The executive chef is responsible for the kitchen, while the managers look out for the service in the dining room and other areas of operation. In other establishments, restaurant and food service managers supervise the kitchen and dining room. They oversee food preparation and cooking, examine the quality and portion sizes to make sure dishes are prepared correctly. They also investigate customers' concerns about the quality of the food and, if necessary, take action to correct the problem. Sanitation is a constant concern in a restaurant.
Managers direct the cleaning of the kitchen and dining areas.
They make sure all tableware, kitchen utensils and equipment are clean enough to meet the exacting standards of both the company and the government. A restaurant that doesn't meet high standards for cleanliness can be closed down. The record keeping that used to be a huge part of every food service manager's job has been made a lot easier in the computer era. When the server keys in the customer's order, it is immediately sent 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.