Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
- Banquet Director
- Banquet Manager
- Boarding House Manager
- Cafe Operator
- Cafeteria Director
- Cafeteria Operator
- Catering Manager
- Club Manager
- Clubhouse Manager
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Count money and make bank deposits.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Maintain food and equipment inventories, and keep inventory records.
- Schedule staff hours and assign duties.
- Establish standards for personnel performance and customer service.
People who work in this occupation generally have the interest code: ECR.
This means people who work in this occupation generally have Enterprising interests, but also prefer Conventional and Realistic environments.
People who work in this occupation generally prize Independence, but also value Relationships and Support in their jobs.
- Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
- Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
- Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
- Service Orientation - Actively looking for ways to help people.
- Speaking - Talking to others to convey information effectively.
- Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
- Coordination - Adjusting actions in relation to others' actions.
- Time Management - Managing one's own time and the time of others.
- Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
- Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
In 2012, the average annual wage in California was $53,430.00 with most people making between $34,300.00 and $79,250.00
During 2010, this occupation employed approximately 48,200 people in California. It is projected that there will be 62,800 employed in 2020.
This occupation will have about 1,460 openings due to growth and about 890 replacement openings for approximately 2,350 total annual openings.
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- First-Line Supervisors of Food Preparation and Serving Workers
- First-Line Supervisors of Housekeeping and Janitorial Workers
- Morticians, Undertakers, and Funeral Directors
- First-Line Supervisors of Retail Sales Workers
- First-Line Supervisors of Construction Trades and Extraction Workers
- First-Line Supervisors of Production and Operating Workers
majorCulinary Arts/Chef Training
collegeCalifornia Culinary Academy
majorRestaurant/Food Services Management
collegeUniversity of Southern California
collegeSan Diego State University
majorRestaurant, Culinary, and Catering Management/Manager
onetFirst-Line Supervisors of Food Preparation and Serving Workers
onetDietitians and Nutritionists
onetChefs and Head Cooks
onetFirst-Line Supervisors of Office and Administrative Support Workers