Food Service Managers

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Tasks Include:

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.

The data sources for the information displayed here include: O*NET™ 16.0; US Department of Labor (BLS); Virginia Workforce Connection.

Projections Quick View:

Virginia: + 9.5%

National: - 3.3%

Education

Less than a High School Diploma

Job Zone:

Three: Medium Preparation Needed

Income Range:

Highest ($50,000 and up)

Average Earnings:

National

$52,220.00

State

$58,240.00

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™ 16.0.

Food Service Managers

Education

Required Level of Education

Less than a High School Diploma = 29.73%
High School Diploma (or GED or High School Equivalence Certificate) = 28.17%
Some College Courses = 14.47%
Bachelor's Degree = 11.34%
Associate's Degree (or other 2-year degree) = 8.84%
Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades) = 7.45%

Related Work Experience

Over 1 year, up to and including 2 years = 31.00%
Up to and including 1 month = 18.37%
Over 6 months, up to and including 1 year = 17.13%
None = 14.93%
Over 3 months, up to and including 6 months = 9.80%
Over 6 years, up to and including 8 years = 5.17%
Over 8 years, up to and including 10 years = 1.82%
Over 4 years, up to and including 6 years = 1.42%
Over 2 years, up to and including 4 years = 0.35%

On-Site or In-Plant Training

Up to and including 1 month = 25.71%
Over 6 months, up to and including 1 year = 18.05%
Over 3 months, up to and including 6 months = 16.67%
None = 15.37%
Over 1 month, up to and including 3 months = 13.09%
Over 1 year, up to and including 2 years = 5.63%
Over 2 years, up to and including 4 years = 3.67%
Over 4 years, up to and including 10 years = 1.82%

On-the-Job Training

Anything beyond short demonstration, up to and including 1 month = 48.41%
None or short demonstration = 18.97%
Over 3 months, up to and including 6 months = 13.19%
Over 4 years, up to and including 10 years = 6.99%
Over 6 months, up to and including 1 year = 6.22%
Over 1 month, up to and including 3 months = 5.76%
Over 1 year, up to and including 2 years = 0.46%

The data sources for the information displayed here include: O*NET™ 16.0.

Food Service Managers

Tasks

Core Tasks Include:

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
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 work procedures and operational problems to determine ways to improve service, performance, or safety.
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.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Supplemental Tasks Include:

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.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Create specialty dishes and develop recipes to be used in dining facilities.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Take dining reservations.

The data sources for the information displayed here include: O*NET™ 16.0.

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™ 16.0.

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.

Food Service Managers

Knowledge

%	Subject	Description
74.25	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.
73.25	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.
65.75	Production and Processing	Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
64.50	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.
61.75	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.
59.25	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.
56.25	English Language	Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
56.25	Food Production	Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

The data sources for the information displayed here include: O*NET™ 16.0.

Food Service Managers

Skills

%	Subject	Description
75.00	Service Orientation	Actively looking for ways to help people.
72.00	Coordination	Adjusting actions in relation to others' actions.
72.00	Speaking	Talking to others to convey information effectively.
72.00	Critical Thinking	Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
68.75	Monitoring	Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
68.75	Management of Personnel Resources	Motivating, developing, and directing people as they work, identifying the best people for the job.
68.75	Time Management	Managing one's own time and the time of others.
68.75	Social Perceptiveness	Being aware of others' reactions and understanding why they react as they do.
65.50	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.
62.50	Reading Comprehension	Understanding written sentences and paragraphs in work related documents.
62.50	Instructing	Teaching others how to do something.
62.50	Active Learning	Understanding the implications of new information for both current and future problem-solving and decision-making.
59.50	Operations Analysis	Analyzing needs and product requirements to create a design.
59.50	Persuasion	Persuading others to change their minds or behavior.
59.50	Judgment and Decision Making	Considering the relative costs and benefits of potential actions to choose the most appropriate one.
56.25	Negotiation	Bringing others together and trying to reconcile differences.
56.25	Writing	Communicating effectively in writing as appropriate for the needs of the audience.
53.00	Learning Strategies	Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
53.00	Complex Problem Solving	Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

The data sources for the information displayed here include: O*NET™ 16.0.

