Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
- 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.
- 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 or food subsidies.
- Establish standards for personnel performance and customer service.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet27)
Projections Quick View:
High School Diploma
Two: Some Preparation Needed
Highest ($50,000 and up)