Restaurant / Food Service Manager
Quick Facts
What They Do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Core Tasks:
- Establish standards for personnel performance and customer service.
- Count money and make bank deposits.
- Schedule staff hours and assign duties.
- Keep records required by government agencies regarding sanitation or food subsidies.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Maintain food and equipment inventories, and keep inventory records.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
- Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Order and purchase equipment and supplies.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
- Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
What to expect as a Restaurant / Food Service Manager
29% of people achieve this level of education.
See Restaurant / Food Service Manager related courses on Tallo
35356 openings for Restaurant / Food Service Managers
Career Progression
in United States (Nation)
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