Job Description of a Manager in the Food & Beverage Industry
Managers in the food and beverage industry oversee all aspects of their establishments. They ensure that the food is fresh and handled according to sanitation guidelines, supervise employees, maintain financial records and develop new ways of attracting new customers.
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Hire and Train New Employees
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Managers are responsible for hiring and training new employees. They teach them skills such as the proper methods of food preparation, cleaning the establishment, customer service and payment transactions.
Develop New Menu Items
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In restaurants where the manager is also the owner, he may decide to develop new menu items. For example, if he notices an increase in customer demand for desserts, he would try out some new recipes and teach them to his kitchen staff.
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Maintain Financial Records
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Food service managers often maintain records of employees' work time and they calculate those hours when determining the amount of each worker's paycheck. They also maintain inventory records and review invoices from their vendors.
Store Maintenance
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Food service managers also open the establishment in the morning and lock it up at night, although they sometimes have assistant managers who close down. They make sure the night employees have washed all of the dishes and that the establishment is clean for customers who come in the next day.
Training and Salary
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Some food service managers hold an associate's or bachelor's degree in business or a food-related field. Others, who may have only a high school diploma, started out as cooks and worked their way up to management. The salary depends on what type of food service you work in, but according to the federal Bureau of Labor Statistics, the average pay is about $43,000 a year.
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