Occupation

Food Service Managers

Human Advantage 79%

Significant human skills needed

AI Automation Risk Moderate Risk
3.3 / 10

Some tasks in this role may be augmented by AI, but human oversight and interpersonal skills remain important.

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Also Known As: Banquet Director, Banquet Manager, Boarding House Manager, Cafe Operator, Cafeteria Director, Cafeteria Manager, Cafeteria Operator, Catering Coordinator +33 more

Video

Core Tasks

  1. Keep records required by government agencies regarding sanitation or food subsidies.
  2. Investigate and resolve complaints regarding food quality, service, or accommodations.
  3. Maintain food and equipment inventories, and keep inventory records.
  4. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  5. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  6. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  7. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  8. Count money and make bank deposits.
  9. Establish standards for personnel performance and customer service.
  10. Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  11. Greet guests, escort them to their seats, and present them with menus and wine lists.
  12. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  13. Schedule staff hours and assign duties.
  14. Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  15. Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
  16. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  17. Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  18. Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
  19. Order and purchase equipment and supplies.
  20. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Supplemental Tasks (6)

  1. Monitor employee and patron activities to ensure liquor regulations are obeyed.
  2. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  3. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  4. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  5. Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  6. Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.

Education & Training

Job Zone 2 Job Zone Two: Some Preparation Needed
Education: These occupations usually require a high school diploma.
Experience: Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
On-the-Job Training: Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.

Education Level Distribution

Percentage of workers in this occupation with each education level.

High School Diploma - or the equivalent (for example, GED)
55%
Some College Courses
18%
Less than a High School Diploma
15%
Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production)
5%
Post-Baccalaureate Certificate - awarded for completion of an organized program of study; designed for people who have completed a Baccalaureate degree but do not meet the requirements of academic degrees carrying the title of Master.
4%
Bachelor's Degree
2%
Associate's Degree (or other 2-year degree)
1%

Technology & Tools

Hot Technologies

  • Facebook
  • Google Docs
  • Intuit QuickBooks
  • Microsoft Dynamics
  • Microsoft Excel
  • Microsoft Office software
  • Microsoft Outlook
  • Microsoft PowerPoint
  • Microsoft Project
  • Microsoft Word

Software (39)

  • Aestiva Employee Time Clock
  • Apache Groovy
  • Army Food Management Information System
  • Aurora FoodPro
  • ChefDesk Chef's Calculators
  • ClubSoft Food & Beverage Point of Sale
  • Culinary Software Services ChefTec
  • DataTeam Lunch Express
  • Database software
  • Delphi Technology
  • Dinerware Intuitive Restaurant
  • Evernote
  • Food Service Solutions FoodCo
  • Food Service Solutions POSitive ID System
  • Food Services Solutions DayCap
  • Gift Certificates Plus Giftworks
  • Google Drive
  • IBM Domino
  • IPro Restaurant Inventory, Recipe & Menu Software
  • Inventory management software
  • Oracle Taleo
  • ReServe Interactive
  • Restaurant Manager
  • SoftCafe MenuPro
  • SweetWARE nutraCoster
  • ValuSoft MasterCook
  • Word processing software
  • espSoftware Employee Schedule Partner
  • iMagic Restaurant Reservation

Tools & Equipment (5)

  • Computerized cash registers
  • Laser printers
  • Notebook computers
  • Personal computers
  • Personal digital assistants PDA

Where This Career Leads

Career progression organized by specialty track and experience level.

Culinary & Food Services Hospitality, Events, & Tourism

Zone 1
Baristas 76% match
Zone 2
Food Service Managers You are here
Zone 3
Chefs and Head Cooks 94% match

Resume Builder

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Related Occupations

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Chefs and Head CooksClosely Related First-Line Supervisors of Food Preparation and Serving WorkersClosely Related Cooks, Institution and CafeteriaClosely Related Cooks, RestaurantClosely Related Food Servers, NonrestaurantClosely Related Cooks, Short Order Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop Cooks, Private Household
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Real Talk

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