Food Service Managers

Summary

What Food Service Managers Do About this section

Food service managers ensure that customers are satisfied with their dining experience.

Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it runs efficiently.

Duties

Food service managers typically do the following:

• Hire, train, discipline, and sometimes fire employees
• Order food and beverages, equipment, and supplies
• Oversee food preparation and other kitchen operations
• Inspect supplies, equipment, and work areas
• Ensure that employees comply with health and food safety standards
• Address complaints regarding food quality or service
• Schedule staff hours and assign duties
• Manage budgets and payroll records
• Establish standards for personnel performance and customer service

Managers coordinate activities of the kitchen and dining room staff to ensure that customers are served properly and in a timely manner. They oversee orders in the kitchen, and, if needed, they work with the chef to remedy service delays.

Food service managers are responsible for all functions of the business related to employees, including overseeing staffing and scheduling workers for each shift. During busy periods, managers may expedite service by helping to serve customers, process payments, or clean tables.

Managers also arrange for cleaning and maintenance of the equipment and facility in order to comply with health and sanitary regulations. For example, they may arrange for trash removal, pest control, and heavy cleaning when the dining room and kitchen are not in use.

In addition, managers have financial responsibilities that include budgeting, ensuring cash flow, and monitoring operational costs. They may set sales goals and determine promotional items.

Most managers prepare the payroll and manage employee records. They also may review or complete paperwork related to licensing, taxes and wages, and unemployment compensation. Although they sometimes assign these tasks to an assistant manager or a bookkeeper, most managers are responsible for the accuracy of business records.

Some managers add up the cash and charge slips and secure them in a safe place. They also may check that ovens, grills, and other equipment are properly cleaned and secured and that the establishment is locked at the close of business.

Work Environment About this section

Food service managers’ schedules vary and may include nights, weekends, and holidays.

Food service managers held about 352,800 jobs in 2024. The largest employers of food service managers were as follows:

Full-service restaurants (those with table service) may have a management team that includes a general manager, one or more assistant managers, and an executive chef.

Food service managers’ work is often hectic, and dealing with dissatisfied customers may be stressful.

Injuries and illnesses

Food service managers have one of the highest rates of injuries and illnesses of all occupations. Kitchens are usually crowded and filled with dangerous objects and areas, such as hot ovens and slippery floors. Common hazards include slips, falls, and cuts. To reduce these risks, managers often wear nonslip shoes and cut-resistant gloves while in the kitchen.

Work Schedules

Most food service managers work full time, and some work more than 40 hours per week. Work schedules vary and may include early mornings, nights, weekends, and holidays. They may be called in at short notice.

Managers of food service facilities or cafeterias in schools, factories, or office buildings may be more likely to work traditional business hours.

How to Become a Food Service Manager About this section

Some food service managers start working in industry-related jobs, such as cooks.

Food service managers typically need a high school diploma and several years of experience in the food service industry working as a cook, waiter or waitress, or supervisor of food preparation and serving workers. Some receive additional training at a community college, technical or vocational school, culinary school, or 4-year college.

Education

Food service managers typically need a high school diploma, but education requirements for individual positions may vary from no formal educational credential to a college degree.

Employers may prefer to hire candidates who have postsecondary education, especially for jobs at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have food-industry–related experiences in order to graduate.

Many colleges and universities offer a bachelor’s degree in restaurant and hospitality management or institutional food service management, both of which may be part of a personal and culinary services program. Another field of degree that may be helpful for managers is business. In addition, numerous community colleges, technical institutes, and other institutions offer associate’s degree programs. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.

Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.

Work Experience in a Related Occupation

Most food service managers start working in related jobs, such as cooks, waiters and waitresses, or supervisors of food preparation and serving workers. They often spend years working in the food service industry, gaining experience and learning the necessary skills before they are promoted to manager positions.

Training

Food service managers  typically receive on-the-job training of at least 1 month. Topics covered during this training may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.

Licenses, Certifications, and Registrations

Some states and localities require that food service managers have food safety certification. For more information, contact your state or local health department.

Although certification is not always required, managers may obtain the Food Protection Manager Certification (FPMC) by passing a food safety exam. Information on certifications is available from CareerOneStop.

Important Qualities

The following are examples of qualities that are important for these workers to perform their duties. For more information, visit the Employment Projections (EP) skills data page.

Business skills. Food service managers must understand all aspects of the restaurant business, including how to budget for supplies, comply with regulations, and manage workers.

Communication skills. Food service managers must give clear orders to staff and be able to convey information effectively to employees and customers.

Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons.

Leadership skills. Managers must establish good relationships with staff to maintain a productive work environment.

Organizational skills. Managers have many different responsibilities, including scheduling and overseeing staff, budgeting, and maintaining financial records. The larger the establishment, the more complex their job is.

Physical stamina. Managers often work long shifts and sometimes spend entire evenings actively helping to serve customers.

Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.

Pay About this section

The median annual wage for food service managers was $65,310 in May 2024. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $42,380, and the highest 10 percent earned more than $105,420.

In May 2024, the median annual wages for food service managers in the top industries in which they worked were as follows:

Most food service managers work full time, and some work more than 40 hours per week. Work schedules vary and may include early mornings, nights, weekends, and holidays. They may be called in at short notice.

Job Outlook About this section

Employment of food service managers is projected to grow 6 percent from 2024 to 2034, faster than the average for all occupations.

About 42,000 openings for food service managers are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.

Employment

Food service managers will be needed to oversee food preparation and service as people continue to dine out, purchase takeout meals, and have food delivered to their homes or workplaces. However, more dining establishments are expected to rely on chefs and head cooks instead of hiring additional food service managers, which should limit employment growth in this occupation.

State & Area Data About this section

Occupational Employment and Wage Statistics (OEWS)

The Occupational Employment and Wage Statistics (OEWS) program produces employment and wage estimates annually for over 800 occupations. These estimates are available for the nation as a whole, for individual states, and for metropolitan and nonmetropolitan areas. The link below goes to OEWS data maps for employment and wages by state and area. Use the dropdown boxes to select an occupation.

• Occupational Employment and Wage Statistics (OEWS) Profiles

Projections Central

Occupational employment projections are developed for all states by Labor Market Information (LMI) or individual state Employment Projections offices. All state projections data are available at www.projectionscentral.org. Information on this site allows projected employment growth for an occupation to be compared among states or to be compared within one state. In addition, states may produce projections for areas; there are links to each state’s websites where these data may be retrieved.

CareerOneStop

CareerOneStop includes hundreds of occupational profiles with data available by state and metro area. There are links in the left-hand side menu to compare occupational employment by state and occupational wages by local area or metro area. There is also a salary info tool to search for wages by zip code.

Contacts for More Information About this section

For information about certifications, visit CareerOneStop.

O*NET

Food Service Managers