Restaurant Management Careers
Food service managers are responsible for the daily operations of restaurants and other dining establishments. They are responsible for coordinating the efforts of all staff in the kitchen and dining room, and often interact with customers to ensure they have a pleasant dining experience. Managers solve problems with customers and often pitch serving food and clearing tables during peak hours. In addition, managers oversee restaurant inventory, including food, equipment, and supplies. Restaurant managers are responsible for many of the administrative and human-resource functions, including hiring, training, scheduling, and evaluating employees.
Restaurant management professionals may work in a variety of environments, including:
- Restaurants of all kinds
Restaurant management professionals need a wide range of capabilities, including:
- Problem solving ability
- Excellent communication and customer relations skills
- Ability to speak a second language
Employment of food service managers is expected to grow 5 percent, or more slowly than the average for all occupations, during the 2006-16 decade. New eating and drinking places will open to meet the growing demand for convenience and value from a growing population, generating new employment opportunities for food service managers. Employment growth is projected to vary by industry. Most new jobs will be in full-service restaurants, but they are expected to decline among limited service restaurants.
- Bureau of Labor Statistics, 2008
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