Food Service Managers

O*NET-SOC code: 11-9051.00

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Data source: BLSPublished: 2026-08
Moderate· relative
LowFour relative bandsVery high
Group-level value
Scale, basis and source
Four relative bands (Low / Moderate / High / Very high)
831 detailed occupations in the BLS Employment Projections table. Assigned per National Employment Matrix (NEM) code, so occupations sharing a NEM code carry the same band
Source dataset (XLSX download)
Data source: AnthropicPublished: 2026-03
0.000
0.000Range of values carried here0.745
Scale, basis and source
Observed exposure index, 0–1 as published
Mapped onto O*NET tasks
Published per SOC 2018 occupation; every O*NET occupation with the same SOC 2018 code carries this value
Source dataset (CSV download)
Data source: ILOPublished: 2025
0.36
0.09Range of values carried here0.70
Group-level value
Scale, basis and source
Generative AI exposure index, 0–1 as published
Published per ISCO-08 unit group. Linked to this occupation, wholly or in part, by applying U.S. Bureau of Labor Statistics crosswalks (ISCO-08 to 2010 SOC, 2010 SOC to 2018 SOC) as published
Source dataset (PDF download)

What kind of figure this source publishes

The BLS category is a relative rank, not an absolute level, and it is not a first-hand measurement: it groups an occupation's percentile ranks across several published studies into four bands. It is not an employment or wage forecast, not a probability of adoption, and it does not separate automation from augmentation.

Task-level exposure

Exposed tasks only

28 rated tasks · 22 tasks with β ≥ 0.5 (78.6%)

β = direct exposure (E1) + 0.5 × exposure when tools are available (E2), per the source repository's definition.

Source unit: O*NET 27.2 tasks → O*NET 31.0 occupation code
All rated tasks are in the O*NET 31.0 task list.

Source: OpenAI "GPTs are GPTs" exposure rubric
Release: gh-main-0471612
License: MIT License, Copyright (c) 2024 OpenAI

Task (O*NET 30.2)	Claude.aiRaw / share %	APIRaw / share %
Create specialty dishes and develop recipes to be used in dining facilities. 11-9051.00	0.080061.5	0.010010.0
Review work procedures and operational problems to determine ways to improve service, performance, or safety. 11-9051.00	0.050038.5	0.090090.0
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs. 11-9051.00	0.00000.0	0.00000.0
Schedule staff hours and assign duties. 11-9051.00	0.00000.0	—0
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. 11-9051.00	0.00000.0	—0
Greet guests, escort them to their seats, and present them with menus and wine lists.	—0	0.00000.0
Not observed on any surface — 22 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.	—0	—0
Investigate and resolve complaints regarding food quality, service, or accommodations.	—0	—0
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.	—0	—0
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.	—0	—0
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.	—0	—0
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.	—0	—0
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.	—0	—0
Keep records required by government agencies regarding sanitation or food subsidies.	—0	—0
Establish standards for personnel performance and customer service.	—0	—0
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.	—0	—0
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.	—0	—0
Maintain food and equipment inventories, and keep inventory records.	—0	—0
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.	—0	—0
Order and purchase equipment and supplies.	—0	—0
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.	—0	—0
Count money and make bank deposits.	—0	—0
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.	—0	—0
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.	—0	—0
Monitor employee and patron activities to ensure liquor regulations are obeyed.	—0	—0
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.	—0	—0
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.	—0	—0
Take dining reservations.	—0	—0

Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.

Task (O*NET 27.2)	βE1 + 0.5 × E2
Keep records required by government agencies regarding sanitation or food subsidies. O*NET Task ID 1085	1.0
Create specialty dishes and develop recipes to be used in dining facilities. O*NET Task ID 1101	1.0
Investigate and resolve complaints regarding food quality, service, or accommodations. O*NET Task ID 1078	0.5
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. O*NET Task ID 1079	0.5
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. O*NET Task ID 1081	0.5
Schedule staff hours and assign duties. O*NET Task ID 1082	0.5
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. O*NET Task ID 1083	0.5
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. O*NET Task ID 1084	0.5
Establish standards for personnel performance and customer service. O*NET Task ID 1086	0.5
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. O*NET Task ID 1087	0.5
Review work procedures and operational problems to determine ways to improve service, performance, or safety. O*NET Task ID 1088	0.5
Maintain food and equipment inventories, and keep inventory records. O*NET Task ID 1090	0.5
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. O*NET Task ID 1091	0.5
Order and purchase equipment and supplies. O*NET Task ID 1092	0.5
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. O*NET Task ID 1093	0.5
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. O*NET Task ID 1094	0.5
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs. O*NET Task ID 1095	0.5
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. O*NET Task ID 1096	0.5
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards. O*NET Task ID 1099	0.5
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs. O*NET Task ID 1100	0.5
Take dining reservations. O*NET Task ID 1102	0.5
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. O*NET Task ID 1103	0.5
Show 12 more tasks ▾Show less ▴
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. O*NET Task ID 1077	0.0
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. O*NET Task ID 1080	0.0
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. O*NET Task ID 1089	0.0
Monitor employee and patron activities to ensure liquor regulations are obeyed. O*NET Task ID 1097	0.0
Greet guests, escort them to their seats, and present them with menus and wine lists. O*NET Task ID 1098	0.0
Count money and make bank deposits. O*NET Task ID 15199	0.0

β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.

Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page

All O*NET 31.0 task statements (28)

All O*NET 31.0 task statements for this occupation (English, as published; task type core or supplemental). Exposure values are not listed here; they are in the table above, next to each task statement as worded in the O*NET version each source used.

Task (O*NET 31.0)	Type
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.	Core
Investigate and resolve complaints regarding food quality, service, or accommodations.	Core
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.	Core
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.	Core
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.	Core
Schedule staff hours and assign duties.	Core
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.	Core
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.	Core
Keep records required by government agencies regarding sanitation or food subsidies.	Core
Establish standards for personnel performance and customer service.	Core
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.	Core
Review work procedures and operational problems to determine ways to improve service, performance, or safety.	Core
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.	Core
Maintain food and equipment inventories, and keep inventory records.	Core
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.	Core
Order and purchase equipment and supplies.	Core
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.	Core
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.	Core
Count money and make bank deposits.	Core
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.	Supplemental
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.	Supplemental
Monitor employee and patron activities to ensure liquor regulations are obeyed.	Supplemental
Greet guests, escort them to their seats, and present them with menus and wine lists.	Supplemental
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.	Supplemental
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.	Supplemental
Create specialty dishes and develop recipes to be used in dining facilities.	Supplemental
Take dining reservations.	Supplemental
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.	Supplemental

Anthropic, "What work can robots do?"2026-09

0.37/ 3· Robot exposure index

0 none3 unstructured settings

Scale, basis and source

Each physical task is graded 0–3 by the setting in which robots that have been deployed, sold or demonstrated could do it (0 none · 1 purpose-built robot settings such as a fenced machine cell or a bottling line · 2 structured facilities such as a hospital pharmacy or a container port · 3 unstructured settings such as a private home or a construction site), and the grades are averaged by share of working time

Physical tasks among this occupation's O*NET 29.3 tasks

Anthropic estimated the grades and time shares with Claude Opus 5 using web search, as of 2026.

Source dataset

The robot exposure index is a different measure from the AI exposure figures on this site and cannot be added to or compared with them. It does not measure actual adoption or cost, and 0 also covers occupations with no physical tasks.

Tier of each physical task

Robot environment tiers (E0–E3)

E0 noneDetails
Rated not doable by robots that have been deployed, sold or demonstrated, even in a purpose-built setting
E1 purpose-built robot settingsDetails
Rated doable in a setting built around the machine, such as a fenced machine cell or a bottling line
E2 structured facilitiesDetails
Rated doable in a human work facility that an institution keeps to a working standard, such as a hospital pharmacy or a container port
E3 unstructured settingsDetails
Rated doable in a setting that no institution keeps to a working standard, such as a private home or a construction site

Only tasks classified as physical are listed; other tasks have no tier in the source.

Task (O*NET 29.3)	Robot environment tier
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.	E1 purpose-built robot settings
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.	E1 purpose-built robot settings
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.	E0 none
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.	E1 purpose-built robot settings
Maintain food and equipment inventories, and keep inventory records.	E1 purpose-built robot settings
Greet guests, escort them to their seats, and present them with menus and wine lists.	E2 structured facilities
Count money and make bank deposits.	E1 purpose-built robot settings

Employment outlook (BLS)

Employment, 2025: 344K
Projected employment, 2035: 364K
Change (2025–35): +5.8%
Median annual wage, 2025: $69,390
Typical education needed for entry: High school diploma or equivalent

lowest $30,890median wage across 825 detailed occupations, BLS EP 2025–35highest $559,030

Source: U.S. Bureau of Labor Statistics, Employment Projections 2025–35 — Employment by detailed occupation, 2025 and projected 2035

Korea classification links (KSCO)

Links from the current release of the Korea Occupation Direct Crosswalk v1.1, made by AI Changing Work. Relation values are read from the O*NET-SOC occupation side.

KSCO code	KSCO title	Relation	Status
15220	음식 서비스 관련 관리자	Same scope	confirmed

Relation and status definitions(kr-direct v1.1)

ILO occupational description

AI Changing Work links the ISCO-08 unit groups below to this occupation by applying the U.S. Bureau of Labor Statistics crosswalks (2018 SOC to 2010 SOC, 2010 SOC to ISCO-08) as published, without case-by-case selection; each link may be whole or partial.

ISCO-08 1412Restaurant Managers

The definition, tasks and examples below are the ILO's description of that unit group, not of this occupation.

Restaurant managers plan, organize and direct the operations of cafes, restaurants and related establishments to provide dining and catering services.

Tasks

(a) planning menus in consultation with chefs and cooks;
(b) planning and organizing special functions;
(c) arranging the purchasing and pricing of goods according to budget;
(d) maintaining records of stock levels and financial transactions;
(e) ensuring dining, kitchen and food storage facilities comply with health regulations and are clean, functional and of suitable appearance;
(f) conferring with customers to assess their satisfaction with meals and service;
(g) selecting, set staff work schedules, training and supervising waiting and kitchen staff;
(h) taking reservations, greeting guests and assisting in taking orders;
(i) negotiating arrangements with clients and suppliers;
(j) ensuring compliance with occupational health and safety regulations.

