Occupation · SOC 11-9051
Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Median wage
$65,310
$42,380–$105,420
Projected growth
+6.4%
Average growth
Annual openings
2,260
per year
Employed (US)
244,230
Job Zone 2
Typical preparation
Some preparation
Stackable credential programs
542 mapped
Core skills
Management of Personnel ResourcesMonitoringCoordinationActive ListeningSpeakingReading ComprehensionService OrientationCritical Thinking
Knowledge areas
Customer and Personal ServiceAdministration and ManagementFood ProductionEnglish LanguagePersonnel and Human Resources
Technology & tools
Time accounting softwareObject or component oriented development softwareInventory management softwareAnalytical or scientific softwarePoint of sale POS software
Representative tasks
Count money and make bank deposits.Establish standards for personnel performance and customer service.Keep records required by government agencies regarding sanitation or food subsidies.
Competency framework
Skill expectations by proficiency level.
emerging
Cash handling procedures — count money and prepare bank deposit envelopes under direct supervisor guidance at a food service counter.Sanitation recordkeeping forms — complete government-required hygiene and food safety logs under direct supervision in a commercial kitchen.Staff schedule templates — assist in entering staff hours and assigned duties into a calendar or scheduling software under manager direction.Food and supply inventory counts — perform physical item counts and record results in an inventory management system with step-by-step instruction.Customer complaints — listen actively to basic food quality or service concerns and escalate unresolved issues to a shift manager on the floor.Point-of-sale software — process basic transactions and run end-of-shift sales reports under guidance at a restaurant POS terminal.Food preparation and service tasks — clear tables, serve food and drinks, and assist with basic cooking duties when directed during peak service hours.Personnel performance standards — observe and document employee behavior against posted service guidelines under supervisory direction in a dining environment.Word processing tools — draft simple staff memos and daily task checklists with manager review in an office or back-of-house setting.Time management on shift — follow a prioritized task list to complete opening or closing duties within assigned time windows at a food service establishment.
developing
Bank deposits and daily cash reconciliation — count and verify cash drawers, prepare deposit records, and identify discrepancies with minimal oversight at a restaurant or café.Employee work schedules — build and distribute weekly staff schedules, balancing labor hours against forecasted business volume using scheduling software.Food subsidy and sanitation records — maintain accurate government-required documentation for inspections and subsidy compliance with routine managerial review.Food and equipment inventory — conduct regular inventory audits, update records in inventory management software, and flag low-stock items for reorder in a food service operation.Customer service complaints — investigate food quality and service issues, gather relevant information, and implement corrective actions within established protocols.Budget and payroll monitoring — review financial transaction reports and payroll records to confirm expenditures align with approved budgets using financial analysis software.Food preparation coverage — step in to cook, plate, or serve during staffing shortages, maintaining food quality and speed-of-service standards in a live kitchen environment.Personnel performance standards — communicate clear service expectations to front-of-house and back-of-house staff and provide routine performance feedback.Vendor coordination — place routine supply orders, compare pricing, and verify delivery accuracy against purchase orders in a high-volume food service setting.Team communication — conduct brief pre-shift meetings to assign duties, relay daily specials, and address service priorities in a restaurant environment.
proficient
Cash and financial oversight — independently reconcile daily cash, review authorized expenditures, and identify budget variances across multiple cost centers in a food service operation.Comprehensive staff scheduling — design shift schedules that optimize labor costs, meet service-level requirements, and comply with labor regulations using workforce management software.Regulatory compliance recordkeeping — maintain complete and audit-ready sanitation, food subsidy, and health department records across all shifts without managerial prompting.Full-cycle inventory management — oversee ordering, receiving, storage rotation, and waste reduction for food and equipment inventory to control costs in a busy restaurant.Complex complaint resolution — investigate and resolve escalated customer complaints regarding food quality, service failures, or accommodations, implementing systemic corrections to prevent recurrence.Payroll and budget administration — monitor period-over-period budget performance, review all financial transactions for authorization, and adjust staffing or purchasing decisions accordingly.Operational gap coverage — perform any food preparation, service, or kitchen task needed to sustain service quality during staffing gaps or unexpected volume surges.Personnel performance standards — develop, communicate, and enforce measurable performance and customer service standards that align with organizational goals for all food service staff.Data analysis for operations — use analytical and database software to interpret sales trends, labor reports, and inventory data to drive informed operational decisions.Staff development and instruction — design on-the-job training plans and coach employees on food safety, service techniques, and compliance requirements in a food service environment.
advanced
Organizational financial strategy — lead budget planning, analyze multi-period financial performance, and set cost-control targets across an entire food service operation or multi-unit portfolio.Service and performance standard development — establish enterprise-wide customer service and personnel performance benchmarks, embedding them into hiring criteria and evaluation systems.Regulatory and compliance program leadership — design and oversee all government-mandated sanitation, subsidy, and health compliance systems, ensuring readiness for unannounced inspections at scale.Strategic workforce planning — lead staffing model design, succession planning, and labor forecasting to align human resource capacity with long-range business objectives.Escalated operations and crisis resolution — direct the response to major service failures, health incidents, or customer crises, coordinating cross-functional teams to protect brand reputation.Technology and systems adoption — evaluate, select, and champion the implementation of POS, inventory, scheduling, and financial analysis platforms across the organization.Mentorship and leadership development — mentor shift supervisors and assistant managers, creating structured learning pathways that build the next generation of food service leaders.Vendor and contract negotiation — lead negotiations with food suppliers, equipment vendors, and service contractors to secure favorable terms that support operational and financial goals.Culture and service excellence — champion a culture of dependability, cooperation, and guest-centric service through visible leadership and organizational accountability systems.Business growth and marketing alignment — partner with sales and marketing stakeholders to align menu strategy, pricing, and promotional programs with revenue growth objectives in a competitive market.
Also known as
56 alternate job titles map to this occupation.
Tavern KeeperChef ManagerManager, CampDietary SupervisorManager, Agricultural-Labor CampCatering CoordinatorMenu PlannerCDM (Certified Dietary Manager)Manager, Liquor EstablishmentF and B Manager (Food and Beverage Manager)Saloon KeeperHospitality ManagerF and B Director (Food and Beverage Director)ConcessionaireShift ManagerCatering ManagerManager, Flight KitchenExecutive ChefDietary ManagerDining Room ManagerCatering DirectorFast Food Services ManagerCafe OperatorManager, Industrial CafeteriaBanquet ManagerRestaurateurDirector, Food and BeverageManager, Boarding HouseFront of House Manager (FOH Manager)Food Service SpecialistFood Service DirectorCook ManagerCFPP (Certified Food Protection Professional)Director, Food ServicesLuncheonette OperatorManager, Food ServiceDining Service DirectorCafeteria ManagerTavern OperatorFood Service Manager