DETAILED OCCUPATION DATA

Plan, direct, or coordinate activities of an organization or department that serves food and beverages. Excludes “Chefs and Head Cooks” (35-1011).

Occupational Employment Statistics(OES) Wage Data
Wages Updated to First Quarter, 2013

					Percentiles
Geography	Employment	Emp SE*	Mean	Mean SE*	10th	25th	Median	75th	90th
Minnesota	4,650	339	$23.61/hr	$0.54/hr	$15.55/hr	$17.81/hr	$21.36/hr	$27.54/hr	$35.78/hr
U S	189,510	2,464	$25.54/hr	$0.13/hr	$14.97/hr	$18.51/hr	$23.30/hr	$30.14/hr	$39.36/hr
*SE = Standard error, a measure of the statistical reliability of the estimate.

Other Regional Data For Food Service Managers Geography (click title for details) OES Projections Employment Median Wage % Change  -  EDR 11 - 7 County Twin Cities 3,190 $22.24/hr N/A EDR 7W- Central 340 $18.69/hr N/A EDR 3 - Arrowhead 240 $20.16/hr N/A EDR 10 - Southeast 130 $19.06/hr N/A EDR 9 - South Central 80 $18.75/hr N/A EDR 4 - West Central 80 $20.48/hr N/A EDR 5 - North Central 60 $21.74/hr N/A EDR 6E- Southwest Central 50 $19.88/hr N/A EDR 8 - Southwest 50 $16.37/hr N/A EDR 7E- East Central 40 $21.19/hr N/A EDR 1 - Northwest 40 $19.58/hr N/A EDR 2 - Headwaters 40 $21.89/hr N/A

• Monitors compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facility.
• Plans menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Organizes and directs worker training programs, resolves personnel problems, hires new staff, and evaluates employee performance in dining and lodging facilities.
• Estimates food, liquor, wine, and other beverage consumption to anticipate amount to be purchased or requisitioned.
• Monitors budget, payroll records, and reviews financial transactions to ensure expenditures are authorized and budgeted.
• Monitors food preparation and methods, size of portions, and garnishing and presentation of food to ensure food is prepared and presented in accepted manner.
• Creates specialty dishes and develops recipes to be used in dining facility.
• Tests cooked food by tasting and smelling to ensure palatability and flavor conformity.
• Keeps records required by government agencies regarding sanitation and regarding food subsidies where indicated.
• Establishes and enforces nutrition standards for dining establishment based on accepted industry standards.
• Reviews menus and analyzes recipes to determine labor and overhead costs, and assigns prices to menu items.
• Investigates and resolves complaints regarding food quality, service, or accommodations.
• Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation.