In order to stay in business they must be run efficiently. That's the job of restaurant and food service managers. They select and appropriately price menu items, use food and other supplies efficiently, and work to make sure the restaurant achieves consistent quality in food preparation and service. They also see to the thousands of details that go into running a food service operation, from ordering supplies to recruiting and training workers. One of the most important jobs of the restaurant manager is to make sure there's food to serve.
Some restaurants serve almost the same menu every day.
Others change their menu daily. In either case, the manager needs to estimate how much food will be needed. Then he or she places orders with suppliers and schedules the delivery of fresh food and beverages. The manager receives and checks the contents of deliveries to ensure that the meats, poultry, fish, fruits, vegetables and baked goods are of high quality. The restaurant also needs supplies like silverware and tableware.