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	Food Service Managers	General and Operations Managers	First-Line Supervisors of Food Preparation and Serving Workers	Training and Development Specialists	Lodging Managers	Chefs and Head Cooks
SUMMARY	35% Low Risk	15% Minimal Risk	20% Minimal Risk	19% Minimal Risk	23% Low Risk	29% Low Risk
JOB SCORE	6.5/10	7.4/10	5.2/10	7.3/10	6.5/10	7.2/10
POLLING	38% (Low Risk, Based on 68 votes)	33% (Low Risk, Based on 237 votes)	51% (Moderate Risk, Based on 17 votes)	38% (Low Risk, Based on 146 votes)	24% (Low Risk, Based on 36 votes)	33% (Low Risk, Based on 689 votes)
GROWTH by year 2034	6.4%	4.4%	6.0%	10.8%	3.4%	7.1%
WAGES	$65,310 or $31.40 per hour	$102,950 or $49.49 per hour	$42,010 or $20.20 per hour	$65,850 or $31.66 per hour	$68,130 or $32.75 per hour	$60,990 or $29.32 per hour
VOLUME as of 2024	244,230	3,584,420	1,187,460	436,610	41,350	182,320
SNOWFLAKE [?] The Snowflake is a visual summary of the five badges: Automation Risk (calculated), Risk (polled), Growth, Wages and Volume. It gives you an instant snapshot of an occupations profile. The colour of the Snowflake relates to its size. The better the occupation scores in relation to others, the larger and greener the Snowflake becomes.
DESCRIPTION	Plan, direct, or coordinate activities of an organization or department that serves food and beverages.	Plan, direct, or coordinate the operations of public or private sector organizations, overseeing multiple departments or locations. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, but are too diverse and general in nature to be classified in any one functional area of management or administration, such as personnel, purchasing, or administrative services. Usually manage through subordinate supervisors. Excludes First-Line Supervisors.	Directly supervise and coordinate activities of workers engaged in preparing and serving food.	Design or conduct work-related training and development programs to improve individual skills or organizational performance. May analyze organizational training needs or evaluate training effectiveness.	Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations.	Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

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