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Information on Restaurant Careers
Managers
Food service managers are responsible for the daily operations of restaurants
and other establishments that prepare and serve meals and beverages to
customers. Besides coordinating activities among various departments, such as
kitchen, dining room, and banquet operations, food service managers ensure
that customers are satisfied with their dining experience. In addition, they
oversee the inventory and ordering of food, equipment, and supplies and
arrange for the routine maintenance and upkeep of the restaurant's equipment
and facilities. Managers generally are responsible for all of the
administrative and human-resource functions of running the business, including
recruiting new employees and monitoring employee performance and training.
Managers interview, hire, train, and when necessary, fire employees. Retaining
good employees is a major challenge facing food service managers. Managers
recruit employees at career fairs, contact schools that offer academic
programs in hospitality or culinary arts, and arrange for newspaper
advertising to attract additional applicants. Managers oversee the training of
new employees and explain the establishment�s policies and practices. They
schedule work hours, making sure that enough workers are present to cover each
shift. If employees are unable to work, managers may have to call in
alternates to cover for them or fill in themselves when needed. Some managers
may help with cooking, clearing tables, or other tasks when the restaurant
becomes extremely busy.
Food service managers ensure that diners are served properly and in a timely
manner. They investigate and resolve customers� complaints about food
quality or service. They monitor orders in the kitchen to determine where
backups may occur, and they work with the chef to remedy any delays in
service. Managers direct the cleaning of the dining areas and the washing of
tableware, kitchen utensils, and equipment to comply with company and
government sanitation standards. Managers also monitor the actions of their
employees and patrons on a continual basis to ensure the personal safety of
everyone. They make sure that health and safety standards and local liquor
regulations are obeyed.
In addition to their regular duties, food service managers perform a variety
of administrative assignments, such as keeping employee work records,
preparing the payroll, and completing paperwork to comply with licensing laws
and tax, wage and hour, unemployment compensation, and Social Security laws.
Some of this work may be delegated to an assistant manager or bookkeeper, or
it may be contracted out, but most general managers retain responsibility for
the accuracy of business records. Managers also maintain records of supply and
equipment purchases and ensure that accounts with suppliers are paid.
Managers tally the cash and charge receipts received and balance them against
the record of sales. They are responsible for depositing the day�s receipts
at the bank or securing them in a safe place. Finally, managers are
responsible for locking up the establishment, checking that ovens, grills, and
lights are off, and switching on alarm systems.
Technology influences the jobs of food service managers in many ways,
enhancing efficiency and productivity. Many restaurants use computers to track
orders, inventory, and the seating of patrons. Point-of-service (POS) systems
allow servers to key in a customer�s order, either at the table using a
hand-held device, or from a computer terminal in the dining room, and send the
order to the kitchen instantaneously so preparation can begin. The same system
totals and prints checks, functions like a cash register, connects to credit
card authorizers, and tracks sales. To minimize food costs and spoilage, many
managers use inventory-tracking software to compare sales records with a
record of the current inventory. Some establishments enter an inventory of
standard ingredients and suppliers into their POS system. When supplies of
particular ingredients run low, they can be ordered directly from the supplier
using preprogrammed information. Computers also allow restaurant and food
service managers to keep track of employee schedules and paychecks more
efficiently.
Food service managers use the Internet to track industry news, find recipes,
conduct market research, purchase supplies or equipment, recruit employees,
and train staff. Internet access also makes service to customers more
efficient. Many restaurants maintain Web sites that include menus and online
promotions, provide information about the restaurant�s location, and offer
patrons the option of making a reservation.
In most full-service restaurants and institutional food service facilities,
the management team consists of a general manager, one or more assistant
managers, and an executive chef. The executive chef is responsible for all
food preparation activities, including running kitchen operations, planning
menus, and maintaining quality standards for food service. In limited-service
eating places, such as sandwich shops, coffee bars, or fast-food
establishments, managers, not executive chefs, are responsible for supervising
routine food preparation operations. Assistant managers in full-service
facilities generally oversee service in the dining rooms and banquet areas. In
larger restaurants and fast-food or other food service facilities that serve
meals daily and maintain longer business hours, individual assistant managers
may supervise different shifts of workers. In smaller restaurants, formal
titles may be less important, and one person may undertake the work of one or
more food service positions. For example, the executive chef also may be the
general manager or even sometimes an owner. (For additional information on
these other workers, see material on top executives and chefs, cooks, and food
preparation workers elsewhere in the Handbook.)
