Because of the stiff competition for positions, in addition to prior appropriate experience, a postsecondary degree is highly recommended to become a food facility manager. Professional certification can also increase your marketability and improve your chances for advancement.
Essential Information
Food facilities managers oversee the day-to-day activities and operations of a restaurant. Their responsibilities include developing the menu, hiring and training employees, monitoring fire and food safety codes, and ensuring customer satisfaction. While a bachelor's degree in food service management is not required, it is highly recommended as food service management can be a competitive field. If you already have on-the-job training in the food service industry as a cook, as a server, or in a related position, then this degree is especially relevant. If you are the type of person that loves the restaurant business, then a career in food service management may be the career for you.
| Recommended Education | Postsecondary education preferred |
| Other Requirements | On the job experience in related fields |
| Projected Job Growth (2014-2024) | 5%* |
| Average Salary (2015) | $48,690* |
Source: U.S. Bureau of Labor Statistics
Food and Facilities Management Career Options
Food and facilities managers control restaurant procedures from the kitchen to the dining room. Their duties include hiring employees, ordering food supplies, receiving deliveries, documenting and maintaining inventory, and depositing money into the bank. They also complete payroll for employees. If necessary, a food and facilities manager may assist in cooking meals or cleaning tables. They sometimes delegate responsibilities to assistant managers.
Individuals with degrees in the food and facilities management field may pursue a number of careers. Similar jobs include lodging managers, first-line supervisors, food service directors, kitchen managers, food and beverage managers, and food service supervisors. A primary goal of these workers is making certain that customers are satisfied with their meals and their service.
Aside from jobs in full-service restaurants, career opportunities for food service management personnel can be found in school cafeterias, fast-food restaurants, nursing homes, large office complexes and resorts. Food service managers may also opt for opening their own restaurants. Jobs may be more plentiful in tourist towns or sizable metropolitan areas.
Food and Facilities Management Requirements
Education
Ideally, food and facilities managers have associate's or bachelor's degrees in food service management. Hospitality degrees are also acceptable. Additionally, many chain restaurants offer their own management training courses. They focus on sanitary practices, preparation of food, company policy adherence and computer training.
Degree programs may involve subjects such as banquets and catering, food and beverage management, food service sanitation, nutrition, customer service and food production. Additionally, bachelor's degree programs may also require courses such as business law, business finance, accounting and hotel management operations.
Certification
According to the U.S. Bureau of Labor Statistics, the Foodservice Management Professional certification improves the chances of advancement in the food management field. The credential can be obtained from the National Restaurant Association Educational Foundation. Applicants must complete a written examination and demonstrate knowledge of food management subjects. They should also have work experience in food service management.
Salary and Job Outlook
Food service management is a slow-growing occupation, according to the BLS. In fact, the BLS predicts that employment of food service managers will grow by 5% over the 2014-2024 decade. This decline is due to the decrease in the number of restaurants and other places that serve and prepare food and drink. According to BLS data, the median annual salary of food service managers was $48,690 as of May 2015.
The responsibilities of a food services manager can be wide-ranging, from the back of the house through the front of the house, encompassing employee acquisition, ordering and receiving, accounting and inventory control, as well as preparation and delivery of meals, as necessary. Professional certification and an applicable postsecondary degree can be beneficial. Employment opportunities are projected to increase at about the same rate as the national average for all occupations for the foreseeable future.
