Food Service Managers
Medium50.23%
Found in Industries:
Salary Range
Low (10th %)$42,990
Median$63,060
High (90th %)$101,240
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Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
The occupation "Food Service Managers" carries an automation risk of 50.2%, which tracks closely with its base risk of 51.0%. This indicates that just over half of the tasks involved in the job could potentially be handled by automated systems in the foreseeable future. Advances in technology are making it increasingly feasible for machines and software to take over repetitive or highly structured activities, but the managerial and human-centered nature of the role continues to offer substantial resistance to full automation. As a result, while some day-to-day responsibilities may become streamlined by machines, food service managers will still play a crucial part in operations that require nuanced judgment and human contact. Among the most automatable tasks for food service managers are administrative and record-keeping responsibilities. Specifically, keeping records as required by government regulations (such as related to sanitation or food subsidies), investigating and resolving customer complaints, and maintaining inventories for food and equipment are especially susceptible to automation. These tasks are often rule-based, involve standard procedures, or are focused on data tracking, all of which align closely with current automation capabilities. Automated inventory systems, digital complaint resolution tools, and digital compliance platforms are just a few examples already in use in the industry, demonstrating how these aspects of the role could be delegated to machines. Conversely, certain tasks remain highly resistant to automation due to their reliance on human creativity, judgment, and interpersonal skills. Establishing and enforcing nutritional standards requires a complex understanding of health guidelines and the ability to apply these abstractly in a dining context. Task such as planning menus—considering guest numbers, nutritional value, palatability, popularity, and cost—demand creativity and original thought, highlighted by the bottleneck skill "Originality" assessed at 2.8% and 3.0%. Furthermore, scheduling events and negotiating arrangements with clients require a high level of human interaction, empathy, and persuasion, qualities which current AI systems cannot easily replicate. Therefore, while food service managers may see parts of their workload shift to automation, the fundamental creative and relational core of their work ensures enduring demand for their expertise.
Filter by Automatable Status
Keep records required by government agencies regarding sanitation or food subsidies.
Automatable
Investigate and resolve complaints regarding food quality, service, or accommodations.
Partially Automatable
Maintain food and equipment inventories, and keep inventory records.
Partially Automatable
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Partially Automatable
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Partially Automatable
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Partially Automatable
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Non-Automatable
Count money and make bank deposits.
Partially Automatable
Establish standards for personnel performance and customer service.
Partially Automatable
Greet guests, escort them to their seats, and present them with menus and wine lists.
Partially Automatable
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Non-Automatable
Schedule staff hours and assign duties.
Partially Automatable
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Partially Automatable
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Partially Automatable
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Partially Automatable
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
Partially Automatable
Order and purchase equipment and supplies.
Partially Automatable
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Automatable
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Partially Automatable
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Partially Automatable
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Partially Automatable
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Partially Automatable
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
Partially Automatable
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
Partially Automatable
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Partially Automatable
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Partially Automatable
Reading ComprehensionActive ListeningComplex Problem SolvingEquipment MaintenanceQuality Control AnalysisSystems EvaluationWritingSpeakingMathematicsScienceCritical ThinkingActive LearningLearning StrategiesMonitoringSocial PerceptivenessCoordinationPersuasionNegotiationInstructingService OrientationOperations AnalysisTechnology DesignEquipment SelectionInstallationProgrammingOperations MonitoringOperation and ControlTroubleshootingRepairingJudgment and Decision MakingSystems AnalysisTime ManagementManagement of Financial ResourcesManagement of Material ResourcesManagement of Personnel Resources
