Restaurant and Food Service Managers
Nature of the Work
Eating and drinking places range from restaurants that serve fast food to those that
emphasize elegant dining, and from school cafeterias to hospital food services. The cuisine
offered, its price, and the setting in which it is consumed vary greatly, but the managers of
these diverse establishments have many common responsibilities. Efficient and profitable
operation of restaurants and institutional food service facilities requires that managers and
assistant managers select and appropriately price interesting menu items, efficiently use
food and other supplies, achieve consistent quality in food preparation and service, recruit
and train adequate numbers of workers, and painstakingly attend to the various
administrative aspects of the business.
In most restaurants and institutional food service facilities, the manager is assisted
by one or more assistant managers, depending on the size and business hours of the
establishment. In large establishments, as well as many others that offer fine dining, 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 some smaller restaurants, the executive chef may also be the general manager, and
sometimes an owner. In fast-food restaurants and other food service facilities that operate
long hours, 7 days a week, the manager is aided by several assistant managers, each of
whom supervises a shift of workers.
Many restaurants change their menu only rarely, but other eating establishments
change it frequently. 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, the past popularity of various dishes, and considerations such
as food left over from prior meals that should not be wasted, the need for variety on the
menu, and the availability of foods due to seasonal and other factors. They analyze the
recipes of the dishes to determine food, labor, and overhead costs and assign prices to the
menu items. Menus must be developed far enough in advance to receive needed supplies
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 or talk with sales
representatives of restaurant suppliers to place orders to replenish stocks of tableware,
linens, paper, cleaning supplies, cooking utensils, and furniture and fixtures. They also
arrange for equipment repairs.
Managers interview, hire, and, when necessary, discharge workers. They familiarize
newly hired workers with the establishment's policies and practices and oversee their
training. Managers schedule the work hours of employees, insuring that there are adequate
numbers of workers present during busy periods, but not too many during slow periods.
Restaurant and food service managers supervise the preparation of food in the
kitchen and the serving of meals in the dining room. They oversee food preparation and
cooking, checking the quality of the food and the sizes of portions to insure that dishes are
prepared and garnished correctly and in a timely manner. They also investigate and
resolve customers' complaints about food quality or services. During busy periods,
managers may 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 workers and observe patrons on a continued basis to insure
compliance with health and safety standards and local liquor regulations.
Managers have a variety of administrative responsibilities. In larger establishments,
much of this work is delegated to a bookkeeper, but in others, managers must keep
accurate records of the hours and wages of employees, prepare the payroll, and do
paperwork to comply with licensing laws and reporting requirements of tax, wage and hour,
unemployment compensation, and Social Security laws. They also must maintain records
of the costs of supplies and equipment purchased and insure that accounts with suppliers
are paid on a regular basis. In addition, managers record the number, type, and cost of
items sold to weed out dishes that are unpopular or less profitable. Many managers are
able to ease the burden of recordkeeping and paperwork through the use of computers.
Managers are among the first to arrive and the last to leave at night. At the
conclusion of each day, or sometimes each shift, managers must tally the cash received
and charge receipts and balance them against the record of sales. They are responsible
for depositing the day's income at the bank, or securing it in a safe place. Managers are
also responsible for locking up and checking that ovens, grills, and lights are off and alarm
systems switched on.
Working Conditions
Since evenings and weekends are popular dining periods, night and weekend work
is common. However, many managers of institutional food service facilities work more
conventional hours because factory and office cafeterias are often open only on weekdays
for breakfast and lunch. Many restaurant and food service managers work 50 hours or
more per week.
Managers often experience the pressure of simultaneously coordinating a wide
range of activities. When problems occur, it is the responsibility of the manager to resolve
them with minimal disruption to customers. The job can be hectic during peak dining hours,
and dealing with irate customers or uncooperative employees can be particularly stressful.
Employment
Restaurant and food service managers held about 528,000 jobs in 1990. Most
worked in eating and drinking establishments, but small numbers also were employed by
educational institutions, hospitals, nursing and personal care facilities, department stores,
and civic, social, and fraternal organizations. Nearly half were self-employed. Jobs are
located throughout the country, but are most plentiful in large cities and tourist areas.
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 increased
responsibility sometimes advance to assistant manager or management trainee jobs when
openings occur. Executive chefs need extensive experience working as a chef, and
general managers need experience working as an assistant.
However, most food service
management companies and national or regional restaurant chains also recruit
management trainees from among the graduates of 2-year and 4-year college programs.
Food service and restaurant chains prefer to hire persons with degrees in 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. In 1990, more than 130
colleges and universities offered 4-year programs in restaurant and hotel management or
institutional food service management. For persons who do not want to pursue a 4-year
degree, a good alternate background is provided by the more than 200 community and
junior colleges, technical institutes, and other institutions that offer programs in these fields
leading to an associate degree or other formal award below the baccalaureate.
