Food Service Managers
Tasks Include:
- 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.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +15.0%
National: +9.8%
Education
High School Diploma
Job Zone:
Two: Some Preparation Needed
Income Range:
Highest ($50,000 and up)
Median Earnings:
National
$61,310.00
State
$59,780.00
Regional
Food Service Managers
Description
Career Cluster: | Hospitality & Tourism |
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Education
Required Level of Education
- High School Diploma - or the equivalent (for example, GED) = 55.19%
- Some College Courses = 18.35%
- Less than a High School Diploma = 15.37%
- Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production) = 4.83%
- Post-Baccalaureate Certificate - awarded for completion of an organized program of study; designed for people who have completed a Baccalaureate degree but do not meet the requirements of academic degrees carrying the title of Master. = 3.63%
- Bachelor's Degree = 1.91%
- Associate's Degree (or other 2-year degree) = 0.71%
Related Work Experience
- Over 2 years, up to and including 4 years = 29.52%
- Over 1 year, up to and including 2 years = 29.38%
- None = 18.35%
- Over 3 months, up to and including 6 months = 12.51%
- Over 4 years, up to and including 6 years = 4.93%
- Over 1 month, up to and including 3 months = 3.48%
- Over 6 months, up to and including 1 year = 1.82%
On-Site or In-Plant Training
- Over 6 months, up to and including 1 year = 22.72%
- Up to and including 1 month = 21.30%
- Over 3 months, up to and including 6 months = 21%
- Over 1 year, up to and including 2 years = 16.19%
- Over 2 years, up to and including 4 years = 8.10%
- Over 1 month, up to and including 3 months = 6.34%
- Over 4 years, up to and including 10 years = 2.48%
- None = 1.86%
On-the-Job Training
- Over 1 year, up to and including 2 years = 23.70%
- Over 6 months, up to and including 1 year = 19.17%
- Anything beyond short demonstration, up to and including 1 month = 17.26%
- Over 3 months, up to and including 6 months = 16.07%
- Over 1 month, up to and including 3 months = 12.04%
- Over 2 years, up to and including 4 years = 8.12%
- Over 10 years = 2.42%
- None or short demonstration = 1.22%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Tasks
Core Tasks Include:
- 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.
- 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.
- Greet guests, escort them to their seats, and present them with menus and wine lists.
- Count money and make bank deposits.
Supplemental Tasks Include:
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
- Monitor employee and patron activities to ensure liquor regulations are obeyed.
- 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.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Tools and Technology
Tools Include:
- Cash registers (Computerized cash registers)
- Laser printers
- Notebook computers
- Personal computers
- Personal digital assistant PDAs or organizers (Personal digital assistants PDA)
Technologies Include:
- Accounting software
- Food Services Solutions DayCap
- Intuit QuickBooks software
- Analytical or scientific software
- Aurora FoodPro
- ChefDesk Chef's Calculators
- ChefTec software
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- SweetWARE nutraCoster
- Calendar and scheduling software
- espSoftware Employee Schedule Partner
- iMagic Restaurant Reservation
- Data base user interface and query software
- Database software
- ValuSoft MasterCook
- Desktop publishing software
- SoftCafe software
- Electronic mail software
- Email software
- Inventory management software
- Army Food Management Information System software
- Food Service Solutions FoodCo
- Gift Certificates Plus Giftworks
- Inventory management software
- Office suite software
- Microsoft Office 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
- Restaurant Manager software
- Project management software
- Efficient Frontier ReServe Interactive
- Spreadsheet software
- Spreadsheet software
- Time accounting software
- Aestiva Employee Time Clock
- Word processing software
- Word processing software
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Additional Resources
Information about a career as a 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:
National Restaurant Association Educational Foundation
Suite 1400
250 South Wacker Dr.
Chicago, IL 60606
http://www.edfound.org
General information on hospitality careers may be obtained from:
The International Council on Hotel Restaurant and Institutional Education
3205 Skipwith Rd.
Richmond, VA 23294
http://www.chrie.org
Additional information about job opportunities in food service management may be obtained from local employers and from the Virginia Employment Commission.
