Food Service Manager - Career Profile |
Career OverviewThe food service manager works to oversee and manage the restaurants, cafeterias and food and beverage production areas in the hospital or healthcare facility. They work closely with nutritionalists and dieticians to ensure that a balanced meal is provided to each patient every day. In addition the food service manager oversees special menu preparation for those patients and clients on restricted or controlled diets.
The food service manager is also responsible for training and managing the staff within the facility. This may include being involved with members of human resources in the hiring and evaluation of food services staff. The food service manager is directly involved in orientation and training of new staff as well as educating existing staff on new equipment or protocols or procedures.
The food service manager should be aware of all health regulation and codes that pertain to managing the food service area as well as schedule or perform necessary inspections and routine investigations of the facilities.
The food service manager helps management teams determine what equipment may be needed or requires upgrading or replacing. He or she should also be familiar with food production in large quantities, ordering and maintaining adequate inventory and supplies and staying within budget allocations.
The food service manager should have good communication skills and should be familiar with all aspects of food preparation within the facility. Computer skills as well as working with spreadsheets and budget programs are also required. Management skills will be used in working with staff and developing a good team working environment within the food service department.
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Career RequirementsSome food service managers are promoted from experienced workers that have worked as assistants to previous food service managers. These people may have little formal training but will have significant on the job training. Some hospital or healthcare facilities are now requiring that management staff have a Bachelors in restaurant or food service management, hospitality, business, or food science plus experience working in the food service industry.
Experience in managing staff is also considered an asset but is not always required.
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Job OutlookFor those food service managers with a degree in a related field and practical work experience the job outlook in a hospital or healthcare facility is better than the average employment outlook in other sectors of the food service industry. New facilities opening and an increased emphasis on education plus experience have created this positive job outlook.
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Career TrackFood service managers may move into other management positions within the food service area such as becoming a department head or member of the management team. Those food service managers that complete Master’s level programs can move into consulting or may act as trainers to provide on the job training for new staff.
Some food service managers move into sales positions working for the various companies that supply equipment or food items to hospitals or healthcare facilities.
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CompensationMost food service managers in small to medium sized hospitals and heath facilities earn between $32,000 and $46,000, depending on the number of staff supervised. Larger, private facilities may offer higher yearly salaries ranging up to $60,000 per year.
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