Food Service Managers

Abilities

%	Subject	Description
78.00	Oral Comprehension	The ability to listen to and understand information and ideas presented through spoken words and sentences.
78.00	Oral Expression	The ability to communicate information and ideas in speaking so others will understand.
75.00	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 there is a problem.
68.75	Written Comprehension	The ability to read and understand information and ideas presented in writing.
65.50	Speech Clarity	The ability to speak clearly so others can understand you.
65.50	Deductive Reasoning	The ability to apply general rules to specific problems to produce answers that make sense.
62.50	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).
62.50	Inductive Reasoning	The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
62.50	Written Expression	The ability to communicate information and ideas in writing so others will understand.
59.50	Category Flexibility	The ability to generate or use different sets of rules for combining or grouping things in different ways.
59.50	Near Vision	The ability to see details at close range (within a few feet of the observer).
56.25	Speech Recognition	The ability to identify and understand the speech of another person.
53.00	Selective Attention	The ability to concentrate on a task over a period of time without being distracted.
53.00	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).
50.00	Time Sharing	The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
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	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.

The data sources for the information displayed here include: O*NET™ 16.0.

Food Service Managers

Work Activities

%	Subject	Description
86.50	Making Decisions and Solving Problems	Analyzing information and evaluating results to choose the best solution and solve problems.
82.25	Training and Teaching Others	Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
79.75	Getting Information	Observing, receiving, and otherwise obtaining information from all relevant sources.
79.00	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.
78.75	Guiding, Directing, and Motivating Subordinates	Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
78.75	Organizing, Planning, and Prioritizing Work	Developing specific goals and plans to prioritize, organize, and accomplish your work.
77.00	Resolving Conflicts and Negotiating with Others	Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
77.00	Developing and Building Teams	Encouraging and building mutual trust, respect, and cooperation among team members.
77.00	Communicating with Supervisors, Peers, or Subordinates	Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
76.75	Coaching and Developing Others	Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
75.75	Identifying Objects, Actions, and Events	Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
74.75	Coordinating the Work and Activities of Others	Getting members of a group to work together to accomplish tasks.
73.50	Judging the Qualities of Things, Services, or People	Assessing the value, importance, or quality of things or people.
73.00	Updating and Using Relevant Knowledge	Keeping up-to-date technically and applying new knowledge to your job.
71.75	Staffing Organizational Units	Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.
71.75	Documenting/Recording Information	Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
70.75	Scheduling Work and Activities	Scheduling events, programs, and activities, as well as the work of others.
70.75	Communicating with Persons Outside 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.
70.50	Monitor Processes, Materials, or Surroundings	Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
68.75	Performing Administrative Activities	Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.
67.50	Inspecting Equipment, Structures, or Material	Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
66.75	Establishing and Maintaining Interpersonal Relationships	Developing constructive and cooperative working relationships with others, and maintaining them over time.
66.25	Selling or Influencing Others	Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
64.25	Monitoring and Controlling Resources	Monitoring and controlling resources and overseeing the spending of money.
64.25	Processing Information	Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
62.25	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.
61.00	Estimating the Quantifiable Characteristics of Products, Events, or Information	Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
60.00	Assisting and Caring for Others	Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
59.25	Analyzing Data or Information	Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
57.50	Developing Objectives and Strategies	Establishing long-range objectives and specifying the strategies and actions to achieve them.
57.50	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 of materials.
57.25	Provide Consultation and Advice to Others	Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.
51.75	Controlling Machines and Processes	Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
51.50	Thinking Creatively	Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
50.00	Interpreting the Meaning of Information for Others	Translating or explaining what information means and how it can be used.

The data sources for the information displayed here include: O*NET™ 16.0.

Food Service Managers

Work Styles

%	Subject	Description
90.50	Integrity	Job requires being honest and ethical.
89.75	Dependability	Job requires being reliable, responsible, and dependable, and fulfilling obligations.
89.75	Leadership	Job requires a willingness to lead, take charge, and offer opinions and direction.
89.25	Stress Tolerance	Job requires accepting criticism and dealing calmly and effectively with high stress situations.
89.25	Cooperation	Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
88.75	Self Control	Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
87.00	Attention to Detail	Job requires being careful about detail and thorough in completing work tasks.
86.00	Adaptability/Flexibility	Job requires being open to change (positive or negative) and to considerable variety in the workplace.
82.75	Concern for Others	Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
81.00	Social Orientation	Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
78.00	Initiative	Job requires a willingness to take on responsibilities and challenges.
76.00	Persistence	Job requires persistence in the face of obstacles.
74.00	Achievement/Effort	Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
67.75	Analytical Thinking	Job requires analyzing information and using logic to address work-related issues and problems.
66.75	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.
64.00	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™ 16.0.

