Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.Salary by State
| State Name | Employment | Annual Salary | Hourly Salary | |
|---|---|---|---|---|
| Alabama | 2,990 | $63,510 | $30.54 | |
| Alaska | 360 | $72,190 | $34.71 | |
| Arizona | 4,030 | $74,870 | $35.99 | |
| Arkansas | 2,650 | $49,570 | $23.83 | |
| California | 34,310 | $63,340 | $30.45 | |
| Colorado | 1,180 | $77,780 | $37.40 | |
| Connecticut | 1,400 | $66,800 | $32.11 | |
| Delaware | 610 | $78,540 | $37.76 | |
| District of Columbia | 1,130 | $78,630 | $37.81 | |
| Florida | 17,760 | $74,510 | $35.82 | |
| Georgia | 7,050 | $62,120 | $29.87 | |
| Hawaii | 550 | $77,450 | $37.23 | |
| Idaho | 920 | $52,830 | $25.40 | |
| Illinois | 8,160 | $57,380 | $27.59 | |
| Indiana | 3,970 | $60,160 | $28.92 | |
| Iowa | 1,280 | $59,310 | $28.51 | |
| Kansas | 1,380 | $61,720 | $29.67 | |
| Kentucky | 1,680 | $56,430 | $27.13 | |
| Louisiana | 1,660 | $59,450 | $28.58 | |
| Maine | 1,480 | $53,100 | $25.53 | |
| Maryland | 2,210 | $70,540 | $33.91 | |
| Massachusetts | 4,990 | $68,440 | $32.90 | |
| Michigan | 7,450 | $62,630 | $30.11 | |
| Minnesota | 2,510 | $63,040 | $30.31 | |
| Mississippi | 1,610 | $50,490 | $24.28 | |
| Missouri | 1,540 | $61,480 | $29.56 | |
| Montana | 640 | $59,570 | $28.64 | |
| Nebraska | 1,580 | $56,450 | $27.14 | |
| Nevada | 4,710 | $52,950 | $25.46 | |
| New Hampshire | 940 | $67,870 | $32.63 | |
| New Jersey | 5,640 | $78,840 | $37.91 | |
| New Mexico | 860 | $58,810 | $28.28 | |
| New York | 11,630 | $73,150 | $35.17 | |
| North Carolina | 6,770 | $58,220 | $27.99 | |
| North Dakota | 540 | $56,820 | $27.32 | |
| Ohio | 9,040 | $65,240 | $31.37 | |
| Oklahoma | 2,550 | $53,240 | $25.60 | |
| Oregon | 3,050 | $56,530 | $27.18 | |
| Pennsylvania | 7,810 | $63,380 | $30.47 | |
| South Carolina | 3,680 | $58,140 | $27.95 | |
| South Dakota | 990 | $57,090 | $27.45 | |
| Tennessee | 8,870 | $51,320 | $24.68 | |
| Texas | 13,710 | $63,070 | $30.32 | |
| Utah | 930 | $56,410 | $27.12 | |
| Vermont | 220 | $65,230 | $31.36 | |
| Virginia | 3,030 | $69,340 | $33.34 | |
| Washington | 2,450 | $86,100 | $41.40 | |
| West Virginia | 1,750 | $48,060 | $23.11 | |
| Wisconsin | 3,680 | $60,120 | $28.91 | |
| Wyoming | 440 | $64,490 | $31.01 |
Education
The programs listed below are typically the education paths that can land you this kind of job.
A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.
A program that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry. Includes instruction in culinary arts, food chemistry, food safety and quality, food processing, nutrition, and business management.
A program that prepares individuals to manage wine selection, purchasing, storage, sales, and service for a variety of establishments in the hospitality industry. Includes instruction in wine production, wine regions of the world, wine tasting, food and wine matching, service techniques, and wine program management.
A program that focuses on the principles and practices relating to the administration of food service systems in institutional settings, and that prepares individuals to manage such operations in public and private facilities. Includes instruction in human nutrition, food safety, the design and organization of food service systems, purchasing, personnel management, and related business practices.
A program that prepares individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities. Includes instruction in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations.
A program that prepares individuals to manage operations and facilities that provide lodging services to the traveling public. Includes instruction in hospitality industry principles; supplies purchasing, storage and control; hotel facilities design and planning; hospitality industry law; personnel management and labor relations; financial management; marketing and sales promotion; convention and event management; front desk operations; and applications to specific types of hotels and motel operations.
A program that prepares individuals to plan, manage, and market restaurants, food services in hospitality establishments, food service chains and franchise networks, and restaurant supply operations. Includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, business networking, personnel management, culinary arts, business planning and capitalization, food industry operations, marketing and retailing, business law and regulations, finance, and professional standards and ethics.
An instructional program that prepares individuals to manage operations and facilities that provide food and/or lodging services to the traveling public. Includes instruction in hospitality industry principles; supplies purchasing, storage, and control; hotel and restaurant facilities design and planning; hospitality industry law; personnel management and labor relations; financial management; facilities management; marketing and sale promotion strategies; convention and event management; front desk operations; and applications to specific types of hotel, motel, and/or restaurant operations. Note: this program was re-instated after being deleted from CIP 2000; previously, it was coded as 52.0902.
A program that prepares individuals to plan, manage, and market breweries and brewpubs. Includes instruction in brewing science, food services management, logistics and distribution, business networking, personnel management, business planning and capitalization, brewing industry operations, marketing, alcohol and liquor law and regulations, finance, and ethics.
Any instructional program in hospitality service management not listed above.
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$63,970 per yearNational average salaryModerateJob growth rate
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High school diploma or equivalentTypical education requirement
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Less than 5 yearsTypical experience requirement
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Short-term on-the-job trainingTypical on-the-job training requirement
Educational Attainment
The following chart shows the highest education level completed by those working as food service managers.
- Less than high school 9%
- High school graduate 28%
- College dropout 26%
- Associate’s degree 10%
- Bachelor’s degree 22%
- Master’s degree 4%
- Doctorate degree 1%
Similar Careers
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First-Line Supervisors of Food Preparation and Serving Workers$39,150 per year Average salaryVery HighJob growth rate
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Chefs and Head Cooks$56,920 per year Average salaryVery HighJob growth rate
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Cooks, Institution and Cafeteria$31,520 per year Average salaryModerateJob growth rate
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Cooks, Restaurant$31,630 per year Average salaryVery HighJob growth rate
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Food Servers, Nonrestaurant$29,500 per year Average salaryModerateJob growth rate