How to become A Food Service Manager

• Catering Manager
• Director of Catering
• Director of Food
• Food & Beverage Manager
• Food Service Director
• Restaurant Manager

What do Food Service Managers do?

A Food Service Manager would typically need to:

• Oversee food preparation, portion sizes, and food presentation; ensure that meals are cooked properly and are consistent and aesthetically pleasing
• Ensure that employees comply with hygiene & food protocols and health & safety standards; conduct taste and odour tests to check if the food adheres to standards of taste and flavour; define and follow industry-accepted nutrition standards
• Monitor compliance with liquor regulations
• Ensure compliance with health & fire regulations regarding food preparation and serving, and building upkeep; inspect equipment, supplies and work and dining areas to verify efficiency, hygiene, and safety; monitor building maintenance
• Assess the number and type of staff needed according to the employer's objectives; encourage staff to provide excellent customer service to meet standards; recruit, train, supervise, evaluate, and, if need be, dismiss staff
• Schedule work hours for the team; assign duties and oversee the work of employees; find solutions when an employee cannot make it to a shift; resolve staff conflicts
• Order food supplies, beverages, and equipment; verify product quality and quantity
• Monitor finances and payroll records; comply with budget constraints; review transactions
• Address complaints regarding food quality, service or time waited; mediate conflict and answer customers’ queries
• Book reservations; greet guests and escort them to their table; present them with the menus & wine lists and take orders; assist with food and drinks service or clearing tables, as needed; continually check with customers what they need
• Plan and review menus; assign prices to menu items; develop recipes and speciality dishes; evaluate recipes to uncover overhead costs; record the details of items sold to assess their popularity and profitability
• Check online ratings, reviews and feedback; review operational issues; determine areas for improvement regarding safety and performance; find innovative solutions to problems
• Record the number of items sold to determine which are profitable; maintain records for governmental agencies concerning sanitation and food subsidies
• Schedule catering services for events such as banquets or receptions; negotiate prices and arrangements with clients
• Maintain stocks of food, beverage and equipment and keep their inventories; order and purchase equipment and supplies
• Schedule and receive food and beverage deliveries, verifying their quality and quantity
• Arrange equipment maintenance and repairs; organise services including waste collection and periodic pest control

Food Service Managers work indoors in both small and large food service companies. Many Food Service Managers divide their time between the front desk, the office, and the kitchen. The interior of kitchens is usually warm and sometimes cramped. Travel is possible if you work overseas or are asked to cover another employee’s shift. If you are providing services at a venue selected by the client, you may need to travel or commute there to understand the requirements and supervise the event.

Typically, Food Service Managers in food facilities or cafeterias, warehouses, or office buildings work standard business hours. Nevertheless, in fine dining and fast-food restaurants, Food Service Managers often work long days, with some working more than 40 hours a week. Food Service Managers can be called on short notice, including late at night, on weekends, or on holidays. Some may have to manage more than one location at a time.

Finding a new job might seem challenging. Food Service Managers can boost their job search by asking their network for referrals, contacting companies directly, using job search platforms, going to job fairs, leveraging social media, and inquiring at staffing agencies.

Food Service Managers are generally employed by:

• Hotels
• Fast Food Chains
• Independent Restaurants
• Restaurant Chains
• School Cafeterias
• Airlines
• Bars & Cafés
• Brasseries
• Conference Venues
• Cruise Ships
• Special Food Service Companies
• Pubs & Clubs
• Enterprises

Professional associations and organisations, such as the International Food Service Executives Association (IFSEA), are crucial for Food Service Managers interested in pursuing professional development or connecting with like-minded professionals in their industry or occupation. Membership in one or more adds value to your resume while bolstering your credentials and qualifications.

• Dealing with dangerous objects and areas in the kitchen such as hot ovens, knives, and slippery floors
• Lack of resources and employee turnover to offer customers an exceptional experience
• Lack of communication between staff and managers leads to inflexibility to respond to customers’ needs
• Training staff members is difficult given the high turnover and a busy work environment that leaves little time for other activities; service is complicated with frequent movement of people in and out of the restaurant
• Wearing gloves and other safety attire when working with hazardous material
• Exposed to noises and sounds that may distract them from working
• Stress from dealing with fast-paced work and dissatisfied customers
• Unsatisfactory reviews that discourage present or potential customers from using your food service

While studying, you can look for part-time, weekend, and summer work in restaurants or other food providers such as hotels and cafes. Gaining experience in catering, customer service work, and kitchen management through a scheme or an apprenticeship are fundamental to future job applications.Some college programs in hospitality or food service management may require you to complete a period of internship and acquire experience in the food industry to graduate.

Structured food service training programs for new graduates usually last 12 to 18 months. During your first months, you will typically gain practical experience in the various aspects of running a restaurant and be assigned a mentor to assist you initially.

Food Service Managers begin their careers by working as chefs, waiters and waitresses, or even hosts and hostesses. These entry-level work positions provide aspiring Food Service Managers with the necessary skills and experience to be promoted to manager positions.

