Although many experienced food and beverage preparation and service workers are promoted to fill jobs, job opportunities are expected to be best for those with bachelor's or associate degrees in restaurant and institutional food service management.
That's the conclusion I came to after interviewing several managers at local restaurants.
The following is a summary taken from 3 managers of 3 different restaurants of 3 different class/price ranges:
The daily responsibilities of many restaurant and food service managers can be as complicated as some meals prepared by a fine chef. In addition to the traditional duties of selecting and pricing menu items, using food and other supplies efficiently, and achieving quality in food preparation and service, managers are now responsible for a growing number of administrative and human resource tasks.
For example, managers must carefully find and evaluate new ways of recruiting new employees in a tight job market. Once hired, managers must also find creative ways to retain experienced workers.
In most restaurants and institutional food service facilities, the manager is assisted in these duties by one or more assistant managers, depending on the size and operating hours of the establishment.
In most large establishments, as well as in many smaller ones, the management team consists of a general manager, one or more assistant managers, and an executive chef. The executive chef is responsible for the operation of the kitchen, while the assistant managers oversee service in the dining room and other areas.
In smaller restaurants, the executive chef also may be the general manager, and sometimes an owner. In fast-food restaurants and other food service facilities open for long hours, often 7 days a week, the manager is aided by several assistant managers, each of whom supervises a shift of workers.
One of the most important tasks of restaurant and food service m
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