The overall job duties of a food services manager include all duties and tasks that keep a restaurant running. Managers usually work set shifts and work the same hours week after week. While some prefer closing the restaurant, others like opening the restaurant or working in the middle of the day. The duties and responsibilities of a restaurant manager include working with both staff and customers.
Lead and Train Teams
Leading and training teams are some of the food services manager responsibilities. Restaurants consist of both a front of the house team and a back of the house team. Front of house refers to those who interact with diners, including hosts and wait staff, while the back of the house includes dishwashers and cooks. Managers train all new workers on their specific duties and lead teams during scheduled shifts.
Set Regular Schedules
Scheduling shifts might seem like an easy task, but it’s harder than most people think. Employees often request days off for appointments, vacations, or school responsibilities, and managers are responsible for creating a schedule that awards them those days off. They usually schedule shifts one week in advance. Managers must also fill empty slots when employees call in sick or do not show up to work. This may require taking on those jobs or calling employees in on their days off.
Order and Inspect Supplies
According to the Bureau of Labor Statistics, some of the food services manager duties relate to the ordering and inspecting of new supplies. Supplies can include the ingredients necessary for cooking dishes on the menu. Managers must do a weekly and daily inventory to determine the amount of supplies currently on hand and the amount needed in the future. They will also order supplies like new tables or chairs for the dining room and the equipment that workers need in the back of the house like bowls, cooking utensils and mixers.
Work with Customers
Those with restaurant and food service experience know that a big part of the job entails working with customers. Managers are essentially the public face of the restaurant. When a customer finds a hair in his or her food, that customer will want to speak to a manager and not another employee. Managers need to find ways to keep customers happy, which may requiring comping the entire meal, offering gift certificates for a future visit, or suggesting a new dish for the customer to try. They will also handle any complaints that come in over the phone. Those working in a food services manager job may also respond to feedback posted or shared online.
Maintain Financial Records
One of the more important job duties of a food services manager is the maintaining of all financial records. Financial records include the daily totals that show the amount of food and drinks sold as well as records relating to the number of hours that employees worked in a shift. They usually need to approve any overtime that an employee works and find ways to schedule shifts without going over the total amount of hours or money approved for those employees for the week. All financial records that they keep must match the computer records of the restaurant.
Food services managers run restaurants, bars and similar establishments. They work with customers who have complaints they share while in the restaurant and online. Some of the job duties of a food services manager include maintaining accurate financial records, scheduling shifts for workers, hiring and training new employees and ordering new supplies weekly.
Additional resource: Top 10 Online Hospitality Management Bachelor’s Degree Programs 2016 – 2017