What Does a Food Service Manager Do?
A food service manager is in charge of running a culinary business. Food service managers work in restaurants, cafeterias, banquet halls, hotels, and with catering companies. They may also work at resorts, on cruise ships, at summer camps, and virtually everywhere else that food is served. The working conditions for a food service manager are rarely pleasant. Hot environments, long hours, and few breaks are all normal. It is a stressful position, and one with very little supervision. Working nights and weekends is usually a given, and there are very few days off. The work of a food service manager is not easy. Those who cannot handle the stress, heat, and hectic rush of the work environment do not stay in this career for very long. The number one priority of a food service manager is to lead, or manage, his or her team of cooks and other kitchen workers. Because work in a kitchen is often challenging, usually low-paying, and stressful, it is the manager’s job to encourage the other coo
Food service managers are responsible for the daily operations of restaurants and institutions which prepare and serve food and drink to customers. Managers coordinate between various departments-kitchen, dining room, banquet operations. Managers ensure that diners are served properly and in a timely manner. Professionals investigate and resolve customers’ complaints about food quality or service. They monitor orders in the kitchen and collaborate with the chef to remedy any delays in service. Managers often assist restaurant chefs with selecting successful menu items. Individuals analyze recipes of dishes to determine food, labor, and overhead costs, work out portion size and nutritional content of each plate, and assign prices to menu items. Managers estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Professionals plan for routine services or deliveries and coordinate services concerning waste removal and pest control. Managers
Food service managers are responsible for: • Hiring and firing restaurant personnel • Working with the executive chef to determine menu item • Ordering food, scheduling deliveries and inventorying supplies • Checking meat, poultry, produce, baked goods and other foods delivered for quality Food service managers help determine menu items. They talk with customers to ensure customer satisfaction and to learn which menu items are most popular and what items customers would like to see. They figure out costs of preparing food, including ingredients, labor and overhead.
