Most restaurant chains and food service management companies have rigorous training programs for persons hired for management jobs. Usually after 6 months or a year, trainees receive their first permanent assignment as an assistant manager. Although not a requirement for employment or advancement in the occupation, voluntary certification provides recognition of professional competence, particularly for managers who acquired their skills largely on the job. The Educational Foundation of the National Restaurant Association awards the FMP designation to managers who achieve a qualifying score on a written examination, complete a series of courses that cover a range of food service management topics, and who meet standards of work experience in the field. Willingness to relocate often is essential for advancement to positions with greater responsibility.
Managers advance to larger establishments, or regional management positions with restaurant chains.
Some managers eventually open their own eating and drinking establishments. Others transfer to hotel management positions, since management experience in their restaurant or institutional food service is a good background for food and beverage manager jobs at hotels and resorts. Job Outlook Employment of restaurant and food service managers is expected to increase much faster than the average for all occupations through the year 2005. In addition to growth in demand for these managers, the need to replace managers who transfer to other occupations or stop working will create many job openings. Job opportunities are expected to be best for persons with bachelor's or associate degrees in restaurant and institutional food service management.