In restaurants where there are both food service managers and executive chefs,
the managers often help the chefs select successful menu items. This task
varies by establishment depending on the seasonality of menu items, the
frequency with which restaurants change their menus, and the introduction of
daily, weekly, or seasonal specials. Many restaurants rarely change their
menus while others make frequent alterations. Managers or executive chefs
select menu items, taking into account the likely number of customers and the
past popularity of dishes. Other issues considered when planning a menu
include whether there was any food left over from prior meals that should not
be wasted, the need for variety, and the seasonal availability of foods.
Managers or executive chefs analyze the recipes of the dishes to determine
food, labor, and overhead costs, work out the portion size and nutritional
content of each plate, and assign prices to various menu items. Menus must be
developed far enough in advance that supplies can be ordered and received in
time.
Managers or executive chefs estimate food needs, place orders with
distributors, and schedule the delivery of fresh food and supplies. They plan
for routine services or deliveries, such as linen services or the heavy
cleaning of dining rooms or kitchen equipment, to occur during slow times or
when the dining room is closed. Managers also arrange for equipment
maintenance and repairs, and coordinate a variety of services such as waste
removal and pest control. Managers or executive chefs receive deliveries and
check the contents against order records. They inspect the quality of fresh
meats, poultry, fish, fruits, vegetables, and baked goods to ensure that
expectations are met. They meet with representatives from restaurant supply
companies and place orders to replenish stocks of tableware, linens, paper
products, cleaning supplies, cooking utensils, and furniture and fixtures.
Work environment. Food service managers are among the first to arrive in the
morning and the last to leave at night. Long hours�12 to 15 per day, 50 or
more per week, and sometimes 7 days a week�are common. Managers of
institutional food service facilities, such as school, factory, or office
cafeterias, work more regular hours because the operating hours of these
establishments usually conform to the operating hours of the business or
facility they serve. However, hours for many managers are unpredictable.
Managers should be calm, flexible, and able to work through emergencies, such
as a fire or flood, to ensure everyone�s safety. They also should be able to
fill in for absent workers on short notice. Managers often experience the
pressures of simultaneously coordinating a wide range of activities. When
problems occur, it is the manager�s responsibility to resolve them with
minimal disruption to customers. The job can be hectic, and dealing with irate
customers or uncooperative employees can be stressful.
Managers also may experience the typical minor injuries of other restaurant
workers, such as muscle aches, cuts, or burns. They might endure physical
discomfort from moving tables or chairs to accommodate large parties,
receiving and storing daily supplies from vendors, or making minor repairs to
furniture or equipment.
Training, Other Qualifications, and Advancement
Experience in the food services industry, whether as a cook, waiter or
waitress, or counter attendant, is the most common training for food service
managers. Many restaurant and food service manager positions, particularly
self-service and fast-food, are filled by promoting experienced food and
beverage preparation and service workers.
Education and training. Experience as a waiter or waitress, cook, or counter
help is the most common way to enter the occupation. Executive chefs, in
particular, need extensive experience working as chefs. Many food service
management companies and national or regional restaurant chains recruit
management trainees from 2- and 4-year college hospitality management
programs, which require internships and real-life experience to graduate. Some
restaurant chains prefer to hire people with degrees in restaurant and
institutional food service management, but they often hire graduates with
degrees in other fields who have demonstrated experience, interest, and
aptitude.
Postsecondary education is preferred for many food service manager positions,
but it is not a significant qualification for many others: More than 40
percent of food service managers have a high school diploma or less; less than
one-quarter have a bachelor�s or graduate degree. However, a postsecondary
degree is preferred by higher end full-service restaurants and for many
corporate positions, such as managing a regional or national restaurant chain
or franchise or overseeing contract food service operations at sports and
entertainment complexes, school campuses, and institutional facilities. A
college degree also is beneficial for those who want to own or manage their
own restaurant.