Both 2-year
and 4-year programs provide instruction in subjects such as accounting, business law and
management, food planning and preparation, and nutrition. Some programs combine
classroom and laboratory study with internships that provide on-the-job experience. In
addition, more than 100 educational institutions offer culinary programs that provide food
preparation training which can lead to a career as a cook or chef and provide a foundation
for advancement to an executive chef position.
Most employers emphasize personal qualities. Restaurant and food service
management can be demanding, so good health and stamina are important. 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 also required since managers are often in close personal contact with the
public.
Most restaurant chains and food serviced management companies have rigorous
training programs for persons hired for management jobs. Through a combination of
classroom and on-the-job training, trainees receive instruction and gain work experience
in all aspects of the operations of a restaurant or institutional food service facility--food
preparation, sanitation, security, company policies and procedures, personnel
management, recordkeeping, and preparation of reports. Usually after 6 months or a year,
trainees receive their first permanent assignment as an assistant manager.
Willingness to relocate often is essential for advancement to positions with greater
responsibility. Managers advance to larger establishments, or regional management
positions with restaurant chains. Some managers eventually open their own eating and
drinking establishments. Others transfer to hotel management positions, since their
restaurant or institutional food service management experience is 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 the year 2000. In addition to growth in
demand for these managers, the need to replace managers who transfer to other
occupations or stop working for a variety of reasons will create many new jobs. Job
opportunities are expected to be best for persons with bachelor's or associate degrees in
restaurant and institutional food service management.
Employment will increase with growth in the number of eating and drinking
establishments. Population growth, rising personal incomes, and increased leisure time will
continue to produce growth in the number of meals consumed outside the home. Also,
continued growth in the number of families in which both spouses work should make dining
out a more frequent and affordable convenience.
Employment of managers in school and college cafeterias is expected to increase
relatively slowly due to the anticipated slow growth in total student enrollments. However,
growth of the number of elderly people is expected to result in rapid growth of food service
manager jobs in nursing homes, residential care facilities, and other health care institutions.
Employment in eating and drinking establishments in 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.
Earnings
Earnings of restaurant and food service managers vary greatly according to the type
and size of establishment. Based on a survey conducted for the National Restaurant
Association, their median base salary was estimated to be $25,500 a year in 1990, but
managers of the largest restaurants and institutional food service facilities often had annual
salaries in excess of $42,400.
Managers of fast-food restaurants had an estimated median
base salary of $22,200 a year; managers of full-menu restaurants with table service,
$27,600; and managers of commercial and institutional cafeterias, $26,500 a year in 1990.
Besides a salary, most managers received an annual bonus or incentive payment based
on their performance. In 1990, most of these payments ranged between $2,120 and $7,420
a year.
Executive chefs had an estimated median base salary of $32,224 a year in 1990, but
those employed in the largest restaurants and institutional food service facilities often had
base salaries over $42,400. Annual bonus or incentive payments of most executive chefs
ranged between $1,484 and $5,300 a year.
The estimated median base salary of assistant managers was $19,100 a year in
1990, but ranged from $17,100 in fast-food restaurants to over $25,400 in some of the
largest restaurants and food service facilities. Annual bonus or incentive payments of most
assistant managers ranged between $1,600 and $3,700 a year.
Managers trainees had an estimated median base salary of $16,500 a year in 1990,
but had salaries of more than $22,200 in some of the largest restaurants and food service
facilities. Annual bonus or incentive payments of most trainees ranged between $850 and
$3,200 a year.
Most restaurant and food service managers received free meals, sick leave, health
and accident insurance, and 1 to 3 weeks of paid vacation a year, depending on length of
service.
Related Occupations
Restaurant and food service managers direct the activities of business
establishments that provide a service to customers. Other managers in businesses that sell
goods or services to the general public include hotel managers and assistants, health
services administrators, retail store managers, and bank managers.
Sources of Additional Information
Information about job opportunities may be obtained from local employers and local
offices of the State employment service.
Career information about restaurant and food service managers and directories of
2- and 4-year college programs in restaurant and food service management are available
from:
The Educational Foundation of the national Restaurant Association, Suite
2620, 20 North Wacker Dr., Chicago, IL 60606.
General Information on hospitality careers may be obtained from:
Council on Hotel, Restaurant, and Institutional Education, 311 First St. NW.,
Washington, D.C. 20001.
For general career information and a directory of accredited private trade and technical
schools offering programs in restaurant and food service management, write to:
National Association of Trade and Technical Schools, P.O. Box 10429,
Department BL, Rockville, MD 20850.
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