A food service manager is in charge of a restaurant’s operations. Restaurants, cafeterias, banquet halls, hotels, and catering companies may employ people in this position. They can also work at resorts, cruise ships, summer camps, and almost anywhere else that serves food.
Working conditions are rarely pleasant in this position. It’s normal to work in hot environments, for long periods of time, and with few breaks. It’s a high-stress job with little supervision. Working nights and weekends is almost always a given, and days off are few and far between. The work is not easy, and those who cannot cope with the stress, heat, and frantic pace of the kitchen do not last long.
A food service manager’s top priority is to lead, or manage, his or her team of cooks and other kitchen workers. Because kitchen work is often difficult, low-paying, and stressful, it is the manager’s responsibility to motivate the other cooks and maintain a positive work environment. If things become too hectic, the manager is expected to step in and help the cooks until the rush passes. This means he or she must be familiar with all of the recipes as well as all of the kitchen stations.
A food service manager is usually in charge of the company’s business operations, or at the very least the food service department. This necessitates attending to all of the minor details so that the cooks and other workers can focus on their duties. Managers must also be aware of all sanitation and safety concerns in order to protect both employees and customers. They interact with customers one-on-one and may be in charge of the company’s financial transactions, such as making sure bills and other employees are paid. He or she may also be in charge of marketing and promotion.
To be successful in this position, the manager must never stop learning and improving his or her skills as a cook, manager, and professional. It necessitates a high level of business acumen as well as a great deal of commitment. A food service manager’s ultimate goal, aside from leading his team and managing the business side of things, is to make a profit for the company through his work. He or she will not be able to stay in the business for long if this is not done. Regardless of where a person works, his or her top priority is to do the job for which he or she was hired: run a productive and efficient kitchen, please customers, and improve the business.