Almost 1,000 colleges and universities offer 4-year programs in restaurant and
hospitality management or institutional food service management; a growing
number of university programs offer graduate degrees in hospitality management
or similar fields. For those not interested in pursuing a 4-year degree,
community and junior colleges, technical institutes, and other institutions
offer programs in the field leading to an associate degree or other formal
certification.
Both 2- and 4-year programs provide instruction in subjects such as nutrition,
sanitation, and food planning and preparation, as well as accounting, business
law and management, and computer science. Some programs combine classroom and
laboratory study with internships providing on-the-job experience. In
addition, many educational institutions offer culinary programs in food
preparation. Such training can lead to careers as cooks or chefs and provide a
foundation for advancement to executive chef positions.
Many larger food service operations will provide, or offer to pay for,
technical training, such as computer or business courses, so that employees
can acquire the business skills necessary to read spreadsheets or understand
the concepts and practices of running a business. Generally, this requires a
long-term commitment on the employee�s part to both the employer and to the
profession.
Most restaurant chains and food service management companies have rigorous
training programs for management positions. Through a combination of classroom
and on-the-job training, trainees receive instruction and gain work experience
in all aspects of the operation of a restaurant or institutional food service
facility. Areas include food preparation, nutrition, sanitation, security,
company policies and procedures, personnel management, recordkeeping, and
preparation of reports. Training on use of the restaurant�s computer system
is increasingly important as well. Usually, after 6 months or a year, trainees
receive their first permanent assignment as an assistant manager.
Other qualifications. Most employers emphasize personal qualities when hiring
managers. Workers who are reliable, show initiative, and have leadership
qualities are highly sought after for promotion. Other qualities that managers
look for are good problem-solving skills and the ability to concentrate on
details. A neat and clean appearance is important, because food service
managers must convey self-confidence and show respect in dealing with the
public. Because food service management can be physically demanding, good
health and stamina are important.
Managers must be good communicators as they deal with customers, employees,
and suppliers for most of the day. They must be able to motivate employees to
work as a team, to ensure that food and service meet appropriate standards.
Additionally, the ability to speak multiple languages is helpful to
communicate with staff and patrons.
Certification and advancement. The certified Foodservice Management
Professional (FMP) designation is a measure of professional achievement for
food service managers, and although not a requirement for employment or
necessary for advancement, voluntary certification can provide recognition of
professional competence, particularly for managers who acquired their skills
largely on the job. The National Restaurant Association Educational Foundation
awards the FMP designation to managers who achieve a qualifying score on a
written examination, complete a series of courses that cover a range of food
service management topics, and meet standards of work experience in the
field.
Willingness to relocate often is essential for advancement to positions with
greater responsibility. Managers typically advance to larger or more prominent
establishments or regional management positions within restaurant chains. Some
may open their own food service establishments or franchise operation.
Chefs, Cooks, and Food
Preparation Workers
Chefs, cooks, and food preparation workers prepare, season, and cook a wide
range of foods�from soups, snacks, and salads to entrees, side dishes, and
desserts. They work in a variety of restaurants and other food services
establishments. Chefs and cooks create recipes and prepare meals, while food
preparation workers peel and cut vegetables, trim meat, prepare poultry, and
perform other duties, such as keeping work areas clean and monitoring
temperatures of ovens and stovetops.
Specifically, chefs and cooks measure, mix, and cook ingredients according to
recipes, using a variety of equipment, including pots, pans, cutlery, ovens,
broilers, grills, slicers, grinders, and blenders. Chefs and head cooks also
are responsible for directing the work of other kitchen workers, estimating
food requirements, and ordering food supplies.
Food preparation workers perform routine, repetitive tasks under the direction
of chefs and cooks. These workers ready the ingredients for complex dishes by
slicing and dicing vegetables, and composing salads and cold items. They weigh
and measure ingredients, go after pots and pans, and stir and strain soups and
sauces. Food preparation workers may cut and grind meats, poultry, and seafood
in preparation for cooking. They also clean work areas, equipment, utensils,
dishes, and silverware.
