Career and Education Opportunities for Food and Beverage Supervisors in St. Louis, Missouri
Food and beverage supervisors can find both educational opportunities and jobs in the St. Louis, Missouri area. Currently, 12,300 people work as food and beverage supervisors in Missouri. This is expected to grow 6% to 13,000 people by 2016. This is not quite as good as the national trend for food and beverage supervisors, which sees this job pool growing by about 6.6% over the next eight years. Food and beverage supervisors generally supervise workers engaged in preparing and serving food.
Food and beverage supervisors earn approximately $15 per hour or $31,870 yearly on average in Missouri. Nationally they average about $13 per hour or $28,970 per year. Compared with people working in the overall category of Cooking, people working as food and beverage supervisors in Missouri earn more. They earn more than people working in the overall category of Cooking nationally. Jobs in this field include: head cook, banquet supervisor, and bartender manager.
The St. Louis area is home to seventy-one schools of higher education, including three within twenty-five miles of St. Louis where you can get a degree as a food and beverage supervisor. The most common level of education for food and beverage supervisors is a high school diploma or GED. You can expect to spend only a short time studying to be a food and beverage supervisor if you already have a high school diploma.
CAREER DESCRIPTION: Food and Beverage Supervisor
In general, food and beverage supervisors supervise workers engaged in preparing and serving food.
Food and beverage supervisors train staff in food preparation, and in service, sanitation, and safety procedures. They also inspect supplies and work areas to insure efficient service and conformance to standards. Equally important, food and beverage supervisors have to resolve customer complaints regarding food service. They are often called upon to observe and evaluate staff and work procedures in order to insure quality standards and service. They are expected to assign duties and work stations to employees in accordance with work requirements. Finally, food and beverage supervisors recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Every day, food and beverage supervisors are expected to be able to articulate ideas and problems. They need to listen to and understand others in meetings. It is also important that they evaluate problems as they arise.
It is important for food and beverage supervisors to compile and balance cash receipts at the end of the day or shift. They are often called upon to estimate ingredients and supplies required to ready a recipe. They also analyze operational problems, such as theft and wastage, and establish procedures to avoid these problems. They are sometimes expected to perform personnel actions such as hiring and firing staff, consulting with other managers as needed. Somewhat less frequently, food and beverage supervisors are also expected to estimate ingredients and supplies required to ready a recipe.
Food and beverage supervisors sometimes are asked to perform serving duties such as carving meat, preparing flambe dishes, or serving wine and liquor. They also have to be able to control inventories of food and liquor, and report shortages to designated personnel and design departmental objectives and strategies. And finally, they sometimes have to purchase or requisition supplies and equipment needed to insure quality and timely delivery of services.
Like many other jobs, food and beverage supervisors must be reliable and believe in cooperation and coordination.
Similar jobs with educational opportunities in St. Louis include:
- Chef. Direct the preparation, seasoning, and cooking of salads, soups, or other foods. May plan and price menu items, order supplies, and keep records and accounts. May participate in cooking.
- Fast Food Cook. Prepare and cook food in fast food restaurants with limited menus. Duties of the cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
- Institutional Cook. Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
- Personal Chef. Prepare meals in private homes.
- Restaurant Chef. Prepare, season, and cook soups, meats, or other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
- Short Order Cook. Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
EDUCATIONAL OPPORTUNITIES: Food and Beverage Supervisor Training
Saint Louis Community College-Florissant Valley - Saint Louis, MO
Saint Louis Community College-Florissant Valley, 3400 Pershall Rd, Saint Louis, MO 63135. Saint Louis Community College-Florissant Valley is a medium sized college located in Saint Louis, Missouri. It is a public school with primarily 2-year programs and has 6,515 students. Saint Louis Community College-Florissant Valley has an associate's degree program in Foodservice Systems Administration/Management which graduated nine students in 2008.
Lecole Culinaire - Saint Louis, MO
Lecole Culinaire, 9811 S Forty Dr, Saint Louis, MO 63124. Lecole Culinaire is a small school located in Saint Louis, Missouri. It is a private for-profit school with primarily 2-year programs and has 585 students. Lecole Culinaire has a one to two year program in Cooking and Related Culinary Arts which graduated forty-one students in 2008.
Southwestern Illinois College - Belleville, IL
Southwestern Illinois College, 2500 Carlyle Ave, Belleville, IL 62221-5899. Southwestern Illinois College is a large college located in Belleville, Illinois. It is a public school with primarily 2-year programs and has 14,308 students. Southwestern Illinois College has an associate's degree program in Restaurant, Culinary, and Catering Management/Manager which graduated nine students in 2008.
Certified Correctional Foodservice Professional: A key purpose of the Certified Correctional Foodservice Professional certification is to develop the highest standards in.
For more information, see the American Correctional Food Service Association website.
Certified Culinarian: An entry level culinarian professional within a commercial foodservice operation.
For more information, see the American Culinary Federation, Inc. website.
Preventing Disease Transmission: A two-hour training module for employers and employees who, while on the job, may be exposed to blood or other body fluids that could cause infection.
For more information, see the American Red Cross website.
Quality Coffee Certification Program: The purpose of QCCP is to provide operators with sales tools and knowledge that will help them begin or enhance their own quality coffee program for their customers.
For more information, see the National Automatic Merchandising Association website.
School Nutrition Specialist: The Credentialing Program of the School Nutrition Association was created to enhance the professional image of school nutrition professionals.
For more information, see the School Nutrition Association website.
LOCATION INFORMATION: St. Louis, Missouri
St. Louis is located in St. Louis City County, Missouri. It has a population of over 354,361, which has grown by 1.8% over the last ten years. The cost of living index in St. Louis, 83, is well below the national average. New single-family homes in St. Louis are priced at $111,600 on average, which is far less than the state average. In 2008, one hundred fifty-seven new homes were built in St. Louis, down from two hundred sixty-one the previous year.
The top three industries for women in St. Louis are health care, educational services, and accommodation and food services. For men, it is accommodation and food services, construction, and educational services. The average travel time to work is about 25 minutes. More than 19.1% of St. Louis residents have a bachelor's degree, which is lower than the state average. The percentage of residents with a graduate degree, 7.6%, is lower than the state average.
The unemployment rate in St. Louis is 10.9%, which is greater than Missouri's average of 8.9%.
Nativity of Our Lord Church, Church of the Good Shepard and Church of the Holy Communion are among the churches located in St. Louis.
St. Louis is home to the Terminal Railroad Association Building and the Memorial Home as well as Washington Park and Willmore Park. Shopping malls in the area include Hampton Village Shopping Center and Loughborough Shopping Center.