This occupation is part of the Management cluster
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About the Job
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
It is also Called
- Banquet Director
- Banquet Manager
- Boarding House Manager
- Cafe Operator
- Cafeteria Director
- Cafeteria Operator
- Catering Manager
- Club Manager
- Clubhouse Manager
- Concessionaire
What They Do
- 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.
Interests
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.
Work Values
People who work in this occupation generally prize Independence, but also value Relationships and Support in their jobs.
Things They Need to Know
- 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.
Things They Need to Be Able to Do
- 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.
Additional Resources
- California Occupational Guide - A detailed guide to this occupation provided by the California Employment Development Department (EDD)
Education Required
Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
Wages
In 2012, the average annual wage in California was $53,430.00 with most people making between $34,300.00 and $79,250.00
Outlook
3.03%
avg. annual growth
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.
Common College Majors
- Find Institutions Restaurant, Culinary, and Catering Management/Manager
- Find Institutions Culinary Science/Culinology
- Find Institutions Wine Steward/Sommelier
- Find Institutions Foodservice Systems Administration/Management
- Find Institutions Hospitality Administration/Management, General
- Find Institutions Hotel/Motel Administration/Management
- Find Institutions Restaurant/Food Services Management
- Find Institutions Hotel, Motel, and Restaurant Management
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