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| Food Service Manager | The duties of food service managers are to coordinate the day-to-day operations of restaurants and other dining establishments. They hire and train new staff, coordinate multimple departments, determine maintenance schedules and order required supplies. They do all the possible to have pleased customers dining and remove any available complaints or concerns.
 Food service managers should be able to communicate well verbally for good motivation of their employees. It is good, when they have good knowledge of foreign languages. Written communication is recommended, because clearly written supply orders are important. They should obtain such qualities as self-discipline, problem-solving skill and a clean and professional appearance.
The highest earnings are received in special food services and the lowest earnings are got in elementary and secondary schools. Those food service managers, who have a good salary, get benefits, free meals and the opportunity for training and advancement.
Some food service managers begin their career from working at lower-level positions, they show their ability to work effectively and have a responsible attitude to work. Those, who have a bachelor's degree in restaurant or food service management, have more possibilities for an advanced career. Potential managers are trained at a community college or trade school. Managers for national and regional restaurant chains are frequently trained at 2- and 4-year college-level hospitality management programs.
Up to 2012, the amount of food service managers will increase. Many new jobs will be created in such eating institutions as full-service restaurants and limited-service places for eating. Those, who obtain a bachelor's or an associate degree in restaurant and institutional food service management, can get a better and higher salary comparing with self-employed managers.
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