Food Service Managers by Hong Hoa Thai 12/10/09

The Job Overview: Typical work activities of food service managers: − analyzing and planning restaurant sales and profit; − organizing marketing activities, promotional events; − preparing reports at the end of shift or week. Responsibilities: − checking stock and ordering supplies; − helping in any area of the restaurant; − meeting and greeting customers, responding customer complaints; − recruiting, training and motivating staffs.

− Food service managers primarily work indoor at one location. − They come to the restaurant first and go home last. − They usually work from 12 to 15 hours a day and about 50 hours a week. − Food service managers often work under pressure and uncomfortable condition. Work Environment:

Education Food service managers require the education background varies widely:  bachelor’s degree in restaurant or food service management;  taking as many communication classes as possible to improve speaking skill;  Course in math, computer or business also are excellent choices to prepare for this career.

Job prospect and earning The middle 50 percent earned between $34,210 and $55,100. The lowest 10 percent earned less than $27,400, and the highest 10 percent earned more than $70,810.

Job outlook Because of the population expanding and largest amount of meals given away from home, the U.S. Department of Labor predicts that job outlook for food service managers will grow as fast as the average for all occupations through Many job openings will be the result of managers being promoted to better positions, retiring, or leaving their positions to start their own business.

References Brown, Douglas Robert. The Restaurant Managers’s Handbook. 3 rd ed. Ocala: Atlantic Pub. Group, (p. 5-17) Godsmark, Carol. How to Start and Run Your Own Restaurant. Oxford: Oxford How to Books, Ltd., Netlibrary, 20 Nov (p ) United States Department of Labor. Bureau of Labor Statistics. Occupational Outlook Handbook: Food Service Managers ed. Retrieved November 25, 2009, from United States Department of Health & Human Services. U.S. Food and Drug Administration.. FDA Food Code 2009: Chapter 2 – Management and Personnel ed. Retrieved December 1 st, 2009, from