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Restaurant Manager
At Baker, you learn from professionals who work in the field, who teach you the essential skills for supervising and managing restaurants and food service institutions. Through hands-on training, classwork, and cooperative work experiences, you learn all aspects of food service—food preparation, dining room services, beverage operations, computer skills, management, and more. Upon graduation, you will be prepared for a variety of positions in Food Service Management.
– Jamie LeRoux Faculty, Food and Beverage ManagementIt is designed to be just like it would be in the workplace. And so it’s long days, but it gives a very realistic view of what the industry is like. It’s very quick, it’s very focused.
Career Facts
- The average annual salary for Food Service Managers is $48,700.
- Employment of Food Service Managers is expected to grow 5 percent, which is slower than average. Most new jobs will be in full-service restaurants and special food services such as schools, health care facilities, and other commercial businesses and in nursing and residential care for the elderly.
- The National Restaurant Association Educational Foundation offers certification as a Foodservice Management Professional (FMP), a measure of professional achievement and competence.
- In restaurant chain operations, advancement to positions with greater responsibility may depend upon willingness to relocate. Managers typically advance to larger or more prominent establishments or regional management positions within restaurant chains.
Want to get the ball rolling?
Everything about our college is aimed at getting you the job you want in the shortest time possible — from our affordable tuition, to how we choose our programs, to our small class sizes, and flexible class schedules.
Discover what Baker can do for your future. Schedule a visit or enroll online today.
