Top Skills for This Career
BLS identifies these as the three highest-rated skills for this detailed occupation. TrustInEd adds the plain-language explanations so visitors understand what each skill means.
Guiding people or projects, setting direction, taking responsibility, and helping others succeed.
Adjusting effectively when priorities, conditions, tools, or expectations change.
Understanding customer needs and providing helpful, professional service.
How Do You Prepare for This Career?
BLS describes the typical preparation for this occupation. Requirements can vary by employer, state, licensing rules and individual circumstances.
How to Become One
How to Become a Food Service Manager Some food service managers start working in industry-related jobs, such as cooks. Food service managers typically need a high school diploma and several years of experience in the food service industry working as a cook, waiter or waitress, or supervisor of food preparation and serving workers. Some receive additional
Education
Food service managers typically need a high school diploma, but education requirements for individual positions may vary from no formal educational credential to a college degree. Employers may prefer to hire candidates who have postsecondary education, especially for jobs at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have food-industry–related experiences in order to graduate. Many colleges and universities offer a bachelor’s degree in restaurant and hospitality management or institutional food service management, both of which may be part of a personal and culinary services program. Another field of degree that may be helpful for managers is business. In addition, numerous community colleges, technical institutes, and other institutions offer associate’s degree programs. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant. Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships. Work Experience in a Related Occupation Most food service managers start working in related jobs, such as cooks, waiters and waitresses, or supervisors of food preparation and serving workers. They often spend years working in the food service industry, gaining experience and learning the necessary skills before they are promoted to manager positions. Training Food service managers typically receive on-the-job training of at least 1 month. Topics covered during this training may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.
Training
at a community college, technical or vocational school, culinary school, or 4-year college.
Licenses, Certifications & Registrations
Some states and localities require that food service managers have food safety certification. For more information, contact your state or local health department. Although certification is not always required, managers may obtain the Food Protection Manager Certification (FPMC) by passing a food safety exam. Information on certifications is available from CareerOneStop.
Your Next Step
Review training, certifications, apprenticeships, or employer-based preparation that may support entry into this career.
Pay
the median annual wage for all workers was $50,980.
Job Outlook
Job Outlook Employment of food service managers is projected to grow 6 percent from 2025 to 2035, faster than the average for all occupations. About 38,800 openings for food service managers are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire. Employment Greater consumer demand for meals from a variety of dining venues is expected to result in the opening of new food service establishments. Food service managers will be needed to oversee food preparation and service as people continue to dine out, purchase takeout meals, and have food delivered to their homes or workplaces. Food Service Managers Percent change in employment, projected 2025–35 Other management occupations 6% Food service managers 6% Total, all occupations 3% Note: All Occupations includes all occupations in the U.S. Economy.
What They Do
What Food Service Managers Do
Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it runs efficiently.
Duties
Food service managers typically do the following:
- Hire, train, discipline, and sometimes fire employees
- Order food and beverages, equipment, and supplies
- Oversee food preparation and other kitchen operations
- Inspect supplies, equipment, and work areas
- Ensure that employees comply with health and food safety standards
- Address complaints regarding food quality or service
- Schedule staff hours and assign duties
- Manage budgets and payroll records
- Establish standards for personnel performance and customer service
Managers coordinate activities of the kitchen and dining room staff to ensure that customers are served properly and in a timely manner. They oversee orders in the kitchen, and, if needed, they work with the chef to remedy service delays.
Food service managers are responsible for all functions of the business related to employees, including overseeing staffing and scheduling workers for each shift. During busy periods, managers may expedite service by helping to serve customers, process payments, or clean tables.
Managers also arrange for cleaning and maintenance of the equipment and facility in order to comply with health and sanitary regulations. For example, they may arrange for trash removal, pest control, and heavy cleaning when the dining room and kitchen are not in use.
In addition, managers have financial responsibilities that include budgeting, ensuring cash flow, and monitoring operational costs. They may set sales goals and determine promotional items.
Most managers prepare the payroll and manage employee records. They also may review or complete paperwork related to licensing, taxes and wages, and unemployment compensation. Although they sometimes assign these tasks to an assistant manager or a bookkeeper, most managers are responsible for the accuracy of business records.
Some managers add up the cash and charge slips and secure them in a safe place. They also may check that ovens, grills, and other equipment are properly cleaned and secured and that the establishment is locked at the close of business.
Work Environment
Work Environment
Food service managers held about 344,300 jobs in 2025. The largest employers of food service managers were as follows:
| Food services and drinking places | 55% |
| Self-employed workers | 31 |
| Traveler accommodation | 3 |
| Educational services; state, local, and private | 2 |
Full-service restaurants (those with table service) may have a management team that includes a general manager, one or more assistant managers, and an executive chef.
Food service managers’ work is often hectic, and dealing with dissatisfied customers may be stressful.
Injuries and illnesses
Food service managers have one of the highest rates of injuries and illnesses of all occupations. Kitchens are usually crowded and filled with dangerous objects and areas, such as hot ovens and slippery floors. Common hazards include slips, falls, and cuts. To reduce these risks, managers often wear nonslip shoes and cut-resistant gloves while in the kitchen.
Work Schedules
Most food service managers work full time, and some work more than 40 hours per week. Work schedules vary and may include early mornings, nights, weekends, and holidays. They may be called in at short notice.
Managers of food service facilities or cafeterias in schools, factories, or office buildings may be more likely to work traditional business hours.
Important Qualities
The following are examples of qualities that are important for these workers to perform their duties. For more information, visit the Employment Projections (EP) skills data page. Business skills. Food service managers must understand all aspects of the restaurant business, including how to budget for supplies, comply with regulations, and manage workers. Communication skills. Food service managers must give clear orders to staff and be able to convey information effectively to employees and customers. Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Leadership skills. Managers must establish good relationships with staff to maintain a productive work environment. Organizational skills. Managers have many different responsibilities, including scheduling and overseeing staff, budgeting, and maintaining financial records. The larger the establishment, the more complex their job is. Physical stamina. Managers often work long shifts and sometimes spend entire evenings actively helping to serve customers. Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.
More Information
More Information, Including Links to O*NET
Learn more about food service managers by visiting additional resources, including O*NET, a source on key characteristics of workers and occupations.
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Start with ED →Career data and occupational profile text are sourced from the U.S. Bureau of Labor Statistics Occupational Outlook Handbook and Employment Projections program. Education requirements are typical entry-level requirements and may vary by employer, state, occupation or individual circumstance. View the official BLS profile.