Food Service Managers Occupation Details

General Job Description and Education/Training Levels for Food Service Managers

The main tasks and work activities of Food Service Managers are to evaluate quality of materials or products, resolve customer complaints or problems, schedule product or material transportation, monitor organizational procedures to ensure proper functioning. In general, for the Food Service Managers, service Orientation, speaking, active Listening, management of Personnel Resources and other 17 skills are required.

Food Service Managers Job Description
Education	These occupations usually require a high school diploma.
Related 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.
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.
Example	These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, and tellers.

The following chart shows the education/training levels for Food Service Managers jobs. 55.19% of Food Service Managers have High School Diploma (or the equivalent) and 4.83% of Food Service Managers have Post-Secondary Certificate.

Less than a High School Diploma

15.37%

High School Diploma (or the equivalent)

55.19%

Post-Secondary Certificate

4.83%

Some College Courses

18.35%

Associate's Degree (or other 2-year degree)

0.71%

Bachelor's Degree and Above

5.55%

Tasks and Work Activities of Food Service Managers

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Schedule staff hours and assign duties.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Keep records required by government agencies regarding sanitation or food subsidies.
Establish standards for personnel performance and customer service.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
Maintain food and equipment inventories, and keep inventory records.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Order and purchase equipment and supplies.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Assess staffing 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.

Performing for or Working Directly with the PublicPerforming for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
Interacting With ComputersUsing computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Training and Teaching OthersIdentifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Organizing, Planning, and Prioritizing WorkDeveloping specific goals and plans to prioritize, organize, and accomplish your work.
Monitor Processes, Materials, or SurroundingsMonitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Monitoring and Controlling ResourcesMonitoring and controlling resources and overseeing the spending of money.
Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Coordinating the Work and Activities of OthersGetting members of a group to work together to accomplish tasks.

Evaluate quality of materials or products.
Resolve customer complaints or problems.
Schedule product or material transportation.
Monitor organizational procedures to ensure proper functioning.
Manage organizational or project budgets.
Prepare staff schedules or work assignments.
Monitor organizational compliance with regulations.
Manage guest services.
Maintain regulatory or compliance documentation.
Develop organizational policies or programs.
Estimate cost or material requirements.
Analyze data to inform operational decisions or activities.
Recommend organizational process or policy changes.
Perform manual service or maintenance tasks.
Manage inventories of products or organizational resources.
Maintain operational records.
Manage human resources activities.
Evaluate employee performance.
Purchase materials, equipment, or other resources.
Determine resource needs.

Skills and Abilities for Food Service Managers

Service OrientationActively looking for ways to help people.
SpeakingTalking to others to convey information effectively.
Active ListeningGiving 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 ResourcesMotivating, developing, and directing people as they work, identifying the best people for the job.
MonitoringMonitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
CoordinationAdjusting actions in relation to others' actions.
Social PerceptivenessBeing aware of others' reactions and understanding why they react as they do.
Time ManagementManaging one's own time and the time of others.
Active LearningUnderstanding the implications of new information for both current and future problem-solving and decision-making.
Complex Problem SolvingIdentifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
InstructingTeaching others how to do something.
Judgment and Decision MakingConsidering the relative costs and benefits of potential actions to choose the most appropriate one.
NegotiationBringing others together and trying to reconcile differences.
PersuasionPersuading others to change their minds or behavior.
WritingCommunicating effectively in writing as appropriate for the needs of the audience.
Management of Material ResourcesObtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Management of Financial ResourcesDetermining how money will be spent to get the work done, and accounting for these expenditures.
Learning StrategiesSelecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.
Oral ComprehensionThe ability to listen to and understand information and ideas presented through spoken words and sentences.
Problem SensitivityThe 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 ComprehensionThe ability to read and understand information and ideas presented in writing.
Speech ClarityThe ability to speak clearly so others can understand you.
Deductive ReasoningThe ability to apply general rules to specific problems to produce answers that make sense.
Written ExpressionThe ability to communicate information and ideas in writing so others will understand.
Speech RecognitionThe ability to identify and understand the speech of another person.
Information OrderingThe 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).
Inductive ReasoningThe ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Near VisionThe ability to see details at close range (within a few feet of the observer).
Finger DexterityThe ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Manual DexterityThe ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Arm-Hand SteadinessThe ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Selective AttentionThe ability to concentrate on a task over a period of time without being distracted.
Number FacilityThe ability to add, subtract, multiply, or divide quickly and correctly.
Category FlexibilityThe ability to generate or use different sets of rules for combining or grouping things in different ways.

Cash registerse.g. Computerized cash registers
Laser printerse.g. Laser printers
Notebook computerse.g. Notebook computers
Personal computerse.g. Personal computers
Personal digital assistant PDAs or organizerse.g. Personal digital assistants PDA

Customer and Personal ServiceKnowledge 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 ManagementKnowledge 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 LanguageKnowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Personnel and Human ResourcesKnowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Education and TrainingKnowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Food ProductionKnowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Production and ProcessingKnowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
MathematicsKnowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Public Safety and SecurityKnowledge 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 MarketingKnowledge 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.
ClericalKnowledge 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 AccountingKnowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.

Food Service Managers Occupation Detailed Description

Tasks and Work Activities of Food Service Managers

Skills and Abilities for Food Service Managers