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Food Service Managers

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.   (O'Net 11-9051.00)

 
Reported job titles:   Banquet Director, Banquet Manager, Boarding House Manager, Cafe Operator, Cafeteria Director, Cafeteria Operator   (view all job titles)
 
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  • Wages
  • Employment Trends
  • Industries of Employment
  • Tasks
  • Knowledge
  • Skills
  • Abilities
  • Work Activities
  • Interests
  • Work Styles
  • License Information
  • Education & Training Requirements
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    Career Video
    related to Food Service Managers
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    Additional videos and more information available at
     


    Wages
    for Food Service Managers
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     Location Pay
    Period
    2016
    Percentile Wages Average
    Wage
    10% 25% 50%
    Median
    75% 90%
     Vermont Hourly $ 17.09   $ 20.47   $ 26.68   $ 34.32   $ 44.91   $ 28.51  
    Yearly $35,540   $42,590   $55,500   $71,390   $93,420   $59,290  
     
     Burlington-South Burlington, VT Metropolitan NECTA Hourly $ 18.12   $ 22.67   $ 28.77   $ 39.72   $ 47.52   $ 30.84  
    Yearly $37,690   $47,150   $59,830   $82,620   $98,840   $64,150  
     
     Southern Vermont Balance of State Hourly $ 16.43   $ 18.09   $ 25.31   $ 31.88   $ 43.14   $ 27.17  
    Yearly $34,180   $37,640   $52,650   $66,300   $89,730   $56,520  
     
     Northern Vermont Balance of State Hourly $ 17.88   $ 21.52   $ 26.07   $ 30.06   $ 39.31   $ 26.86  
    Yearly $37,190   $44,770   $54,230   $62,520   $81,770   $55,870  
     
    What are Percentile Wages?
    source: Occupational Employment Statistics, Vermont Labor Market Information, U.S. Bureau of Labor Statistics, released April 2017.
     


    Employment Trends
    for Food Service Managers
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    Location Employment Annual % change
    (compounded)
    Annual job openings
    (due to growth and
    net replacements)
    2014 2024
    Vermont 902 926 0.3% 20
    source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, statewide estimates released July 2016.
     


    Industries of Employment
    for Food Service Managers
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    Industry Percent of Total
    2014
    Food services and drinking places 50.8%
    Self-employed workers, all industries 34.2%
    Accommodation 2.9%
    Management of companies and enterprises 2.5%
    Educational services; state, local, and private 2.4%
    source: Employment Projections, U.S. Bureau of Labor Statistics, National Employment Matrix, released July 2016.
     


    Tasks
    for Food Service Managers
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  • 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.
     
  • Maintain food and equipment inventories, and keep inventory records.
     
  • Schedule staff hours and assign duties.
     
  • Establish standards for personnel performance and customer service.
     
    source: Occupational Information Network: Food Service Managers  updated June 2008
     


    Knowledge
    for Food Service Managers
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  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
     
  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
     
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
     
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
     
  • Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
     
  • Economics and Accounting - Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
     
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
     
  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
     
  • Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.
     
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
     
    source: Occupational Information Network: Food Service Managers  updated June 2008
     


    Skills
    for Food Service Managers
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  • Service Orientation - Actively looking for ways to help people.
     
  • Coordination - Adjusting actions in relation to others' actions.
     
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
     
  • 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.
     
  • Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
     
    source: Occupational Information Network: Food Service Managers  updated June 2010
     


    Abilities
    for Food Service Managers
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  • 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.
     
  • Written Comprehension - The ability to read and understand information and ideas presented in writing.
     
  • Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
     
  • Speech Clarity - The ability to speak clearly so others can understand you.
     
  • Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
     
  • Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
     
  • Written Expression - The ability to communicate information and ideas in writing so others will understand.
     
  • Category Flexibility - The ability to generate or use different sets of rules for combining or grouping things in different ways.
     
    source: Occupational Information Network: Food Service Managers  updated June 2008
     


    Work Activities
    for Food Service Managers
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  • Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
     
  • Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
     
  • Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
     
  • Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
     
  • Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
     
  • Performing for or Working Directly with the Public - Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
     
  • Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
     
  • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
     
  • Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
     
  • Resolving Conflicts and Negotiating with Others - Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
     
    source: Occupational Information Network: Food Service Managers  updated June 2008
     


    Interests
    for Food Service Managers
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  • 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.
     
  • Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
     
    source: Occupational Information Network: Food Service Managers  updated June 2008
     


    Work Styles
    for Food Service Managers
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  • Integrity - Job requires being honest and ethical.
     
  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
     
  • Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction.
     
  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
     
  • Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
     
  • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
     
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
     
  • Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
     
  • Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
     
  • Social Orientation - Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
     
    source: Occupational Information Network: Food Service Managers  updated June 2008
     


    State of Vermont License Information
    that may be required for Food Service Managers
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    No state licenses listed for this occupation.
     


    Education and Training Requirements
    for Food Service Managers
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  • Job Zone Three: Medium Preparation Needed
  •  
  • Education: Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
  •  
  • Training: Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
  •  
  • Experience: Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
  •  
    source: Occupational Information Network: Food Service Managers  updated June 2008
     


    Schools
    offering instructional programs related to Food Service Managers
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      Related Instructional Programs
     
    • Culinary Science/Culinology. (NEW)
     
    • Foodservice Systems Administration/Management.
     
    • Hospitality Administration/Management, General.
     
    • Hotel, Motel, and Restaurant Management. (NEW)
     
    • Hotel/Motel Administration/Management.
     
    • Restaurant, Culinary, and Catering Management/Manager.
     
    • Restaurant/Food Services Management.
     
    • Wine Steward/Sommelier. (NEW)
     
     Search for schools offering these programs at
     
     
     
    source: National Center for Education Statistics 2000 Classification of Instructional Programs .
     


    Other Resources
    for Food Service Managers
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  • Labor Exchange Information
  • A source for occupational characteristics, such as age, gender, race, and years of education and an alternative source for occupational wage rates. Limited to people looking for jobs and the jobs advertised through VDOL Vermont Job Link.
  • Look for statewide information over the latest 12 months for Food Service Managers.
  •  
  • Occupational Outlook Handbook
  • The Occupational Outlook Handbook is a nationally recognized source of career information, designed to provide valuable assistance to individuals making decisions about their future work lives. Revised every two years, the Handbook describes what workers do on the job, working conditions, the training and education needed, earnings, and expected job prospects in a wide range of occupations.
    Go to Occupational Outlook Handbook
    Handbook occupations related to Food Service Managers :
  • Food Service Managers
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    Related Occupations
    Occupations with skill requirements similar to Food Service Managers
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  • Chefs and Head Cooks
  •  
  • First-Line Supervisors of Construction Trades and Extraction Workers
  •  
  • First-Line Supervisors of Food Preparation and Serving Workers
  •  
  • First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand
  •  
  • First-Line Supervisors of Retail Sales Workers
  •  
  • First-Line Supervisors of Transportation and Material-Moving Machine and Vehicle Operators
  •  
  • Gaming Managers
  •  
  • General and Operations Managers
  •  
  • Lodging Managers
  •  
  • Morticians, Undertakers, and Funeral Directors
  •  
    source: Occupational Information Network: Food Service Managers 
     

     
     
     
    Vermont.gov State of Vermont Department of Labor