DETAILED OCCUPATION DATA
11-9051 Food Service Managers
Occupational Description:
Plan, direct, or coordinate activities of an organization or department that serves food and beverages. Excludes "Chefs and Head Cooks" (35-1011).| Percentiles | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| EDR 1 - Northwest | 20 | 8 | $22.97/hr | $1.04/hr | $15.88/hr | $18.99/hr | $23.24/hr | $27.57/hr | $30.11/hr |
| Minnesota | 3,870 | 348 | $28.97/hr | $0.67/hr | $18.44/hr | $22.28/hr | $27.88/hr | $34.12/hr | $40.51/hr |
| U S | 235,470 | 2,826 | $29.03/hr | $0.15/hr | $16.12/hr | $20.51/hr | $26.85/hr | $34.59/hr | $45.15/hr |
| *SE = Standard error, a measure of the statistical reliability of the estimate. | |||||||||
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| Occupation (click title for details) | OES | Projections | |
|---|---|---|---|
| Employment | Median Wage | % Change - | |
| First-Line Supervisors/Managers of Office and Administrative Support Workers | 310 | $26.64/hr | N/A |
| Medical and Health Services Managers | 110 | $43.91/hr | N/A |
| Recreation Workers | 110 | $13.69/hr | N/A |
| Social and Community Service Managers | 50 | $39.82/hr | N/A |
| First-Line Supervisors/Managers of Food Preparation and Serving Workers | 50 | $16.33/hr | N/A |
| Lodging Managers | N/A | N/A | N/A |
Tasks for Food Service Managers
- Monitors compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facility.
- Plans menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Organizes and directs worker training programs, resolves personnel problems, hires new staff, and evaluates employee performance in dining and lodging facilities.
- Estimates food, liquor, wine, and other beverage consumption to anticipate amount to be purchased or requisitioned.
- Monitors budget, payroll records, and reviews financial transactions to ensure expenditures are authorized and budgeted.
- Monitors food preparation and methods, size of portions, and garnishing and presentation of food to ensure food is prepared and presented in accepted manner.
- Creates specialty dishes and develops recipes to be used in dining facility.
- Tests cooked food by tasting and smelling to ensure palatability and flavor conformity.
- Keeps records required by government agencies regarding sanitation and regarding food subsidies where indicated.
- Establishes and enforces nutrition standards for dining establishment based on accepted industry standards.
- Reviews menus and analyzes recipes to determine labor and overhead costs, and assigns prices to menu items.
- Investigates and resolves complaints regarding food quality, service, or accommodations.
- Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation.
