What does the food service manager do?

The food administrator is in charge of the operation of a culinary company. People who do this work can work in restaurants, cafes, banquet halls, hotels and catering companies. They can also work in Resorts, cruise ships, summer camps and almost everywhere else that food is served.

working conditions in this work are rarely pleasant. Hot environments, long hours and several breaks are normal. It is a stressful position and it is with very little supervision. Work nights and weekends are usually given and there are very few days off. The work is not easy and those who cannot handle stress, warmth and hectic rush of kitchens will not stay in this career for a long time. Because work in the kitchen is often demanding, usually low paid and stressful, the manager is to encourage other chefs and strive to maintain the moral high around the workplace. If things are too busy, the manager is expected to enter and help the chefs until the rushCH does not end. This means that they must be familiar with all recipes and all stations in the kitchen.

The

food service manager is also usually responsible for the company's business party or at least the company's food service department. This requires care for all small details so that chefs and other workers can do their job. Managers must also be on top of all questions of hygiene and security and protect workers and customers. They work with one on one with customers and can also be responsible for all financial transactions of the company, such as ensuring that accounts and other employees are paid. Marketing and promotion can also be its responsibility.

Being good in this work is repoted that the manager will never cease to learn to learn and improve his skills as a chef, manager and as a professional. It requires witty and a lot of determination. The final goalThe food service manager, beyond the management of their team or by operating the business aspect of things, is to earn a profit for the company through work. Without it, it will not work for a long time in business. No matter where the person works is his number one priority to do the job for which he was hired: Start an efficient and productive kitchen, please customers and improve business.