# CTE Resource Center - Career Planning Guide - Food Service Manager

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Food Service Manager

Responsible for the daily operations of restaurants, hotels, and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant's equipment and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.

    Postsecondary Preparations

  • Associate degree
  • Technical training