Torchora
Back to Home

Key Responsibilities and Required Skills for Food Services Manager

💰 $55,000 - $85,000

HospitalityManagementFood & Beverage

🎯 Role Definition

This role requires a dynamic and results-oriented Food Services Manager to lead our dining and culinary operations. The ideal candidate is a seasoned hospitality professional with a passion for exceptional food quality, outstanding customer service, and effective team leadership. In this pivotal role, you will be responsible for the entire scope of the food service department, from financial performance and staff management to inventory control and regulatory compliance. You will be the driving force behind creating a memorable dining experience for our guests while ensuring the profitability and efficiency of the department. If you are a strategic thinker with a hands-on approach to management and a deep understanding of the food and beverage industry, we invite you to apply.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Assistant Food Services Manager
  • Executive Chef or Head Chef
  • Restaurant Shift Supervisor or Lead
  • Senior Catering Coordinator

Advancement To:

  • Director of Food & Beverage
  • Regional or District Food Services Manager
  • General Manager (Hotel or Large Venue)
  • Multi-Unit Restaurant Manager

Lateral Moves:

  • Catering & Events Director
  • Hospitality Consultant
  • Purchasing or Procurement Manager (Food & Beverage)

Core Responsibilities

Primary Functions

  • Direct and oversee all daily food service operations, including front-of-house and back-of-house, to ensure seamless execution and service delivery.
  • Develop, manage, and adhere to the annual budget, meticulously monitoring revenues, labor costs, food costs, and other expenses to achieve and exceed financial targets.
  • Recruit, hire, train, schedule, and supervise a diverse team of culinary and service staff, fostering a positive, motivating, and high-performance work environment.
  • Uphold and enforce the highest standards of food safety, sanitation, and cleanliness in all kitchen and dining areas, ensuring full compliance with local, state, and federal health regulations (e.g., HACCP, ServSafe).
  • Manage inventory levels for all food, beverage, supplies, and equipment; implement effective ordering, receiving, and storage procedures to minimize waste and control costs.
  • Plan, develop, and execute innovative menus in collaboration with the culinary team, considering factors like seasonality, customer feedback, nutritional value, and cost-effectiveness.
  • Champion an exceptional customer experience by actively engaging with guests, promptly and professionally resolving complaints, and implementing feedback to drive continuous improvement.
  • Conduct regular performance evaluations for all staff, providing constructive feedback, coaching, and implementing disciplinary action when necessary.
  • Analyze key performance indicators, sales data, and financial reports to identify trends, assess performance, and implement strategic adjustments.
  • Lead regular team meetings to communicate goals, procedural changes, and company updates, ensuring alignment and clear communication across the department.
  • Ensure all kitchen and service equipment is properly maintained, functional, and safe, coordinating repairs and replacements as needed.
  • Manage payroll processes and control labor costs through efficient scheduling and staffing level adjustments based on business volume.
  • Implement and maintain robust cash handling procedures and security protocols to protect company assets.

Secondary Functions

  • Develop and nurture strong relationships with suppliers and vendors to negotiate favorable pricing, ensure quality products, and maintain reliable delivery schedules.
  • Collaborate with the marketing department to develop and implement promotional campaigns, special events, and loyalty programs to drive traffic and increase sales.
  • Coordinate and manage all aspects of on-site catering and special events, from initial client consultation to final execution.
  • Stay current with emerging food and beverage trends, new technologies, and competitive offerings to ensure our operation remains relevant and innovative.
  • Spearhead sustainability initiatives, such as waste reduction programs and local sourcing, to improve the operation's environmental footprint.
  • Prepare and present detailed operational and financial performance reports to senior leadership and key stakeholders.
  • Develop and lead ongoing staff training programs focused on service standards, product knowledge, upselling techniques, and safety protocols.

Required Skills & Competencies

Hard Skills (Technical)

  • P&L Management: Proven ability to read, analyze, and manage profit and loss statements to drive profitability.
  • Inventory Control Systems: Proficiency with food and beverage inventory management software (e.g., Toast, Gordon Ordering, US Foods).
  • Point of Sale (POS) Systems: Expert-level knowledge of modern POS systems (e.g., Square, Aloha, Micros) for operations and reporting.
  • Menu Engineering & Costing: Skill in designing menus that balance creativity with profitability, including accurate recipe costing.
  • Staff Scheduling Software: Experience using scheduling platforms like HotSchedules, When I Work, or 7shifts to optimize labor.
  • Food Safety Certification: Must hold a current Food Manager Certification (e.g., ServSafe Manager, Prometric).
  • Vendor Negotiation: Demonstrated ability to negotiate contracts and pricing with suppliers and service providers.
  • Microsoft Office Suite: Competency in Word, Excel, and Outlook for reporting, communication, and data analysis.

Soft Skills

  • Leadership & Mentorship: Inspiring leader who can motivate, develop, and guide a team towards a common goal.
  • Exceptional Communication: Clear, professional, and empathetic communication skills, both written and verbal, with staff, customers, and leadership.
  • Problem-Solving & Composure: Ability to think critically and act decisively to resolve unexpected issues in a high-pressure environment.
  • Customer Service Excellence: A genuine passion for delivering an outstanding guest experience and building customer loyalty.
  • Conflict Resolution: Adept at de-escalating conflicts between staff or with customers in a fair and professional manner.
  • Financial Acumen: Strong business sense and the ability to understand and use financial data to make informed decisions.
  • Time Management & Organization: Superior organizational skills to manage multiple priorities and deadlines effectively.
  • Adaptability: Flexible and able to pivot strategies and operational plans in response to changing business needs.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or GED.

Preferred Education:

  • Associate's or Bachelor's degree.

Relevant Fields of Study:

  • Hospitality Management
  • Culinary Arts
  • Business Administration
  • Food and Beverage Management

Experience Requirements

Typical Experience Range:

  • 3-5+ years of progressive experience in food service management, with at least 2 years in a direct supervisory or management capacity.

Preferred:

  • Experience managing a high-volume restaurant, hotel food and beverage department, institutional dining facility, or large-scale catering operation.
  • A proven track record of meeting or exceeding financial targets and improving operational efficiency.
Explore More Careers