Restaurant managers often focus on developing a productive workforce and building customer loyalty. By helping to generate traffic, they can contribute to the success of your restaurant and to your career in the highly competitive foodservice industry. To make a profit and stay in business, a food service operator must know the costs. The biggest cost in most operations are the raw materials used in the preparation of the menu items.
Chefs and head cooks oversee the daily preparation of food in restaurants and other places where food is served. While certification isn't always mandatory, managers can obtain food protection manager (FPMC) certification by passing a food safety exam. Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. Food service managers work in restaurants, hotels, school cafeterias, and other establishments where food is prepared and served.
Food service managers typically need a high school diploma and several years of work experience in the food service industry. Some food service companies, hotels and restaurant chains recruit management apprentices from university hospitality or food service management programs. Most food service managers start working in related jobs, such as cooks, waiters and waitresses, or supervisors of food preparation and service workers.
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