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™ 16.0.

Food Service Managers

Work Context

%	Subject	Description
92.80	Face-to-Face Discussions	How often do you have to have face-to-face discussions with individuals or teams in this job?
89.60	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?
87.20	Spend Time Standing	How much does this job require standing?
84.00	Telephone	How often do you have telephone conversations in this job?
84.00	Impact of Decisions on Co-workers or Company Results	How do the decisions an employee makes impact the results of co-workers, clients or the company?
83.40	Responsibility for Outcomes and Results	How responsible is the worker for work outcomes and results of other workers?
82.60	Physical Proximity	To what extent does this job require the worker to perform job tasks in close physical proximity to other people?
82.40	Deal With External Customers	How important is it to work with external customers or the public in this job?
81.60	Freedom to Make Decisions	How much decision making freedom, without supervision, does the job offer?
81.20	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?
80.80	Coordinate or Lead Others	How important is it to coordinate or lead others in accomplishing work activities in this job?
80.00	Responsible for Others' Health and Safety	How much responsibility is there for the health and safety of others in this job?
80.00	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?
78.60	Time Pressure	How often does this job require the worker to meet strict deadlines?
77.40	Spend Time Walking and Running	How much does this job require walking and running?
77.40	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?
77.20	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?
77.00	Importance of Being Exact or Accurate	How important is being very exact or highly accurate in performing this job?
76.60	Work With Work Group or Team	How important is it to work with others in a group or team in this job?
75.60	Frequency of Conflict Situations	How often are there conflict situations the employee has to face in this job?
73.00	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?
70.80	Level of Competition	To what extent does this job require the worker to compete or to be aware of competitive pressures?
69.40	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?
66.60	Spend Time Making Repetitive Motions	How much does this job require making repetitive motions?
66.40	Indoors, Environmentally Controlled	How often does this job require working indoors in environmentally controlled conditions?
66.00	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?
60.60	Exposed to Contaminants	How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)?
60.60	Exposed to Minor Burns, Cuts, Bites, or Stings	How often does this job require exposure to minor burns, cuts, bites, or stings?
58.60	Letters and Memos	How often does the job require written letters and memos?
55.60	Spend Time Bending or Twisting the Body	How much does this job require bending or twisting your body?
55.60	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?
52.40	Consequence of Error	How serious would the result usually be if the worker made a mistake that was not readily correctable?
51.40	Electronic Mail	How often do you use electronic mail in this job?
51.20	Outdoors, Exposed to Weather	How often does this job require working outdoors, exposed to all weather conditions?

The data sources for the information displayed here include: O*NET™ 16.0.

Food Service Managers

Job Zone Three: Medium Preparation Needed

Overall Experience
- Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
Job Training
- Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
Examples
- These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include food service managers, electricians, agricultural technicians, legal secretaries, interviewers, and insurance sales agents.
Education
- Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.

The data sources for the information displayed here include: O*NET™ 16.0.

Food Service Managers

Earnings Benefits

Region	Entry Level	Average	Experienced
United States	$30,570.00	$52,620.00	$81,410.00
Virginia	$34,340.00	$58,240.00	$88,770.00

Region	Entry Level	Average	Experienced
Bay Consortium	$43,815.08	$62,386.04	$89,899.06
Capital Region Workforce Partnership	$34,552.36	$52,368.71	$75,013.16
Central VA/Region2000	$41,620.03	$65,138.46	$87,050.55
Crater Area	$33,964.66	$46,813.30	$71,454.55
Greater Peninsula	$32,972.33	$55,121.13	$82,954.81
Hampton Roads	$32,880.28	$47,890.60	$70,287.22
New River/Mt. Rogers	$28,393.06	$50,241.43	$73,136.75
Northern Virginia and Alexandria/Arlington	$41,727.25	$70,047.49	$100,948.17
Piedmont Workforce	$32,399.80	$51,157.89	$73,468.53
Shenandoah Valley	$32,654.71	$48,911.25	$76,733.80
South Central	$27,228.78	$52,475.94	$77,500.55
Southwestern Virginia	$26,083.71	$41,269.02	$56,891.33
West Piedmont	$27,902.47	$51,532.16	$76,585.11
Western Virginia	$31,649.23	$49,930.89	$81,449.63

The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection.

