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- Although many experienced food and beverage preparation
and service workers are promoted to fill jobs, job
opportunities are expected to be best for those with
bachelor’s or associate degrees in restaurant and
institutional food service management.
- Job opportunities should be better for salaried managers
than for self-employed managers, as restaurants increasingly
affiliate with national chains rather than being
independently owned.
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| Nature of the Work |
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The daily responsibilities of many restaurant and food
service managers can be as complicated as some meals prepared by
a fine chef. In addition to the traditional duties of selecting
and pricing menu items, using food and other supplies
efficiently, and achieving quality in food preparation and
service, managers are now responsible for a growing number of
administrative and human resource tasks. For example, managers
must carefully find and evaluate new ways of recruiting new
employees in a tight job market. Once hired, managers must also
find creative ways to retain experienced workers.
In most restaurants and institutional food service
facilities, the manager is assisted in these duties by one or
more assistant managers, depending on the size and operating
hours of the establishment. In most large establishments, as
well as in many smaller ones, the management team consists of a general
manager, one or more assistant managers, and an executive
chef. The executive chef is responsible for the operation of
the kitchen, while the assistant managers oversee service in the
dining room and other areas. In smaller restaurants, the
executive chef also may be the general manager, and sometimes an
owner. In fast-food restaurants and other food service
facilities open for long hours, often 7 days a week, the manager
is aided by several assistant managers, each of whom supervises
a shift of workers. (For additional information on these other
workers, see the Handbook statements on general
managers and top executives and chefs,
cooks, and other kitchen workers.)
One of the most important tasks of restaurant and food
service managers is selecting successful menu items. This task
varies by establishment because although many restaurants rarely
change their menu, others make frequent alterations. Managers or
executive chefs select menu items, taking into account the
likely number of customers and the past popularity of dishes.
Other issues taken into consideration when planning a menu
include unserved food left over from prior meals that should not
be wasted, the need for variety, and the availability of foods
due to changing seasons. Managers or executive chefs analyze the
recipes of the dishes to determine food, labor, overhead costs
and to assign prices to various dishes. Menus must be developed
far enough in advance that supplies can be ordered and received
in time.
On a daily basis, managers estimate food consumption, place
orders with suppliers, and schedule the delivery of fresh food
and beverages. They receive and check the content of deliveries,
evaluating the quality of meats, poultry, fish, fruits,
vegetables, and baked goods. To ensure good service, managers
meet with sales representatives from restaurant suppliers to
place orders replenishing stocks of tableware, linens, paper,
cleaning supplies, cooking utensils, and furniture and fixtures.
They also arrange for equipment maintenance and repairs and
coordinate a variety of services such as waste removal and pest
control.
The quality of food and services in restaurants depends
largely on a manager’s ability to interview, hire, and, when
necessary, fire employees. This is especially true in tight
labor markets, when many managers report difficulty in hiring
experienced food and beverage preparation and service workers.
Managers may attend career fairs or arrange for newspaper
advertising to expand their pool of applicants. Once a new
employee is hired, managers explain the establishment’s
policies and practices and oversee any necessary training.
Managers also schedule the work hours of employees, making sure
there are enough workers present to cover peak dining periods.
If employees are unable to work, managers may have to fill in
for them. Some managers regularly help with cooking, clearing of
tables, or other tasks.
Another fundamental responsibility of restaurant and food
service managers is supervising the kitchen and dining room. For
example, managers often oversee all food preparation and
cooking, examining the quality and portion sizes to ensure that
dishes are prepared and garnished correctly and in a timely
manner. They also investigate and resolve customers’
complaints about food quality or service. To maintain company
and government sanitation standards, they direct the cleaning of
the kitchen and dining areas and washing of tableware, kitchen
utensils, and equipment. Managers also monitor the actions of
their employees and patrons on a continual basis to ensure that
health and safety standards and local liquor regulations are
obeyed.
In addition to their regular duties, restaurant and food
service managers have a variety of administrative
responsibilities. Although much of this work is delegated to a
bookkeeper in a larger establishment, managers in most smaller
establishments, such as fast-food restaurants, must keep records
of the hours and wages of employees, prepare the payroll, and
fill out paperwork in compliance with licensing laws and
reporting requirements of tax, wage and hour, unemployment
compensation, and Social Security laws. Managers also maintain
records of supply and equipment purchases and ensure that
accounts with suppliers are paid on a regular basis. In
addition, managers in full-service restaurants record the
number, type, and cost of items sold to evaluate and discontinue
dishes that may be unpopular or less profitable.
