Restaurant and Food Service Managers

Restaurant and food service managers work in restaurants ranging from elegant hotel dining rooms to fast food restaurants. They may also work in food service facilities ranging from school cafeterias to hospital food services. Whatever the setting, these managers coordinate and direct the work of the employees who prepare and serve food and perform other related functions. Restaurant managers set work schedules for wait staff and host staff. Food service managers are responsible for buying the food and equipment necessary for the operation of the restaurant or facility, and they may help with menu planning. They inspect the premises periodically to ensure compliance with health and sanitation regulations. Restaurant and food service managers perform many clerical and financial duties, such as keeping records, directing payroll operations, handling large sums of money, and taking inventories. Their work usually involves much contact with customers and vendors, such as taking suggestions, handling complaints, and creating a friendly atmosphere. Restaurant managers generally supervise any advertising or sales promotions for their operations.


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