Description

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Interests

Enterprising
Conventional
Realistic

Learn More about Interests

Work Values

Independence
Relationships
Support

Learn More about Work Values

Work Styles

Dependability
Leadership
Self-Control
Cooperation
Stress Tolerance

Learn More about Work Styles

Tasks

Keep records required by government agencies regarding sanitation or food subsidies.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Maintain food and equipment inventories, and keep inventory records.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Work Activities

Performing for or Working Directly with the Public
Getting Information
Communicating with Supervisors, Peers, or Subordinates
Working with Computers
Training and Teaching Others

Detailed Work Activities

Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Observing, receiving, and otherwise obtaining information from all relevant sources.
Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Monitoring and controlling resources and overseeing the spending of money.
Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Developing specific goals and plans to prioritize, organize, and accomplish your work.
Getting members of a group to work together to accomplish tasks.
Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Technology Skills

Word processing software
Point of sale POS software
Analytical or scientific software
Inventory management software
Accounting software

Abilities

Oral Comprehension
Oral Expression
Problem Sensitivity
Written Comprehension
Deductive Reasoning

Skills

Service Orientation
Active Listening
Management of Personnel Resources
Monitoring
Speaking

Knowledge

Customer and Personal Service
Administration and Management
English Language
Personnel and Human Resources
Education and Training

Most Common Education Level

The “Most Common Education Level” refers to the level of education held by the majority of workers in a given occupation. For example, if the highest percentage of workers in a role have an Associate’s Degree, that suggests this is the typical educational requirement. Knowing this helps you plan how many years of education you may need to pursue that career.

Certificates

These are the certification(s) applicable to Food Service Managers:

Certificate name

Certified In Culinary Nutrition

Certifying Organization

Global Foodservice Institute

Type

Core

Certificate name

Certified Service Manager

Certifying Organization

National Association of Service Managers

Type

Core

Certificate name

Certified Executive Pastry Chef

Certifying Organization

American Culinary Federation, Inc.

Type

Specialty

Certificate name

Certified Hospitality Trainer

Certifying Organization

American Hotel and Lodging Association Educational Institute

Type

Core

Certificate name

Food Protection Manager Certification

Certifying Organization

StateFoodSafety

Type

Core

Certificate name	Certifying Organization	Type
Certified In Culinary Nutrition	Global Foodservice Institute	Core
Certified Service Manager	National Association of Service Managers	Core
Certified Executive Pastry Chef	American Culinary Federation, Inc.	Specialty
Certified Hospitality Trainer	American Hotel and Lodging Association Educational Institute	Core
Food Protection Manager Certification	StateFoodSafety	Core

Income Percentile

The income percentiles show how earnings are distributed within a profession. The 10th percentile means that 10% of workers earned less than that amount. The median (50th percentile) indicates that half of workers earned more, and half earned less. The 90th percentile reflects what the top 10% of earners in the field make.

Income Percentile	Annual Income
Low (10%)	$57,010
Median (50%)	$122,090
High (90%)	239,200+

Income by Experience

This table shows how income typically grows with experience—from entry level (0–2 years), to mid-level (3–5 years), to senior level (6–8 years), to expert level (8+ years).

Experience	Income
Entry Level	$58,154
Mid Level	$73,506
Senior Level	$83,346
Expert Level	$133,264

Employability

There are currently 393,600 jobs in this career path. Over the next 10 years, that number is expected to increase to 399,500 positions, reflecting a projected growth of 2%.

The Projected Job Growth figure refers to the expected increase or decrease in employment within a specific career field over a certain period of time.

Projected Job Growth of 2%

Related Careers

Chefs and Head Cooks

Median Annual Income

$54,435

Projected Job Growth

+8 %

Career Cluster(s)

Management & Entrepreneurship

Most Common Education Level

High school diploma or equivalent

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

EnterprisingRealisticConventional

First-Line Supervisors of Food Preparation and Serving Workers

Median Annual Income

$38,908

Projected Job Growth

+6 %

Career Cluster(s)

Hospitality, Events, & Tourism

Most Common Education Level

High school diploma or equivalent

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

EnterprisingConventionalRealistic

Cooks, Institution and Cafeteria

Median Annual Income

$33,531

Projected Job Growth

+3 %

Career Cluster(s)

Public Service & Safety

Most Common Education Level

No formal educational credential

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

RealisticConventional

Cooks, Private Household

Median Annual Income

$45,116

Projected Job Growth

-6 %

Career Cluster(s)

Management & Entrepreneurship

Most Common Education Level

Postsecondary certificate

Prepare meals in private homes. Includes personal chefs.

RealisticConventionalSocial

Cooks, Restaurant

Median Annual Income

$34,943

Projected Job Growth

+17 %

Career Cluster(s)

Hospitality, Events, & Tourism

Most Common Education Level

No formal educational credential

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

RealisticConventionalEnterprising

Cooks, Short Order

Median Annual Income

$32,798

Projected Job Growth

-4 %

Career Cluster(s)

Hospitality, Events, & Tourism

Most Common Education Level

No formal educational credential

Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.

RealisticConventionalEnterprising

Food Servers, Nonrestaurant

Median Annual Income

$33,384

Projected Job Growth

+5 %

Career Cluster(s)

Healthcare & Human Services

Most Common Education Level

No formal educational credential

Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.

RealisticSocialConventional

Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop

Median Annual Income

$28,533

Projected Job Growth

0 %

Career Cluster(s)

Hospitality, Events, & Tourism

Most Common Education Level

No formal educational credential

Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.

SocialEnterprisingConventional

First-Line Supervisors of Personal Service Workers

Median Annual Income

$47,080

Projected Job Growth

+10 %

Career Cluster(s)

Healthcare & Human Services

Most Common Education Level

High school diploma or equivalent

Supervise and coordinate activities of personal service workers.

EnterprisingConventionalSocial

First-Line Supervisors of Retail Sales Workers

Median Annual Income

$45,325

Projected Job Growth

-6 %

Career Cluster(s)

Marketing & Sales

Most Common Education Level

High school diploma or equivalent

Directly supervise and coordinate activities of retail sales workers in an establishment or department. Duties may include management functions, such as purchasing, budgeting, accounting, and personnel work, in addition to supervisory duties.

EnterprisingConventionalSocial

The career information and data on this site incorporates information from O*NET Web Services, Lightcast, CareerOneStop, and the U.S. Bureau of Labor Statistics (BLS). For more details regarding the data sources and the specific information sourced, click here.