Arm-Hand SteadinessAuditory AttentionCategory FlexibilityControl PrecisionDeductive ReasoningDepth PerceptionDynamic FlexibilityDynamic StrengthExplosive StrengthExtent FlexibilityFar VisionFinger DexterityFlexibility of ClosureFluency of IdeasGlare SensitivityGross Body CoordinationGross Body EquilibriumHearing SensitivityInductive ReasoningInformation OrderingManual DexterityMathematical ReasoningMemorizationMultilimb CoordinationNear VisionNight VisionNumber FacilityOral ComprehensionOral ExpressionOriginalityPerceptual SpeedPeripheral VisionProblem SensitivityRate ControlReaction TimeResponse OrientationSelective AttentionSound LocalizationSpatial OrientationSpeech ClaritySpeech RecognitionSpeed of ClosureSpeed of Limb MovementStaminaStatic StrengthTime SharingTrunk StrengthVisual Color DiscriminationVisualizationWrist-Finger SpeedWritten ComprehensionWritten Expression
Engineering and TechnologyDesignAdministration and ManagementAdministrativeEconomics and AccountingSales and MarketingCustomer and Personal ServicePersonnel and Human ResourcesProduction and ProcessingComputers and ElectronicsForeign LanguageHistory and ArcheologyBiologyPsychologySociology and AnthropologyGeographyMedicine and DentistryFine ArtsMechanicalMathematicsPhysicsChemistryEnglish LanguageEducation and TrainingLaw and GovernmentPublic Safety and SecurityTelecommunicationsCommunications and MediaTransportationTherapy and CounselingPhilosophy and TheologyFood ProductionBuilding and Construction
Getting InformationMonitoring Processes, Materials, or SurroundingsInspecting Equipment, Structures, or MaterialsIdentifying Objects, Actions, and EventsEstimating the Quantifiable Characteristics of Products, Events, or InformationJudging the Qualities of Objects, Services, or PeopleProcessing InformationEvaluating Information to Determine Compliance with StandardsAnalyzing Data or InformationMaking Decisions and Solving ProblemsThinking CreativelyUpdating and Using Relevant KnowledgePerforming General Physical ActivitiesHandling and Moving ObjectsControlling Machines and ProcessesOperating Vehicles, Mechanized Devices, or EquipmentWorking with ComputersRepairing and Maintaining Electronic EquipmentDocumenting/Recording InformationDrafting, Laying Out, and Specifying Technical Devices, Parts, and EquipmentInterpreting the Meaning of Information for OthersCommunicating with Supervisors, Peers, or SubordinatesCommunicating with People Outside the OrganizationEstablishing and Maintaining Interpersonal RelationshipsOrganizing, Planning, and Prioritizing WorkAssisting and Caring for OthersSelling or Influencing OthersRepairing and Maintaining Mechanical EquipmentResolving Conflicts and Negotiating with OthersPerforming for or Working Directly with the PublicCoordinating the Work and Activities of OthersDeveloping and Building TeamsTraining and Teaching OthersGuiding, Directing, and Motivating SubordinatesCoaching and Developing OthersProviding Consultation and Advice to OthersPerforming Administrative ActivitiesStaffing Organizational UnitsMonitoring and Controlling ResourcesDeveloping Objectives and StrategiesScheduling Work and Activities
Microsoft ExcelMicrosoft Office softwareMicrosoft OutlookMicrosoft PowerPointMicrosoft ProjectInventory management softwareMicrosoft WordFacebookDatabase softwareEvernoteGoogle DocsGoogle DriveIBM DominoOracle TaleoDelphi TechnologyWord processing softwareApache GroovyArmy Food Management Information SystemAurora FoodProClubSoft Food & Beverage Point of SaleCulinary Software Services ChefTecDinerware Intuitive RestaurantFood Service Solutions FoodCoFood Service Solutions POSitive ID SystemFood Services Solutions DayCapiMagic Restaurant ReservationReServe InteractiveRestaurant ManagerSoftCafe MenuProSweetWARE nutraCosterValuSoft MasterCookInventory management softwareMicrosoft OutlookMicrosoft PowerPointMicrosoft ProjectMicrosoft WordFacebookDatabase softwareEvernoteGoogle DocsGoogle DriveIBM DominoOracle TaleoDelphi TechnologyIntuit QuickBooksMicrosoft Office softwareWord processing softwareApache GroovyAurora FoodProCulinary Software Services ChefTecDinerware Intuitive RestaurantFood Service Solutions FoodCoFood Service Solutions POSitive ID SystemiMagic Restaurant ReservationReServe InteractiveRestaurant ManagerSoftCafe MenuProSweetWARE nutraCosterValuSoft MasterCookAestiva Employee Time ClockChefDesk Chef's CalculatorsDataTeam Lunch ExpressGift Certificates Plus GiftworksIntuit QuickBooksFood Services Solutions DayCapDataTeam Lunch ExpressArmy Food Management Information SystemClubSoft Food & Beverage Point of SaleAestiva Employee Time ClockChefDesk Chef's CalculatorsGift Certificates Plus GiftworksIPro Restaurant Inventory, Recipe & Menu SoftwareIPro Restaurant Inventory, Recipe & Menu SoftwareespSoftware Employee Schedule PartnerespSoftware Employee Schedule PartnerMicrosoft DynamicsMicrosoft DynamicsMicrosoft Excel
Lodging Managers
Medium58.34%
Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations.
