Food Service Manager

Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. Food service managers are typically employed by restaurants, fast-food chains, hotels, cafeterias, and similar establishments to manage all food service operations. They hire and train food service employees, manage staff schedules, resolve customer complaints, comply with regulations, and budget for supplies.​

​The ManageFirst® Professional (MFP), created by the National Restaurant Association Educational Foundation (NRAEF) and managed nationally by National Restaurant Association Solutions, is a management development program that equips students with the key competencies they need to begin or advance their management careers in the demanding food service industry. This course series prepares students for the ManageFirst® Professional (MFP) credential and ServSafe® Food Safety certification.

Students entering this program should have a strong communication and conflict management skills, strong customer service skills, attention to detail, be well organized, be proactive, manage time well, and have the ability to work in a team environment.

​Food Service Manager​ roles can be found in different types of venues including restaurants, hotels, and institutional organizations such as arenas, hospitals, and schools. Additional career information may be found in Career Coach: https://ccbcmd.emsicc.com/.

Program Course Sequence

Courses can be taken in any order.

Core Courses

Elective Courses (must choose one to complete program)