CareerGPS

Food Service Managers
Summary Occupational Forecast Data for Food Service Managers
Employment Employment Change Average Annual Job Openings Wage & Training Levels
2018 2023 Numerical Percent New Jobs Replacement Jobs Total Median Hourly Median Annual Training Levels
3,593 3,779 186 5.16% 37 391 428 $15.14 $31,488 High school diploma or equivalent
Description: Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Staffing Pattern Data Forecast Data Source: EMSI (2nd Quarter 2018)

Occupation Details

The information in this section represents occupational characteristics included in O*NET which defines key features of an occupation as a standardized, measurable set of variables called "descriptors". These distinguishing characteristics of an occupation are described in greater detail in the O*NET Content Model. All items are listed in descending order of importance.

  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule staff hours and assign duties.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Establish standards for personnel performance and customer service.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Maintain food and equipment inventories, and keep inventory records.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • Order and purchase equipment and supplies.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Count money and make bank deposits.

Knowledge

74%
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
73%
Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
66%
Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
64%
Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
62%
Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
59%
Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
56%
Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
56%
English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Skills

75%
Service Orientation - Actively looking for ways to help people.
72%
Coordination - Adjusting actions in relation to others' actions.
72%
Speaking - Talking to others to convey information effectively.
72%
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
69%
Time Management - Managing one's own time and the time of others.
69%
Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
69%
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
69%
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
65%
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
62%
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
62%
Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
62%
Instructing - Teaching others how to do something.
60%
Persuasion - Persuading others to change their minds or behavior.
60%
Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
60%
Operations Analysis - Analyzing needs and product requirements to create a design.
56%
Writing - Communicating effectively in writing as appropriate for the needs of the audience.
56%
Negotiation - Bringing others together and trying to reconcile differences.
53%
Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
53%
Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Abilities

78%
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
78%
Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
75%
Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
69%
Written Comprehension - The ability to read and understand information and ideas presented in writing.
65%
Speech Clarity - The ability to speak clearly so others can understand you.
65%
Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
62%
Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
62%
Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
62%
Written Expression - The ability to communicate information and ideas in writing so others will understand.
60%
Category Flexibility - The ability to generate or use different sets of rules for combining or grouping things in different ways.
60%
Near Vision - The ability to see details at close range (within a few feet of the observer).
56%
Speech Recognition - The ability to identify and understand the speech of another person.
53%
Fluency of Ideas - The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
53%
Selective Attention - The ability to concentrate on a task over a period of time without being distracted.
50%
Finger Dexterity - The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
50%
Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
50%
Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
50%
Time Sharing - The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
50%
Originality - The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.

Work Activities

87%
Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
82%
Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
80%
Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
79%
Performing for or Working Directly with the Public - Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
79%
Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
79%
Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
77%
Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
77%
Resolving Conflicts and Negotiating with Others - Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
77%
Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
77%
Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
76%
Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
75%
Coordinating the Work and Activities of Others - Getting members of a group to work together to accomplish tasks.
74%
Judging the Qualities of Things, Services, or People - Assessing the value, importance, or quality of things or people.
73%
Updating and Using Relevant Knowledge - Keeping up-to-date technically and applying new knowledge to your job.
72%
Staffing Organizational Units - Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.
72%
Documenting/Recording Information - Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
71%
Scheduling Work and Activities - Scheduling events, programs, and activities, as well as the work of others.
71%
Communicating with Persons Outside Organization - Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
70%
Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
69%
Performing Administrative Activities - Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.
68%
Inspecting Equipment, Structures, or Material - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
67%
Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time.
66%
Selling or Influencing Others - Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
64%
Monitoring and Controlling Resources - Monitoring and controlling resources and overseeing the spending of money.
64%
Processing Information - Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
62%
Evaluating Information to Determine Compliance with Standards - Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
61%
Estimating the Quantifiable Characteristics of Products, Events, or Information - Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
60%
Assisting and Caring for Others - Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
59%
Analyzing Data or Information - Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
57%
Developing Objectives and Strategies - Establishing long-range objectives and specifying the strategies and actions to achieve them.
57%
Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
57%
Provide Consultation and Advice to Others - Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.
52%
Controlling Machines and Processes - Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
51%
Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
50%
Interpreting the Meaning of Information for Others - Translating or explaining what information means and how it can be used.
Title Job Zone Three: Medium Preparation Needed
Overall Experience Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
Job Training Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
Job Zone Examples These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include food service managers, electricians, agricultural technicians, legal secretaries, interviewers, and insurance sales agents.
Education Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.

Interests

Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outsi
Social - Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.

Work Styles

Integrity - Job requires being honest and ethical.
Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction.
Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Social Orientation - Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
Initiative - Job requires a willingness to take on responsibilities and challenges.
Persistence - Job requires persistence in the face of obstacles.
Achievement/Effort - Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.

Work Values

Independence - Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.