Dietetic Technicians
Medium45.45%
Assist in the provision of food service and nutritional programs, under the supervision of a dietitian. May plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals.
Chefs and Head Cooks
Medium50.31%
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
First-Line Supervisors of Food Preparation and Serving Workers
Medium56.86%
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Cooks, Fast Food
Medium42.99%
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Cooks, Institution and Cafeteria
Medium50.81%
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Cooks, Private Household
Medium35.98%
Prepare meals in private homes. Includes personal chefs.
Cooks, Restaurant
Medium34.49%
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Cooks, Short Order
Medium38.18%
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Food Preparation Workers
Medium37.56%
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Fast Food and Counter Workers
Medium41.33%
Perform duties such as taking orders and serving food and beverages. Serve customers at counter or from a steam table. May take payment. May prepare food and beverages.
Baristas
Medium53.32%
Prepare or serve specialty coffee or other beverages. Serve food such as baked goods or sandwiches to patrons.
Waiters and Waitresses
Medium42.54%
Take orders and serve food and beverages to patrons at tables in dining establishment.
Food Servers, Nonrestaurant
Medium45.98%
Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.
Dining Room and Cafeteria Attendants and Bartender Helpers
Low22.61%
Facilitate food service. Clean tables; remove dirty dishes; replace soiled table linens; set tables; replenish supply of clean linens, silverware, glassware, and dishes; supply service bar with food; and serve items such as water, condiments, and coffee to patrons.
Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
Medium58.98%
Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.
First-Line Supervisors of Housekeeping and Janitorial Workers
Medium58.89%
Directly supervise and coordinate work activities of cleaning personnel in hotels, hospitals, offices, and other establishments.
First-Line Supervisors of Personal Service Workers
Medium49.25%
Supervise and coordinate activities of personal service workers.
First-Line Supervisors of Retail Sales Workers
Medium52.75%
Directly supervise and coordinate activities of retail sales workers in an establishment or department. Duties may include management functions, such as purchasing, budgeting, accounting, and personnel work, in addition to supervisory duties.
Butchers and Meat Cutters
Medium38.24%
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
Gambling Managers
High66.16%
Plan, direct, or coordinate gambling operations in a casino. May formulate house rules.
Entertainment and Recreation Managers, Except Gambling
Medium51.47%
Plan, direct, or coordinate entertainment and recreational activities and operations of a recreational facility, including cruise ships and parks.
Spa Managers
Medium53.87%
Plan, direct, or coordinate activities of a spa facility. Coordinate programs, schedule and direct staff, and oversee financial activities.
Bartenders
Medium41.90%
Mix and serve drinks to patrons, directly or through waitstaff.
Maids and Housekeeping Cleaners
Low14.85%
Perform any combination of light cleaning duties to maintain private households or commercial establishments, such as hotels and hospitals, in a clean and orderly manner. Duties may include making beds, replenishing linens, cleaning rooms and halls, and vacuuming.
Locker Room, Coatroom, and Dressing Room Attendants
Medium39.95%
Provide personal items to patrons or customers in locker rooms, dressing rooms, or coatrooms.
Hotel, Motel, and Resort Desk Clerks
High72.78%
Accommodate hotel, motel, and resort patrons by registering and assigning rooms to guests, issuing room keys or cards, transmitting and receiving messages, keeping records of occupied rooms and guests' accounts, making and confirming reservations, and presenting statements to and collecting payments from departing guests.