Occupation Profile

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Food Service Managers

(SOC Code : 11-9051)

in California

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Employers are usually looking for candidates with Work experience in a related occupation .

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Occupational Wages

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Area	Year	Period	Hourly Mean	Hourly by Percentile
				25th	Median	75th
California	2012	1st Qtr	$25.85	$19.94	$23.59	$29.75

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Occupational Projections of Employment (also called "Outlook" or "Demand")

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Area	Estimated Year-Projected Year	Employment		Employment Change		Annual Avg Openings
		Estimated	Projected	Number	Percent
California	2010 - 2020	48,200	62,800	14,600	30.3	2,350

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Job Openings from JobCentral National Labor Exchange

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Enter a Zip Code Find a Zip code in California

Within miles of Zip Code.

Industries Employing This Occupation (click on Industry Title to View Employers List)

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Industry Title

Number of Employers in State of California

Percent of Total
Employment for Occupation in State of California

Accommodation

11,143

2.0%

Management of Companies and Enterprises

914

2.0%

Office Administrative Services

2,198

1.2%

Elementary and Secondary Schools

17,985

1.0%

About Staffing Patterns

Training Programs (click on title for more information)

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Program Title

Foodservice Systems Administration/Management

Hospitality Administration/Management, General

Hotel/Motel Administration/Management

Restaurant, Culinary, and Catering Management/Manager

Restaurant/Food Services Management

About Training & Apprenticeships

About This Occupation (from O*NET - The Occupation Information Network)

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Top Tasks (Specific duties and responsibilities of this job.)

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.

Count money and make bank deposits.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Schedule staff hours and assign duties.

Maintain food and equipment inventories, and keep inventory records.

Establish standards for personnel performance and customer service.

More Tasks for Food Service Managers

Top Skills used in this Job

Service Orientation - Actively looking for ways to help people.

Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Coordination - Adjusting actions in relation to others` actions.

Speaking - Talking to others to convey information effectively.

Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.

Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Social Perceptiveness - Being aware of others` reactions and understanding why they react as they do.

Time Management - Managing one`s own time and the time of others.

Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Instructing - Teaching others how to do something.

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Top Abilities (Attributes of the person that influence performance in this job.)

Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

Oral Expression - The ability to communicate information and ideas in speaking so others will understand.

Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

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Top Work Values (Aspects of this job that create satisfaction.)

Independence - Occupations that satisfy this work value allow employees to work on their own and make decisions.

Relationships - Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment.

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Top Interests (The types of activities someone in this job would like.)

Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.

Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.

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Alternate Titles

Banquet Directors; Restaurant Managers; Cafeteria Managers; Fast Food Service Managers; and Catering Managers.