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Occupation Description

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

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State and National Wages

Wage Table

Hourly Wage Chart

Yearly Wage Chart

Location	Pay Period	2008
		10%	25%	Median	75%	90%
United States	Hourly	$14.16	$17.63	$22.27	$28.64	$36.99
	Yearly	$29,500	$36,700	$46,300	$59,600	$76,900
New York	Hourly	$15.11	$18.80	$24.05	$31.52	$40.51
	Yearly	$31,400	$39,100	$50,000	$65,600	$84,300

Wage Table

Hourly Wage Chart

Yearly Wage Chart

• High is the wage at which 90% of workers earn less and 10% earn more.
• Middle is the wage at which 50% of workers earn less and 50% earn more.
• Low is the wage at which 10% of workers earn less and 90% earn more.

Wage Table

Hourly Wage Chart

Yearly Wage Chart

• High is the wage at which 90% of workers earn less and 10% earn more.
• Middle is the wage at which 50% of workers earn less and 50% earn more.
• Low is the wage at which 10% of workers earn less and 90% earn more.

Occupation Wages FAQs

Median Wage by Occupation Across States
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National Data Source: Bureau of Labor Statistics, Occupational Employment Statistics Survey
State Data Source: New York Wage Information

State and National Trends

Note: The data for the State Employment Trends and the National Employment Trends are not directly comparable. The projections period for state data is 2006-2016, while the projections period for national data is 2008-2018.

Occupation Trends FAQs

Employment Trends by Occupation Across States
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Employment Trends by Industry and Occupation

National Data Source: Bureau of Labor Statistics, Office of Occupational Statistics and Employment Projections
State Data Source: New York State Department of Labor

Knowledge, Skills, and Abilities

The most important knowledge, skills, and abilities (KSAs) are listed for Food Service Managers.

Knowledge:

• 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.
• 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.
• Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• 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.
• 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.

Skills:

• Service Orientation - Actively looking for ways to help people.
• Coordination - Adjusting actions in relation to others' actions.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Speaking - Talking to others to convey information effectively.
• Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
• Time Management - Managing one's own time and the time of others.

Abilities:

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
• 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.
• Written Comprehension - The ability to read and understand information and ideas presented in writing.
• Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
• Speech Clarity - The ability to speak clearly so others can understand you.

Source: Occupational Information Network: Food Service Managers.

Tasks and Activities

Occupation specific tasks and the most important generalized work activities are listed for Food Service Managers.

Occupation Specific Tasks:

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

Generalized Work Activities:

• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
• Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
• 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.
• Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.

Detailed Work Activities:

• analyze menus
• analyze recipes
• assign work to staff or employees
• conduct nutritional or food programs
• conduct or attend staff meetings
• coordinate banquets, meetings or related events
• determine food or beverage costs
• determine reasonable prices
• determine the quality of food or beverages
• develop nutritional or food programs
• direct and coordinate food or beverage preparation
• evaluate performance of employees or contract personnel
• examine expenditures to ensure activities are within budget
• fill out business or government forms
• follow nutritional practices
• hire, discharge, transfer, or promote workers
• identify training needs
• interview job applicants
• investigate customer complaints
• maintain records, reports, or files
• manage finances for institutional food service
• monitor lodging or dining facility operations to ensure regulation
• monitor operational budget
• orient new employees
• oversee execution of organizational or program policies
• plan for entertainment or dining activities
• plan meal presentations
• plan menus
• prepare required government reports
• prepare safety reports
• price items on menu
• provide customer service
• purchase food or beverages
• resolve customer or public complaints
• resolve personnel problems or grievances
• schedule employee work hours
• understand government alcoholic beverage service regulations
• understand government health, hotel or food service regulations
• use facility management techniques
• use government regulations
• use health or sanitation standards
• use knowledge of food handling rules

Source: Occupational Information Network: Food Service Managers.

Tools and Technology

Food Service Managers  View Detailed Report

Tools:

• Cash registers - Computerized cash registers
• Laser printers - Laser printers
• Notebook computers - Notebook computers
• Personal computers - Personal computers
• Personal digital assistant PDAs or organizers - Personal digital assistants PDA

Technology:

• Accounting software - Food Services Solutions DayCap, Intuit QuickBooks
• Analytical or scientific software - Aurora FoodPro, ChefDesk Chef's Calculators, ChefTec software, Food Software.com IPro Restaurant Inventory, Recipe & Menu Software, SweetWARE nutraCoster
• Data base user interface and query software - Database software, ValuSoft MasterCook
• Inventory management software - Army Food Management Information System software, Food Service Solutions FoodCo, Gift Certificates Plus Giftworks, Inventory management software
• Point of sale POS software - ClubSoft Food & Beverage Point of Sale, DataTeam Lunch Express, Dinerware Intuitive Restaurant Software, Food Service Solutions POSitive ID System, Point of sale POS software

Source: Occupational Information Network: Food Service Managers.

Education and Training

Occupation: Food Service Managers
Most Common Educational/Training Level: Work experience in a related occupation
Related Instructional Programs:

• Hospitality Administration/Management, General
• Hotel/Motel Administration/Management
• Restaurant, Culinary, and Catering Management/Manager
• Restaurant/Food Services Management

WIA Eligible Training Provider List: http://www.labor.state.ny.us/ETP/default.asp

Source: Bureau of Labor Statistics, Office of Occupational Statistics and Employment Projections (Education/Training Level, Educational Attainment); National Center for Education Statistics (Typical Instructional Programs)

Related Occupation Profiles
Occupations with similar skill requirements

• First-Line Supervisors/Managers of Food Preparation and Serving Workers
• First-Line Supervisors/Managers of Office and Administrative Support Workers
• Lodging Managers
• Medical and Health Services Managers
• Recreation Workers
• Social and Community Service Managers

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