Many managers are able to ease the burden of record keeping and paperwork through the use of computers. Using a POS system, a server keys in the customer's order and the computer immediately sends the order to the kitchen so preparation can begin. The same system totals checks, acts as a cash register and credit card authorizer, and tracks daily sales. To minimize food costs and spoilage, many managers use inventory tracking software to compare the record of daily sales from the POS with a record of present inventory. In some establishments, when supplies needed for the preparation of popular menu items run low, additional inventory can be ordered directly from the supplier using the computer.
Managers are among the first to arrive and the last to leave.
At the conclusion of each day, or sometimes each shift, managers tally the cash and charge receipts received and balance them against the record of sales. They are responsible for depositing the day's receipts at the bank, or securing it in a safe place. Managers are also responsible for locking up, checking that ovens, grills, and lights are off, and switching on alarm systems. Working Conditions Evenings and weekends are popular dining periods, making night and weekend work common. However, many managers of institutional food service facilities work more conventional hours because factory and office cafeterias are generally open only on weekdays for breakfast and lunch.