What Is Food Service Management?

Food service managers oversee the day-to-day running of restaurants, bars and "other establishments that prepare and serve meals and beverages to customers" according to the U.S. Department of Labor (DOL). Food service managers handle "all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training." They also work to make sure that customers are happy with their dining experience.

Significance

Because the food service industry in the United States is huge, a lot of people work in food service management. According to the National Restaurant Association, the food service industry is the second-largest private sector employer in the country. It is a "cornerstone of the economy, representing 4 percent of the U.S. gross domestic product and employing 9 percent of the U.S. workforce." Americans spend almost half of their overall food budget in restaurants.

Function

According to the DOL, food service managers oversee the people in the restaurant. They "coordinate activities among various departments, such as kitchen, dining room, and banquet operations." They make sure that the restaurants' employees are working effectively and that the customers are happy. They handle customer complaints about the quality of the food and "ensure that diners are served properly in a timely manner." They also "oversee the inventory and ordering of food, equipment and supplies."

Features

Food service managers have many administrative duties. According to the DOL, they are responsible for interviewing, hiring, training and firing employees. They handle employee payroll information and work records. Food service managers "schedule work hours, making sure that enough workers are present to cover each shift." They also ensure that the restaurant complies with all local liquor laws and sanitation standards.

Types

Larger restaurants and bars have management teams. According to the DOL, these "consist of a general manager, one or more assistant managers, and an executive chef." The general manager is in charge of the restaurant as a whole. The executive chef "is responsible for all food preparation activities, including running kitchen operations, planning menus, and maintaining quality standards for food service." Assistant managers oversee the wait staff and dining area. These divisions are not necessary in smaller restaurants, where one person usually acts as the overall manager.

Considerations

Food service management is a difficult, stressful career. According to the DOL, managers must "be able to fill in for absent workers on short notice." They work extremely long hours: "12 to 15 per day, 50 or more per week, and sometimes 7 days a week." Running a restaurant "can be hectic, and dealing with irate customers or uncooperative employees can be stressful."

References

• National Restaurant Association
• U.S. Department of Labor