How to Be Food Service Manager - Job Description, Skills, and Interview Questions

May 11, 2023 / 5 Minutes Read / By Albert

How to Become

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Cause: A Food Service Manager is responsible for overseeing all aspects of food service operations in a restaurant. Effect: This includes managing staff, ordering food and supplies, managing budgets and financial reports, creating menus, and ensuring customer satisfaction. The Food Service Manager must also ensure health and safety regulations are being followed, as well as maintaining quality control standards. By successfully managing these tasks, a Food Service Manager can help a restaurant run smoothly and efficiently, ultimately leading to increased profits and customer satisfaction.

Steps How to Become

Obtain a High School Diploma or GED. Obtaining a high school diploma or GED is the first step to becoming a food service manager.
Enroll in a Culinary Arts Program. A degree or certificate in culinary arts can help you understand the food service industry and gain valuable skills in cooking, baking, and food preparation.
Gain Work Experience. Getting hands-on experience in the food service industry is important for food service managers. Working as a cook, bartender, server, or dishwasher can give you valuable insight into the day-to-day operations of a restaurant.
Obtain Food Service Management Certification. Many states require food service managers to obtain certification from a recognized program. The National Restaurant Association Educational Foundation offers a ServSafe Food Protection Manager Certification that is widely recognized and accepted.
Find a Job. Once you have the necessary education and experience, you can begin your search for a job as a food service manager. You can search online job sites, local newspapers, and professional networks to find open positions.
Advance Your Career. Once you have become a food service manager, you can continue to advance your career by taking on additional responsibilities, seeking out new opportunities, and gaining additional certifications and training.

The success of a Food Service Manager is dependent on their ability to be reliable and competent. When a Manager is reliable, they are dependable and trusted by staff, customers and suppliers; and when they are competent, they possess the necessary knowledge and skills to manage the food service operation. As a result, customers trust that their orders will be handled appropriately, staff work confidently and efficiently, and suppliers have confidence in the Managers ability to manage the operation.

This can lead to increased customer satisfaction, improved productivity and cost savings. A reliable and competent Food Service Manager is essential to the success of any food service operation.

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Job Description

Manage overall operations of a food service facility.
Direct and coordinate activities of staff that prepare and serve food, including kitchen staff, dining room staff, and catering staff.
Maintain and order supplies and equipment, and review financial transactions.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Establish standards for personnel performance and customer service.
Train staff in food preparation, service, sanitation, and safety procedures.
Plan menus and ensure food meets quality standards.
Supervise and coordinate activities of cooks and other food preparation workers.
Inspect supplies, equipment, and work areas for cleanliness and functionality.
Resolve customer complaints regarding food service.

Skills and Competencies to Have

Knowledge of food safety regulations and protocols
Knowledge of nutrition and menu planning
Budgeting and financial management skills
Leadership and interpersonal skills
Ability to develop and motivate a team
Ability to delegate tasks and responsibilities
Ability to effectively communicate with staff and customers
Organizational and problem-solving skills
Ability to troubleshoot and resolve customer complaints
Excellent customer service skills
Knowledge of kitchen equipment and tools
Knowledge of food preparation methods and techniques

The ability to manage people and resources effectively is the most important skill for a Food Service Manager. An effective Food Service Manager must be able to lead their team in order to create an efficient and profitable operation. They must be able to effectively delegate tasks to employees, while also ensuring that all safety and sanitary regulations are followed.

They must also be able to manage customer complaints and ensure that all customer service goals are met. A Food Service Manager must also have a thorough knowledge of food preparation and cost control in order to create a cost-effective menu that meets all customer expectations. In addition, they must be able to stay organized and plan ahead, so they can anticipate potential problems before they occur.

All these skills combined make a Food Service Manager an invaluable asset to any food service operation.

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Frequent Interview Questions

What experience do you have in a food service management position?
What methods do you use to ensure customer satisfaction?
How do you handle conflict with customers or employees?
What strategies do you use to motivate and train your staff?
What do you think are the most important qualities for a food service manager?
What experience do you have in budgeting and cost control?
How do you handle customer complaints?
How do you ensure the safety and cleanliness of the restaurant?
How do you stay on top of food trends and industry changes?
What strategies have you used to increase sales and profits in the past?

Common Tools in Industry

Point of Sale (POS) System. A computerized system used to manage sales, inventory, and customer data. (e. g. Square, Shopify)
Customer Relationship Management (CRM) Software. Software used to track customer information and interactions. (e. g. Salesforce, Zoho CRM)
Inventory Management Software. Software that helps manage inventory levels, orders, and deliveries. (e. g. Fishbowl, SkuVault)
Recipe Management Software. Software that helps manage recipes, ingredients, and costs. (e. g. ChefTec, Cook'n)
Food Cost Calculator. Software used to help calculate food cost and pricing. (e. g. Plate Cost, MenuCalc)
Scheduling Software. Software used to manage employee schedules and shift rotations. (e. g. When I Work, Deputy)
Food Safety Management Software. Software used to manage food safety regulations, training, and reporting. (e. g. Comply Manager, Intelex)
Budgeting Software. Software used to create and manage budgets for food purchases and other expenses. (e. g. YNAB, Mint)

Professional Organizations to Know

The National Restaurant Association
National Association of Foodservice Management
International Foodservice Manufacturers Association
Society for Foodservice Management
National Association of College & University Food Services
American Culinary Federation
National Grocers Association
American Society for Healthcare Food Service Administrators
National Association of Women in Culinary Arts
International Foodservice Distributors Association

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Common Important Terms

Menu Planning. The process of creating a list of food items offered by a restaurant.
Food Costing. The process of calculating the costs associated with preparing and serving food.
Food Safety. Practices and procedures to ensure the safe handling and preparation of food.
Food Preparation. The process of preparing, cooking, and serving food.
Inventory Management. The process of tracking and managing food, supplies, and equipment used in a food service operation.
Customer Service. The practice of providing excellent customer service to guests and patrons.
Staff Management. The process of managing and supervising staff in a food service operation.
Financial Management. The process of managing financial resources in a food service operation.

Frequently Asked Questions

Q1: What is a Food Service Manager? A1: A Food Service Manager is a professional responsible for overseeing the operations of a restaurant, cafeteria, or other food service establishment. They are responsible for managing staff, ordering supplies, creating menus, and ensuring quality customer service. Q2: What qualifications are required to become a Food Service Manager? A2: To become a Food Service Manager, you must have at least a high school diploma or GED, as well as experience in the food service industry. Additionally, many employers prefer candidates with a degree in hospitality management or related field, or certifications such as ServSafe or Alcohol Awareness. Q3: What are the primary duties of a Food Service Manager? A3: The primary duties of a Food Service Manager include overseeing operations, managing staff, creating menus, ordering supplies, and ensuring quality customer service. They also need to ensure that health and safety regulations are met and that all staff members are properly trained. Q4: How much does a Food Service Manager typically earn? A4: The average salary for a Food Service Manager is $50,000 per year. However, salaries can vary depending on experience and location. Q5: What skills are needed to be successful in the role of a Food Service Manager? A5: To be successful in the role of a Food Service Manager, you must have strong leadership and organizational skills, excellent customer service and communication skills, and the ability to multitask and work under pressure. Additionally, knowledge of food and beverage safety regulations is essential.