Occupational Employment Statistics
11-9051 Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages. Excludes “Chefs and Head Cooks” (35-1011).
|Trade, Transportation and Utilities||330||$29.56/hr
|Professional and Business Services||40||$38.90/hr
|Education and Health Services||340||$38.24/hr
|Leisure and Hospitality||1,760||$28.80/hr
- Count money and make bank deposits.
- Greet guests, escort them to their seats, and present them with menus and wine lists.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Schedule staff hours and assign duties.
- Keep records required by government agencies regarding sanitation or food subsidies.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Maintain food and equipment inventories, and keep inventory records.
- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.