Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
238,430 people do this job in the US. $69,390 a year.
of the working time. Estimate.
- 58%
- 7%
- 35%
Measured, from Anthropic's usage data (2025). Counts help on part of a task.
On the chosen pace and reliability. Estimate.
Share of the working time within reach, now to 2030
What each choice means: , , , , . Every pace starts from .
At this date and pace, models finish tasks up to 4.4 h long four times in five.
How far this has come
With GPT-4, measured in March 2023, 0% of this job's working time was within reach at . With Claude 3.7 Sonnet, measured in February 2025, 0%. With Claude Mythos Preview (early), measured in April 2026, 28%. Today's estimate: 36%.
A backcast: today's task data with the best model METR had measured by each date. It shows how fast the models have moved, not what anyone forecast at the time.
The tasks
Sorted by . 28 tasks from .
| Task | Kind | |||
|---|---|---|---|---|
| Establish standards for personnel performance and customer service.Done daily by most who do it. | 13% | 2.5 h50 min to 6.7 h | 46%Half by Oct 2026 | |
| Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.Done more than weekly by most who do it. | 7% | 3.3 h50 min to 6.7 h | Stays with people | |
| Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Done daily by most who do it. | 6% | 50 min13 min to 1.7 h | Stays with people | |
| Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.Done daily by most who do it. | 6% | 5 h1.7 h to 2.1 work days | 15%Half by Jun 2027 | |
| Review work procedures and operational problems to determine ways to improve service, performance, or safety.Done daily by most who do it. | 6% | 2.1 h50 min to 4.2 h | 72%Half by now | |
| Create specialty dishes and develop recipes to be used in dining facilities.Done daily by most who do it. | 6% | 5 h1.7 h to 1 work day | Stays with people | |
| Maintain food and equipment inventories, and keep inventory records.Done more than weekly by most who do it. | 5% | 1.3 h25 min to 3.3 h | Stays with people | |
| Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.Done daily by most who do it. | 5% | 38 min13 min to 2.5 h | Stays with people | |
| Keep records required by government agencies regarding sanitation or food subsidies.Done daily by most who do it. | 4% | 1.3 h25 min to 2.5 h | 87%Half by now | |
| Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.Done daily by most who do it. | 4% | 3.3 h1.3 h to 6.7 h | 41%Half by Nov 2026 | |
| Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.Done daily by most who do it. | 4% | 1.3 h25 min to 2.5 h | Stays with people | |
| Schedule staff hours and assign duties.Done more than weekly by most who do it. | 4% | 1.3 h25 min to 3.3 h | 77%Half by now |
Within reach, per task: the share of the task's time whose instances are short enough for a model to finish at the chosen date, pace and reliability. Half by: the date half of that time comes within reach.
Jobs that share skills with this one
From O*NET's related occupations. Within reach now and by the end of 2028, long-run pace, four in five.
Where this job works
The industry groups that employ the most of it (BLS, May 2025).
Where the most of these jobs are
The metro areas with the most people in it (BLS, May 2025).