Restaurant Enterprise Management Jobs and MBA Programs in New Mexico

Food service managers can find prosperity in New Mexico as the state has an abundance of educational and career opportunities. At 430, the number of jobs in New Mexico for food service managers is projected to rise 11 percent to 1,170 jobs by 2016. With the national projections showing a rise of just five percent over the next 10 years, the prospects in New Mexico are better relative to the nation as a whole. In general, food service managers plan, direct, or coordinate activities of an organization or department that serves food and beverages.

New Mexico photo by karol m

State figures show that food service managers in New Mexico earn $22 per hour or $46,000 per year on average. In the U.S. as a whole, their income is $24 hourly or $50,000 per year on average.

Nicknamed the The Land of Enchantment, New Mexico has a population of 2,009,671. It has seen its population grow by 10.5 percent over the last 10 years. The capital is Santa Fe. There were 1,117,433 total jobs in 2008 and workers in New Mexico earned more than the previous year with an average annual income of $33,389, up from $32,093. The unemployment rate in New Mexico was 7.2 percent in 2009. It went up by 2.7 percentage points since the previous year. The number of residents with a college degree is 23.5 percent. This falls short of the national average.

In New Mexico, the top employers are in casinos (except casino hotels), other nonmetallic mineral mining, all other miscellaneous ambulatory health care services and other technical schools.

While being known for many things, one of the most noteworthy, each October, Albuquerque hosts the world's largest international hot air balloon fiesta. One of the unique tidbits about New Mexico is Lakes and Rivers make up only .002% of the state's total surface area. The lowest water-to-land ratio of all 50 states. Most of New Mexico's lakes are man-made reservoirs. A dam on the Rio Grande formed the Elephant Butte Reservoir the state's largest lake.

Restaurant Enterprise Management

Food service managers plan, direct, or coordinate activities of an organization or department that serves food and beverages.

They regularly inspect work procedures and operational problems to establish ways to further optimize service or safety and monitor food preparation methods to insure that food is prepared and presented in an acceptable manner.

They are required to look for ways to help others. Also, they must respond to the actions of other and coordinate activities with them.

Food service managers must be able to articulate ideas and problems. They should also have the ability to listen to and understand others in meetings.

In order to be successful in the workplace, food service managers must have exceptional integrity and be able to take change and lead.