DETAILED OCCUPATION DATA
11-9051 Food Service Managers
Occupational Description:
Plan, direct, or coordinate activities of an organization or department that serves food and beverages. Excludes “Chefs and Head Cooks” (35-1011).| Percentiles | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| EDR 11 - 7 County Twin Cities | 3,280 | 333 | $26.22/hr | $0.81/hr | $16.08/hr | $18.58/hr | $22.98/hr | $31.85/hr | $40.96/hr |
| Minnesota | 4,740 | 341 | $24.53/hr | $0.59/hr | $15.38/hr | $17.61/hr | $21.74/hr | $29.39/hr | $37.33/hr |
| U S | 183,940 | 2,391 | $25.81/hr | $0.13/hr | $15.00/hr | $18.68/hr | $23.60/hr | $30.64/hr | $39.93/hr |
| *SE = Standard error, a measure of the statistical reliability of the estimate. | |||||||||
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| Occupation (click title for details) | OES | Projections | |
|---|---|---|---|
| Employment | Median Wage | % Change - | |
| First-Line Supervisors/Managers of Office and Administrative Support Workers | 15,730 | $25.24/hr | N/A |
| First-Line Supervisors/Managers of Food Preparation and Serving Workers | 8,250 | $14.63/hr | N/A |
| Medical and Health Services Managers | 3,530 | $44.46/hr | N/A |
| Recreation Workers | 2,720 | $12.61/hr | N/A |
| Social and Community Service Managers | 1,660 | $30.36/hr | N/A |
| Lodging Managers | 250 | $24.05/hr | N/A |
Tasks for Food Service Managers
- 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.