Larger restaurants and food services establishments tend to have varied menus
and larger kitchen staffs. Staffs often include several chefs and cooks,
sometimes called assistant or line cooks. Each chef or cook works an assigned
station that is equipped with the types of stoves, grills, pans, and
ingredients needed for the foods prepared at that station. Job titles often
reflect the principal ingredient prepared or the type of cooking performed�vegetable
cook, fry cook, or grill cook, for example. These cooks also may direct or
work with other food preparation workers.
Executive chefs and head cooks coordinate the work of the kitchen staff and
direct the preparation of meals. They determine serving sizes, plan menus,
order food supplies, and oversee kitchen operations to ensure uniform quality
and presentation of meals. An executive chef, for example, is in charge of all
food service operations and also may supervise the many kitchens of a hotel,
restaurant group, or corporate dining operation. A chef de cuisine reports to
an executive chef and is responsible for the daily operations of a single
kitchen. A sous chef, or sub chef, is the second-in-command and runs the
kitchen in the absence of the chef. Many chefs earn fame both for themselves
and for their kitchens because of the quality and distinctive nature of the
food they serve.
Responsibilities depend on where cooks work. Institution and cafeteria cooks,
for example, work in the kitchens of schools, cafeterias, businesses,
hospitals, and other institutions. For each meal, they prepare a large
quantity of a limited number of entrees, vegetables, and desserts according to
preset menus. Meals generally are prepared in advance so diners seldom get the
opportunity to special order a meal. Restaurant cooks usually prepare a wider
selection of dishes, cooking most orders individually. Short-order cooks
prepare foods in restaurants and coffee shops that emphasize fast service and
quick food preparation. They grill and garnish hamburgers, prepare sandwiches,
fry eggs, and cook French fries, often working on several orders at the same
time. Fast-food cooks prepare a limited selection of menu items in fast-food
restaurants. They cook and package batches of food, such as hamburgers and
fried chicken, to be kept warm until served. (Combined food preparation and
service workers, who both prepare and serve items in fast-food restaurants,
are included with the material on food and beverage serving and related
workers elsewhere in the Handbook.)
The number and types of workers employed in kitchens also depends on the type
of establishment. Small, full-service restaurants offering casual dining often
feature a limited number of easy-to-prepare items supplemented by short-order
specialties and ready-made desserts. Typically, one cook prepares all the food
with the help of a short-order cook and one or two other kitchen
workers.
Grocery and specialty food stores employ chefs, cooks, and food preparation
workers to develop recipes and prepare meals for customers to carry out.
Typically, entrees, side dishes, salads, or other items are prepared in large
quantities and stored at an appropriate temperature. Counter assistants
portion and package items according to customer orders for serving at
home.
Some cooks, called research chefs, combine culinary skills with knowledge of
food science to develop recipes for chain restaurants and food processors and
manufacturers. They test new formulas and flavors for prepared foods and
determine the most efficient and safest way to prepare new foods.
Some cooks work for individuals rather than for restaurants, cafeterias, or
food manufacturers. These private household cooks plan and prepare meals in
private homes according to the client�s tastes or dietary needs. They order
groceries and supplies, clean the kitchen, and wash dishes and utensils. They
also may serve meals. Private chefs are employed directly by a single
individual or family or sometimes by corporations or institutions, such as
universities and embassies, to perform cooking and entertaining tasks. These
chefs usually live in and may travel with their employer. Because of the
sensitive nature of their employment, they are usually required to sign
confidentiality agreements. As part of the job, private chefs often perform
additional services, such as paying bills, coordinating schedules, and
planning events.
Another type of private household cooks, called personal chefs, usually
prepare a week�s worth of meals in the client�s home for the client to
heat and serve according to directions throughout the week. Personal chefs are
self-employed or employed by a company that provides this service.
Work environment. Many restaurant and institutional kitchens have modern
equipment, convenient work areas, and air conditioning, but kitchens in older
and smaller eating places are often not as well designed. Kitchen staffs
invariably work in small quarters against hot stoves and ovens. They are under
constant pressure to prepare meals quickly, while ensuring quality is
maintained and safety and sanitation guidelines are observed. Because the pace
can be hectic during peak dining times, workers must be able to communicate
clearly so that food orders are completed correctly.
Working conditions vary with the type and quantity of food prepared and the
local laws governing food service operations. Workers usually must stand for
hours at a time, lifting heavy pots and kettles, and working near hot ovens
and grills. Job hazards include slips and falls, cuts, and burns, but injuries
are seldom serious.
Work hours in restaurants may include early mornings, late evenings, holidays,
and weekends. Work schedules of chefs, cooks and other kitchen workers in
factory and school cafeterias may be more regular. In 2006, about 29 percent
of cooks and 44 percent of food preparation workers had part-time schedules,
compared to 15 percent of workers throughout the economy. Work schedules in
fine-dining restaurants, however, tend to be longer because of the time
required to prepare ingredients in advance. Many executive chefs regularly
work 12-hour days because they oversee the delivery of foodstuffs early in the
day, plan the menu, and prepare those menu items that take the most skill.
The wide range in dining hours and the need for fully-staffed kitchens during
all open hours creates work opportunities for students, youth, and other
individuals seeking supplemental income, flexible work hours, or variable
schedules. Eighteen percent of cooks and food preparation workers were 16 to
19 years old in 2006; nineteen percent were age 20 to 24. Ten percent had
variable schedules. Kitchen workers employed by schools may work during the
school year only, usually for 9 or 10 months. Similarly, resort establishments
usually only offer seasonal employment.
Training, Other Qualifications, and Advancement [About this section] Back to
Top
On-the-job training is most common for fast-food cooks, short-order cooks, and
food preparation workers. Chefs and others with more advanced cooking duties
often attend cooking school. Vocational training programs are available to
many high school students, but advanced positions usually require training
after high school. Experience, an ability to develop and enhance cooking
skills, and a strong desire to cook are the most common requirements for
advancement.
Education and training. A high school diploma is not required for beginning
jobs, but it is recommended for those planning a career as a cook or chef.
Most fast-food or short-order cooks and food preparation workers require
little education or training to start because most skills are learned on the
job. Training generally starts with basic sanitation and workplace safety and
continues with instruction on food handling, preparation, and cooking
procedures. Training in food handling, sanitation, and health and safety
procedures are mandatory in most jurisdictions for all workers. Those who
become proficient and who show an interest in learning complicated cooking
techniques may advance to more demanding cooking positions or into supervisory
positions.
Some high school or vocational school programs offer courses in basic food
safety and handling procedures, cooking, and general business and computer
classes that can be helpful for those who might someday want to be a chef or
to open their own restaurant. Many school districts, in cooperation with State
departments of education, provide on-the-job training and summer workshops for
cafeteria kitchen workers who aspire to become cooks. Food service management
companies or hotel and restaurant chains, also offer paid internships and
summer jobs to those starting out in the field. Internships provide valuable
experience and can lead to placement in more formal chef training programs.
When hiring chefs and others in advanced cooking positions, however, employers
usually prefer applicants who have training after high school. These training
programs range from a few months to 2 years or more. Vocational or
trade-school programs typically offer basic training in food handling and
sanitation procedures, nutrition, slicing and dicing methods for various kinds
of meats and vegetables, and basic cooking methods, such as baking, broiling,
and grilling. Longer programs leading to a certificate or a 2- or 4-year
degree train chefs for fine-dining or upscale restaurants. They offer a wider
array of training specialties, such as advanced cooking techniques; cooking
for banquets, buffets, or parties; and cuisines and cooking styles from around
the world.
A growing number of chefs participate in these longer training programs
through independent cooking schools, professional culinary institutes, 2- or
4-year college degree programs in hospitality or culinary arts, or in the
armed forces. Some large hotels and restaurants also operate their own
training and job-placement programs for chefs and cooks. Executive chefs and
head cooks who work in fine-dining restaurants require many years of training
and experience and an intense desire to cook.
Although curricula may vary, students in culinary training programs spend most
of their time in kitchens learning to prepare meals by practicing cooking
skills. They learn good knife techniques and proper use and care of kitchen
equipment. Training programs also include courses in nutrition, menu planning,
portion control, purchasing and inventory methods, proper food storage
procedures, and use of leftover food to minimize waste. Students also learn
sanitation and public health rules for handling food. Training in food service
management, computer accounting and inventory software, and banquet service
are featured in some training programs. Most formal training programs also
require students to get experience in a commercial kitchen through an
internship, apprenticeship, or out-placement program.