To reduce these risks, managers often wear non-slip shoes while in the kitchen. As a result, injuries pose a risk to food service managers, who can spend part of their time helping in the kitchen. Common hazards include slips, falls and cuts. Most food service managers work full time and some work more than 40 hours a week.
Work hours vary and may include early morning hours, evenings, weekends, and holidays. They may be called on short notice. Food preparation and service areas in restaurants often present potential safety hazards, such as hot ovens and slippery floors. Common injuries include slips, cuts, and burns.
To reduce these risks, workers can wear gloves, aprons, or non-slip shoes. Food service managers should oversee the preparation and service of food, as people will continue to dine out, buy takeout meals, and receive food at their homes or workplaces. Compare the job obligations, education, job growth, and salary of food service managers with similar occupations. Food service managers typically need a high school diploma and several years of work experience in the food service industry.
Food service managers work in restaurants, hotels, school cafeterias, and other establishments where food is prepared and served. Food service establishments rely on good food and customer service to retain customers and succeed in a competitive industry. In addition, non-traditional food service operations, such as those found inside grocery stores and cafeterias in hospitals and residential care centers, are expected to serve more prepared meals. This table shows a list of occupations with functions similar to those of food service managers.
Food and beverage and related service workers are the front line of customer service in restaurants, coffee shops, and other food service establishments. Forecasting based on historical data can provide information about your two most important costs, food and labor, and help you make essential decisions about where and when to allocate your resources. Workers who serve food and beverages and other related workers generally have no formal education or work experience requirements to enter the occupation. However, more dining establishments are expected to rely on chefs and head cooks instead of hiring more food service managers, which should limit employment growth in this occupation.
Keith Zust, co-owner of the Nashville-based restaurant Sea Salt, says that foodservice entrepreneurs should “have a realistic and accurate business plan. Food service managers typically need a high school diploma, but the education requirements for individual positions can range from lacking a formal educational credential to having a college degree. First of all, because if it's not on your shelf, you can't waste it, forecasting sales can help limit food waste. Learn more about food service managers by visiting additional resources, such as O*NET, a source on the key characteristics of workers and occupations.
Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. .