Example occupations

Café manager · Catering manager · Restaurant manager

Sources: ILO ISCO-08 — details: Credits

ESCO occupational vocabulary

Each entry below is matched to this occupation in the published ESCO-O*NET Crosswalk (version 1, 2022). The match types are that crosswalk's; the wording is AI Changing Work's.

restaurant managerESCO 1412.1Same scope
Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
head sommelierESCO 5131.2.2.2This occupation is broader
Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.
head chefESCO 3434.1.1Overlapping, not the same
Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
quick service restaurant team leaderESCO 5246.2Overlapping, not the same
Quick service restaurant team leaders manage operations in a quick service restaurant.
venue directorESCO 3332.2.1Overlapping, not the same
Venue directors plan and manage conference, banqueting and venue operations in a hospitality establishment to reflect clients' needs. They are responsible for promotional events, conferences, seminars, exhibitions, business events, social events and venues.

Source: European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)

License: CC BY 4.0 (EU Reuse Notice)

View original

ESCO reuse terms and the modification notice are in Credits.

France classification links (ROME)

AI Changing Work's links between this occupation and ROME 4.0 job profiles, judged with AI models. Relations are read from this occupation's side. Links marked “provisional” were adopted on the judgments of two judges from the same model family (Claude) alone, or by an operator rule applied to their judgments, so they rest on weaker evidence than confirmed links.

ROME code	ROME title (French)	Relation
G1807	Gérant / Gérante de bar-tabac	This occupation is broader
G1404	Responsable d'établissement de restauration collective	This occupation is broaderprovisional
G1409	Manager en restauration rapide	This occupation is broaderprovisional
G1410	Directeur / Directrice de la restauration	This occupation is broaderprovisional
G1413	Directeur / Directrice de restaurant	This occupation is broaderprovisional
G1401	Adjoint / Adjointe de la direction en hôtellerie-restauration	Related, not a match
G1403	Responsable de service en établissement touristique	Related, not a matchprovisional
G1805	Gérant / Gérante de café, bar-brasserie	Related, not a matchprovisional

Source: France Travail — Répertoire Opérationnel des Métiers et des Emplois (ROME 4.0), version 61, last updated 15 June 2026 (https://www.data.gouv.fr/datasets/repertoire-operationnel-des-metiers-et-des-emplois-rome). Licence Ouverte 2.0.

ROME codes and titles are reproduced unchanged; the links to O*NET-SOC occupations are AI Changing Work's own judgment and are not a France Travail correspondence.

(AI Changing Work link release: fr-direct v1)

Spain classification links (CNO-11)

AI Changing Work's links between this occupation and CNO-11 occupations, judged with AI models. Relations are read from this occupation's side.

CNO-11 code	CNO-11 title (Spanish)	Relation
1421	Directores y gerentes de restaurantes	This occupation is broaderprovisional
1422	Directores y gerentes de bares, cafeterías y similares	This occupation is broaderprovisional
1429	Directores y gerentes de empresas de catering y otras empresas de restauración	This occupation is broaderprovisional

Source: Instituto Nacional de Estadística (INE), National Classification of Occupations 2011 (CNO-11, Royal Decree 1591/2010) — www.ine.es · Licensed CC BY 4.0. CNO-11 codes and Spanish titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not an INE correspondence.

(AI Changing Work link release: es-direct v1)

Germany classification links (KldB)

AI Changing Work's links between this occupation and KldB occupations, judged with AI models. Relations are read from this occupation's side.

KldB code	KldB title (German)	Relation
63394	Führungskräfte - Gastronomie und Systemgastronomie	Same scope
81764	Berufe in der Diät- und Ernährungstherapie - hoch komplexe Tätigkeiten	Related, not a matchprovisional
83213	Berufe in der Hauswirtschaft - komplexe Spezialistentätigkeiten	Related, not a matchprovisional

Source: © Statistik der Bundesagentur für Arbeit — Klassifikation der Berufe 2010 – überarbeitete Fassung 2020, https://statistik.arbeitsagentur.de. KldB codes and titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own mapping (eigene Zuordnung) and are not a Bundesagentur für Arbeit correspondence.

(AI Changing Work link release: de-direct v1)

Japan classification links (JSCO)

AI Changing Work's links between this occupation and JSCO occupations, judged with AI models. Relations are read from this occupation's side.

JSCO code	JSCO title (Japanese)	Relation
401	飲食店主・店長	This occupation is broader
049	その他の管理的職業従事者	Related, not a match

Source: Ministry of Internal Affairs and Communications (MIC), Japan Standard Occupational Classification (Dec. 2009, MIC Notification No. 555). JSCO codes and Japanese titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not a MIC correspondence.

(AI Changing Work link release: jp-direct v1)

Sources, licenses and AI Changing Work's modification and translation notices for this page: Credits & sources