Many managers are able to ease the burden of recordkeeping
and paperwork through the use of computers. Point-of-service
(POS) systems are used in many restaurants to increase employee
productivity and allow managers to track the sales of specific
menu items. Using a POS system, a server keys in the
customer’s order and the computer immediately sends the order
to the kitchen so preparation can begin. The same system totals
checks, acts as a cash register and credit card authorizer, and
tracks daily sales. To minimize food costs and spoilage, many
managers use inventory tracking software to compare the record
of daily sales from the POS with a record of present inventory.
In some establishments, when supplies needed for the preparation
of popular menu items run low, additional inventory can be
ordered directly from the supplier using the computer. Computers
also allow restaurant and food service managers to more
efficiently keep track of employee schedules and pay.
Managers are among the first to arrive in the morning, and
the last to leave. At the conclusion of each day, or sometimes
each shift, managers tally the cash and charge receipts received
and balance them against the record of sales. In most cases,
they are responsible for depositing the day’s receipts at the
bank or securing them in a safe place. Finally, managers are
responsible for locking up, checking that ovens, grills, and
lights are off, and switching on alarm systems.
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| Working Conditions |
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Evenings and weekends are popular dining periods, making
night and weekend work common among managers. Many managers of
institutional food service facilities work more conventional
hours because factory and office cafeterias are usually open
only on weekdays for breakfast and lunch. Hours for many
managers are unpredictable, however, as managers may have to
fill in for absent workers on short notice. It is common for
restaurant and food service managers to work 50 to 60 hours or
more per week.
Managers often experience the pressure of simultaneously
coordinating a wide range of activities. When problems occur, it
is the responsibility of the manager to resolve them with
minimal disruption to customers. The job can be hectic during
peak dining hours, and dealing with irate customers or
uncooperative employees can be stressful.
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| Employment |
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Restaurant and food service managers held about 518,000 jobs
in 1998. Most managers are salaried, but about 1 in 6 is
self-employed. Most work in restaurants or for contract
institutional food service companies, while a smaller number are
employed by educational institutions, hospitals, nursing and
personal care facilities, and civic, social, and fraternal
organizations. Jobs are located throughout the country, with
large cities and tourist areas providing more opportunities for
full-service dining positions.
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| Training, Other Qualifications, and
Advancement |
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Most food service management companies and national or
regional restaurant chains recruit management trainees from 2-
and 4-year college hospitality management programs. Food service
and restaurant chains prefer to hire people with degrees in
restaurant and institutional food service management, but they
often hire graduates with degrees in other fields who have
demonstrated interest and aptitude. Some restaurant and food
service manager positions, particularly self-service and
fast-food, are filled by promoting experienced food and beverage
preparation and service workers. Waiters, waitresses, chefs, and
fast-food workers demonstrating potential for handling increased
responsibility sometimes advance to assistant manager or
management trainee jobs. Executive chefs need extensive
experience working as chefs, and general managers need
experience as assistant managers.
A bachelor’s degree in restaurant and food service
management provides a particularly strong preparation for a
career in this occupation. In 1998, more than 150 colleges and
universities offered 4-year programs in restaurant and hotel
management or institutional food service management. For those
not interested in pursuing a 4-year degree, more than 800
community and junior colleges, technical institutes, and other
institutions offer programs in these fields leading to an
associate degree or other formal certification. Both 2- and
4-year programs provide instruction in subjects such as
nutrition and food planning and preparation, as well as
accounting, business law and management, and computer science.
Some programs combine classroom and laboratory study with
internships that provide on-the-job experience. In addition,
many educational institutions offer culinary programs that
provide food preparation training. This training can lead to a
career as a cook or chef and provide a foundation for
advancement to an executive chef position.
Most employers emphasize personal qualities when hiring
managers. For example, self-discipline, initiative, and
leadership ability are essential. Managers must be able to solve
problems and concentrate on details. They need good
communication skills to deal with customers and suppliers, as
well as to motivate and direct their staff. A neat and clean
appearance is a must because they often are in close personal
contact with the public. Restaurant and food service management
can be demanding, so good health and stamina also are important.
