Food Service Managers

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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

Video transcript

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 everything 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
Physical demands
Daily tasks

Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

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.

Order and purchase equipment and supplies.

Schedule staff hours and assign duties.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

Count money and make bank deposits.

Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

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.
Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
Interacting With Computers Using 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 Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Training and Teaching Others Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Organizing, Planning, and Prioritizing Work Developing specific goals and plans to prioritize, organize, and accomplish your work.
Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Monitoring and Controlling Resources Monitoring and controlling resources and overseeing the spending of money.
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.
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
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.
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.
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Service Orientation Actively looking for ways to help people.
Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job.
Speaking Talking to others to convey information effectively.
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Active Listening Giving 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.
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.