Retail Management Careers in Retailing

 

RESTAURANT AND FOOD SERVICE MANAGERS
 
 

NATURE OF THE WORK

Food is consumed outside the home in a variety of settings. Eating places range from institutional cafeterias and fast food to elegant dining establishments. The cuisine, price, and setting where the meals are consumed vary, but managers of these dining facilities share many of the same responsibilities. Efficient and profitable operation of restaurants and institutional food service facilities requires managers and assistant managers to select and appropriately price menu items, use food and other supplies efficiently, and achieve consistent quality in food preparation and service. They also must attend to the various administrative aspects of business, which includes recruiting, training, and supervising an adequate number of workers.

In most restaurants and institutional food service facilities, the manager is assisted by one or more assistant managers, depending on the size and operating hours of the establishment. In large establishments, as well as in many smaller ones, the management team consists of a general manager, one or more assistant managers, and an executive chef. The executive chef is the one responsible for the operation of the kitchen, while the assistant managers oversee service in the dining room and other areas of the operation. In smaller restaurants, the executive chef may be the general manager, and sometimes an owner. In fast-food restaurants and other facilities open for long hours or 7 days a week, the manager is aided by several assistant managers, each of whom supervises a shift of workers.

Many restaurants rarely change their menu, while others make frequent alterations. Institutional food service facilities and some restaurants offer a new menu every day. Managers or executive chefs select menu items, taking into account the likely number of customers, and the past popularity of dishes. Other issues taken into consideration when planning a menu include food left over from prior meals that should not be wasted, the need for variety, and the availability of foods due to seasonality and other factors. Managers or executive chefs analyze the recipes of the dishes to determine food, labor, overhead costs and to assign prices to the various dishes. Menus must be developed far enough in advance that supplies can be ordered and received in time.

On a daily basis, managers estimate food consumption, place orders with suppliers, and schedule the delivery of fresh food and beverages. They receive and check the content of deliveries, evaluating the quality of meats, poultry, fish, fruits, vegetables, and baked goods. Managers meet with the sales representatives from restaurant suppliers to place orders replenishing stocks of tableware, linens, paper, cleaning supplies, cooking utensils, and furniture and fixtures. They also arrange for equipment maintenance and repairs, and for various services such as waste removal and pest control.

Managers interview, hire, and, when necessary, fire employees. They explain the establishment's policies and practices to newly hired workers and oversee training. Managers schedule the work hours of employees, making sure there are enough workers present to cover peak dining periods.

Restaurant and food service managers supervise the kitchen and dining room. They oversee food preparation and cooking, examining quality and portion sizes to ensure that dishes are prepared and garnished right and in a timely way. They also investigate and resolve customer complaints about food quality or service. During busy periods, managers "roll up their sleeves" and help with the cooking, clearing of tables, or other tasks. They direct the cleaning of the kitchen and dining areas and the washing of tableware, kitchen utensils, and equipment to maintain company and government sanitation standards. They monitor the actions of employees and patrons on a continual basis to ensure the health and safety standards and local liquor regulations are obeyed.

Managers have a variety of administrative responsibilities. In larger establishments, much of this work is delegated to a bookkeeper, but in others, managers must keep accurate records of the hours and wages of employees, prepare the payroll, and do paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and Social Security laws. They also maintain the records of supplies and equipment purchased, and ensure that accounts with suppliers are paid on a regular basis. In addition, managers record the number, type, and cost of items sold to exclude dishes that are unpopular or less profitable.

Many managers ease the burden of record keeping via computers. Point-of-service-systems (POS) are used in many restaurants to increase employee productivity and allow managers to track the sales of specific items. Using a POS system, a server keys in a customer's order and the computer immediately sends the order to the kitchen so preparation can begin. The system totals checks, acts as a cash register and credit card authorizer, and tracks sales. To minimize food costs and spoilage, many managers use inventory-tracking software to compare daily sales with present inventory. In some establishments, when supplies needed for the preparation of popular menu items run low, additional inventory can be ordered directly from the supplier using a PC.

Managers are among the first to arrive and last to leave. At the end of a day, or sometimes a shift, they tally the cash and charge receipts received and balance them against the record of sales. They are responsible for depositing the receipts at the bank, or securing them in a safe place. Managers are also responsible for locking up, checking that ovens and lights are off, and turning on alarms.
 
