To become a food service manager, a fair amount of experience is required. Applicants with a bachelor's degree or an associate degree in restaurant and industrial food service management from any recognized university has the edge over other applicants. Many new jobs are there in this industry nowadays, as the number of establishments is increasing to cope up with the increase in demand of the population. However, job opportunities for salaried managers in this field is better than self-employed managers, as more restaurant managers are being employed by companies to meet the need of running multi-outlet establishments.
There are numerous responsibilities while carrying out the daily operations of restaurants and establishments that serve meals to the customers and most of them are targeted towards the managers. They are responsible for coordinating the activities of various departments like kitchen, dining room and banquet operations. Food service managers are also responsible to ensure full customer satisfaction in terms of dining experience. Additionally, they supervise the inventory, the orders of food, the equipments and the supplies. At the same time, they need to arrange for the routine maintenance and sustenance of the restaurant, its equipment, and the facilities which it provides. Managers generally look after the administrative aspects of the organization and are also responsible for the human resource functions of running the business, recruiting new employees and also monitoring employee performance and training.
The working time of these managers is not bounded. They are the first ones to arrive in the morning and the last to leave at night. 12 to 15 hours of work per day and sometimes 7 days a week during peak seasons are common. Managers of food services in school, factory, cafeterias, and offices are required to work more. However, their working hours are still unpredictable.
Most food service managers are salaried, but one-third is self employed. The self-employed managers generally work in independent restaurants and other small food service establishments. About one-third of salaried jobs of these managers are in restaurants, fast food chains or cafeterias. Other regular salaried jobs are in drinking places and in special food service areas like in organizations that supply food to educational or governmental institutions on a contract basis.
Most reputed restaurants recruit management trainees from 2 and 4 year college hospitality management programs. Owners of chain restaurants prefer to hire people with degrees in restaurant and institutional food services management. However, exceptions are there in cases that have sheer interest and skills.
Job opportunity is definitely better for salaried managers, rather than self-employed ones. Generally self-owned restaurants are affiliated into larger restaurant chains. Again, the amount of sales for food services is pretty high. This industry has the capability of becoming the highest employer.
