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Where do you want to work?
Unpleasant/Angry People
Repetitive
$47,000
Average Salary
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Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.
EducationAlthough a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have real-life food industry-related experiences in order to graduate.
Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer programs in the field that lead to an associate’s degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.
Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.
Work Experience in a Related OccupationMost food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.
TrainingManagers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.
Licenses, Certifications, and RegistrationsAlthough certification is not required, managers may obtain the Food Protection Managers Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.
In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who meet the following criteria:
The certification attests to professional competence, particularly for managers who learned their skills on the job.
Important QualitiesBusiness skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.
Communication skills. Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers.
Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical to business success and ensures customer loyalty.
Detail oriented. Managers deal with many different types of activities. They ensure that there is enough food to serve to customers, they maintain financial records, and they ensure that the food meets health and safety standards.
Leadership skills. Managers must establish good working relationships to maintain a productive work environment. Carrying out this task may involve motivating workers and leading by example.
Organizational skills. Food service managers keep track of many different schedules, budgets, and staff. Their job becomes more complex as the size of the restaurant or food service facility increases.
Physical stamina. Managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers.
Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.
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Average Length of Employment
Top Careers Before Certified Dietary Manager
Top Careers After Certified Dietary Manager
Gender
Female
81.1%Male
17.4%Unknown
1.5%Ethnicity
White
84.1%Hispanic or Latino
8.7%Asian
5.2%Unknown
1.4%Black or African American
0.5%Languages Spoken
Spanish
57.1%German
14.3%Italian
14.3%French
14.3%Certified Dietary Manager
Unfortunately we don’t have enough data for this section.
Schools
University of North Dakota
36.0%University of Florida
29.9%Auburn University
6.1%University of Phoenix
3.7%Kansas State University
3.0%Southeast Community College Area
1.8%New York University
1.8%University of Akron
1.8%University of Wisconsin - Stout
1.8%Barton County Community College
1.8%Vincennes University
1.2%College of DuPage
1.2%Minnesota School of Business
1.2%Youngstown State University
1.2%Francis Tuttle Technology Center
1.2%Central Michigan University
1.2%Kaplan University
1.2%University of Southern Mississippi
1.2%West Virginia University
1.2%Keiser University
1.2%Majors
Degrees
Other
49.6%Bachelors
16.8%Associate
15.4%Certificate
12.1%Masters
4.3%Diploma
1.1%License
0.4%Doctorate
0.4%Certified Dietary Manager
Unfortunately we don’t have enough data for this section.
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Vaiden Community Living Center
Covenant Dove Company
Treyton Oak Towers
Madison on Marsh
CARMEL RICHMOND NURSING HOME
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