The responsibility of a food service manager includes daily operations of restaurants and other establishments involved in preparing and serving meals and beverages to the customers. He has to coordinate various activities of different departments like kitchen, banquet operation, and dining room. Besides smooth functioning of the establishment Food Service Manager is also responsible for the entire administrative and human resource department. One of the major challenges that might be faced by a food service manager is retaining good employees.
A food service manager is also responsible to induct, train and oversee the new employees and make them understand the policies and practices of his establishment. There are many food service managers who help in cooking and clearing tables and various other tasks during the busy hours of the restaurants.
Food service managers have to take care that timely services are being provided to the diners in the proper manner. Complaints from customers regarding the quality of food or service, if any, have to be investigated and resolved by the food service manager. He monitors the orders and works with a chef so that there may occur no delay in service. He directs cleaning of dining area, washing of tableware, equipment, and kitchen utensils so that sanitation standards laid down by the company as well as the government are complied with.
Various administrative functions like an employee work record, payroll, completion of documentation formalities related to licensing law, tax, unemployment compensation, salary and wages, and social security laws are also to be performed by a food service manager. He is responsible for handling the cash and receipts and depositing the day's receipt in the bank or securing it in a safe place. He is also responsible to ensure that ovens, grills, and lights are put off and switching on the alarm systems while locking up establishment daily.
Technological advancements have influenced the jobs of food service managers significantly. Computers have provided a great assistance in many repetitive calculation and recording jobs which were done manually earlier. The job title of a food service manager is determined by the size of the organization.
There are many national or regional chains of restaurants and food service management companies that recruit students as management trainees to those who have done two or four years of college hospitality management programs in order to give them internship and on the job experience to these graduates. There are many chains of restaurants that prefer to hire persons having degrees in restaurants and institutional food service management. Persons having a graduate degree in other fields having demonstrated interest, aptitude, and experience are also hired by many restaurants.
A food service manager having postsecondary education is usually preferred. About 40 percent of food service managers have a high school diploma or less. About 25 percent of these professionals are employed with bachelors or graduate degrees.
A food service manager is expected to possess a calm and flexible temperament and be able to work through emergencies like flood or fire so that everyone's safety can be ensured. He should have a cool temperament to work under pressure and meet his targets as the nature of his job calls for hectic activities.
In May 2006, food service managers earned median annual earnings of $43,020. The lowest 10 percent had earning of less than $27,400 and upper 10 percent received earnings of more than $70,810 while the middle 50 percent had earning between $34,210 and $55,100. The industries that employed the largest numbers of food service managers include traveler accommodation, special food services, full-service restaurants, elementary & secondary schools, and limited-service eating places.
There were about 350,000 jobs of food service managers in the United States in 2006. The majority of these were salaried and about 45 percent were self employed as owners of their own independent restaurants or small food service establishments. As per an estimate from the Bureau of Labor Statistics, there is likely to be growth of 5 percent in this occupation which is less than the average of all occupations through 2016. Besides growth, the replacement needs arising on account of leaving this occupation may cause more openings.
There are good future opportunities for food service managers in the coming days with an increasing number of restaurant chains and outlets coming up in the market to meet the customer needs with convenience and value.
