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. Computers also allow restaurant and food service managers to more efficiently keep track of employee schedules and pay. 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. However, hours are unpredictable, as managers may have to fill in for absent workers on short notice. It is common for restaurant and food service managers to work 50 to 60 hours or more per week.
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. Managers often experience the pressure of simultaneously coordinating a wide range of activities. When problems occur, it is the responsibility of the manager to resolve them with minimal disruption to customers.