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Also known as:
Banquet Director, Banquet Manager, Cafeteria Director, Food and Beverage Manager, Food Service Director, Food Service Manager, Restaurant General Manager, Tavern Operator
Food service managers are not only responsible for putting food on the table at colleges, large restaurants, and institutions, they're also responsible for the table set up, and for the preparation of the server who takes the order and delivers the meal.
In fact, food service managers do eve ...
rything that restaurant managers do but on a much larger scale: They confer with chefs and cooks regarding the items on the day's menu, the size of the portions, and the price to be charged; they keep a sharp eye out for waste; and they do their best to maximize profitability without sacrificing quality.
Often this means negotiating the best deal with every kind of supplier from butchers and greengrocers to linen services. It may also mean inspecting deliveries personally to make sure that the goods delivered are correct and of the highest quality.
Food service managers are also responsible for making sure everything runs smoothly in the dining room. That can mean hiring-and sometimes firing-servers, table cleaners, and other workers. It also means constantly monitoring the quality of service and, dealing with customer inquiries and complaints quickly and tactfully.
The hours are long. Food service managers are often the first to arrive and the last to leave, and at times, the pressure can be considerable. But few other salaried positions in any industry as so much like owning and running your own business. For many this fact makes a career as a food setrvice manager enormously satisfying.
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Critical decision making
Level of responsibilities
Job challenge and pressure to meet deadlines
Dealing and handling conflict
Competition for this position
Communication with others
Work closely with team members, clients etc.
Comfort of the work setting
Exposure to extreme environmental conditions
Exposure to job hazards
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Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Establish standards for personnel performance and customer service.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Maintain food and equipment inventories, and keep inventory records.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Making Decisions and Solving Problems
Analyzing information and evaluating results to choose the best solution and solve problems.
Training and Teaching Others
Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Observing, receiving, and otherwise obtaining information from all relevant sources.
Performing for or Working Directly with the Public
Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Organizing, Planning, and Prioritizing Work
Developing specific goals and plans to prioritize, organize, and accomplish your work.
Guiding, Directing, and Motivating Subordinates
Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
Developing and Building Teams
Encouraging and building mutual trust, respect, and cooperation among team members.
Resolving Conflicts and Negotiating with Others
Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
AREAS OF KNOWLEDGE
Customer and Personal Service
Knowledge 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 Management
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Production and Processing
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Education and Training
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Personnel and Human Resources
Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Sales and Marketing
Knowledge 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.
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
The ability to listen to and understand information and ideas presented through spoken words and sentences.
The ability to communicate information and ideas in speaking so others will understand.
The 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.
The ability to read and understand information and ideas presented in writing.
The ability to apply general rules to specific problems to produce answers that make sense.
The ability to speak clearly so others can understand you.
The ability to communicate information and ideas in writing so others will understand.
The 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).
Actively looking for ways to help people.
Talking to others to convey information effectively.
Adjusting actions in relation to others' actions.
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Management of Personnel Resources
Motivating, developing, and directing people as they work, identifying the best people for the job.
Managing one's own time and the time of others.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Being aware of others' reactions and understanding why they react as they do.