The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet28)
Food Service Managers
Knowledge
% | Subject | Description |
---|---|---|
90.50 | 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. |
84.50 | 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. |
74.25 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
71.00 | 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. |
67.50 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
67.50 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
67.50 | 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. |
64.25 | Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
59.00 | Public Safety and Security | Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. |
58.25 | 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. |
56.75 | Administrative | Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology. |
52.00 | Economics and Accounting | Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Skills
% | Subject | Description |
---|---|---|
72.00 | Service Orientation | Actively looking for ways to help people. |
68.75 | Management of Personnel Resources | Motivating, developing, and directing people as they work, identifying the best people for the job. |
68.75 | Active Listening | Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. |
68.75 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
68.75 | Speaking | Talking to others to convey information effectively. |
65.50 | Coordination | Adjusting actions in relation to others' actions. |
65.50 | Reading Comprehension | Understanding written sentences and paragraphs in work-related documents. |
65.50 | Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. |
65.50 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
62.50 | Time Management | Managing one's own time and the time of others. |
59.50 | Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. |
56.25 | Instructing | Teaching others how to do something. |
56.25 | Complex Problem Solving | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. |
53.00 | Persuasion | Persuading others to change their minds or behavior. |
53.00 | Negotiation | Bringing others together and trying to reconcile differences. |
53.00 | Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
50.00 | Writing | Communicating effectively in writing as appropriate for the needs of the audience. |
50.00 | Learning Strategies | Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. |
50.00 | Management of Financial Resources | Determining how money will be spent to get the work done, and accounting for these expenditures. |
50.00 | Management of Material Resources | Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Abilities
% | Subject | Description |
---|---|---|
75.00 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
75.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
72.00 | 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 that there is a problem. |
68.75 | Written Comprehension | The ability to read and understand information and ideas presented in writing. |
65.50 | Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. |
65.50 | Speech Clarity | The ability to speak clearly so others can understand you. |
59.50 | Written Expression | The ability to communicate information and ideas in writing so others will understand. |
56.25 | 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). |
56.25 | Speech Recognition | The ability to identify and understand the speech of another person. |
56.25 | Inductive Reasoning | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
50.00 | Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
50.00 | Number Facility | The ability to add, subtract, multiply, or divide quickly and correctly. |
50.00 | Arm-Hand Steadiness | The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. |
50.00 | Manual Dexterity | The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. |
50.00 | Finger Dexterity | The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects. |
50.00 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
50.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Work Activities
% | Subject | Description |
---|---|---|
74.75 | 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. |
67.25 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
65.25 | Working with Computers | Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. |
64.50 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
63.25 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
62.00 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
62.00 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
61.50 | Monitoring and Controlling Resources | Monitoring and controlling resources and overseeing the spending of money. |
61.00 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
61.00 | Coordinating the Work and Activities of Others | Getting members of a group to work together to accomplish tasks. |
60.25 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
57.25 | Coaching and Developing Others | Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
57.00 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
56.75 | Communicating with People Outside the Organization | Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail. |
56.75 | Resolving Conflicts and Negotiating with Others | Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. |
56.00 | Documenting/Recording Information | Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. |
55.50 | Developing and Building Teams | Encouraging and building mutual trust, respect, and cooperation among team members. |
53.50 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
53.50 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
52.50 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
52.25 | Selling or Influencing Others | Convincing others to buy merchandise/goods or to otherwise change their minds or actions. |
51.75 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
51.25 | Scheduling Work and Activities | Scheduling events, programs, and activities, as well as the work of others. |
50.75 | Performing General Physical Activities | Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials. |
50.25 | Performing Administrative Activities | Performing day-to-day administrative tasks such as maintaining information files and processing paperwork. |
50.00 | Guiding, Directing, and Motivating Subordinates | Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
49.75 | Evaluating Information to Determine Compliance with Standards | Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. |
49.50 | Assisting and Caring for Others | Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Work Styles
% | Subject | Description |
---|---|---|
91.75 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
91.25 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
88.50 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
86.50 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
86.00 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
83.75 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
83.75 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
81.75 | Integrity | Job requires being honest and ethical. |
79.75 | Persistence | Job requires persistence in the face of obstacles. |
79.75 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
79.00 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
76.25 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
75.75 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
72.50 | 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. |
66.00 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
64.75 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Work Values
% | Subject | Description |
---|---|---|
77.83 | Independence | Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. |
61.17 | Relationships | 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. |
61.17 | Support | Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. |
58.33 | Working Conditions | Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions. |
55.50 | Achievement | 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. |
