It takes a lot of people to prepare and serve food, and restaurant managers devote a lot of their time to hiring and training employees. Especially when the economy is good, it can be hard to find dependable employees. Often, workers can earn higher salaries at other businesses. If there aren't enough employees, the manager may need to fill in-cooking, clearing tables or serving food and beverages. This is a high-turnover business, so I'm always on the lookout for dependable people.
Managers interview, hire, and, when necessary, fire employees.
They may attend career fairs or advertise in the newspaper for employees. Others post signs in the window to attract customers or passersby who might be interested in joining the staff. In a well-run restaurant, everyone works as part of a team, pitching in to do what's necessary to serve customers. That's an attitude that comes from the manager-if he or she is willing to clean tables, wipe spills from the floor or carry food to a table, other employees are more likely to follow suit. Most managers work long hours.