Management Jobs in the Food Service Industry

If you are looking into building a successful career in the food industry, you’ll probably be interested to learn about management-level jobs available in this field. After all, a successful career means making the most of opportunities for advancement, so you’ll want to plan a career path for yourself with top-level positions as your ultimate goal. To help you get started, here is a bit of information on some of the most common managerial positions in the food services sector.

Food Services Manager

Food services managers are in charge of day-to-day operations in food service establishments, including restaurants, hotels, resorts, catering businesses, and similar business types involving the preparation and service of foods and beverages. The typical food services manager job description will include:

• Hiring, training, scheduling, evaluating and supervising food service employees.
• Procuring food, beverages, equipment and other supplies.
• Overseeing food preparation.
• Inspecting work areas and equipment.
• Coordinating maintenance and sanitation.
• Addressing customer complaints.
• Managing budgets and payroll records.
• Managing compliance with state and federal health and employment regulations.

In larger operations, food service managers may act as general managers, coordinating the functions of other managers or assistant managers who oversee separate area of operation, such as kitchen, catering or beverage managers, for instance.

Restaurant Manager

Restaurant managers are responsible for coordinating the daily operations of eateries, ranging from fast-food establishments to full-service and fine-dining restaurants. Duties vary from according to the size and type of establishment, among other factors. However, a typical restaurant manager job description may include the following:

• Hire, train, develop, supervise, schedule and evaluate all restaurant staff.
• Organize and conduct pre-shift and departmental meetings.
• Maintain reservation systems and booking policies.
• Maintain food and beverage budgets and inventory.
• Reconciling daily sales and depositing restaurant receipts.
• Investigate and resolve food quality and service complaints.
• Develop marketing strategy, and implement advertising and promotional campaigns.

While managers in smaller establishments typically handle these and other duties on their own, larger restaurants may have a team of managers or assistant managers to whom the restaurant manager can delegate many tasks, such as direct supervision of kitchen and/or dining room staff, for example, or reservations management. In hotels, resorts, casinos or other mixed hospitality businesses, restaurant managers may work under a general manager or food service manager.

Executive Chef

Executive chefs are in charge of all daily operations in the kitchen or kitchens of a food service establishment and are responsible for the quality of the food that is produced. A typical executive chef job description includes the following tasks related to meeting those primary responsibilities:

• Share their culinary knowledge and experience with employees.
• Train his or her team in accordance with kitchen/establishment needs.
• Plan menus and supervise food quality, preparation and presentation.
• Maintain kitchen safety and sanitation.
• Budget preparation and management.
• Payroll management.

Executive Chefs generally, like any other department head, report to senior managers, which may include general managers, restaurant managers and/or food service managers.

What these management positions have in common, other than lots of responsibility and executive-level pay, is the need for a solid education and work experience. Managerial candidates who have earned a degree in hospitality, restaurant, or food service management, along with skills, certifications and work experience relevant to the particular position to which they aspire will have the best opportunities at achieving their career-building goals.

For more information on degrees leading to careers in the hospitality industry, contact the Bryant & Stratton Admissions office