55.50 | Recognition | 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. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Work Context
% | Subject | Description |
---|---|---|
97.60 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
96.00 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
95.80 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
95.80 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
91.60 | Telephone | How often do you have telephone conversations in this job? |
91.20 | Electronic Mail | How often do you use electronic mail in this job? |
90.60 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
88.40 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
88.00 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
87.40 | Spend Time Standing | How much does this job require standing? |
85.80 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
84.80 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
84.20 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
83.60 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
83.40 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
83.20 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
82.20 | Deal With Unpleasant or Angry People | How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements? |
82.20 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
82.20 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
82.00 | Spend Time Walking and Running | How much does this job require walking and running? |
81.60 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
79.20 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
79.00 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
75.60 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
73.00 | Letters and Memos | How often does the job require written letters and memos? |
72.60 | Frequency of Conflict Situations | How often are there conflict situations the employee has to face in this job? |
70.40 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
68.40 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
65.40 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
51.60 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
51.40 | Very Hot or Cold Temperatures | How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
49.80 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Job Zone Two: Some Preparation Needed
- Overall Experience
- Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- Job Training
- Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
- Examples
- These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
- Education
- These occupations usually require a high school diploma.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $38,740.00 | $61,310.00 | $77,450.00 |
Virginia | $32,710.00 | $59,780.00 | $79,040.00 |
Region | Entry Level | Median | Experienced |
Bay Consortium | $37,402.14 | $63,314.60 | $82,694.89 |
Capital Region Workforce Partnership | $36,962.58 | $63,965.27 | $81,715.83 |
Central VA/Region2000 | $33,170.76 | $56,919.09 | $70,412.79 |
Crater Area | $36,434.30 | $58,887.41 | $74,032.25 |
Greater Peninsula | $39,027.79 | $54,868.17 | $69,509.20 |
Hampton Roads | $37,922.27 | $54,869.19 | $71,189.92 |
New River/Mt. Rogers | $34,503.71 | $58,107.22 | $73,761.99 |
Northern Virginia and Alexandria/Arlington | No Data | No Data | No Data |
Piedmont Workforce | $41,958.85 | $67,765.25 | $87,733.99 |
Shenandoah Valley | No Data | No Data | No Data |
South Central | $37,063.55 | $49,341.58 | $63,746.00 |
Southwestern Virginia | $31,317.69 | $48,731.70 | $61,552.29 |
West Piedmont | $35,464.42 | $56,108.31 | $72,684.00 |
Western Virginia | $31,057.63 | $52,890.67 | $67,342.01 |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Service Managers
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 329,100 | 361,400 | +9.8% |
Virginia | 5,108 | 5,874 | +15.0% |
Region | Current* | Projected | % Change |
Bay Consortium | 268 | 317 | +18.3% |
Capital Region Workforce Partnership | 955 | 1,118 | +17.1% |
Central VA/Region2000 | 99 | 109 | +10.1% |
Crater Area | 124 | 144 | +16.1% |
Greater Peninsula | 104 | 117 | +12.5% |
Hampton Roads | 916 | 1,027 | +12.1% |
New River/Mt. Rogers | 215 | 232 | +7.9% |
Northern Virginia and Alexandria/Arlington | No Data | No Data | No Data |
Piedmont Workforce | 168 | 195 | +16.1% |
Shenandoah Valley | 209 | 236 | +12.9% |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | 325 | 343 | +5.5% |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Service Managers
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- First-Line Supervisors of Food Preparation and Serving Workers
- Chefs and Head Cooks
- Cooks, Institution and Cafeteria
- Cooks, Restaurant
- Food Servers, Nonrestaurant
- Cooks, Short Order
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
- Cooks, Private Household
- First-Line Supervisors of Retail Sales Workers
- First-Line Supervisors of Personal Service Workers
- Fast Food and Counter Workers
- Food Preparation Workers
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Waiters and Waitresses
- First-Line Supervisors of Housekeeping and Janitorial Workers
- Lodging Managers
- Baristas
- Butchers and Meat Cutters
- General and Operations Managers
- Agricultural Inspectors
Careers in Restaurants and Food/Beverage Services Pathway:
- Bakers
- Baristas
- Bartenders
- Chefs and Head Cooks
- Cooks, All Other
- Cooks, Fast Food
- Cooks, Institution and Cafeteria
- Cooks, Private Household
- Cooks, Restaurant
- Cooks, Short Order
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Dishwashers
- Fast Food and Counter Workers
- First-Line Supervisors of Food Preparation and Serving Workers
- Food Preparation and Serving Related Workers, All Other
- Food Preparation Workers
- Food Servers, Nonrestaurant
- Food Service Managers
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
- Waiters and Waitresses
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
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Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Food Service Managers
Military Training
The following military job classifications are available for this occupation:
- Food Service
- Students
- Food Service Specialist
- CS-Culinary Specialist
The data sources for the information displayed here include: Defense Manpower Data Center. (Using onet28)
Food Service Managers
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Titles
- Banquet Director
- Banquet Manager
- Boarding House Manager
- Cafe Operator
- Cafeteria Director
- Cafeteria Operator
- Catering Manager
- Club Manager
- Clubhouse Manager
- Concessionaire
- Cook Manager
- Culinary Specialist
- Deli Manager
- Dietary Manager
- Dietary Supervisor
- Dining Room Manager
- Director of Catering
- Director of Food and Beverage
- Executive Chef
- Fast Food Services Manager
- Flight Kitchen Manager
- Food and Beverage Director
- Food and Beverage Manager
- Food Manager
- Food Production Manager
- Food Service Director
- Food Service Manager
- Food Service Specialist
- Food Service Supervisor
- Hospitality Manager
- Industrial Cafeteria Manager
- Kitchen Manager
- Liquor Establishment Manager
- Luncheonette Operator
- Lunchroom Operator
- Menu Planner
- Restaurant General Manager
- Restaurant Manager
- Restaurant Owner
- Restauranteur
- Saloonkeeper
- Sommelier
- Tavern Keeper
- Tavern Operator
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Service Managers
Related Schools
- Brightpoint Community College
- Bryant & Stratton College-Virginia Beach
- Central Virginia Community College
- Dabney S Lancaster Community College
- Danville Community College
- ECPI University
- Hampton University
- J Sargeant Reynolds Community College
- James Madison University
- Northern Virginia Community College
- Patrick Henry Community College
- Southwest Virginia Community College
- Stratford University
- The Art Institute of Virginia Beach
- Tidewater Community College
- University of the Potomac-VA Campus
- Virginia Polytechnic Institute and State University
- Virginia State University
- Virginia Western Community College
- Wytheville Community College
The data sources for the information displayed here include: O*NET™. (Using onet28)