Food Service Managers

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Whether inspecting a restaurant’s place settings, or crunching the numbers in the back office, food service managers find their passion in keeping restaurant and food service operations smooth and profitable. As the head of sometimes large and diverse teams, these managers coordinate staff, schedule their hours, order and store supplies, and oversee food production. And when it comes to meeting health and safety standards, the buck stops with food service managers. All this while they maintain a balanced budget. To keep so many plates spinning, managers must be detail-oriented leaders with the stamina to stay organized even when the pace is fast and doesn’t let up. In food service— communication and problem-solving skills are essential— since customers’ experiences rely on them. Dealing with dissatisfied customers is part of the territory, and can be challenging. Food service managers work full time in restaurants from fast-food to fine dining, and depending on the establishment, evening, weekend, and holiday work can be common. Managers of food service in institutions such as schools, factories or office buildings, usually work traditional hours. Most managers work their way up from entry-level food service positions. A bachelor’s degree is not required, but some postsecondary education is increasingly preferred. When customers leave their dining experience satisfied, you can be sure a capable food service manager set the scene to make it possible.