FOOD SERVICE MANAGER SKILLS, EXPERIENCE, AND JOB REQUIREMENTS

Published: Mar 28, 2025 – The Food Service Manager demonstrates comprehensive knowledge of food preparation methods, materials, equipment, and sanitation regulations in accordance with TFER guidelines. This position possesses strong skills in operating, cleaning, and sanitizing commercial kitchen appliances while utilizing computer systems to manage food service operations efficiently. This role maintains the ability to supervise staff, conduct timely training, and ensure compliance with industry rules, customer satisfaction principles, and nutrition-based service standards.

Essential Hard and Soft Skills for a Standout Food Service Manager Resume
  • Menu Planning
  • Food Safety
  • Budget Management
  • Inventory Control
  • Sanitation Standards
  • Staff Supervision
  • Nutritional Analysis
  • Procurement
  • Financial Analysis
  • Compliance
  • Team Leadership
  • Customer Service
  • Staff Training
  • Communication
  • Professionalism
  • Client Interaction
  • Consultation
  • Hospitality
  • Employee Management
  • Creativity

Summary of Food Service Manager Knowledge and Qualifications on Resume

1. BS in Hospitality Management with 4 years of Experience

  • Ability to manage others and demonstrate follow-through to achieve desired results and objectives.
  • Basic computer skills
  • Able to provide excellent service, perform basic mathematical calculations, read and write, and understand and follow instructions
  • Good interpersonal and problem-solving skills
  • Ability to multi-task effectively in a busy environment
  • Ability to multitask and ability to lead a team
  • Ability to forecast supplies
  • Ability to manage a budget
  • Ability to give and receive constructive feedback
  • Ability to create restaurant policies for employees to follow

2. BA in Culinary Arts with 5 years of Experience

  • Knowledge of methods, materials, equipment and appliances used in quantity food preparation and service of food storage and preservation, and of sanitation regulations outlined by TFER.
  • Skill in the operation, cleaning and sanitizing of food service appliances and equipment.
  • Ability to keep abreast of the continuing education needs of the department regarding Rules and regulations set by the Food Industry.
  • Ability to supervise others and provide on-the-job training.
  • Ability to plan, organize and complete all staff training in a timely manner.
  • Knowledge of nutrition, food service operations, modified diet service, commerical kitchen, and Food Service Systems.
  • Strong oral and written communication
  • Skilled in computer usage for Food service operations.
  • Proficient in proper English usage in writing and oral communication.
  • Knowledge of principles and processes of providing customer satisfaction

3. BS in Food Service Management with 6 years of Experience

  • Ability to calculate food requirements, maintain accurate records and inventories, prepare food service budgets and requisitions, and supervise the work of others.
  • Knowledge of office practices and administrative procedures.
  • Skill in the operation of PC computers and related software including MS Office and Computrition
  • Ability to implement new systems and procedures and to evaluate effectiveness to communicate effectively, to effectively interpret programs and plans
  • Ability to organize workload and work under pressure
  • Ability to set priorities and meet deadlines
  • Ability to understand and carry out complex instructions
  • Ability to supervise the work of others
  • Understand agency regulations and departmental procedures
  • Knowledge and experience in assessing, coordinating, and preparing food prep levels

4. BA in Restaurant and Foodservice Administration with 5 years of Experience

  • Experience in food systems with a high school diploma or equivalent.
  • Strong Communicator and demonstrated by the ability to interact successfully with a variety of people
  • Excellent computer skills, self-motivation, excellent planning skills and able to make timely and competent decisions
  • Ability to keep track of large inventories and budgets
  • Experience with knowledge of all state and local alcohol laws
  • Able to maintain a current ServSafe certification
  • Able to read, write, speak and understand English fluently.
  • Knowledge of the methods, principles, processes, materials, techniques and equipment used in quantity food preparation and customer service
  • Knowledge of proper food storage and handling techniques, as well as the quality, safety, and sanitary standards involved in food preparation
  • Knowledge of production and processing including cost controls and other techniques for effective operations
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