Where Are The Hospitality Jobs?
They're everywhere! There are 12 million jobs in lodging and foodservice, and 8 million more in businesses that supply the industry. The hospitality industry is one of the largest, fastest-growing industries in the world. In fact, the hospitality industry is growing so quickly that it creates 200,000 new jobs each year!
Salaries start with entry-level hourly wages and go to seven figures. Many hospitality businesses offer the same health and vacation benefits as large corporations, in addition to reduced rates on accommodations and food.
There is a new wealth of exciting opportunities for people in the industry, from part-time after-school jobs or internships to lifetime careers. An entry-level job in the restaurant industry is an invaluable introduction to the working world and a first step on the road to success.
Dead-End Job? We Think Not...
Earnings in the Foodservice Industry - President/CEO - $167,125
- Owner/Independent - $114,300
- Regional Manager - $109,575
- Head of Operations - $100,000
- Chief Operating Officer/GM - $99,080
- Head of Marketing - $88,113
- Head of Personnel/Human Resources - $74,625
- Controller - $69,611
- Executive Chef - $69,250
- Food & Beverage Director - $69,078
- Unit Manager - $54,200
- Chef - $47,000
- Kitchen Manager - $39,000
- Sous Chef - $38,875
- Pastry Chef - $37,188
- Night Manager - $36,625
- Manager Trainee - $34,500
- Cook - $20,800 (Hourly)
Source: Compensation for Salaried Personnel in Restaurants, 2000; National Restaurant Association Did you know? - Nine out of 10 salaried employees at tableservice restaurants started out as hourly employees.
- Close to 58 percent of employees in foodservice operations are women.
- Total restaurant industry employment is expected to reach 13 million people by 2010.
- 12 percent of food industry supervisors are people of Hispanic origin.
- Restaurant industry executives can earn six or seven figure salaries annually, health benefits and vacation time - just like other business executives.
Foodservice - A Ladder to Opportunity - The average Michigan restaurateur started at the first rung of the career ladder working as a dishwasher, busperson or cook.
- Approximately three out of five salaried employees in Michigan tableservice restaurants started out as hourly employees in the foodservice industry.
- The Michigan foodservice industry employs more women and minorities in management positions than any other industry in the state.
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