Food service is a large industry in the U.S. Food managers have several responsibilities that don't end at closing time. A food manager works diligently to improve food, sales and customer service. A good manager in food service may make the difference between the business turning a profit or shutting its doors.
The manager in food service oversees the hiring and firing of employees. Training new employees is also part of the manager’s job. The manager creates the weekly work schedule. If a problem arises among employees, the manager uses his leadership skills to help solve the issue. He motivates employees to perform better and offers suggestions if changes are necessary for employee performance. The manager must be knowledgeable about state labor laws as well.
In food service, preventing loss is imperative. The manager observes food preparation and handling and makes sure employees follow company standards regarding portion sizes. He also makes sure employees store, prepare and serve the food in a safe manner, as directed by Foodservice.gov. This includes heating food to the required temperature and storing frozen food at the proper temperature. The manager also ensures employees serve customers in a timely manner.
The food service manager reviews the amount of food used on a daily basis. This helps him prepare his orders. When an order arrives, the manager checks it for accuracy. He also keeps an inventory of supplies, such as cups, napkins and drinks, and places an order when he needs more. Since one food service company may have several different vendors, the manager must possess good communication skills to maintain positive relations.
Record Keeping and Reporting
According to the Princeton Review, the manager analyzes receipts from sales and determines which foods are good sellers and popular among customers. He also looks at the cost of food preparation and makes sure menu prices are comparable. The manager keeps records that include payroll expenses and budgets for food, rent, utilities and supplies. He must account for the money spent to keep the food service running and report to his supervisor.
2016 Salary Information for Food Service Managers
Food service managers earned a median annual salary of $50,820 in 2016, according to the U.S. Bureau of Labor Statistics. On the low end, food service managers earned a 25th percentile salary of $38,260, meaning 75 percent earned more than this amount. The 75th percentile salary is $66,990, meaning 25 percent earn more. In 2016, 308,700 people were employed in the U.S. as food service managers.
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