If you have ever thought about becoming food service manager, then this article is for you. You'll learn everything you ever wanted to know about becoming food service manager, where food service managers work, how much they get paid, what kind of additional in-service training they need, how you can become food service manager, some of the dangers involved in the job, when you can expect to retire and how you can make difference in the lives of the people you serve.
Food service managers must have initiative, be self-disciplined, and be strong leaders. They need to have communication skills, so they can solve problems with suppliers, employees, and customers. Restaurant and food service management can be demanding, so good health is important.
Managers analyze the recipes of the dishes to determine food, labor, overhead costs and to assign prices to various dishes. Menus must be developed far enough in advance that supplies can be ordered and received in time.
On a daily basis, managers estimate food consumption, place orders with suppliers, schedule the delivery of food and beverages, receive and check the content of deliveries, evaluate the quality of food – before and after it is cooked – meet with sales representatives from restaurant suppliers to place orders for pots, pans, plates and other supplies, monitor the health and safety codes, and local liquor regulations.They also call in the fix-it guys when repairs on the equipment are needed and the bug guys when pest controls is needed. Managers also have to interview, hire, and, when necessary, fire employees. One of the most important tasks of restaurant and food service managers is selecting successful menu items, taking into account the likely number of customers and the past popularity of dishes. Managers are the first to arrive in the morning and the last to leave, usually in the next morning. Managers are responsible for locking up, checking that ovens, grills, and lights are off, and switching on alarm systems.
Food service managers work in restaurants, hotels, school cafeterias, and other establishments where food is prepared and served. They often work evenings, weekends, and holidays. The work can be hectic, and dealing with dissatisfied customers can be stressful.
Most restaurants or food service Management companies hire management trainees from 2- and 4-year college hospitality Management programs; however, some food managers may be promoted to the position after years of working in the kitchen. More than 150 colleges and universities offer 4-year programs in the restaurant and hotel management or institutional food service management. For those not interested in pursuing a 4-year degree, more than 800 communities and junior colleges, technical institutes, and other institutions offer programs in these fields leading to an associate degree or other formal certification. Some programs combine classroom study with on-the-job experience. Internships can help lead to better paying jobs.
Food service managers in the United States make an average salary of $56,153 per year or $27.0 per hour. People on the lowest end of that spectrum, the bottom 10% to be exact, make roughly $41,000 a year, while the top 10% makes $76,000.
Careers in food service management typically include positions in restaurants, hotels, and fast food. Individuals working in food service management positions need a variety of skills that can be acquired through training in hospitality, marketing, sales, and accounting
Some managers of institutional food service facilities (schools, office cafeterias) work conventional, daytime and weekday hours. Most managers, however, work unpredictable hours, filling in for sick workers on short notice. Restaurant and food service managers normally work 50 to 60 hours per week, depending on the restaurant. It is a highly intense occupation, with the stress of coordinating a wide range of activities extreme at times. The manager is responsible for resolving problems and minimizing disruption to customers. The job can be hectic during peak dining hours, and dealing with irate customers or uncooperative employees can be stressful. However, a calm mind and steady voice can disarm most situations.
There are many managerial functions that need to be separated. Managers benefit from technology, but cannot imagine a situation where it completely replaces them. It is great to have all new technologies, and it definitely helps managers. Managers’ places of employment cannot be replaced at any time.
The older-than-average worker (44) will likely be offset by a later retirement age (64).
In conclusion, it is clear that the career of a food service manager requires a lot of skills and experience, but at the same time it is very interesting and multifaceted. I am currently in college, and I will graduate in two years. In the end, I plan to go to work in the restaurant and open my own cafe in the future.
Rationale: to inform or educate
Authority: government
Date: still relevant
Accuracy: probably true
Relevance: relevant for this document
Sources: cites sources
Rationale: to inform or educate
Authority: government
Date: still relevant
Accuracy: known to be false
Relevance: relevant for this document
Sources: cites sources
Rationale: to inform or educate
Authority: government
Date: still relevant
Accuracy: known to be false
Relevance: relevant for this document
Sources: cites sources