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Becoming a Manager in the Food Industry

For those who are interested in becoming a culinary or restaurant manager, they must first consider their skill set. A successful culinary professional must be in good health and have great stamina, be self-disciplined, have drive and leadership capabilities, be open to a wide variety of personalities, possess strong attention to detail, be able to follow procedures, and have experience in the industry. To work in the better hotels, restaurants, and catering companies, career training in restaurant management can be very helpful in giving you the tools you need.

As a food service manager, one of your most important tasks is helping the chef select menu items and weekly/daily specials. Managers are responsible for analyzing the recipes of the chef’s choosing to determine the costs of food, labor, and overhead costs so a price can be appropriately assigned to each item on the menu. Because supplies need to be ordered and received prior to putting specific dishes on the menu, menus must be created well in advance.

If you are able to motivate your employees, are a good communicator, can maintain rigorous health and safety standards by ensuring a high level of service and quality foods, and pay close attention to what needs to be done to run a business legally, you will likely become a very successful restaurant manager.

If you choose to earn an online degree in restaurant management, you will learn how to utilize the Internet to stay up-to-date on industry trends, advertise, and find great recipe ideas. You will also be taught how to control inventory, track orders, enter patron orders through a point-of-service (POS) system, and keep track of employee payroll and schedules.

By obtaining a bachelor’s or associate’s degree in food service management, you will be much more likely to be selected to work in a management position than those who have work experience, but no degree.

While certification is not required for those seeking employment or advancement opportunities in the food industry, voluntary certification provides a tool that can show potential employers your professional competency.

The National Restaurant Association Educational Foundation offers two types of individual credentials.

1. Foodservice Management Professional (FMP) designation – requires you to complete exams and evaluates your education and/or experience.
2. Certificate of Course Completion – verifies that you have successfully completed courses related to food service management.