Food Service Managers Onet SOC Code 11-9051.00 Career Description: Plan, direct, or coordinate activities of an organization or department that serves food and beverages. Related Clusters:

Career Summary:

• 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.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• 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.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Greet guests, escort them to their seats, and present them with menus and wine lists.
• Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Create specialty dishes and develop recipes to be used in dining facilities.
• Take dining reservations.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

• 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.
• 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.
• 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.
• 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.
• 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.
• Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
• Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
• 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.
• Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

• A bachelor's degree in restaurant and food service management provides a particularly strong preparation for a career in this occupation. A number of colleges and universities offer programs in restaurant and hotel management or institutional food service management. Some community colleges and technical institutes offer programs in the field leading to an associate degree or other formal certification. Both 2-year and 4-year programs provide instruction in subjects such as nutrition and food planning and preparation, as well as accounting, business management, and computer science. Some programs combine classroom and laboratory study with internships that provide on-the-job experience. In addition, many secondary and postsecondary educational institutions offer culinary programs that provide food preparation training. Some 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. For related information and recommended courses to prepare for this occupation, Tennessee high school students may visit the Trade and Industrial Education Standards, Competency Profiles, and Resource Links: Culinary Arts cluster online.

  Military job training consists of between 12 and 16 weeks of classroom instruction. Course content typically includes food service operations and management fundamentals; resource management; nutritional meal planning; and hotel management.

• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

• Near Vision - The ability to see details at close range (within a few feet of the observer).
• Written Comprehension - The ability to read and understand information and ideas presented in writing.
• Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• 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.
• Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
• 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).
• 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.
• Speech Recognition - The ability to identify and understand the speech of another person.
• Written Expression - The ability to communicate information and ideas in writing so others will understand.
• Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
• 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).
• Mathematical Reasoning - The ability to choose the right mathematical methods or formulas to solve a problem.
• Memorization - The ability to remember information such as words, numbers, pictures, and procedures.
• Perceptual Speed - The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
• Visualization - The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.

• Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time.
• Resolving Conflicts and Negotiating with Others - Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

• 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.
• Second Interest High-Point - Secondary-Cutoff/Rank Descriptiveness
• First Interest High-Point - Primary-Rank Descriptiveness
• Social - Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
• 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.

• 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.
• Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
• Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
• Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
• Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
• Initiative - Job requires a willingness to take on responsibilities and challenges.
• Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
• Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
• Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
• Integrity - Job requires being honest and ethical.
• Analytical Thinking - Job requires analyzing information and using logic to address work-related issues and problems.
• Social Orientation - Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
• 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.

• Security - Workers on this job have steady employment.
• Authority - Workers on this job give directions and instructions to others.
• Autonomy - Workers on this job plan their work with little supervision.
• Independence-Mean Extent - Occupations that satisfy this work value allow employs to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
• Responsibility - Workers on this job make decisions on their own.
• Creativity - Workers on this job try out their own ideas.
• Ability Utilization - Workers on this job make use of their individual abilities.
• Activity - Workers on this job are busy all the time.
• Achievement-Mean Extent - Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
• Achievement - Workers on this job get a feeling of accomplishment.
• Company Policies and Practices - Workers on this job are treated fairly by the company.
• Moral Values - Workers on this job are never pressured to do things that go against their sense of right and wrong.
• Recognition-Mean Extent - Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.
• Recognition - Workers on this job receive recognition for the work they do.
• Co-workers - Workers on this job have co-workers who are easy to get along with.
• Working Conditions-Mean Extent - Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
• Relationships-Mean Extent - Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
• Compensation - Workers on this job are paid well in comparison with other workers.
• Advancement - Workers on this job have opportunities for advancement.
• Support-Mean Extent - Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.

Wage and salary data provided by:

• Bureau of Labor Statistics, Tennessee Department of Labor website
• TN Department of Labor & Workforce Development website
• Bureau of Economic Analysis website