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Occupation Profile for Managers of Food Preparation and Serving Workers

Supervise workers engaged in preparing and serving food.

 
 
 

 
 
Overview
$26,980.00 Median Annual Wage 15,000 Average Job Openings Per Year
4.1 Average Unemployment Percentage 51.3 Percentage That Completed High School
817,000 Employment Numbers in 2006 35.2 Percentage That Had Some College
909,000 Employment Numbers in 2016 (est.) 13.5 Percentage That Went Beyond College Degree

Sample Job Titles
Banquet Captain
Banquet Supervisor
Cafeteria Manager
Captain
Captain, Dining Room
Caterer
Child Nutrition Manager
Cook Manager
Cook Supervisor
Counter Supervisor
Crew Chief
Crew Leader
Culinary Specialist
Diet Supervisor
Dietary Manager
Dietary Supervisor
Director of Food and Beverage
Director of Food and Nutrition Services
Executive Chef
Executive Sous Chef
First Cook
Food and Beverage Supervisor
Food Beverage Supervisor
Food Expeditor
Food Production Manager
Food Production Supervisor
Food Service Director
Food Service Manager
Food Service Supervisor
Food Service Worker
Food Supervisor
Head Cook
Head Silverman
Headwaiter/Headwaitress
Kitchen Manager
Kitchen Steward/Stewardess
Kitchen Supervisor
Manager, Bar
Manager, Bartender
Manager, Cafeteria
Manager, Canteen
Manager, Cocktail Lounge
Manager, Dairy Bar
Manager, Dining Room
Manager, Fast Food Services
Manager, Flight Kitchen
Manager, Food Concession
Manager, Fountain
Manager, Kitchen
Manager, Kosher Dietary Service
Manager, Lunch Counter
Manager, Luncheonette
Manager, Lunchroom
Manager, Restaurant, Fast Food
Manager, School Lunch
Manager, Shift
Manager, Snack Bar
Manager, Soda Fountain
Manager, Store
Manager, Tea Room
Restaurant Manager
Steward/Stewardess
Steward/Stewardess, Banquet
Steward/Stewardess, Chief, Cargo Vessel
Steward/Stewardess, Railroad Dining Car
Supervisor
Supervisor of Food and Nutrition Services
Supervisor, Cafeteria
Supervisor, Commissary Production
Supervisor, Counter
Supervisor, Diet, Kitchen
Supervisor, Dining Room
Supervisor, Fast Food
Supervisor, Floor
Supervisor, Food
Supervisor, Food Service
Supervisor, Fountain
Supervisor, Hotel or Motel, Food Service
Supervisor, Kitchen
Supervisor, Kitchen Work
Supervisor, Kosher Dietary Service
Supervisor, Lunchroom
Supervisor, Lunchroom, Food Service
Supervisor, Restaurant
Supervisor, Room Service
Waiter/Waitress, Banquet, Head
Waiter/Waitress, Captain
Waiter/Waitress, Head

Related Occupations

Sources: Career Guide to Industries (CGI), Occupational Information Network (O*Net), Occupation Outlook Handbook (OOH)
Knowledge
  • Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
  • Engineering and Technology — Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
  • Sales and Marketing — Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
  • Medicine and Dentistry — Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
  • Physics — Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.
Skills
  • Equipment Maintenance — Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Coordination — Adjusting actions in relation to others' actions.
  • Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Writing — Communicating effectively in writing as appropriate for the needs of the audience.
  • Troubleshooting — Determining causes of operating errors and deciding what to do about it.
Abilities
  • Near Vision — The ability to see details at close range (within a few feet of the observer).
  • Stamina — The ability to exert yourself physically over long periods of time without getting winded or out of breath.
  • Explosive Strength — The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
  • Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Hearing Sensitivity — The ability to detect or tell the differences between sounds that vary in pitch and loudness.
Tasks
  • Supplemental — Evaluate new products for usefulness and suitability.
  • Supplemental — Greet and seat guests, and present menus and wine lists.
  • Core — Resolve customer complaints regarding food service.
  • Supplemental — Present bills and accept payments.
  • Core — Train workers in food preparation, and in service, sanitation, and safety procedures.
Activities
  • Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.
  • Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
  • Repairing and Maintaining Electronic Equipment — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines, devices, and equipment that operate primarily on the basis of electrical or electronic (not mechanical) principles.
  • Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
Related College Curriculum
 
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