Food Service Managers

Management Occupations
O*NET-SOC コード
11-9051.00

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

  • データ出典: BLS公表時点: 2026-08

    中程度· 相対

    低い4段階の相対区分非常に高い

    職業群単位の値

    尺度・母数・出典

    4段階の相対区分（低い / 中程度 / 高い / 非常に高い）

    BLS雇用見通し表の詳細職業831件が母数。値は NEM(全国雇用マトリクス)コード単位で付与されるため、同じ NEM コードの職業は同じバンドになります

    出典データセット（XLSX ファイルのダウンロード）

  • データ出典: Anthropic公表時点: 2026-03

    0.000

    0.000ここに掲載された値の範囲0.745
    尺度・母数・出典

    観測エクスポージャー指数、公開されたまま0–1

    O*NETタスクへの対応づけが基準

    SOC 2018の職業単位で公表された値で、同じSOC 2018コードを持つO*NET職業はすべてこの値になります

    出典データセット（CSV ファイルのダウンロード）

  • データ出典: ILO公表時点: 2025

    0.36

    0.09ここに掲載された値の範囲0.70

    職業群単位の値

    尺度・母数・出典

    生成AI露出度指数、公開されたまま0–1

    ISCO-08の細分類（4桁）単位で公表された値です。米国労働統計局（BLS）の公式対応表（ISCO-08→2010 SOC、2010 SOC→2018 SOC）を公表どおり適用してこの職業に結び付けており、対応は全部または一部です

    出典データセット（PDF ファイルのダウンロード）

この出典がどのような性格の値か

BLSの区分は絶対水準ではなく相対順位であり、一次測定でもありません。複数の既存研究が付けた職業別パーセンタイル順位を4段階にまとめた値です。雇用や賃金の予測でもなく、導入確率でもなく、自動化と増強を区別しません。

Task-level exposure

露出のある作業のみ

評価済みタスク 28 件 · β ≥ 0.5 のタスク 22 件（78.6%）

β = 直接的な露出（E1）+ 0.5 × ツール利用時の露出（E2）。原典リポジトリの定義に従います。

  • 原典の単位：O*NET 27.2 のタスク → O*NET 31.0 の職業コード
  • 評価済みタスクはすべて O*NET 31.0 のタスク一覧にあります。
出典
OpenAI "GPTs are GPTs" exposure rubric
版
gh-main-0471612
ライセンス
MIT License, Copyright (c) 2024 OpenAI
Task (O*NET 20.1)Claude.aiRaw / share %APIRaw / share %
Investigate and resolve complaints regarding food quality, service, or accommodations.

11-9051.00

0.002639.10.006662.6
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

11-9051.00

0.002131.3—0
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

11-9051.00

0.002029.7—0
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
—00.002019.2
Take dining reservations.
—00.001918.2
Not observed on any surface — 23 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
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
Schedule staff hours and assign duties.
—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
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
—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
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
—0—0
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
—0—0
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
—0—0
Count money and make bank deposits.
—0—0
Monitor employee and patron activities to ensure liquor regulations are obeyed.
—0—0
Greet guests, escort them to their seats, and present them with menus and wine lists.
—0—0
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
—0—0
Create specialty dishes and develop recipes to be used in dining facilities.
—0—0
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
—0—0

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

O*NET 31.0 のタスク全件（28件）

この職業の O*NET 31.0 のタスク全件（英語原文、種別はコア・補足）。露出値はこの一覧には載せず、上の表で各出典が用いた O*NET 版の文言の横にあります。

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

職業情報

雇用見通し（BLS）

雇用者数、2025
344K
雇用者数見通し、2035
364K
変化率 (2025–35)
+5.8%
年間賃金の中央値、2025
$69,390
入職時に通常必要な学歴
High school diploma or equivalent
最低 $30,890BLS EP 2025–35 の詳細職業825件の賃金中央値の範囲最高 $559,030

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

韓国職業分類との対応（KSCO）

AI Changing Work が作成した Korea Occupation Direct Crosswalk v1.1 現行版の対応です。関係の値は O*NET-SOC 職業の側から読みます。

KSCO コードKSCO 名称関係状態
15220음식 서비스 관련 관리자範囲が同じ確定

関係と状態の定義(kr-direct v1.1)

