Food Service Managers Salary
Management Occupations · 238K employed in the U.S.
Median annual
$69,390
Median hourly
$33
Average annual
$74,880
Typical range
$45,960–$107,640
Pay distribution
10th to 90th percentile, with the median marked.
What this role pays
The median annual salary for Food Service Managers is $69,390 as of May 2025, based on the U.S. Bureau of Labor Statistics Occupational Employment and Wage Statistics (OEWS) survey. That works out to about $33 an hour at a full-time schedule.
Plan, direct, or coordinate activities of an organization or department that serves food and beverages..
Most earn between $45,960 and $107,640 a year. There are roughly 238K people employed as food service managers in the United States. Use the state and metro pages below to see how pay changes by location, and the calculator to convert any hourly or annual figure.
Salary calculator
Convert your pay and see where it lands for Food Service Managers.
- Hourly
- $33.36
- Daily
- $267
- Weekly
- $1,334
- Bi-weekly
- $2,669
- Monthly
- $5,783
- Annual
- $69,390
$69,390 a year is around the 50th percentile for Food Service Managerss. The median is $69,390.
Highest-paying states
Median annual wage by state.
- 1Washington$95,190
- 2Massachusetts$92,240
- 3Hawaii$87,800
- 4New York$84,200
- 5Rhode Island$82,850
- 6Alaska$82,030
- 7District of Columbia$81,680
- 8VI$80,570
- 9Colorado$79,870
- 10Minnesota$79,820
- 11California$78,260
- 12New Jersey$78,020
Top-paying metro areas
Median annual wage by metro area.
- 1Seattle-Tacoma-Bellevue, WA$98,800
- 2Kennewick-Richland, WA$94,890
- 3Bellingham, WA$93,610
- 4Kahului-Wailuku, HI$93,550
- 5Boston-Cambridge-Newton, MA-NH$92,650
- 6Salt Lake City-Murray, UT$92,420
- 7San Jose-Sunnyvale-Santa Clara, CA$89,900
- 8Napa, CA$89,870
- 9Barnstable Town, MA$89,090
- 10San Francisco-Oakland-Fremont, CA$88,290
- 11Olympia-Lacey-Tumwater, WA$86,630
- 12Springfield, MA$85,410
Related job titles
Employers advertise Food Service Managers roles under these titles.
Related occupations
- Chefs and Head Cooks$62,470
- First-Line Supervisors of Food Preparation and Serving Workers$44,080
- Cooks, Institution and Cafeteria$37,450
- Cooks, Restaurant$37,390
- Food Servers, Nonrestaurant$35,360
- Cooks, Short Order$35,880
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop$31,200
- Cooks, Private Household$47,940
What a Food Service Managers does
- Maintain food and equipment inventories, and keep inventory records.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Count money and make bank deposits.
- Greet guests, escort them to their seats, and present them with menus and wine lists.
- Keep records required by government agencies regarding sanitation or food subsidies.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Frequently asked questions
- How much does a Food Service Managers make?
- The median annual wage for Food Service Managers is $69,390 ($33 per hour). Pay ranges from about $45,960 at the 10th percentile to $107,640 at the 90th percentile.
- What is the average salary for a Food Service Managers?
- The average (mean) annual salary is $74,880, which is higher than the median because a small number of high earners pull the average up.
- Which state pays Food Service Managerss the most?
- Washington has the highest median annual wage for this occupation at $95,190.
- Is Food Service Managers a growing occupation?
- BLS employment data for May 2025 counts about 238K people in this occupation. Projected growth is published separately in the BLS Employment Projections program.
- What does a Food Service Managers do?
- Maintain food and equipment inventories, and keep inventory records.; Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.; Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation..