Food Service Managers
Food service managers held about 386,000 jobs in 2002. Most managers were salaried, but about one-third were self-employed in independent restaurants or other small food service establishments. Almost three-fourths of all salaried jobs for food service managers were in full-service restaurants or limited-service eating places, such as fast-food restaurants and cafeterias. Other salaried jobs were in drinking places (alcoholic beverages) and in special food services—an industry that includes food service contractors who supply food services at institutional, governmental, commercial, or industrial locations.
A small number of salaried jobs were in traveler accommodation (hotels); educational services; amusement, gambling, and recreation industries; nursing care facilities; and hospitals. Jobs are located throughout the country, with large cities and tourist areas providing more opportunities for full-service dining positions.
Employment of food service managers is expected to grow about as fast as the average for all occupations through 2012. In addition to job openings arising out of employment growth, the need to replace managers who transfer to other occupations or stop working will create many job opportunities. Applicants with a bachelor’s or an associate degree in restaurant and institutional food service management should have the best job opportunities.
Projected employment growth varies by industry. Most new jobs will arise in full-service restaurants and limited-service eating places as the number of these establishments increases along with the population. Manager jobs in special food services, an industry that includes food service contractors, will increase as hotels, schools, healthcare facilities, and other businesses contract out their food services to firms in this industry. Food service manager jobs still are expected to increase in hotels, schools, and health-care facilities, but growth will be slowed as contracting out becomes more common.
Job opportunities should be better for salaried managers than for self-employed managers. More new restaurants are affiliated with national chains than are independently owned and operated. As this trend continues, fewer owners will manage restaurants themselves, and more restaurant managers will be employed by larger companies to run individual establishments.
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