Most restaurant chains and food service management companies
have rigorous training programs for management positions.
Through a combination of classroom and on-the-job training,
trainees receive instruction and gain work experience in all
aspects of the operations of a restaurant or institutional food
service facility. Topics include food preparation, nutrition,
sanitation, security, company policies and procedures, personnel
management, recordkeeping, and preparation of reports. Training
on use of the restaurant’s computer system is increasingly
important as well. Usually after 6 months or a year, trainees
receive their first permanent assignment as an assistant
manager.
A measure of professional achievement for restaurant and food
service managers is the designation of certified Foodservice
Management Professional (FMP). Although not a requirement for
employment or advancement in the occupation, voluntary
certification provides recognition of professional competence,
particularly for managers who acquired their skills largely on
the job. The Educational Foundation of the National Restaurant
Association awards the FMP designation to managers who achieve a
qualifying score on a written examination, complete a series of
courses that cover a range of food service management topics,
and meet standards of work experience in the field.
Willingness to relocate often is essential for advancement to
positions with greater responsibility. Managers typically
advance to larger establishments or regional management
positions within restaurant chains. Some eventually open their
own eating and drinking establishments. Others transfer to hotel
management positions because their restaurant management
experience provides a good background for food and beverage
manager jobs in hotels and resorts.
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| Job Outlook |
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Employment of restaurant and food service managers is
expected to increase about as
fast as the average for all occupations through 2008. In
addition to employment growth, the need to replace managers who
transfer to other occupations or stop working will create many
job openings. Opportunities to fill these openings are expected
to be best for those with a bachelor’s or associate degree in
restaurant and institutional food service management.
Projected employment growth varies by industry. Eating and
drinking places will provide the most new jobs as the number of
eating and drinking establishments increases along with the
population, personal incomes, and leisure time. In addition,
manager jobs will increase in eating and drinking places as
schools, hospitals, and other businesses contract out more of
their food services to institutional food service companies
within the eating and drinking industry.
Food service manager jobs still are expected to increase in
many of these other industries, but growth will be slowed as
contracting out becomes more common. Growth in the elderly
population should result in more food service manager jobs in
nursing homes and other health-care institutions, and
residential-care and assisted-living facilities.
Job opportunities should be better for salaried managers than
for self-employed managers. New restaurants are increasingly
affiliated with national chains rather than being independently
owned and operated. As this trend continues, fewer owners will
manage restaurants themselves, and more restaurant managers will
be employed by larger companies to run establishments.
Employment in eating and drinking establishments is not very
sensitive to changes in economic conditions, so restaurant and
food service managers are rarely laid off during hard times.
However, competition among restaurants is always intense, and
many restaurants do not survive.
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| Earnings |
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Median earnings of food service and lodging managers were
$26,700 in 1998. The middle 50 percent earned between $19,820
and $34,690. The lowest paid 10 percent earned $14,430 or less,
while the highest paid 10 percent earned over $45,520. Median
annual earnings in the industries employing the largest number
of food service and lodging managers in 1997 are shown below.
| Hotels and motels |
$28,600 |
| Eating and drinking places |
25,000 |
| Elementary and secondary schools |
21,300 |
In addition to typical benefits, most salaried restaurant and
food service managers receive free meals and the opportunity for
additional training depending on their length of service.
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| Related Occupations |
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Restaurant and food service managers direct the activities of
businesses, which provide a service to customers. Other managers
in service-oriented businesses include hotel
managers and assistants, health
services administrators, retail
store managers, and bank
managers.
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| Sources of Additional Information |
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Information about a career as a restaurant and food service
manager, 2- and 4-year college programs in restaurant and food
service management and certification as a Foodservice Management
Professional is available from:
- The Educational Foundation of the National Restaurant
Association, Suite 1400, 250 South Wacker Dr., Chicago, IL
60606.
General information on hospitality careers may be obtained
from:
- Council on Hotel, Restaurant, and Institutional Education,
1200 17th St. NW., Washington, DC 20036-3097.
Additional information about job opportunities in the field
may be obtained from local employers and local offices of the
State employment service.
Selected industries employing restaurant and food service
managers that appear in the 2000-01 Career Guide to
Industries:
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