Restaurant and Food Service Managers

Restaurant Manager Working with Chef

Restaurant and food service managers are responsible for the overall operation of businesses that serve food. Food service work includes the purchasing of a variety of food, selection of the menu, preparation of the food, and, most importantly, maintenance of health and sanitation levels. It is the responsibility of managers to oversee staffing for each task in addition to performing the business and accounting functions of restaurant operations. There are approximately 305,000 food service managers employed in the United States.

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Quick Facts
Alternate Title(s) Food Service Managers, Restaurant Managers
Duties Manage restaurants and food service facilities; hire and train workers; prepare budgets; plan menus; order supplies; ensure that proper health and sanitation levels are maintained; prepare advertising and marketing campaigns
Salary Range $25,000 to $100,000
Work Environment Primarily Indoors
Best Geographical Location(s) Opportunities exist throughout the country
Minimum Education Level
  • High School Diploma
  • Some Postsecondary Training
School Subjects
  • Business
  • Health
  • Mathematics
Experience Food service experience required
Personality Traits
  • Conventional
  • Helpful
  • Outgoing
Skills
  • Business Management
  • Interpersonal
  • Leadership
Certification or Licensing Recommended
Special Requirements None
Employment Prospects Good
Advancement Prospects Good
Outlook About as Fast as the Average
Career Ladder
  • Restaurant Owner-Manager
  • Restaurant and Food Service Manager
  • Executive Chef or Food Manager
  • Assistant Manager
  • Pantry Supervisor or Food Manager