Food Service Managers

Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it runs efficiently.

Duties

Food service managers typically do the following:

• Hire, train, discipline, and sometimes fire employees
• Order food and beverages, equipment, and supplies
• Oversee food preparation and other kitchen operations
• Inspect supplies, equipment, and work areas
• Ensure that employees comply with health and food safety standards
• Address complaints regarding food quality or service
• Schedule staff hours and assign duties
• Manage budgets and payroll records
• Establish standards for personnel performance and customer service

Managers coordinate activities of the kitchen and dining room staff to ensure that customers are served properly and in a timely manner. They oversee orders in the kitchen, and, if needed, they work with the chef to remedy service delays.

Food service managers are responsible for all functions of the business related to employees, including overseeing staffing and scheduling workers for each shift. During busy periods, managers may expedite service by helping to serve customers, process payments, or clean tables.

Managers also arrange for cleaning and maintenance of the equipment and facility in order to comply with health and sanitary regulations. For example, they may arrange for trash removal, pest control, and heavy cleaning when the dining room and kitchen are not in use.

In addition, managers have financial responsibilities that include budgeting, ensuring cash flow, and monitoring operational costs. They may set sales goals and determine promotional items.

Most managers prepare the payroll and manage employee records. They also may review or complete paperwork related to licensing, taxes and wages, and unemployment compensation. Although they sometimes assign these tasks to an assistant manager or a bookkeeper, most managers are responsible for the accuracy of business records.

Some managers add up the cash and charge slips and secure them in a safe place. They also may check that ovens, grills, and other equipment are properly cleaned and secured and that the establishment is locked at the close of business.

Food service managers held about 352,800 jobs in 2024. The largest employers of food service managers were as follows:

Full-service restaurants (those with table service) may have a management team that includes a general manager, one or more assistant managers, and an executive chef.

Food service managers’ work is often hectic, and dealing with dissatisfied customers may be stressful.

Injuries and illnesses

Food service managers have one of the highest rates of injuries and illnesses of all occupations. Kitchens are usually crowded and filled with dangerous objects and areas, such as hot ovens and slippery floors. Common hazards include slips, falls, and cuts. To reduce these risks, managers often wear nonslip shoes and cut-resistant gloves while in the kitchen.

Work Schedules

Most food service managers work full time, and some work more than 40 hours per week. Work schedules vary and may include early mornings, nights, weekends, and holidays. They may be called in at short notice.

Managers of food service facilities or cafeterias in schools, factories, or office buildings may be more likely to work traditional business hours.

Food service managers typically need a high school diploma and several years of work experience in the food service industry. Some receive additional training at community colleges, technical or vocational schools, culinary schools, or 4-year colleges.

The median annual wage for food service managers was $65,310 in May 2024.

Employment of food service managers is projected to grow 6 percent from 2024 to 2034, faster than the average for all occupations.

About 42,000 openings for food service managers are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.