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Whether inspecting a

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restaurant’s place settings,

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or crunching the numbers in the back office,

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food service managers find their passion

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in keeping restaurant and food service

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operations smooth and profitable.

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As the head of sometimes large

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and diverse teams,

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these managers coordinate staff,

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schedule their hours, order and store supplies,

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and oversee food production.

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And when it comes to meeting

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health and safety standards,

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the buck stops with food service managers.

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All this while they maintain a balanced budget.

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To keep so many plates spinning,

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managers must be detail-oriented leaders

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with the stamina to stay organized

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even when the pace is fast

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and doesn’t let up.

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In food service—

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communication and problem-solving skills

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are essential—

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since customers’ experiences rely on them.

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Dealing with dissatisfied customers

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is part of the territory, and can be challenging.

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Food service managers work full time 

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in restaurants from fast-food to fine dining,

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and depending on the establishment,

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evening, weekend, and holiday work

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can be common.

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Managers of food service in institutions

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such as schools, factories or office buildings,

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usually work traditional hours.

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Most managers work their way up from

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entry-level food service positions.

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A bachelor’s degree is not required,

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but some postsecondary education is

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increasingly preferred.

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When customers leave their

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dining experience satisfied,

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you can be sure a capable

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food service manager 

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set the scene to make it possible.