They make sure all tableware, kitchen utensils and equipment are clean enough to meet the exacting standards of both the company and the government. A restaurant that doesn't meet high standards for cleanliness can be closed down. The record keeping that used to be a huge part of every food service manager's job has been made a lot easier in the computer era. When the server keys in the customer's order, it is immediately sent to the kitchen so preparation can begin. The same system totals checks, acts as a cash register and credit card authorizer and tracks daily sales.
Some systems also compare daily sales with a record of the restaurant's current inventory.
That way, if supplies are running low, the manager knows to contact the supplier. It takes a lot of people to prepare and serve food, and restaurant managers devote a lot of their time to hiring and training employees. Especially when the economy is good, it can be hard to find dependable employees. Often, workers can earn higher salaries at other businesses. If there aren't enough employees, the manager may need to fill in-cooking, clearing tables or serving food and beverages.