Managers coordinate activities of the kitchen and dining room staff to ensure that customers are served properly and in a timely manner. Establish standards for personnel performance and customer service.Address complaints regarding food quality or service.
Ensure that employees comply with health and food safety standards.Inspect supplies, equipment, and work areas.Oversee food preparation, portion sizes, and the overall presentation of food.
Order food and beverages, equipment, and supplies.Hire, train, oversee, and sometimes fire employees.Dutiesįood service managers typically do the following:
They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable. Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages.
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