Managers are also responsible for locking up, checking that ovens, grills, and lights are off, and switching on alarm systems. Working Conditions Evenings and weekends are popular dining periods, making night and weekend work common. 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 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 stressful. Employment Restaurant and food service managers held about 493,000 jobs in 1996. Most managers were salaried workers, but many others were self-employed. Most worked in restaurants or for contract institutional food service companies, while a smaller number were employed by educational institutions, hospitals, nursing and personal care facilities, and civic, social, and fraternal organizations.