The Restaurant and Food Service Industry

Whether a fine-dining, casual-dining, quick-service, or buffet-styled establishment, Food Service Managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to guest. Besides coordinating activities among various departments such as the kitchen, dining room, and banquet operations, food service managers ensure that internal (employees) and external guests are satisfied with their experience.

Managers are also responsible for Front-of-House (FOH) and Back-of-House (BOH) duties. BOH duties may include working a food station in the kitchen, ordering food inventories, and meal prep for various shifts. FOH duties may include ensuring food makes it to table in the appropriate amount of time, ensuring that tables are being cleaned and seated properly, and performing table touches to ensure guests are having a great experience.

Restaurant and food service industry managers also perform Administrative duties such as shift reports and scheduling, as well as Human Resources functions such as hiring and training. There are other health and Safety standards and Legal requirements that managers must adhere to and ensure are being followed as operational components of the business.