Restaurant Enterprise Management Jobs and MBA Programs in Oregon

Food service managers can find success in Oregon as the state has plenty of educational and employment prospects. The job pool for food service managers in Oregon is growing and currently sits at 2,560. A 20 percent bump in the number of jobs is projected to put the figure at 2,810 by 2016. This exceeds the national growth trend for food service managers. National projections show 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.

Oregon photo by Kelvin Kay

The income for food service managers is $24 per hour or $50,000 per year on average in Oregon. Nationally, their income is $24 hourly or $50,000 per year on average.

Oregon, nicknamed the Beaver State, has seen its population grow 11.8 percent to 3,825,657 over the last decade. The state capital is Salem. In 2008, the total number of jobs was 2,339,488 and the average annual income in Oregon was $36,365, which is up from $35,737 the previous year. Unemployment increased to 11.1 percent in 2009, a jump of 4.6 percentage points from the previous year. The number of residents with a college degree is 25.1 percent, which is under the national average.

The top employing fields in Oregon include wood product manufacturing, lumber construction materials merchant wholesalers, wood panel merchant wholesalers and footwear merchant wholesalers.

Having known landmarks is a staple for Oregon. At 329 feet the Coast Douglas-Fir in Oregon is considered the tallest tree in the state. While being known for many things, one of the most noteworthy, in 1880 a sea cave was discovered near what is now known as Florence. Sea Lion Caves is known to be the largest sea cave in the world.

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.