Restaurant Enterprise Management Jobs and MBA Programs in New York

People considering careers as food service managers can find employment and education prospects in New York. There are currently 11,680 jobs for food service managers in New York and this is projected to grow by four percent to 16,370 jobs by 2016. Over the next 10 years, the state growth for food service managers projects to be less robust than the national trend that shows a five percent. In general, food service managers plan, direct, or coordinate activities of an organization or department that serves food and beverages.

New York photo by William Warby

In New York, the income for food service managers is $26 per hour or $54,000 per year. In the U.S. as a whole, their income is $24 hourly or $50,000 per year on average.

Also known as the Empire State, New York has a population of 19,541,453. It's population has increased 3.0 percent over the last 10 years. The state capital is Albany. In 2008, there were a total of 11,289,001 jobs and at $48,809, the average annual income in New York was higher than the previous year's per capita figure of $47,628. The unemployment rate in New York was 8.4 percent in 2009. It rose by 3.1 percentage points from the previous year. Roughly 27.4 percent of state residents have college degrees. This is under the national average.

The top employing fields in New York include securities contracts intermediation, investment banking dealing, notions merchant wholesalers and real estate.

While being known for many things, one of the most noteworthy, New York's largest lake in Oneida measures 79.8 square miles. One of the unique tidbits about New York is The Fashion Institute of Technology in Manhattan is the only school in the world offering a Bachelor of Science Degree with a Major in Cosmetics and Fragrance Marketing.

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.