What Does A Food Service Manager Do?
Food service managers are responsible for the smooth operations of a food business on a daily basis. They see to it that the activities of all the employees in the food establishment—from the cooks in the kitchen to the waiters serving the food— are well-coordinated so that the customers get the best service. From food preparation to service to handling customer complaints, they are on top of things. This makes it a stressful and demanding position.
Food service managers monitor the food preparation stage and see to it that the recipes are cooked in accordance with food safety standards and regulations. They ensure that the recipes are served following the right proportions and that the quality and presentation of food is maintained. They also see to it that the food is prepared promptly. On busy days, they may have to help to hasten service. Food service managers are typically hired after having worked as cook or waiter for a long period of time in the food industry.
Before the establishment opens its doors for customers, food service managers are already hard at work inspecting to ensure that the work areas are ready and clean for business. They also check that the cooking equipment is functioning well to avoid any problems when the lunch or dinner rush begins. They also do an inventory of the ingredients, beverages, food items and supplies to ascertain if they are sufficient for the anticipated orders. If not, they may have to contact the suppliers and arrange for them to be delivered.
In addition to their main responsibility of orchestrating the tasks of all kitchen personnel and wait staff, food service managers handle customer complaints about the quality of the food being served or the service they receive. This requires a lot of tact and diplomacy on their part. They may even have to make tough decisions regarding the firing of staff, especially if they have repeatedly committed an offense.
Food service managers are responsible for the hiring and training of personnel. They also take care of the scheduling of all workers. In case one employee is absent, they see to it that there is someone who will take his place. They also make sure that everyone knows what their role is and the tasks that they are expected to perform. They sustain the energy of all workers especially during very busy and hectic days. Leading the entire team from the start of the workday until the end can be very tiring but food service managers must be up to the task.
Managers must see to it that the highest standards of sanitation and hygiene are strictly observed within the facility. They schedule for the regular cleaning of linen, curtains and other fabrics used in the establishment. They also conduct thorough cleaning of the dining room and kitchen when there are no customers. They also see to it that garbage is regularly collected in order to keep the place free from rodents and other pests. This is a very important part of their job because restaurant inspectors can close down a food establishment if it fails to keep its environment clean and sanitary.
Managers also supervise accounting and payroll preparation. They see to it that the restaurant’s budget is followed and that all financial transactions are properly accounted for. They also make sure that all personnel receive their wages on time. They also take care of all the legal requirements regarding the operation of the business. They see to it that the establishment complies with wage and licensing laws and ensures that all its tax obligations are promptly paid. Unless the food establishment is very small and the manager does these tasks himself, the preparation of all business records is usually done by accountants or assistant managers. The food service manager sees to it that these are correct and accurate.
Before the establishment closes, food service managers accept the earnings from the cashier and sees to it that the charge slips and earnings add up. They then secure these in a safe. They are also responsible for checking that the ovens and other equipment are switched off and security alarms turned on before securing the restaurant for the night.