Food service
managers are responsible for the quality of their products.
Entry-level management jobs in the food service industry can provide valuable experience in the world of business management, which can then be applied to an assortment of fields. From gourmet restaurants to food distribution and vending companies, entry-level managers learn the ins and outs of customer relations and quality assurance. According to the Bureau of Labor Statistics, the median annual salary for food service managers averaged $46,320 as of May 2008.
Fast Food
The fast food industry offers ample opportunities for individuals interested in a management career in the food service industry. Many future general managers start off as shift managers. Shift managers are responsible for the operations of their department during the course of their assigned shift. Duties often include the supervision of employees, assisting with the preparation of food, making sure the work station is clean and sanitary, and handling customer questions and concerns. Another entry-level management position commonly available in the fast food industry is that of an assistant manager. Assistant managers typically work under the direct supervision of a general manager and are responsible for assisting the general manager with the day-to-day operations of the restaurant. Duties commonly include inventory control, the recruiting and training of employees, creating employee schedules and calculating daily monetary transactions.
Full Service Restaurants
Full service restaurants often require a more diverse staff , which can provide many entry level management opportunities. Unlike general managers, who are responsible for handling the administrative operations of the restaurant, kitchen managers are responsible for daily operations specific to the kitchen. Duties include food and supply inventory management, training of kitchen staff, the supervision of routine food preparation, and handling customer concerns and complaints. Another commonly held entry-level management position in full service restaurants is that of a lead cook. Lead cooks manage other cooks in the kitchen and are directly responsible for food preparation and related activities. Duties often include the training of assistant cooks or chefs, the direct preparation of food, daily and weekly menu planning, and the inspection of fresh food products to ensure quality.
Bakeries
Bakeries operate out of grocery stores, baked goods shops and specialty food stores that provide fresh baked cakes, cookies and donuts. Assistant bakery managers are responsible for the production of all baked goods and typically report directly to the bakery manager. Typical duties often include the recruitment, training and scheduling of staff, inventory control, maintaining the cleanliness and safety of the workplace and the calculation of daily monetary transactions. Another entry-level management position typically seen in bakeries is the lead baker. Lead bakers usually report to the assistant and general manager and are directly responsible for the daily production, availability and quality of baked goods. Lead bakers are also often responsible for the training of assistant bakers and support personnel.
Distribution and Vending
Food distributors employ route managers to service organizations such as schools, hospitals, restaurants and correctional institutions. Route managers are entry-level managers who work directly with their clients to handle their food service needs, performing duties such as the processing of orders, processing account transactions and ensuring delivery of food products on time. Vending managers are also typically entry management professionals who service vending machines for company lunch rooms, hospitals and various retail establishments. Primary responsibilities include daily visits to vending locations to ensure that the facilities are fully stocked. Additional duties include the ordering and distribution of vending machine products such as snacks, entrees and drinks, and the management of vending equipment to ensure proper operation. Vending managers are also sometimes responsible for the collection of monthly service fees, if applicable and the calculation of daily transactions.
Tags: managers responsible, baked goods, entry-level management position, food service, general manager, management position