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Below is a quick look at what this job entails including a video of someone actually performing this task. More detailed information can be viewed by clicking the additional tabs above.
Food service managers direct activities of an organization or department that serves food and beverages. Typically the work in schools, hospitals and other large institutions.
Below is everything you wanted to know and more about this job including Work Activities, Physical Demands and Working Conditions, Job Satisfaction Ratings and Related Occupations.
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Work Activities
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- analyze recipes
- assign work to staff or employees
- conduct nutritional or food programs
- conduct or attend staff meetings
- coordinate banquets, meetings or related events
- Count money and make bank deposits.
- determine food or beverage costs
- determine reasonable prices
- determine the quality of food or beverages
- develop nutritional or food programs
- direct and coordinate food or beverage preparation
- evaluate performance of employees or contract personnel
- examine expenditures to ensure activities are within budget
- fill out business or government forms
- follow nutritional practices
- hire, discharge, transfer, or promote workers
- identify training needs
- interview job applicants
- investigate customer complaints
- maintain records, reports, or files
- manage finances for institutional food service
- monitor lodging or dining facility operations to ensure regulation
- monitor operational budget
- orient new employees
- oversee execution of organizational or program policies
- plan for entertainment or dining activities
- plan meal presentations
- plan menus
- prepare required government reports
- prepare safety reports
- price items on menu
- provide customer service
- purchase food or beverages
- resolve customer or public complaints
- resolve personnel problems or grievances
- schedule employee work hours
- understand government alcoholic beverage service regulations
- understand government health, hotel or food service regulations
- use facility management techniques
- use government regulations
- use health or sanitation standards
- use knowledge of food handling rules
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Physical Demands and Working Conditions
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- Authority or responsibility to make decisions
- Coordinate or lead others
- Deal with customers
- Face-to-face discussions
- Indoors in a comfortable setting
- Work mostly sitting down
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Job Satisfaction
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People who are in this occupation most closely relate to the following activities.
These are activities that you will routinely handle in this occupation.
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- Workers on this job give directions and instructions to others. - 4.25%
- Workers on this job have steady employment. - 4.25%
- Workers on this job plan their work with little supervision. - 4.12%
- Occupations that satisfy this work value allow employs to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. - 4.00%
- Workers on this job make decisions on their own. - 4.00%
- Workers on this job try out their own ideas. - 3.87%
- Workers on this job are busy all the time. - 3.75%
- Workers on this job make use of their individual abilities. - 3.75%
- Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement. - 3.68%
- Workers on this job are treated fairly by the company. - 3.62%
- Workers on this job get a feeling of accomplishment. - 3.62%
- Workers on this job are never pressured to do things that go against their sense of right and wrong. - 3.50%
- Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status. - 3.43%
- Workers on this job have co-workers who are easy to get along with. - 3.37%
- Workers on this job receive recognition for the work they do. - 3.37%
- Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions. - 3.31%
- Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service. - 3.25%
- Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. - 3.12%
- Workers on this job are paid well in comparison with other workers. - 3.12%
- Workers on this job have opportunities for advancement. - 3.12%
- Workers on this job are looked up to by others in their company and their community. - 3.00%
- Workers on this job have something different to do every day. - 3.00%
- Workers on this job do their work alone. - 2.87%
- Workers on this job have good working conditions. - 2.87%
- Workers on this job have supervisors who back up their workers with management. - 2.87%
- Workers on this job have supervisors who train their workers well. - 2.87%
- Workers on this job have work where they do things for other people. - 2.87%
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Below is a list of colleges that offer courses of study relating to this career.
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This page is all about what you need to do to get ready for this career. The percentages in the sections below refer to the survey responses of people who work in this specific field and their Formal Education level, number of years of Work Experience and On-the-Job Training as well as the specific Skills that they use to perform their job.
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- Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.
- Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
- Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
- Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.
- Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.
- Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
- Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.
- Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.
- Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
- Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.
- Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
- Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.
- Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.
- Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
- Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
- Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life.
- Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.
- Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
- Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.
- Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
- Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
- Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
- Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
- Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
- Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
- Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
- Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.
- Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.
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Helpful High School Courses
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Formal Education
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- High School Diploma (or GED or High School Equivalence Certificate)
- Associate's Degree (or other 2-year degree)
- Bachelor's Degree
- Some College Courses
- Less than a High School Diploma
- Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
- Post-Baccalaureate Certificate - awarded for completion of an organized program of study; designed for people who have completed a Baccalaureate degree, but do not meet the requirements of academic degrees carrying the title of Master.
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Work Experience
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- Over 1 year, up to and including 2 years - 23.08%
- Over 6 months, up to and including 1 year - 20.51%
- Over 2 years, up to and including 4 years - 16.56%
- None - 12.74%
- Over 3 months, up to and including 6 months - 10.51%
- Over 4 years, up to and including 6 years - 9.22%
- Over 1 month, up to and including 3 months - 7.37%
- Over 6 years, up to and including 8 years - 0.01%
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On-the-job Training
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- Over 3 months, up to and including 6 months - 45.50%
- Over 1 month, up to and including 3 months - 18.78%
- Over 6 months, up to and including 1 year - 14.93%
- Anything beyond short demonstration, up to and including 1 month - 11.71%
- None or short demonstration - 8.90%
- Over 1 year, up to and including 2 years - 0.14%
- Over 2 years, up to and including 4 years - 0.04%
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Skills
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- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. - 4.40%
- Teaching others how to do something. - 4.23%
- Talking to others to convey information effectively. - 4.21%
- Managing one's own time and the time of others. - 4.06%
- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. - 3.94%
- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. - 3.91%
- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. - 3.84%
- Motivating, developing, and directing people as they work, identifying the best people for the job. - 3.84%
- Considering the relative costs and benefits of potential actions to choose the most appropriate one. - 3.83%
- Being aware of others' reactions and understanding why they react as they do. - 3.82%
- Understanding the implications of new information for both current and future problem-solving and decision-making. - 3.78%
- Understanding written sentences and paragraphs in work related documents. - 3.73%
- Actively looking for ways to help people. - 3.69%
- Adjusting actions in relation to others' actions. - 3.65%
- Determining how money will be spent to get the work done, and accounting for these expenditures. - 3.46%
- Conducting tests and inspections of products, services, or processes to evaluate quality or performance. - 3.36%
- Using mathematics to solve problems. - 3.34%
- Communicating effectively in writing as appropriate for the needs of the audience. - 3.24%
- Determining causes of operating errors and deciding what to do about it. - 3.22%
- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. - 3.20%
- Bringing others together and trying to reconcile differences. - 3.10%
- Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. - 2.98%
- Performing routine maintenance on equipment and determining when and what kind of maintenance is needed. - 2.78%
- Persuading others to change their minds or behavior. - 2.71%
- Analyzing needs and product requirements to create a design. - 2.70%
- Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system. - 2.68%
- Determining the kind of tools and equipment needed to do a job. - 2.54%
- Controlling operations of equipment or systems. - 2.52%
- Watching gauges, dials, or other indicators to make sure a machine is working properly. - 2.48%
- Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes. - 2.37%
- Repairing machines or systems using the needed tools. - 2.28%
- Generating or adapting equipment and technology to serve user needs. - 1.89%
- Installing equipment, machines, wiring, or programs to meet specifications. - 1.76%
- Using scientific rules and methods to solve problems. - 1.73%
- Writing computer programs for various purposes. - 1.57%
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Food Service Managers
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Here's your bottom line! The information below describes the wages you can expect if you pursue this career as well as the number of jobs that should be available.
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Average Hourly Wage |
Average Annual Wage |
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Indiana
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$20.27 |
$40,540 |
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National
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$21.43 |
$42,860 |
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Nationally, half of all people employed in this career made between $27160.00 and $71220.00 each year.
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Employment
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Outlook
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National
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IN
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In 2009, there were 8166 people employed as Food Service Managers
in IN.
In 2019 there are projected to be 9277 people employed as Food Service Managers
in IN,
a 13.6% gain.
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Getting Hired and Job Advancement
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