In most restaurants and institutional food service facilities, the manager is assisted by one or more assistant managers, depending on the size and operating hours of the establishment. In large establishments, as well as in many smaller ones, the management team consists of a general manager, one or more assistant managers, and an executive chef. The executive chef is responsible for the operation of the kitchen, while the assistant managers oversee service in the dining room and other areas of the operation. In smaller restaurants, the executive chef may be the general manager, and sometimes an owner. In fast-food restaurants and other food service facilities open for long hours or seven days a week, the manager is aided by several assistant managers, each of whom supervises a shift of workers.
Many restaurants rarely change their menu, while others make frequent alterations. Institutional food service facilities and some restaurants offer a new menu every day. Managers or executive chefs select menu items, taking into account the likely number of customers, and the past popularity of dishes. Other issues taken into consideration when planning a menu include food left over from prior meals that should not be wasted, the need for variety, and the availability of foods due to seasonality and other factors. Managers or executive chefs analyze the recipes of the dishes to determine food, labor, overhead costs and to assign prices to the various dishes. Menus must be developed far enough in advance that supplies can be ordered and received in time.
Ordering supplies and dealing with suppliers are important aspects of the work of restaurant and food service managers. On a daily basis, managers estimate food consumption, place orders with suppliers, and schedule the delivery of fresh food and beverages. They receive and check the content of deliveries, evaluating the quality of meats, poultry, fish, fruits, vegetables, and baked goods. Managers meet with the sales representatives from restaurant suppliers to place orders replenishing stocks of tableware, linens, paper, cleaning supplies, cooking utensils, and furniture and fixtures. They also arrange for equipment maintenance and repairs, and for a variety of services such as waste removal and pest control.
Managers interview, hire, and when necessary, fire employees. They explain the establishment's policies and practices to newly hired workers and oversee their training. Managers schedule the work hours of employees, making sure there are enough workers present to cover peak dining periods.
Restaurant and food service managers supervise the kitchen and the dining room. They oversee food preparation and cooking, examining the quality and portion sizes to ensure that dishes are prepared and garnished correctly and in a timely manner. They also investigate and resolve customers' complaints about food quality or service. During busy periods, managers roll up their sleeves and help with the cooking, clearing of tables, or other tasks. They direct the cleaning of the kitchen and dining areas and the washing of tableware, kitchen utensils, and equipment to maintain company and government sanitation standards. They monitor the actions of their employees and patrons on a continual basis to ensure the health and safety standards and local liquor regulations are obeyed.
Managers have a variety of administrative responsibilities. In larger establishments, much of this work is delegated to a book-keeper, but in others, managers must keep accurate records of the hours and wages of employees, prepare the payroll, and do paper-work to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and Social Security laws. They also maintain the records of supplies and equipment purchased, and ensure that accounts with suppliers are paid on a regular basis. In addition, managers record the number, type, and cost of items sold to exclude dishes that are unpopular or less profitable.
Many managers are able to ease the burden of record keeping and paperwork through the use of computers. Point-of-service-systems (POS) are used in many restaurants to increase employee productivity and allow managers to track the sales of specific menu items. Using a POS system, a server keys in the customer's order and the computer immediately sends the order to the kitchen so preparation can begin. The same system totals checks, acts as a cash register and credit card authorizer, and tracks daily sales. To minimize food costs and spoilage, many managers use inventory tracking software to compare the record of daily sales from the POS with a record of present inventory. In some establishments, when supplies needed for the preparation of popular menu items run low, additional inventory can be ordered directly from the supplier using the computer.
Working Conditions
Evenings and weekends are popular dining periods, evening, night and weekend work common. Managers often experience the pressure of simultaneously coordinating a wide range of activities. When problems occur is the responsibility of the manager to resolve them with minimum disruption to customers.
Training, Other Qualifications, and Advancement
Many restaurant and food service manager positions are filled by promoting experienced food and beverage preparation and service workers. Waiters, waitresses, chefs, and fast-food workers who have demonstrated their potential for handling i creased responsibility sometimes advance to assistant manager or management trainee jobs when openings occur. Executive chiefs need extensive experience working as a chef, and general managers need experience working as assistant manager. However, most food service management companies and national or region restaurant chains also recruit management trainees from hospitality management programs. Food service and restaurant chains prefer to hire people with degrees restaurant and institutional food service management, but they often hire graduates with degrees in other fields who have demonstrated interest and aptitude.
A bachelor's degree in restaurant and food service management provides a particularly strong preparation for a career in this occupation. Some programs combine classroom and laboratory study with internships that provide on-the-job experience. Self-discipline, initiative, and leadership ability are essential. Managers must be able to solve problems and concentrate on details. They need good communication skills to deal with customers and suppliers, as well as to motivate and direct their subordinates. A neat and clean appearance is a must because they are often in close personal contact with the public.
Willingness to relocate often is essential for advancement to positions with greater responsibility. Managers advance to larger establishments, or regional management positions within restaurant chains. Some eventually open their own eating and drinking establishments. Others transfer to hotel management positions, because their restaurant management experience provides a good background for food and beverage manager jobs at hotels and resorts.
Job Outlook
Employment of restaurant and food service managers is expected to increase faster than the average for all occupations through years to come. In addition to growth in demand, the need o replace managers who transfer to other occupations or stop working will create many job openings. Job opportunities are expected to be best for people with bachelor's or associate decrees in restaurant and institutional food service management.
Employment growth is expected to vary by industry. Eating and drinking places will provide the most new jobs as the number of eating and drinking establishment increases and other industries continue to contract out their food services. Population growth, rising personal incomes, and increased leisure time will continue to produce growth in the number of meals consumed outside the home. To meet the demand for prepared food, more restaurants will be built, and more managers will be employed to supervise them. In addition, the number of manager jobs will increase in eating and drinking places as schools, hospitals, and other businesses contract out more of their food services to institutional food service companies located in the eating and drinking industry.
Employment of wage and salary managers in eating and drinking places is expected to increase more rapidly than self-employed managers. New restaurants are increasingly affiliated with national chains rather than being independently owned and operated. As this trend continues, fewer owners will manage restaurants themselves, and more restaurant managers will be employed to run the establishments.
Employment in eating and drinking establishments is not very sensitive to changes in economic conditions, so restaurant and food service managers are rarely laid off during hard times. However, competition among restaurants is always intense, and many restaurants do not survive.
Food service manager jobs are expected to increase in other industries, but growth will be slowed as contracting out becomes more common. Growth in the population of elderly people is expected to result in growth of food service manager jobs in nursing homes, residential care facilities, and other health care institutions.
Earnings
Most salaried restaurant and food service managers received free meals, sick leave, health and life insurance, one to three weeks of paid vacation a year, and the opportunity for additional training depending on their length of service.
Related Occupations
Restaurant and food service managers direct the activities of businesses that provide a service to customers. Other managers in service-oriented businesses include hotel managers and assistants, health services administrators, retail store managers, and bank managers.