 

WORKING CONDITIONS

Evenings and weekends are popular dining periods, making night and weekend work common. However, many managers of institutional food service facilities work more conventional hours because factory and office cafeterias are generally open only on weekdays for breakfast and lunch. It is common for restaurant and food service managers to work 50 hours or more per week.

Managers often experience the pressure of simultaneously coordinating a wide range of activities. When problems occur, it is the responsibility of the manager to resolve them with minimal disruption to customers. The job can be hectic during peak dining hours, and dealing with irate customers or uncooperative employees can be stressful.
 
 

EMPLOYMENT

Restaurant and food service managers hold nearly 500,000 U.S. jobs. Most work in restaurants or for institutional food service firms, but a small number are also employed by educational institutions, hospitals, nursing and personal care facilities, and civic, social, and fraternal groups. Two-fifths are self-employed. Jobs are most plentiful in large cities and tourist areas.

TRAINING, OTHER QUALIFICATIONS, AND ADVANCEMENT

Many restaurant and food service manager positions are filled by promoting experienced food and beverage preparation and service workers. Waiters, waitresses, chefs, and fast-food workers who have demonstrated their potential for handling increased responsibility sometimes advance to assistant manager or management trainee jobs as openings occur. Executive chefs need extensive experience as chefs, and general managers need experience as assistant managers. However, most food service management companies and restaurant chains also recruit management trainees from 2- and 4-year college hospitality management programs. Food service and 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 interest and aptitude.

A bachelor's degree in restaurant and food service management provides very strong preparation for a career in this occupation. More than 160 colleges and universities offer 4-year programs in restaurant and hotel management or institutional food service management. For those not wanting to pursue a 4-year degree, a good option is the more than 800 community and junior colleges, technical institutes, and other institutions that run programs in these fields leading to an associate degree or other certification. Both 2 and 4-year programs involve subjects such as accounting, business law and management, food planning and preparation, and nutrition. Some combine classroom and laboratory study with internships that provide on-the-job experience. In addition, many institutions offer culinary programs that provide food preparation training which can lead to a career as a chef and provide a foundation for advancement to an executive chef position.

Most employers emphasize personal qualities. Restaurant and food service management can be demanding, so good health and stamina are important. Self-discipline, initiative, and leadership ability are essential. Managers must be able to solve problems and concentrate on details. They need good communication skills to deal with customers and suppliers, as well as to motivate and direct their subordinates. A neat and clean appearance is a must.

Most restaurant chains and food service companies have rigorous training programs for their management positions. Through a combination of classroom and on-the-job training, trainees receive instruction and gain work experience in all aspects of the operations of a restaurant or institutional food service facility-food preparation, nutrition, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports. Usually after 6 months or a year, trainees receive their first permanent assignment as an assistant manager.

A measure of achievement for restaurant and food service managers is to earn the designation of certified Foodservice Management Professional (FMP). Though not required for employment or advancement, such certification recognizes professional competence, particularly for those who gain skills largely on the job. The Educational Foundation of the National Restaurant Association awards the FMP designation to those who get a qualifying score on a written exam, complete a series of courses, and meet standards of experience in the field.

Willingness to relocate may be vital for promotions. Managers advance to larger establishments, or regional management positions within restaurant chains. Some even open their own eating and drinking establishments. Others transfer to hotel management positions, because their restaurant experience provides a good background for food and beverage manager jobs at hotels and resorts.
 

JOB OUTLOOK

Employment of restaurant and food service managers is expected to increase faster than the average for all U.S. occupations through the year 2008. Opportunities are expected to be best for people with bachelor's or associate degrees in restaurant and food service management.

Employment growth is expected to vary by industry. Eating and drinking places will provide the most new jobs as the number of eating and drinking establishments increases and other industries continue to contract out their food services. Population growth, rising personal incomes, and increased leisure time will continue to produce growth in the number of meals consumed outside the home. To meet the demand for prepared food, more restaurants will be built, and more managers will be hired to supervise them. In addition, the number of manager jobs will increase in eating and drinking places as schools, hospitals, and other businesses contract out more of their food services to institutional food service companies located in the eating and drinking industry.

Employment of wage and salary managers in eating and drinking places is expected to increase more rapidly than self-employed managers. New restaurants are increasingly affiliated with national chains rather than being independently owned and operated. As this continues, fewer owners will manage restaurants themselves and more managers will be used to run establishments.

Employment in eating and drinking establishments is not very sensitive to changes in economic conditions, so restaurant and food service managers are rarely laid off during hard times. However, competition among restaurants is always intense, and many restaurants do not survive.

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