FOOD SERVICE MANAGER California Occupational Guide Number 503 Interest Area 11 1995
THE JOB
FOOD SERVICE MANAGERS are responsible for overall operations of their establishments. They purchase food; select and plan menus; oversee staffing of kitchen and dining room operations; and maintain health, safety and sanitation levels. They establish standards for personnel performance, service to customers, menu rates, and advertising and publicity. To meet their responsibilities, they buy food and equipment, inspect the premises to maintain health, safety and sanitation regulations, estimate cost of food and beverage, and requisition or purchase supplies. They coordinate the overall operations of menu planning, bar and banquet activities, staffing functions, and interact with customers and vendors. They perform detailed clerical and financial duties such as directing payroll operations, handling large sums of money, and taking inventory. Managers may supervise a sales and advertising staff in large establishments. Handling problems and coping with the unexpected are daily tasks.
While RESTAURANT MANAGERS work for commercial establishments, DIETARY MANAGERS perform their work in acute care and convalescent hospitals, senior residence-apartment complexes, and related establishments. In addition to performing the usual food service management responsibilities, they work closely with the chief dietitian and professional staff to ensure that menu and department policies conform to nutritional standards and government regulations. In addition, they inspect food, food storage areas, and kitchens, and taste and smell prepared food, ensuring that recipes standards are met.
FOOD SERVICES DIRECTORS work for institutions, such as schools, child care centers, children's homes, charitable kitchens, and prisons. They coordinate activities of workers who prepare meals for institutional residents or patrons. They plan menus of nutritional value, purchase foods and supplies, direct hiring and training of food service staff, and conduct research projects to improve existing programs. They also consult with the administrative staff to develop and establish policies and procedures.
A rapid increase in the number of fast-food restaurants over recent years has produced many new employment opportunities for FAST-FOOD SERVICE MANAGERS. Fast-food restaurants are establishments that limit their activities to the high-volume sales of one or more popular specialty foods such as hamburgers or popular ethnic foods. Most fast-food restaurants are part of a chain; units are operated directly by the company or by individual franchise holders. Operations within each chain are highly standardized in efforts to minimize costs, maintain uniform quality, and provide fast, efficient service.
Fast-Food Managers oversee all operations, including the hiring, training, and supervision of hourly employees. Their most demanding job is the management of people. They spend much of their time interviewing applicants, training, and supervising novice workers, and planning staff schedules.
WORKING CONDITIONS
The tempo of work varies with the type of facilities. Residential establishments such as schools, hospitals, or prisons generally operate food services on a planned schedule. Commercial ones usually must remain flexible enough to accommodate fluctuations in patronage. Although they usually work in a pleasant surrounding, the job of Food Service Manager is both physically and mentally demanding. Problems arise constantly and managers must maintain a smooth operation while satisfying needs and demands of all patrons. Because of these demands and the amount of standing and walking required, stamina and a high energy level are essential. Fast-Food Managers are exposed to the same physical demands and kitchen hazards as line employees.
EMPLOYMENT OUTLOOK
The following information is from the California Projections of Employment published by the Labor Market Information Division.
Estimated number of workers in 1990 24,310 Estimated number of workers in 2005 39,840 Projected Growth 1990 - 2005 64% Estimated new jobs 1990 -2005 15,530 Estimated openings due to separations by 2005 7,750
(These figures do not include self-employment nor openings due to turnover.)
Food Service Managers rank 10th among the Top Fifty occupations with the largest job growth in California.
New jobs will account for most of the opportunities in this occupation, but many will result from experienced managers leaving the labor market or changing careers. Most opportunities will be in major metropolitan and resort areas.
WAGES, HOURS, AND FRINGE BENEFITS
Wages vary between geographical areas and type of establishment. Entry-level managers can expect to earn $4.25 to $13.25 an hour. Experienced managers earn between $5.00 and $19.50 hourly. Experienced managers who have worked at least three years with the same employer earn as much as $24.25 an hour. Experienced managers of expensive-menu restaurants in resorts or cities with high density tourism can earn as much as $10,000 monthly. Fast-food restaurants usually pay the lowest wages.
Paid vacation, sick leave, and medical insurance plans are typically part of the employee benefit package for almost all Food Service Managers. Some employers also pay at least partial dental, vision, and life insurance.
Long work hours that usually include evenings, holidays, and weekends are common in this industry.
ENTRANCE REQUIREMENTS AND TRAINING
Almost all employers require at least three years of experience in food service. Some will accept a combination of training and work experience. In chain-operated facilities, many manager trainees learn entry-level jobs such as bussing tables to gain experience in all levels of restaurant or cafeteria operations. Health care facilities may require Dietary Managers to be registered dietitians, especially if they supervise other dietitians.
Several community colleges and private schools offer a certificate or associate degree in food service management. In areas where food-management programs are not available, recommended college-level courses are business administration, labor relations, accounting, and economics.
Any restaurant work provides opportunities for hands-on experience and the chance to test interest in food service management. Students should work part-time in restaurants or school cafeterias to prepare for this career.
Although some fast-food chain companies recruit experienced managers from outside the organization, most companies make their selection from candidates who have worked for the company in a lower-paying job; these firms look for candidates who have three or four years of responsible work experience and good interpersonal skills.
Employers ranked oral and written communication and the ability to plan and organize the work of others as very important skills. The ability to work under pressure, solve problems, and deal effectively with the public also rank high. Managers need to work both independently and under close supervision when necessary. Computer literacy and knowledge of food purchasing ranked as moderately important by many employers.
ADVANCEMENT
While there are no rigid rules regarding the pattern of promotion, a typical career ladder progresses from management trainee to assistant manager to manager. In chain operations, managers may advance into administrative jobs such as human resources (personnel) manager and then progress to operations manager.
FINDING THE JOB
Job seekers should apply directly to hotels, restaurants, hospitals, school districts, prisons, and senior residence complexes. Leads from college placement offices and newspaper ads are common ways of getting a job. Job seekers should also register with the nearest California Employment Development Department Job Service office.
ADDITIONAL SOURCES OF INFORMATION
Society for Food Service Management
304 W. Liberty Street, Suite 201 Louisville, KY 40202 (502) 583-3783
Dietary Managers Association One Pierce Place, Suite 1220 West Itasa, IL 60143-3111 (707) 775-9200 Fax (708)775-9250
RELATED OCCUPATIONAL GUIDES
Management Trainees No. 59 Human Resource Specialists and Managers No. 135 Retail Store Managers No. 242
OCCUPATIONAL CODE REFERENCES
DOT (Dictionary of Occupational Titles, 4th ed., Rev. 1)
Manager, Fast-Food Service 185.137-010 Manager, Food Service 187.167-106
Director Food Services 187.167-026 Dietary Manager 187.167-206
OES (Occupational Employment Statistics) System Food Service and Lodging Managers 150261
Source: State of California, Employment Development Department,
Labor Market Information Division, Information Services Group,
(916) 262-2162.
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