Superintendent, fair, lunch room, etc. salary

Manager in Conference, Cafeteria, and Institutional Food Service

Working as a manager in conference, cafeteria, and institutional food service involves leading and organizing operations in various types of large-scale kitchens. A manager is responsible for menu planning, purchasing raw materials, personnel management, and ensuring that hygienic and cost-effective standards are maintained. This role requires good leadership skills, organizational ability, and an understanding of food handling.

Salary Statistics for Managers in Conference, Cafeteria, etc

The average salary for a manager in this field is 39 900 SEK per month. Women in the profession have an average salary of 40 400 SEK, while specific statistics for men are unavailable. Hourly employees earn an average of 240 SEK per hour, based on 166 working hours per month.

• Highest salary: 45100 SEK (male, public sector, post-secondary education)
• Highest salary female: 41400 SEK
• Lowest salary: 35500 SEK (male, public sector, secondary education)
• Lowest salary female: 35800 SEK

Requirements to Become a Manager

To become a manager in conference, cafeteria, and institutional food service, a degree in nutrition science or related fields is usually required. Many employers prefer candidates with post-secondary education, especially for those aiming for higher salary levels. Experience in the food industry, particularly in large-scale kitchens and restaurant operations, is often advantageous.

Educational Paths and Requirements

There are several educational paths to reach this position. High school programs in restaurant and food services can be a starting point, followed by further studies at a university or vocational college. Courses in leadership and economics are also beneficial for handling the administrative aspects of the job.

Working Conditions and Environment

The work environment for a manager is dynamic and may involve a lot of time in kitchen settings. The role requires flexibility and the ability to handle stressful situations, especially during large events or peak seasons. Working hours can vary, depending on whether one works in the public sector, schools, businesses, or private facilities.

Challenges and Rewards in the Profession

One of the biggest challenges for a manager is balancing costs and quality, as well as staying updated on current nutritional recommendations and hygiene requirements. However, the profession offers great rewards in terms of creative freedom in menu design and the opportunity to positively impact people's dining experiences.

Career Outlook in the Field

The demand for qualified managers in conference, cafeteria, and institutional food service is expected to be stable, with an increasing focus on quality and health in public food programs. Technological advancements in the food sector may also present new opportunities and challenges for the profession.

Benefits that May be Offered

It is not uncommon for managers in larger organizations or companies to be offered benefits such as continuous education, which may include courses in leadership or nutrition. Some workplaces may also offer flexibility in working hours or the possibility of partial remote work, depending on the nature of the business.

Working as a manager in conference, cafeteria, and institutional food service is a rewarding career for those with a passion for food and leadership. With the right education and experience, there are good opportunities for growth and reaching higher salary levels in the profession.