Food service managers are responsible for the daily operation of restaurants and 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 is profitable.

Food service managers work in restaurants, hotels, school cafeterias, and other establishments where food is prepared and served. They often work evenings, weekends, and holidays. The work can be hectic, and dealing with dissatisfied customers can be stressful.

Most applicants qualify with a high school diploma and several years of work experience in the food service industry. However, some may receive additional training at a community college, technical or vocational school, culinary school, or 4-year college.

Employment of food service managers is projected to grow 5 percent from 2014 to 2024, about as fast as the average for all occupations. Those with several years of work experience in food service and a degree in hospitality, restaurant, or food service management will have the best job opportunities.

This occupation supported 321,400 jobs in 2012 and 305,000 jobs in 2014, reflecting a decline of 5.1%. In 2012, this occupation was projected to increase by 1.6% in 2022 to 326,500 jobs. As of 2014, to keep pace with prediction, the expected number of jobs was 322,400, compared with an observed value of 305,000, 5.4% lower than expected. This indicates current employment trends are much worse than the 2012 trend within this occupation. In 2014, this occupation was projected to increase by 4.9% in 2024 to 320,700 jobs. Linear extrapolation of the 2012 projection for 2022 results in an expected number of 327,500 jobs for 2024, 2.1% higher than the 2014 projection for 2024. This indicates expectations for future employment trends are worse than the 2012 trend within this occupation.