As in any career, reading as much as possible about the profession and interviewing those working in the food industry are other important ways to explore your interest.

Applicants with a high school diploma accompanied by a mix of practical experience, excellent interpersonal skills, and a solid understanding of the business may apply for Food Service Manager positions.

While a bachelor's degree is not mandatory, many employers, especially upscale restaurants and hotels, increasingly require post-secondary education for managerial roles. Modules include food preparation, food & beverage management, food service operations, food safety & hygiene, business law, human resources, leadership & management, and accounting.

Several community colleges, technical institutes, and other institutions also offer an associate degree program in this field.

Some culinary schools offer programs tailored to those who want to open and operate their restaurant. To graduate from these programs, students are required to complete internships and have food-industry-related experience.

Others may choose to enter the industry by partaking in a hospitality apprenticeship. An apprenticeship will provide you with structured training and the opportunity to obtain industry-recognised qualifications.

Although certification for Food Service Managers is generally not required, it demonstrates a Food Service Manager’s competence in a skill set, typically through work experience, training, and passing an examination. Food Service Managers may obtain a food safety & protection certification since complying with safety & hygiene protocols is essential in their day-to-day tasks.

Food Service Managers should stay current with the latest food industry developments and be aware of how any changes may impact the industry and their business.

Starting from the bottom and working your way up is a perfect way to learn how a restaurant works. The size and type of company you work for determine your career advancement options. However, you will generally advance in larger businesses from waiter/waitress or host/hostess to Staff Trainer. Food Service Managers must always be aware of how their restaurant operates. Knowing what the workers go through on a shift-by-shift basis is an excellent way to gain their respect.

You can advance to higher-level roles, including Bar Manager or Service Manager, once you have mastered how the restaurant functions. In these positions, you will be in charge of leading small teams of staff, mentoring and educating them, and performing opening and closing duties to ensure the restaurant runs smoothly.

Supervisory/Assistant Manager and General Food Service Manager are your next career goals as a professional. You can progress rapidly to them by completing appropriate training and obtaining in-house credentials.

As a Food Service Manager, you may advance your career by moving to a larger or more prestigious establishment. As Area Manager, you may be in charge of four to six restaurants, depending on their size.

There are also opportunities to progress into management positions as an Operations Manager or work in the Head Office.. With your expertise, you may even receive an assignment to manage an affiliated restaurant that is less successful.

Owning your restaurant is possible if you have several years of experience in the field.

Food Service Managers with numerous years of experience in a restaurant or other food service institution should have the best job prospects. When applying for positions at luxury hotels and restaurants, job seekers with a combination of relevant food service experience and a bachelor's degree in hospitality, restaurant, or food service management should give you an advantage.

Continuing professional development (CPD) will help an active Food Service Manager build personal skills and proficiency through work-based learning, a professional activity, formal education, or self-directed learning. It allows you to upskill continually, regardless of your age, job, or level of knowledge.

CPD training opportunities are determined by the company’s size and whether it is independent or part of a chain. Larger restaurant chains have more organised training programs, while independent restaurants are more likely to have informal on-the-job training. Areas of training include management skills, health & hygiene, first aid, and company systems.

Some companies may require their Food Service Managers to attend programs that combine classroom instruction and training to develop their knowledge and experience in food preparation, personnel management, hygiene protocols, and recordkeeping.

Potential Pros & Cons of Freelancing vs Full-Time Employment

Freelancing Food Service Managers have more flexible work schedules and locations. They have full ownership of the business and can select their projects and clients. However, they experience inconsistent work and cash flow, which means more responsibility, effort and risk.

On the other hand, a full-time Food Service Manager has company-sponsored health benefits, insurance, and retirement plans. They have job security with a fixed, reliable source of income and guidance from their bosses. Yet, they may experience boredom due to a lack of flexibility, ownership, and variety. When deciding between freelancing or being a full-time employee, consider the pros and cons to see what works best for you.

Restaurant (with a French accent)

The word restaurant is derived from the French verb “restaurer”, which means “to recover.” The word is thought to have been coined by a soup vendor in Paris in the 18th century, who gave his customers a choice of soups or restoratives (restaurants). During the 20th century, many advances in the restaurant industry led to the introduction of new dining establishments, such as cafeterias, counter-service restaurants, drive-ins, and fast-food chains. Today's restaurants serve a diverse range of cuisines worldwide. Many cater to special diets such as vegetarian, vegan, and even gluten-free food, which provides Food Service Managers a wide range of options to work in.

Nearly 40% of the food goes uneaten in restaurants.

Although it may be stressful to manage restaurant operations and ensure high-quality service, you have the opportunity to meet individuals from all walks of life and receive valuable glimpses into human nature. You can explore and discover peoples’ preferences, habits, and interests to make your business a first-class one that everyone can enjoy.

Food Service Managers must be able to communicate effectively. Communication is the building block in the company. It aids the employees to work effectively, increasing their morale, paving the way for high quality work.