Find & Apply For Restaurant / Food Service Manager Jobs In Lamar, Mississippi

Restaurant / Food Service Manager jobs in Lamar, Mississippi require overseeing daily operations, managing staff, ensuring customer satisfaction, and maintaining quality standards. Responsibilities include scheduling, inventory management, and adhering to health and safety regulations. Experience in the food service industry and strong leadership skills are essential. Below you can find different Restaurant / Food Service Manager positions in Lamar, Mississippi.

Jobs in Lamar

Browse jobs from a variety of sources below, sorted with the most recently published, nearest to the top. Click the title to view more information and apply online.

Latest Jobs in Lamar

Salary Information & Job Trends In this Region

The Restaurant / Food Service Manager in Lamar, Mississippi plays a critical role in leading teams and ensuring customer satisfaction in the local dining scene. - Entry-level Assistant Manager salaries range from $28,000 to $35,000 per year - Mid-career Restaurant Manager salaries range from $36,000 to $50,000 per year - Senior Food Service Director salaries range from $51,000 to $70,000 per year The role of the Restaurant / Food Service Manager in Lamar has historical roots in the traditional Southern hospitality that defines much of Mississippi's culture. Initially, these managers were often family members who multitasked as cooks and servers in small, family-owned eateries. Over the years, the position of Restaurant / Food Service Manager in Lamar has evolved from these modest beginnings to encompass a broader array of responsibilities. This includes not only overseeing day-to-day operations but also strategic planning, staff training, and financial management, reflecting broader trends in the hospitality industry. Today, trends influencing Restaurant / Food Service Managers in Lamar include the incorporation of technology for inventory and reservations management, a growing emphasis on sustainable and locally sourced ingredients, and adaptations to changing consumer preferences towards healthier dining options and experiential dining.

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