Food Service Manager

Your Fit

Income

$45K

Preparation

Some

Growth

0.5%

Definition
Your fit with this career
How much they earn
What they do
Job satisfaction
How to become

What is a Food Service Manager?

Food Service Managers are responsible for the daily operations of restaurants and other establishments where food and beverages are served. They oversee all aspects of the business, from customer service to budget management, ensuring efficient and profitable operation.

Your test results

Why this fit score?

The fit report shows your areas of fit and misfit with Food Service Manager.

Fit report

Test scores

The scores report summarizes what we learned about you. It shows your results on everything measured in the career test.

Scores report

How much does a Food Service Manager earn

Income data is from Canada's latest census. The closest match for this career in Canada’s occupational classification system is Food Service Manager.

$45K

CAD per year

Compared to other careers: Median is $19K below the national average.

See income by country/state/province

What does a Food Service Manager do?

Work environment

Food Service Managers work in environments such as restaurants, hotels, school cafeterias, and catering services. Their role typically involves a mix of office work and on-site management, including overseeing kitchen and dining area operations, and interacting with staff and customers.

Quick task list

Hires, trains, and supervises restaurant staff.
Manages the budget and keeps financial records.
Ensures compliance with health and safety regulations.
Oversees food preparation, presentation, and delivery.
Addresses customer complaints and ensures high levels of customer satisfaction.

See full list of tasks with expert relevance ratings

Areas of specialization

Restaurant Management: Specializing in managing stand-alone restaurants, either independent or part of a chain.
Catering and Events Management: Focusing on managing food service for events and catered functions.
Hospitality and Hotel Food Service Management: Overseeing food service operations in hotels, including room service and banquet dining.
Institutional Food Service Management: Managing food service in settings like schools, hospitals, and corporate cafeterias.

Description

Food Service Managers play a critical role in the hospitality industry. Their primary goal is to ensure that customers have a high-quality dining experience while managing the business aspects of the food service establishment. This requires a blend of customer service skills, business acumen, and a deep understanding of the food service industry. Managers must be adept at multitasking, as they handle everything from staff scheduling and payroll, to inventory management and menu planning.

Leadership and team management skills are essential, as Food Service Managers are responsible for training and motivating staff to provide excellent customer service. They must also have strong problem-solving skills to quickly address any issues that arise, whether they're related to staff, customers, or the operation itself.

Stays up to date with food trends, dietary needs, and health and safety regulations is crucial. Managers often work closely with chefs and suppliers to develop menus that appeal to their target customer base while also managing costs and ensuring quality.

Job Satisfaction

Sources of satisfaction

Creating enjoyable dining experiences for customers.
Leading and developing a successful team.
The dynamic and fast-paced nature of the work.
The opportunity to be creative, particularly in menu planning and event management.

You might make a good Food Service Manager if you are...

Passionate about food and customer service.
A strong leader with excellent communication skills.
Organized, detail-oriented, and capable of multitasking.
Able to work under pressure and handle challenging situations.
Interested in business management within the hospitality industry.

Pros:

Leadership and Management Skills: Opportunity to develop and hone leadership and management skills in a dynamic environment.
Creative Input: Ability to influence menu selection, restaurant decor, and customer service approaches.
Interpersonal Interaction: Regular interaction with customers and staff, offering a social and engaging work environment.
Potential for Entrepreneurship: Possibility of owning or running a successful restaurant or food service establishment.

Cons:

Long and Irregular Hours: Often includes evenings, weekends, and holidays, particularly in establishments that are open long hours.
High-Stress Environment: Managing a busy kitchen, ensuring customer satisfaction, and dealing with staffing issues can be stressful.
Financial Management Challenges: Balancing budgets, controlling costs, and ensuring profitability require constant vigilance.
Fast-Paced Nature: The need to manage multiple tasks simultaneously in a fast-paced environment can be demanding.

How to become a Food Service Manager

Typical education

Many Food Service Managers have at least a high school diploma, but an increasing number are pursuing postsecondary education in hospitality or food service management. Associate or bachelor's degrees in these fields are becoming more common.

High school preparation

Courses:

Culinary Arts or Home Economics: For a basic understanding of food preparation and kitchen management.
Business Studies: To learn the fundamentals of managing a business, including accounting and marketing.
Mathematics: Useful for managing budgets, inventory, and pricing.
Communication Studies: Effective communication is key in managing staff and interacting with customers.

Extra-Curricular Activities:

Participation in Cooking Clubs or Competitions: To gain practical experience in food preparation and presentation.
Leadership Roles in School Organizations: To develop management and leadership skills.
Part-Time Jobs in Food Service: Experience in a restaurant or café provides valuable insight into the industry.

Preparation after high school

Hospitality or Culinary School: Specialized training in culinary arts or hospitality management.
Bachelor's Degree: In hospitality management, business administration, or a related field.
Internships: In restaurants or hospitality settings to gain hands-on experience.
Certifications: Such as food safety certification or a certification in hospitality management.

More resources

National Restaurant Association (NRA) - Offers resources, advocacy, and certification programs for professionals in the restaurant industry, including food service managers.
Occupational Information Network (O*NET Online) - A comprehensive tool for career exploration and job analysis, with detailed information about the role of a Food Service Manager.
American Culinary Federation (ACF) - Provides educational resources, certification, and networking opportunities for culinary professionals.
Foodservice Management Professional (FMP) Certification - A specific certification offered by the National Restaurant Association for food service managers.
Hospitality Net - Offers industry news, trends, and insights relevant to the hospitality and food service sectors.
International Food Service Executives Association (IFSEA) - Provides networking, education, and certification for food service professionals.
Food Service Director - An online publication providing the latest news and information relevant to food service management.

Similar careers

Similarity is based on what people in the careers do, what they know, and what they are called. The process of establishing similarity lists is described in this white paper.