JobSOC 11-9051
Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Definition from U.S. Department of Labor, Employment and Training Administration (USDOL/ETA) (O*NET 31.0 (August 2026)).
01.
Studied through
10 programs- Restaurant, Culinary, and Catering Management/Manager12.0504
- Culinary Science/Culinology12.0509
- Wine Steward/Sommelier12.0510
- Foodservice Systems Administration/Management19.0505
- Hospitality Administration/Management, General52.0901
- Hotel/Motel Administration/Management52.0904
- Restaurant/Food Services Management52.0905
- Hotel, Motel, and Restaurant Management52.0909
- Brewery/Brewpub Operations/Management52.0910
- Hospitality Administration/Management, Other52.0999
02.
Draws on
- Customer and Personal Service4.5 of 5
- Administration and Management4.1 of 5
- Food Production4.0 of 5
- English Language3.5 of 5
Importance as rated in O*NET (1 to 5); areas rated 3.5 or more, up to eight.