Food Service Managers Go Back to List Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Technology used in this occupation:
	Communications server software

Tasks
	Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
	Investigate and resolve complaints regarding food quality, service, or accommodations.
	Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
	Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
	Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
	Schedule staff hours and assign duties.
	Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
	Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
	Keep records required by government agencies regarding sanitation or food subsidies.
	Establish standards for personnel performance and customer service.

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.
	Speaking - Talking to others to convey information effectively.
	Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
	Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
	Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
	Coordination - Adjusting actions in relation to others' actions.
	Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
	Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
	Time Management - Managing one's own time and the time of others.

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.
	Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
	Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
	Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
	Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
	Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
	Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
	Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

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Education & Training   Education:   These occupations usually require a high school diploma.   Related Experience:   Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.

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Wage Information
	Region Average Entry Level  Mid-Range  Annual  Hourly  Statewide $74,888.00 $36.00  $21.60  $23.97 - $44.50  Bridgeport/Stamford $78,886.00 $37.93  $23.31  $27.18 - $46.75  Danbury $72,450.00 $34.83  $22.06  $23.93 - $44.00  Hartford $73,399.00 $35.29  $21.89  $25.22 - $44.48  New Haven $73,481.00 $35.33  $20.55  $22.56 - $44.42  New London/Norwich $76,142.00 $36.60  $22.44  $27.60 - $43.80  Waterbury $66,964.00 $32.20  $18.59  $18.99 - $43.12  Torrington $76,764.00 $36.91  $21.78  $26.09 - $43.89

Occupation Outlook ( 2016 - 2026 ) Average Annual Job Openings:   189   Employment in this occupation is expected to grow faster than average, and the number of annual openings will offer good or favorable job opportunities.

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	First-Line Supervisors of Retail Sales Workers
	First-Line Supervisors of Housekeeping and Janitorial Workers
	First-Line Supervisors of Personal Service Workers
	Chefs and Head Cooks
	First-Line Supervisors of Food Preparation and Serving Workers

	Some of the occupational information on this page is formulated from O*NETTM v17.0 data. O*NETTM is a trademark of the U.S. Department of Labor, Employment and Training Administration.