Restaurant Food Service Salary

Restaurant Owner

Owns and manages a restaurant, cafeteria, independent fast food franchise, wholesale-prepared food establishment, or food services operation of a hotel, institutional food facility, or similar establishment. Formulates administrative and operational policies and procedures. Directs and coordinates, often through subordinate managerial personnel, activities of operations to obtain optimum use of equipment, facilities, and personnel.: Participates in daily and seasonal menu development. Reviews and analyzes expenditure, financial, and operations reports to determine requirements for food services. Projects sales and leads strategic planning. Approves requisitions for equipment, materials, and supplies. Manages plans for construction , remodeling, or redesigning the restaurant, including storage, equipment, refrigeration, employee's area, plumbing, sanitizing, lighting, pest control, garbage areas, ventilation, etc. Directs and oversees preparation of, and cooking, serving, wrapping, or packing types of, food served or prepared by establishment, collecting of monies from in-house or take-out customers, or assembling food orders for wholesale customers. Manages activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to wholesale or retail customers. Enforces compliance of personnel with administrative policies, procedures, safety rules, and governmental regulations. Establishes and communicates safety guidelines and emergency procedures. Manages purchasing, receiving, storage, cooking, packaging, cleaning and sanitizing, equipment maintenance, etc., in order to ensure food safety and improve operational procedures. Recruits, hires, trains, and motivates staff. May negotiate contracts with equipment and materials suppliers.

Regional Restaurant Manager

Manages the daily operations of multiple restaurants in a region. Directs and coordinates food preparation and service operations. : Manages the collection and reconciliation of monies from customers. Directs food preparation personnel to ensure food adheres to standards of quality and the cleanliness of restaurant and equipment. Coordinates activities of subordinates engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuff to customers. Develops marketing initiatives and facilitates new store openings. Supervises and develops district and unit managers. Interviews, hires, discharges, trains, and evaluates all restaurant personnel. May contact prospective customers to promote sales. May establish delivery routes and schedules.

Executive Chef (Hotel & Restaurant)

Coordinates activities of and directs indoctrination and training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure efficient and profitable food services. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. : Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Hires and discharges employees. Familiarizes newly hired chefs and cooks with practices of restaurant kitchen and oversees training of cook apprentices. Maintains time and payroll records. Establishes and enforces nutrition and sanitation standards for restaurant. May supervise or cooperate with steward/stewardess in matters pertaining to kitchen, pantry, and storeroom.

Restaurant Manager (Small)

Manages smaller single outlet restaurant, cafeteria, franchised independent fast food, or wholesale-prepared food establishment. Directs, coordinates, and participates in preparation of, and cooking, serving, wrapping or packing types of, food served or prepared by establishment, collecting of monies from in-house or take-out customers, or assembling food orders for wholesale customers.: Coordinates activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to wholesale or retail customers. Interviews, hires, and trains personnel. May contact prospective wholesale customers, such as mobile food vendors, vending machine operators, bar and tavern owners, and institutional personnel, to promote sale of prepared foods, such as doughnuts, sandwiches, and specialty food items. May establish delivery routes and schedules for supplying wholesale customers. Workers may be known according to type or name of restaurant, franchised establishment, or type of prepared foodstuff retailed or wholesaled.

Head Chef (Hotel & Restaurant)

Coordinates activities of and directs indoctrination and training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure efficient and profitable food services. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. : Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Hires and discharges employees. Familiarizes newly hired chefs and cooks with practices of restaurant kitchen and oversees training of cook apprentices. Maintains time and payroll records. Establishes and enforces nutrition and sanitation standards for restaurant. May supervise or cooperate with steward/stewardess in matters pertaining to kitchen, pantry, and storeroom.

Host/Hostess Restaurant

Welcomes guests to create a favorable impression of restaurant. Endeavors to ensure service is prompt and courteous and meals meet expectation. Directs patrons to location for coats, hats, and other personal items. Escorts patrons to tables and provides menus. Schedules dining reservations and arranges parties or special services for diners. : Adjusts complaints of patrons. Assigns work tasks and coordinates activities of dining room personnel to ensure prompt and courteous service to patrons. Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations. May interview, hire, and discharge dining room personnel. May train dining room employees. May schedule work hours and keep time records of dining room workers. May assist in planning menus. May prepare beverages and expedite food orders. May total receipts, at end of shift, to verify sales and clear cash register. May collect payment from customers.

Food Fast Food Cook

Prepares and cooks to order foods requiring short preparation time. Reads food order or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions.: Prepares sandwiches. Prepares salads and slices meats and cheese, using slicing machine. Cleans work area and food preparation equipment. May prepare beverages. May serve meals to patrons over counter.

Restaurant & Food Service Manager

Manages smaller single outlet restaurant, cafeteria, franchised independent fast food, or wholesale-prepared food establishment. Directs, coordinates, and participates in preparation of, and cooking, serving, wrapping or packing types of, food served or prepared by establishment, collecting of monies from in-house or take-out customers, or assembling food orders for wholesale customers.: Coordinates activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to wholesale or retail customers. Interviews, hires, and trains personnel. May contact prospective wholesale customers, such as mobile food vendors, vending machine operators, bar and tavern owners, and institutional personnel, to promote sale of prepared foods, such as doughnuts, sandwiches, and specialty food items. May establish delivery routes and schedules for supplying wholesale customers. Workers may be known according to type or name of restaurant, franchised establishment, or type of prepared foodstuff retailed or wholesaled.

Food Services Director

Directs the food services operation of a large hotel, large restaurant, large institutional food facility, or similar establishment. This position typically has managers reporting to it.: Confers and cooperates with management personnel in formulating administrative and operational policies and procedures. Directs and coordinates, through subordinate managerial personnel, activities of operations department to obtain optimum use of equipment, facilities, and personnel. Reviews and analyzes expenditure, financial, and operations reports to determine requirements for food services. Prepares recommendations on findings for management evaluation. Recommends capital expenditures for acquisition of new equipment that would increase efficiency and safety of operations. Approves requisitions for equipment, materials, and supplies within limits of operations department budget. Enforces compliance of operations personnel with administrative policies, procedures, safety rules, and governmental regulations. May negotiate contracts with equipment and materials suppliers.

Food Services Manager (Mid-Size Location)

Manages the food services operation of a mid-sized hotel, mid-sized restaurant, mid-sized institutional cafeteria/food services, or similar establishment. Confers and cooperates with management personnel in formulating administrative and operational policies and procedures. Directs and coordinates activities of operations department to obtain optimum use of equipment, facilities, and personnel. The manager is typically the second level of management and has first level supervisors reporting to this position.: Reviews and analyzes expenditure, financial, and operations reports to determine requirements for food services. Prepares recommendations on findings for management evaluation. Recommends capital expenditures for acquisition of new equipment that would increase efficiency and safety of operations. Approves requisitions for equipment, materials, and supplies within limits of operations department budget. Enforces compliance of operations personnel with administrative policies, procedures, safety rules, and governmental regulations. May negotiate contracts with equipment and materials suppliers.

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