Career in Food Service Management

A career in food service management is one of the best career options for those who wish to become mangers. A food service manager is supposed to cope with various activities of the food industry. The increasing number of food service companies broadened job opportunities to expert professionals.

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Educational Qualification Many food service industries need food service manager who completed college education. However, preference will be given to those who completed Hospitality Management Program along with internship. A number of hotels and restaurants seek candidates who have ample experience, especially, in beverage and food expertise. Some of the food companies offer extensive training that may include six months to one year duration. The training program, generally, include : Sanitation Nutrition Security Food preparation Report preparation Recordkeeping Personnel management Instruction for computer systems Company policies and procedures

Besides related educational background, a candidate needs to have experience in food service, self-encouraged and above all outstanding problem-solvers. They ought to have a clean external appearance, outstanding interpersonal skills and capable to encourage and direct staff members and possess good health.

Job Prospects

• Administer the food service program in both single and multiple site program as per procedures and polices
• Examine state/federal requirements.
• Provide support, leadership and guidance to ensure standard of food
• Oversee food safety, inventory levels, and customer services and maintain income records
• Guide food supplier personnel, assess equipments and expenditure

Principle Tasks

• Coordinates, supervises and assesses work of food service employees in serving and preparing foods, cleaning utensils in a kitchen
• Conducts budgeting and planning
• Direct a cost-effective program
• Predict and plan the purchase of equipment, supplies and food
• Supervise and contribute to menu planning
• Identify customer preferences and industry requirements to create plan menus that motivate participation in the lunch program
• Maintain records comprising of inventory, food production, meal count, personal record and income/expense
• Make sure that established safety and sanitation standards are implemented
• Supervise and contribute to the preparation and serving fresh food
• Discuss with students, public and other personnel

Skills Set

• Understanding of nutrition and general knowledge
• Able to interpret a nutrient analysis worksheet of school meal
• Oversee and encourage food service personnel
• Understanding of food service program condition
• Basic computer knowledge
• Capable to keep records and complete reports as needed comprising of web-based reporting
• Oral and written communication skills
• Ample knowledge of serving techniques and quantity food production, food safety and sanitation procedures and requirements
• Knowledge of food serving program finance
• Ability to practice public relation techniques to endorse the food service program to school personnel, children and the public
• Capability to interact with children effectively, public and other related personnel

Responsibilities

• Responsible for training, supervising and managing the campus food service
• Make sure that the accurate quantity of food is prepared and served
• Achieve targeted goals of Child Nutrition Program, state, local and federal regulations

Special Knowledge

• Office equipment
• Kitchen equipment
• Computer application
• Ability to discuss with people in polite manner
• Readiness to complete written employment contract with clients

Equipments Knowledge
Small and large kitchen equipments including mixer, electric slicer, pressure steamer, food utility carts, sharp cutting tools, deep fryer, ovens, etc.

Job Tasks

• Assess cooked food by smelling and tasting to make sure deliciousness
• Examine and solve complaints related to food service, quality or accommodations
• Make schedule and receive beverage and foods deliveries, inspecting delivery contents to confirm quantity and quality of products
• Check portion sizes, food preparation methods, trimmings and production of food to make sure that food is being prepared and offered in a satisfactory manner
• Examine payroll and budgets records, evaluate financial dealings to conform that expenditures are budgeted
• Set up staff hours and allocate responsibilities
• Supervise conformity with fire and health regulations concerning food research and serving, building maintenance in dining facilities and lodging
• Assign homework to cooking personnel to make certain economical use of food
• Maintain records required by government agencies concerning sanitation and food subsidies
• Establish quality standards for staff performance as well as customer service
• Estimate liquor, food, wine and other beverage use to estimate the quantity to be bought
• Assess operational problems and work procedures to decide ways to develop performance, service and safety
• Execute food service tasks or food preparation such as clearing tables, cooking, serving drinks and food when required
• Keep equipment and food inventories, and maintain inventory records
• Arrange and direct training programs for workers, hire new staff, resolve personnel problems and assess employee performance in lodging and dining and facilities
• Order and buy supplies and equipment

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