Food Service Managers

Employment Projections

National	2010	2020	% Change
United States	320,600	310,000	- 3.3%

State	2008	2018	% Change
Virginia	6,086	6,662	+ 9.5%

Region	2008	2018	% Change
Bay Consortium	235	265	+ 12.8%
Capital Region Workforce Partnership	947	1,036	+ 9.4%
Central VA/Region2000	110	119	+ 8.2%
Crater Area	0	0	+ 0.0%
Greater Peninsula	353	386	+ 9.3%
Hampton Roads	953	1,023	+ 7.3%
New River/Mt. Rogers	274	294	+ 7.3%
Northern Virginia and Alexandria/Arlington	1,805	2,001	+ 10.9%
Piedmont Workforce	192	215	+ 12.0%
Shenandoah Valley	442	482	+ 9.0%
South Central	72	80	+ 11.1%
Southwestern Virginia	66	70	+ 6.1%
West Piedmont	116	127	+ 9.5%
Western Virginia	326	359	+ 10.1%

The data sources for the information displayed here include: Virginia Workforce Connection.

Food Service Managers

Related Occupations

Related Occupations

Careers in Restaurants and Food/Beverage Services Pathway:

The data sources for the information displayed here include: O*NET™ 16.0.

Food Service Managers

View Videos

The following videos are available for this occupation:

Hospitality and Tourism (4.28 Mb)
Food Service Managers (4.32 Mb)

Macromedia Flash is required for viewing the videos. If you do not have the Flash plugin, it is freely available for download.

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.

Food Service Managers

Military Training

The following military job classifications are available for this occupation:

Food Service
Students

The data sources for the information displayed here include: Defense Manpower Data Center.

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.

Proficiency	Rating
Making Decisions and Solving Problems	4.5
Training and Teaching Others	4.5
Getting Information	4.0
Performing for or Working Directly with the Public	4.0
Guiding, Directing, and Motivating Subordinates	4.0
Organizing, Planning, and Prioritizing Work	4.0
Resolving Conflicts and Negotiating with Others	4.0
Developing and Building Teams	4.0
Communicating with Supervisors, Peers, or Subordinates	4.0
Coaching and Developing Others	4.0
Identifying Objects, Actions, and Events	4.0
Coordinating the Work and Activities of Others	4.0
Judging the Qualities of Things, Services, or People	4.0
Updating and Using Relevant Knowledge	4.0
Staffing Organizational Units	4.0
Documenting/Recording Information	4.0
Scheduling Work and Activities	4.0
Communicating with Persons Outside Organization	4.0
Monitor Processes, Materials, or Surroundings	4.0
Performing Administrative Activities	4.0
Inspecting Equipment, Structures, or Material	3.5
Establishing and Maintaining Interpersonal Relationships	3.5
Selling or Influencing Others	3.5
Monitoring and Controlling Resources	3.5
Processing Information	3.5
Evaluating Information to Determine Compliance with Standards	3.5
Estimating the Quantifiable Characteristics of Products, Events, or Information	3.5
Assisting and Caring for Others	3.5
Analyzing Data or Information	3.5
Developing Objectives and Strategies	3.5
Performing General Physical Activities	3.5
Provide Consultation and Advice to Others	3.5
Controlling Machines and Processes	3.0
Thinking Creatively	3.0
Interpreting the Meaning of Information for Others	3.0
Interacting With Computers	3.0
Handling and Moving Objects	3.0
Repairing and Maintaining Mechanical Equipment	2.5
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment	2.0
Repairing and Maintaining Electronic Equipment	2.0
Operating Vehicles, Mechanized Devices, or Equipment	2.0

The data sources for the information displayed here include: O*NET™ 16.0.

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™ 16.0.

Food Service Managers

Related Schools

Hampton University
J Sargeant Reynolds Community College
James Madison University
Northern Virginia Community College
Southeast Culinary & Hospitality College
The Art Institute of Virginia Beach
The Art Institute of Washington
Tidewater Community College
Virginia Highlands Community College
Virginia Polytechnic Institute and State University
Virginia State University