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).
|Geography||Employment||Emp SE*||Mean||Mean SE*||10th||25th||Median||75th||90th|
|Southeast Balance of State||200||36||$18.54/hr||$0.98/hr||$12.16/hr||$14.39/hr||$18.36/hr||$21.81/hr||$25.33/hr|
|*SE = Standard error, a measure of the statistical reliability of the estimate.|
(click title for details)
|Employment||Median Wage||% Change -|
|First-Line Supervisors/Managers of Office and Administrative Support Workers||1,190||$21.81/hr||N/A|
|First-Line Supervisors/Managers of Food Preparation and Serving Workers||940||$12.29/hr||N/A|
|Medical and Health Services Managers||340||$37.28/hr||N/A|
|Social and Community Service Managers||170||$26.94/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.