Once the menu is decided, managers estimate how much food will be needed. They order supplies and inspect meats and produce for quality. Managers interview and hire employees. For example, managers show hosts how to read and fill out seating charts. They show waiters and waitresses where to pick up orders and how to make credit card charges.
Managers usually have a chef or cook train the kitchen workers.
Occasionally managers fire workers. Restaurant managers supervise the kitchen and the dining room. In the kitchen, managers check that the kitchen and equipment are clean. They also oversee food preparation and cooking. For example, they check that customers are given the right amount of food.