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Managers in food service organizations work with chefs, service, beverage and other areas to deliver dining experiences that meet defined revenue, cost, quality, customer experience and other operational objectives.
The 3 best things about this career- Ongoing consolidation and franchising driving strong industry need for managers
- Mangers are among the highest paid food professionals
- Management skills are highly portable and can be applied to almost any industry
Key ingredients for success- Business skills are progressively more important than culinary skills -- successful managers are measured on their ability to execute good programs
- Relocation is often required -- to open new units, fix existing ones and take on broader responsibilities
Common job titles and positions
Where you can find these positions- Restaurants
- Commercial Bakeries
- Hotels
- Resports
- Spas
- Casinos
- Cruise Lines
- Institutional Food Service Operations
- Managed Serives
- Food Companies
- Catering
- Private Clubs
- Grocery Stores/HMR
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