- Responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience and the business is profitable.
Food service managers typically do the following:
Interview, hire, train, oversee, and sometimes fire employees
Manage the inventory and order food and beverages, equipment, and supplies
Oversee food preparation, portion sizes, and the overall presentation of food
Inspect supplies, equipment, and work areas
Ensure employees comply with health and food safety standards and regulations
Investigate and resolve complaints regarding food quality or service
Schedule staff hours and assign duties
Maintain budgets and payroll records and review financial transactions
Establish standards for personnel performance and customer service
Besides coordinating activities of the kitchen and dining room staff, managers ensure that customers are served properly and in a timely manner. They monitor orders in the kitchen and, if needed, they work with the chef to remedy any delays in service.
Some food service managers, including those who manage their own business, deal with suppliers and arrange for delivery of food and beverages and other supplies. Some also plan or approve menus and set prices for food and beverage items.
Food service managers are responsible for all functions of the business, related to employees. For example, most managers interview, hire, train, and sometimes fire employees. Managers also schedule work hours, making sure that enough workers are present to cover each shift. During busy periods, they may expedite the service by helping to serve customers, cashiering, or cleaning tables.
Food service managers also plan and arrange for cleaning and maintenance services of the equipment and facility. For example, they arrange for linen service, heavy cleaning when the dining room and kitchen are not in use, trash removal, and pest control when needed.
In addition, managers perform many administrative tasks, such as keeping employee records; preparing the payroll; and completing paperwork to comply with licensing, tax and wage, unemployment compensation, and Social Security laws. Although they sometimes assign these tasks to an assistant manager or bookkeeper, most managers are responsible for the accuracy of business records.
Full-service restaurants (those with table service) may have a management team that includes a general manager, one or more assistant managers, and an executive chef. Managers add up the cash and charge slips and secure them in a safe place. Many managers also lock up the establishment; check that ovens, grills, and lights are off; and switch on the alarm system.
- 5+ years experience
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