ILO（国際労働機関）の職業説明

以下のISCO-08職業群は、AI Changing Workが米国労働統計局（BLS）の発行するクロスウォーク（2018 SOC→2010 SOC、2010 SOC→ISCO-08）を個別の選択なしにそのまま適用して、この職業に結び付けたものです。結び付きは全体的な対応の場合も部分的な対応の場合もあります。

  • ISCO-08 1412Restaurant Managers

    飲食店主・店長

出典: 総務省「国際標準職業分類（ISCO）2008年改定版（仮訳）分類項目名一覧（和英対照）」— 原著：ILO ISCO-08 © International Labour Organization（日本語訳は総務省がILOの許可を得て作成）

原文を見る

以下の定義・作業・職業例は、この職業ではなく、当該ISCO-08職業群についてのILOによる説明です。

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

作業

  • (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.

職業例

Café manager · Catering manager · Restaurant manager

Sources: ILO ISCO-08 — details: Credits

ESCO 職業語彙

以下の各項目は、公開されているESCO-O*NET Crosswalk（バージョン1、2022年）で、この職業と一つずつ対応付けられたものです。対応の種類はそのクロスウォークによるもので、表現はAI Changing Workによるものです。

  • restaurant managerESCO 1412.1範囲が同じ

    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 5131.2.2.2この職業のほうが広い

    Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.

  • head chefESCO 3434.1.1重なるが同じではない

    Head chefs manage the kitchen to oversee the preparation, cooking and service of food.

  • quick service restaurant team leaderESCO 5246.2重なるが同じではない

    Quick service restaurant team leaders manage operations in a quick service restaurant.

  • venue directorESCO 3332.2.1重なるが同じではない

    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.

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

ライセンス: CC BY 4.0 (EU Reuse Notice)

原文を見る

ESCO reuse terms and the modification notice are in Credits.

フランス職業分類との対応（ROME）

この職業と ROME 4.0 の職業票（fiche）との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。「暫定」と表示した対応は、同じモデル系列（Claude）の二人の判定者による判定のみ、またはその判定に運営者の規則を適用して採用したものであり、確定した対応より根拠が弱くなります。

ROME コードROME 名称（フランス語）関係
G1807Gérant / Gérante de bar-tabacこの職業のほうが広い
G1404Responsable d'établissement de restauration collectiveこの職業のほうが広い暫定
G1409Manager en restauration rapideこの職業のほうが広い暫定
G1410Directeur / Directrice de la restaurationこの職業のほうが広い暫定
G1413Directeur / Directrice de restaurantこの職業のほうが広い暫定
G1401Adjoint / Adjointe de la direction en hôtellerie-restauration関連（対応ではない）
G1403Responsable de service en établissement touristique関連（対応ではない）暫定
G1805Gérant / Gérante de café, bar-brasserie関連（対応ではない）暫定

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)

スペイン職業分類との対応（CNO-11）

この職業と CNO-11 の職業との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。

CNO-11 コードCNO-11 名称（スペイン語）関係
1421Directores y gerentes de restaurantesこの職業のほうが広い暫定
1422Directores y gerentes de bares, cafeterías y similaresこの職業のほうが広い暫定
1429Directores y gerentes de empresas de catering y otras empresas de restauraciónこの職業のほうが広い暫定

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)

ドイツ職業分類との対応（KldB）

この職業と KldB の職業との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。

KldB コードKldB 名称（ドイツ語）関係
63394Führungskräfte - Gastronomie und Systemgastronomie範囲が同じ
81764Berufe in der Diät- und Ernährungstherapie - hoch komplexe Tätigkeiten関連（対応ではない）暫定
83213Berufe in der Hauswirtschaft - komplexe Spezialistentätigkeiten関連（対応ではない）暫定

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)

日本職業分類との対応（JSCO）

この職業と JSCO の職業との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。

JSCO コードJSCO 名称（日本語）関係
401飲食店主・店長この職業のほうが広い
049その他の管理的職業従事者関連（対応ではない）

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)

このページのデータの出典・ライセンスと AI Changing Work による改変・翻訳の告知：クレジットと出典