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Food Service Managers

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

    Work Activities
    • Monitor employee and patron activities to ensure liquor regulations are obeyed.
    • 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 budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
    • 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.
    • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
    • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
    • Count money and make bank deposits.
    • Establish standards for personnel performance and customer service.
    • Greet guests, escort them to their seats, and present them with menus and wine lists.
    • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
    • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
    • Schedule staff hours and assign duties.
    • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
    • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
    • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
    • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
    • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
    • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
    • Take dining reservations.
    • Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
    • Order and purchase equipment and supplies.
    • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
    • Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
    • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
    • Create specialty dishes and develop recipes to be used in dining facilities.
    Skills
    • Service Orientation

      Actively looking for ways to help people.

    • Active Listening

      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.

    • Management of Personnel Resources

      Motivating, developing, and directing people as they work, identifying the best people for the job.

    WorkKeys®
    Applied Math
    5
    Workplace Documents
    5
    Graphic Literacy
    4
    Abilities
    • Oral Comprehension

      The ability to listen to and understand information and ideas presented through spoken words and sentences.

    • Oral Expression

      The ability to communicate information and ideas in speaking so others will understand.

    • Problem Sensitivity

      The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

    Knowledge
    • Customer and Personal Service

      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.

    • Administration and Management

      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.

    • English Language

      Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

    Career Video
    Additional videos and more information available on CareerOneStop
    Pay
    • Ohio Annual Salary $52,480/yr
    • Typical Salary
    • Ohio Hourly Wage $25.23/hr
    • Typical Hourly Wage
    Ohio Employment Trends
    • Currently Employed 11,490
    • Yearly Projected Openings 1,230
    Typical Education
    Personality
    Enterprising: People interested in this work like activities that include leading, making decisions, and business. They do well at jobs that need:
    • Dependability
    • Leadership
    • Self Control
    • Cooperation
    • Stress Tolerance
    • Attention to Detail
    Tools
    • Personal digital assistant PDAs or organizers
    • Personal computers
    • Notebook computers
    • Laser printers
    • Cash registers
    Technology
    • Word processing software
    • Point of sale POS software
    • Inventory management software
    • Analytical or scientific software
    • Accounting software
    Tags
    • InDemand occupations are considered a priority by the state of Ohio.
    • Apprenticeships are available for this occupation. These programs can help you get hands-on experience and build your skills.