Skip navigation
More information from O*NET OnLine:
Summary  •  Details  •  Custom

Food Service Managers - 11-9051.00

O*NET-SOC Description

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

Sample of Reported Job Titles

  • Restaurant Manager
  • Food Service Manager
  • Food Service Director
  • Food and Beverage Manager
  • Banquet Manager
  • Food Service Supervisor
  • Restaurant General Manager
  • Catering Manager
  • Director of Food and Beverage
  • Kitchen Manager

SOC Occupation Groups

11-0000 Management Occupations
11-9000 Other Management Occupations
11-9050 Food Service Managers
11-9051.00 Food Service Managers

Related Occupations

Tasks

  • Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
  • Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Count money and make bank deposits.
  • 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.
  • Establish standards for personnel performance and customer service.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Maintain food and equipment inventories, and keep inventory records.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor employee and patron activities to ensure liquor regulations are obeyed.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Order and purchase equipment and supplies.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • 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.
  • 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.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Schedule staff hours and assign duties.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Take dining reservations.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Detailed Work Activities

  • analyze menus
  • analyze recipes
  • assign work to staff or employees
  • conduct nutritional or food programs
  • conduct or attend staff meetings
  • coordinate banquets, meetings or related events
  • determine food or beverage costs
  • determine reasonable prices
  • determine the quality of food or beverages
  • develop nutritional or food programs
  • direct and coordinate food or beverage preparation
  • evaluate performance of employees or contract personnel
  • examine expenditures to ensure activities are within budget
  • fill out business or government forms
  • follow nutritional practices
  • hire, discharge, transfer, or promote workers
  • identify training needs
  • interview job applicants
  • investigate customer complaints
  • maintain records, reports, or files
  • manage finances for institutional food service
  • monitor lodging or dining facility operations to ensure regulation
  • monitor operational budget
  • orient new employees
  • oversee execution of organizational or program policies
  • plan for entertainment or dining activities
  • plan meal presentations
  • plan menus
  • prepare required government reports
  • prepare safety reports
  • price items on menu
  • provide customer service
  • purchase food or beverages
  • resolve customer or public complaints
  • resolve personnel problems or grievances
  • schedule employee work hours
  • understand government alcoholic beverage service regulations
  • understand government health, hotel or food service regulations
  • use facility management techniques
  • use government regulations
  • use health or sanitation standards
  • use knowledge of food handling rules

Military Crosswalk Titles

  • Food Service Officer (Marine Corps - Commissioned or Warrant Officer)
  • Food Service Officer (Navy - Commissioned or Warrant Officer)
  • Food Service Officer, Medical Facility (Navy - Commissioned or Warrant Officer)
  • Food Service Technician (Army - Warrant Officer only)
  • Mess Treasurer/Caterer (Navy - Commissioned or Warrant Officer)

Apprenticeship Crosswalk Titles

  • Manager, Food Service

DOT Crosswalk Titles

  • Dietary Manager
  • Director, Food and Beverage
  • Director, Food Services
  • Executive Chef
  • Manager, Agricultural-Labor Camp
  • Manager, Boarding House
  • Manager, Camp
  • Manager, Fast Food Services
  • Manager, Flight Kitchen
  • Manager, Food Service
  • Manager, Industrial Cafeteria
  • Manager, Liquor Establishment