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Food Service Manager
Restaurant Managers oversee employees, service, quality
control, menu selections, stock, and supplies. You may be able to get a job as
a restaurant manager with only experience, but the most competitive and high
paying jobs require an employee with more. According to the
Occupational Outlook Handbook, a Bachelors or an Associates degree in
restaurant and institutional food service management, or a 4 year degree in
Hospitality Management are what most employers and restaurant chains want.
Managers need business math to handle the scheduling of employees and their
pay, ordering of equipment and supplies, planning out the menu and prices,
managing the money, and estimating food consumption. They have to be able to
predict if a menu item is going to sell, what price it should be sold at, and
how much profit they will make from the sales. If the manager does not do their
job properly the restaurant can loose money or even go out of business. Food
Service Managers usually work for a company or restaurant but they can
also work for contract institutional food service companies. They can even work
for places like nursing homes, clubs, and hospitals running cafeterias. The
average salary of a manager that works for a local restaurant (in 2000) is
about $31,000 a year.
Image used courtesy of La Crepe en Haut
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Image used courtesy of La Crepe en Haut
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Image used with permission of
Action Systems Inc. |
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