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Food Service Manager

Restaurant Managers oversee employees, service, quality control, menu selections, stock, and supplies. You may be able to get a job as a restaurant manager with only experience, but the most competitive and high paying jobs require an employee with more. According to the Occupational Outlook Handbook, a Bachelors or an Associates degree in restaurant and institutional food service management, or a 4 year degree in Hospitality Management are what most employers and restaurant chains want. Managers need business math to handle the scheduling of employees and their pay, ordering of equipment and supplies, planning out the menu and prices, managing the money, and estimating food consumption. They have to be able to predict if a menu item is going to sell, what price it should be sold at, and how much profit they will make from the sales. If the manager does not do their job properly the restaurant can loose money or even go out of business. Food Service Managers usually work for a company or restaurant but they can also work for contract institutional food service companies. They can even work for places like nursing homes, clubs, and hospitals running cafeterias. The average salary of a manager that works for a local restaurant (in 2000) is about $31,000 a year.

Image used courtesy of La Crepe en Haut

Image used courtesy of La Crepe en Haut

Image used with permission of Action Systems Inc.

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US Department of Labor, Bureau of Labor Statistics - Occupational Outlook Handbook 

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