Food Service Managers

If you are a foodie who doesn’t just love eating sumptuous food but have the curiosity to know how it’s made then try your hands in a career as Food Service Managers. This career is all about serving delicious food and satisfying customers. Food service managers work in a wide variety of restaurants, including fast food, hotels and institutional cafeterias, such as hospitals and schools. In a small establishment, the food service manager may responsible for most of the activities in the kitchen and with service staff. In a larger restaurant, the food service managers may work alongside other managers. Their primary duties are to oversee the food serving staff; a kitchen manager oversees the cooking staff.

Role of Food Service Managers

Administration of the facility to include maintaining goodwill relationships with building/space management.
Developing and maintaining profitability and efficiency standards.
Determining employee roles and responsibilities.
Developing and maintaining record-keeping policies and procedures.
Manages personnel records.
Maintains payroll records for all staff.
Provides training to staff.
Conducts all aspects of human resource management, including recruiting, interviewing, and hiring new employees, employee performance appraisals, and employment improvement plans.
Manages inventory/purchase through a strong inventory control plan.
Provides great customer service and ensures staff does the same.
Establish income and expense controls procedure.
Ensures menu items are priced accurately to maintain profit contribution. Conducts menu analysis annually.

Skills of Food Service Managers

Customer-service Skills: Food service managers must have good customer service skills when dealing with patrons. Satisfying customers and exceeding their needs is critical for success and ensures customer loyalty.

Multi-tasking Skills: Managers must deal with many different types of activities at the same time. They deal with workers, customers, making sure there's enough food, taking care of records, making sure the place is in good condition, and more.

Leadership Skills: All managers must establish good working relationships to ensure a productive work environment.

Managerial Skills: Food service managers may deal with budget matters; they also coordinate and supervise workers.

Organizational Skills: Food service managers keep track of many different schedules, budgets, and people at once.

Problem-solving Skills: The ability to resolve personnel issues and customer-related problems is imperative to the work of managers. As a result, they must be creative and practical when solving problems.

Verbal Communication Skills: Food service managers must give clear orders to staff and be able to explain information to employees and customers.

Patience and Stamina: Food service managers in small establishments may spend a lot of time on their feet, often working long hours. They need stamina to handle the physical and other stresses of the job.

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