Inspectors need to be able to use equipment such as gauges and computers. Government inspectors may need a four-year college degree in food and nutrition or a related field. Restaurant managers may analyze the recipes of the dishes to figure out the cost of ingredients and labor and to assign a price. They may order supplies, work with suppliers, estimate how much food is needed, and receive and check deliveries. They also hire people to fix equipment, remove restaurant waste and control pests.
Managers interview, hire, and sometimes fire employees.
They supervise the kitchen and dining room, making sure food is served on time and is of high quality. Many restaurant managers started in other positions within the organization and were promoted from within. However, restaurants often prefer to hire people with degrees in restaurant and institutional food service management. Older youth, in teams, can help children understand how to keep food safe to eat. Teams should explain that they will be learning about safe food choices by breaking into groups and making snacks.