Food Service Managers

Management Occupations
O*NET-SOC 代码
11-9051.00

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

  • 数据来源: BLS发布时间: 2026-08

    中等· 相对

    低四级相对区间很高

    职业群单位数值

    尺度 · 母数 · 来源

    四级相对类别（低 / 中等 / 高 / 很高）

    以BLS就业预测表中831个细分职业为基数。取值按 NEM（全国就业矩阵）代码给定，因此共用同一 NEM 代码的职业得到相同分档

    来源数据集（XLSX 文件下载）

  • 数据来源: Anthropic发布时间: 2026-03

    0.000

    0.000此处所载数值的范围0.745
    尺度 · 母数 · 来源

    观测暴露度指数，按发布原值0–1

    以O*NET任务映射为基准

    按 SOC 2018 职业发布的数值；具有相同 SOC 2018 代码的所有 O*NET 职业均显示此值

    来源数据集（CSV 文件下载）

  • 数据来源: ILO发布时间: 2025

    0.36

    0.09此处所载数值的范围0.70

    职业群单位数值

    尺度 · 母数 · 来源

    生成式AI暴露度指数，按发布原值0–1

    按 ISCO-08 细类（4 位）发布的数值。按原样应用美国劳工统计局（BLS）的官方对照表（ISCO-08→2010 SOC、2010 SOC→2018 SOC）关联到本职业，对应关系为全部或部分对应

    来源数据集（PDF 文件下载）

该来源发布的是什么性质的数值

BLS的类别是相对排位而非绝对水平，也不是一手测量：它把多项已发表研究给出的职业百分位排名归并为四个等级。它不是就业或工资预测，不是采用概率，也不区分自动化与增强。

Task-level exposure

仅显示有暴露的工作

已评分任务 28 项 · β ≥ 0.5 的任务 22 项（78.6%）

β = 直接暴露（E1）+ 0.5 × 借助工具时的暴露（E2），依据原始代码库的定义。

  • 原始单位：O*NET 27.2 任务 → O*NET 31.0 职业代码
  • 所有已评分任务均在 O*NET 31.0 任务列表中。
来源
OpenAI "GPTs are GPTs" exposure rubric
版本
gh-main-0471612
许可
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 全部任务（28 项）

本职业在 O*NET 31.0 中的全部任务（英文原文；任务类型为核心或补充）。暴露值不列在此清单中，而在上方表格里，位于各来源所用 O*NET 版本的任务表述旁。

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

职业信息

就业展望（BLS）

就业人数，2025
344K
预计就业人数，2035
364K
变化 (2025–35)
+5.8%
年薪中位数，2025
$69,390
入职通常所需学历
High school diploma or equivalent
最低 $30,890BLS EP 2025–35 中 825 个细分职业的工资中位数范围最高 $559,030

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

韩国职业分类关联（KSCO）

来自 AI Changing Work 制作的 Korea Occupation Direct Crosswalk v1.1 当前版本的关联。关系值从 O*NET-SOC 职业一侧解读。

KSCO 代码KSCO 名称关系状态
15220음식 서비스 관련 관리자范围相同已确认

关系与状态的定义(kr-direct v1.1)

国际劳工组织（ILO）职业说明

以下 ISCO-08 职业组由 AI Changing Work 原样套用美国劳工统计局（BLS）发布的对照表（2018 SOC→2010 SOC、2010 SOC→ISCO-08）、不逐案取舍，与本职业相关联；每项关联可能是完全对应，也可能是部分对应。

  • ISCO-08 1412Restaurant Managers

    餐厅经理

自行翻译

自行翻译 · 非 ISCO 官方词汇 — 未经国际劳工组织审核。

以下定义、任务和职业示例是 ILO 对该 ISCO-08 职业组的描述，而不是对本职业的描述。

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

任务

  • (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.

职业示例

Café manager · Catering manager · Restaurant manager

Sources: ILO ISCO-08 — details: Credits

ESCO 职业词汇

以下每一项都是在已公开的ESCO-O*NET Crosswalk（第 1 版，2022 年）中与本职业逐项对应的。对应类型出自该对照表；表述出自 AI Changing Work。

  • restaurant managerESCO 1412.1范围相同

    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本职业范围更宽

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

  • head chefESCO 3434.1.1有重叠，但不相同

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

  • quick service restaurant team leaderESCO 5246.2有重叠，但不相同

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

  • venue directorESCO 3332.2.1有重叠，但不相同

    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.

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

许可: CC BY 4.0 (EU Reuse Notice)

查看原文

ESCO reuse terms and the modification notice are in Credits.

法国职业分类关联（ROME）

本职业与 ROME 4.0 职业条目（fiche）之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。标为「暂定」的关联仅凭同一模型系列（Claude）两位判定者的判定采纳，或对其判定适用运营方规则后采纳，因此其依据弱于已确认的关联。

ROME 代码ROME 名称（法语）关系
G1807Gérant / Gérante de bar-tabac本职业范围更宽
G1404Responsable d'établissement de restauration collective本职业范围更宽暂定
G1409Manager en restauration rapide本职业范围更宽暂定
G1410Directeur / Directrice de la restauration本职业范围更宽暂定
G1413Directeur / Directrice de restaurant本职业范围更宽暂定
G1401Adjoint / Adjointe de la direction en hôtellerie-restauration相关，但不对应
G1403Responsable de service en établissement touristique相关，但不对应暂定
G1805Gérant / Gérante de café, bar-brasserie相关，但不对应暂定

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)

西班牙职业分类关联（CNO-11）

本职业与 CNO-11 职业之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。

CNO-11 代码CNO-11 名称（西班牙语）关系
1421Directores y gerentes de restaurantes本职业范围更宽暂定
1422Directores y gerentes de bares, cafeterías y similares本职业范围更宽暂定
1429Directores y gerentes de empresas de catering y otras empresas de restauración本职业范围更宽暂定

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)

德国职业分类关联（KldB）

本职业与 KldB 职业之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。

KldB 代码KldB 名称（德语）关系
63394Führungskräfte - Gastronomie und Systemgastronomie范围相同
81764Berufe in der Diät- und Ernährungstherapie - hoch komplexe Tätigkeiten相关，但不对应暂定
83213Berufe in der Hauswirtschaft - komplexe Spezialistentätigkeiten相关，但不对应暂定

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)

日本职业分类关联（JSCO）

本职业与 JSCO 职业之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。

JSCO 代码JSCO 名称（日语）关系
401飲食店主・店長本职业范围更宽
049その他の管理的職業従事者相关，但不对应

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)

本页数据的来源与许可，以及 AI Changing Work 的修改与翻译说明：致谢与来源