Ordering supplies and dealing with suppliers are important aspects of the work of restaurant and food service managers. On a daily basis, managers estimate food consumption, place orders with suppliers, and schedule the delivery of fresh food and beverages. They receive and check the content of deliveries, evaluating the quality of meats, poultry, fish, fruits, vegetables, and baked goods. Managers meet or talk with sales representatives of restaurant suppliers to place orders to replenish stocks of tableware, linens, paper, cleaning supplies, cooking utensils, and furniture and fixtures. They also arrange for equipment repairs.
Managers interview, hire, and, when necessary, discharge workers.
They familiarize newly hired workers with the establishment's policies and practices and oversee their training. Managers schedule the work hours of employees, insuring that there are adequate numbers of workers present during busy periods, but not too many during slow periods. Restaurant and food service managers supervise the preparation of food in the kitchen and the serving of meals in the dining room. They oversee food preparation and cooking, checking the quality of the food and the sizes of portions to insure that dishes are prepared and garnished correctly and in a timely manner. They also investigate and resolve customers' complaints about food quality or services.