They are responsible for depositing the day's income at the bank, or securing it in a safe place. Managers are also responsible for locking up and checking that ovens, grills, and lights are off and alarm systems switched on. Since evenings and weekends are popular dining periods, night and weekend work is common. However, many managers of institutional food service facilities work more conventional hours because factory and office cafeterias are often open only on weekdays for breakfast and lunch. Many restaurant and food service managers work 50 hours or more per week.
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. The job can be hectic during peak dining hours, and dealing with irate customers or uncooperative employees can be particularly stressful. Employment Restaurant and food service managers held about 528,000 jobs in 1990. Most worked in eating and drinking establishments, but small numbers also were employed by educational institutions, hospitals, nursing and personal care facilities, department stores, and civic, social, and fraternal organizations. Nearly half were self-employed.