Managers interview, hire, and, when necessary, fire employees. They may attend career fairs or advertise in the newspaper for employees. Others post signs in the window to attract customers or passersby who might be interested in joining the staff. In a well-run restaurant, everyone works as part of a team, pitching in to do what's necessary to serve customers. That's an attitude that comes from the manager-if he or she is willing to clean tables, wipe spills from the floor or carry food to a table, other employees are more likely to follow suit.
Most managers work long hours.
People eat out in the evening and on weekends, so that's a time when restaurant managers need to work. Those who manage institutional food service facilities like office or school cafeterias work more regular hours. Even when managers are off duty they may be called in to substitute for someone who doesn't show up. On the job, there can be a lot of stress. Getting hundreds of meals prepared and served quickly is a challenge.