, many owners or senior managers will promote someone to this position, whether they have a high school diploma or a college degree. If the business is a franchise, then you could eventually work at the head office and manage a department, region or several corporate-owned franchises.