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Food Service Manager

$69,390
median / year
$45,960 – $107,640
what most earn per year (10th–90th percentile)

What the job actually is

Run the daily operations of a restaurant or dining service, from staffing to ordering to service.

You may also see this posted as: F and B Manager (Food and Beverage Manager), Food Service Director, Restaurant Manager, Banquet Manager, Catering Manager, CDM (Certified Dietary Manager).

Where you work

Restaurants, cafeterias, and catering operations.

The hours

Long shifts, including nights, weekends, and holidays

The day to day

What you'd actually spend time doing

  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Schedule staff hours and assign duties.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.

Good fit if you like…

Enterprising

leading, persuading, selling, or turning an idea into action

Conventional

organizing information, following systems, and getting details right

Realistic

working with tools, equipment, materials, or the physical world

O*NET job zone 2 of 5

Some preparation—often a high school credential and on-the-job learning—is usually needed.

Work styles that matter most

DependabilityLeadership OrientationCooperationAttention to Detail

Software that shows up in the work

Examples employers report—not a checklist you must already know.

Microsoft Office softwareFacebookGoogle DocsIntuit QuickBooksMicrosoft ExcelMicrosoft Outlook

By the numbers

May 2025 BLS wage & employment data · 2024–34 BLS employment projections.

Median pay
$69,390
per year
Hourly median
$33.36
per hour
What most earn
$45,960–$107,640
yearly, 10th to 90th percentile
Openings a year
~42,000
projected, 2024–34
Outlook to 2034
+6.4%
Faster than average
Working in the U.S.
238,430
people, nationwide

Openings a year counts new jobs plus the ones that open when people retire or move on — a truer picture of your odds than growth alone.

“Median” means half earn more and half earn less. Your city, employer, and years on the job move it a lot — that is what the 10th-to-90th range shows.

BLS estimates 30.3% of workers in this occupation are self-employed.

What it pays in your state

Statewide medians are a better starting point than the national number. Your city and experience still matter.

BLS state wage tables

How you get in

Typical starting education

High school / no degree

Training path: On-the-job training, paid.

Related work experience: Less than 5 years.

On-the-job training: Short-term on-the-job training.

License or certification

Many managers earn a food-safety manager certification, which some jurisdictions require.

You can earn while you train. This field has a genuinely paid pathway in — an apprenticeship, a paid academy, or employer-funded training — so you draw a paycheck instead of taking on debt to learn it.

Check the path where you live

Licensing rules and available programs change by state. These federal tools take you to the current official listings.

What it takes

Staff schedulingInventoryCustomer serviceBudgeting

The honest take

A path from the kitchen floor to running the place, learned largely by doing.

Standard Occupational Classification 11-9051. Pay and employment from the BLS May 2025 OEWS survey; outlook and openings from the 2024–34 employment projections; job context from the Occupational Outlook Handbook; tasks, interests, work styles, software examples, and job zone from O*NET 30.3. See something off? Tell us.