Management careers in food service give individuals opportunities to participate in either preparing the food or maintaining a high level of customer service.

Whether you want to be in charge of the front of house or prefer to stay in the back, there is a role for you!

Table of Contents

1. General Manager
2. Assistant Manager
3. Executive Chef
4. Catering Manager

General Manager

The general manager is responsible for monitoring the financial success of a restaurant. Their job responsibility includes:

• Supervising both the assistant managers and executive chef directly while overseeing other team members
• Tracking the income and expenses of the restaurants by doing a cost analysis of the profit margin the restaurant is making on the sale of food and adjusting pricing as necessary
• Working on marketing campaigns to attract new and repeat customers to the restaurant
• The general manager has the final say on the financial aspects of the management of the restaurant. General managers can operate more than one restaurant at a time, especially if the restaurant is part of a chain. 

The average salary is $60,409. This will vary depending on where you live, the size of the restaurant, and how much experience you have.

Assistant Manager

Assistant managers in large restaurants handle what is known as “the front” of the restaurant. This area includes the dining area along with any private rooms. Their responsibilities include:

• Handling catering private events if the restaurant does not have a catering manager.
• Monitoring the performance of the employees in the dining area  
• Interacting with customers on a regular basis soliciting their feedback on their dining experience, and remedying any issues
• Hiring and training staff as needed
• Sit in on meetings with vendors to supply input on decisions regarding food, decorations, and dining supplies. 

Assistant managers make on average $39,000 based on place of living, experience, size of the restaurant, and more.

Executive Chef

In full-service restaurants, an executive chef is responsible for what is known as the “back” of the house, which is the kitchen. They are responsible for:

• Planning the menu for the restaurant, and ensuring the quality of the food that comes out of the kitchen
• Assigning duties within the kitchen, training the other members of the kitchen staff, and participating in the hiring process
• Keep up with current trends in the food service industry
• Meeting with vendors along with the manager of the restaurant and sometimes the general manager will attend, as well

Executive chefs make an average of $64,500, but this salary does not reflect the often six-figure salaries that more exclusive chefs can command at high-end restaurants.

Catering Manager

The catering manager is responsible for all special events at the dining facility. Their responsibilities include:

• Meeting with clients and helping them plan their events
• Recommending outside vendors that he might have a working partnership with, such as photographers, entertainers, and disc jockeys
• Monitoring the success of special events at the facility, working alongside the executive chef, servers, and managers
• Hiring her own staff and making sure they are trained properly for catering events the facility hosts
• Designing the menu for clients, possibly along with the assistance of an executive chef

Catering managers on average make $54,497, depending how many years of experience they have, and where they live.