Restaurant and Food Service Managers
Restaurant and food service managers are responsible for the overall operation of businesses that serve food. Food service work includes the purchasing of a variety of food, selection of the menu, preparation of the food, and, most importantly, maintenance of health and sanitation levels. It is the responsibility of managers to oversee staffing for each task in addition to performing the business and accounting functions of restaurant operations. There are approximately 352,600 food service managers employed in the United States.
Minimum Education Level
The earnings of salaried restaurant and food service managers vary a great deal, depending on the type and size of the establishment. According to the U.S. Department of Labor, median annual earnings of food service managers were $55,320 in May 2019. The lowest paid 10 percent earned less than $33,210, and the highest paid 10 percent earned more than $93,040. Those in charge of full-service res...
Work environments are usually pleasant, and the atmospheres can range from calm to chaotic, depending upon the nature of the restaurant and its patrons. There is usually a great deal of activity involved in preparing and serving food to large numbers of people, and managers usually work 40 to 48 hours per week. In some cafeterias, especially those located within an industry or business establis...
According to the U.S. Department of Labor (DOL), slower than average employment growth is expected for this profession through 2029. "More dining establishments are expected to rely on chefs and head cooks instead of hiring additional food service managers, which should limit employment growth in this occupation," the DOL explains. Many job openings will arise from the need to replace managers ...