Food Service Managers
Management
Days mix people, money, and sanitation rules: staff hours and duties are set, performance and customer-service standards are defined, and complaints about food, service, or accommodations get investigated. Inventories of food and equipment are kept, along with sanitation records and any paperwork tied to food subsidies. Money is counted and deposited, and budgets, payroll, and spending are checked so nothing goes out unapproved. When the floor is short, the work can include cooking, clearing tables, or serving. Suits people who like hands-on service work, keeping records straight, and stepping in wherever the operation needs them.
Typical education: High School Diploma or GED
Annual Median Wage in Field (2025)
$69'390
Median Wage Market Position
$69'390
What you might do
- Set the week's staff hours and duties
- Set standards for service and staff work
- Look into complaints about food or service
- Keep track of food and equipment on hand
- Watch budgets and check that spending is approved
- Step in to cook, clear tables, or serve
Skills that matter
- Scheduling kitchen and dining-room staff
- Investigating food and service complaints
- Tracking food and equipment stocks
- Establishing staff and service standards
- Sanitation and food-subsidy recordkeeping
- Authorizing budgeted kitchen spending
AI & the future of this role
Scheduling, inventory, and cost tracking may shift toward smarter software, trimming desk work. On-site quality judgment, staff leadership, and guest-facing problem-solving still anchor the role as dining stays hands-on.
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Includes O*NET® 30.3 Database information by USDOL/ETA under CC BY 4.0; modified by LostInCareer. Wage/outlook from BLS. Attribution details