Restaurant and food service managers supervise the daily operations of restaurants and other eateries in hotels, amusement parks or hospitals. Managers in full service restaurants may specialize in specific areas such as culinary or service. Individuals in this occupation may have earned an undergraduate degree in food service management or they may have gained experience through on the job training. Either route can pave the way for similar careers or upper level positions using knowledge gained in the field.

Lodging Managers

Lodging managers are similar to restaurant managers, as they oversee the the day to day operations of the establishment. They typically work in hotels and motels, but may be found in other lodging areas like inns, recreational camps or RV parks. Like restaurant managers, they may also specialize in a specific area such as a front office, where they direct the front desk staff, or convention services, where they coordinate activities and special events. Having a previous background in management would be beneficial to a lodging manager job candidate. According to the Occupational Outlook Handbook, this position earns a median salary of $46,300 a year, as of 2009.

Executive Chef

Executive chefs work in restaurants or other food facilities and are responsible for cooking, planning and directing meals. They supervise all food service operations and may work in one or multiple kitchens under one establishment. This position is a career option for restaurant managers, as it incorporates both management and food service experience. Some chefs may be promoted based on experience in the industry, others may need a two or four year degree in culinary arts or hospitality. According to the Occupational Outlook Handbook, executive or head chefs earn a median salary of $40,090 a year, as of 2009.

Culinary Training Education Teachers

Food service managers, particularly one who specializes in culinary management, may become instructors of culinary training programs. These professionals are called career and technical education (CTE) teachers and work within vocational schools at the middle or secondary level. They may teach in a number of areas including culinary arts, nutrition, food science or food service management. This career option requires a bachelor's degree in the prospective field and a teaching license, but there are alternative routes to qualify. According to the Occupational Outlook Handbook, CTE teachers at the middle school level earn a median salary of $49,320 a year and those at the secondary level earn a median salary of $52,550 a year, as of 2009.