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.