Restaurant Enterprise Management Jobs and MBA Programs in Ohio

Those thinking about careers as food service managers can find educational and employment prospects in Ohio. For food service managers in Ohio, the job pool is currently 8,390 and climbing. A projected rise of three percent in employment opportunities will make the figure 16,590 jobs by 2016. This is lower than the national growth trend for food service managers. National projections showing a rise of just five percent over the next 10 years. Food service managers plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Ohio photo by Matthew Trump

Food service managers earn $22 per hour or $46,000 per year on average in Ohio. Nationally, their income is $24 hourly or $50,000 per year on average.

Nicknamed the Buckeye State, Ohio has a population of 11,542,645, which has grown by 1.7 percent in the last 10 years. The capital is Columbus. There were a total of 6,819,050 jobs in 2008 and people in Ohio earned more than the previous year as the average annual income was $35,889, up from $35,174. The unemployment rate in Ohio was 10.2 percent in 2009, which has grown by 3.6 percentage points since the previous year. Roughly 21.1 percent of Ohio residents have college degrees, which is lower than the national average.

In Ohio, the top employers are in fabricated metal product manufacturing, soap detergent manufacturing, forging and other rubber product manufacturing.

One of the many things Ohio is known for, Columbus is the state capital and Ohio's largest city. Ohio has many unique characteristics, but one fun fact in particular is The Y Bridge in Zanesville was first built in 1814 to span the confluence of the Licking and Muskingum Rivers. The current bridge is the fifth construction at the same location. "Ripley's Believe It or Not" proclaimed it the only bridge in the world which you can cross and still be on the same side of the river.

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.