Also called: Food Service Director (Account Manager)
Manages the dining service for one client, like a hospital, college, or company, for a big contract food firm.
A unit manager runs a corporate cafeteria, tracks budgets for the client, manages cooks and cashiers, and meets the client monthly about satisfaction.
Estimate.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Bachelor's degree (4-year), about 4 years after high school. Bachelor's in hospitality or food service management experience.
Ways in: 4-year college, On-the-job training. Training cost: $15k – $60k.
Majors to look at: Hospitality Management, Business.
Growing faster than average (about 6% over 10 years). Tracks food service managers.
Low risk in 5 years, medium in 10. AI scheduling and ordering trim admin; running one client's dining and staff stays human.
Classes: Business, Hospitality CTE class, Math.
Official data: O*NET occupation 11-9051.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.