Similar careers
Similarity is based on what people in the careers do, what they know, and what they are called. The process of establishing similarity lists is described in this white paper.
Food Service Managers are responsible for the daily operations of restaurants and other establishments where food and beverages are served. They oversee all aspects of the business, from customer service to budget management, ensuring efficient and profitable operation.
Education: High school diploma or equivalent
Years in related career: Less than 5 years
On-the-job training: Short-term
Projected Growth: 0.5% (below average)
Annual job openings: 42,000
Direct AI exposure: 19% of tasks
Potential AI exposure: 60% of tasks
| According to the U.S. Bureau of Labor Statistics, average income (in USD) in 2025 was $69K per year. | ||||
|---|---|---|---|---|
| Bottom 10% | Bottom 25% | Median (average) | Top 25% | Top 10% |
| $46K per year | $57K per year | $69K per year | $87K per year | $108K per year |
| Compared to other careers: Median is $18K above the national average. | ||||
Food Service Managers work in environments such as restaurants, hotels, school cafeterias, and catering services. Their role typically involves a mix of office work and on-site management, including overseeing kitchen and dining area operations, and interacting with staff and customers.
Food Service Managers play a critical role in the hospitality industry. Their primary goal is to ensure that customers have a high-quality dining experience while managing the business aspects of the food service establishment. This requires a blend of customer service skills, business acumen, and a deep understanding of the food service industry. Managers must be adept at multitasking, as they handle everything from staff scheduling and payroll, to inventory management and menu planning.
Leadership and team management skills are essential, as Food Service Managers are responsible for training and motivating staff to provide excellent customer service. They must also have strong problem-solving skills to quickly address any issues that arise, whether they're related to staff, customers, or the operation itself.
Staying up to date with food trends, dietary needs, and health and safety regulations is crucial. Managers often work closely with chefs and suppliers to develop menus that appeal to their target customer base while also managing costs and ensuring quality.
Many Food Service Managers have at least a high school diploma, but an increasing number are pursuing postsecondary education in hospitality or food service management. Associate or bachelor's degrees in these fields are becoming more common.
Similarity is based on what people in the careers do, what they know, and what they are called. The process of establishing similarity lists is described in this white paper.
