How to become a Food Service Manager

A food service manager is an individual responsible for the daily operations of their own or some owner's food service establishment. They oversee all aspects of food preparation and serving and delegate jobs to employees. In addition, they set the standards and policies to ensure that consumers are happy with their experience, that employees are safe, and that the business is successful.

• Organize and direct worker training programs, establish performance standards, and resolve staff problems
• Review menus and analyze recipes to determine labour and other costs, and then allocate prices to items in the menu
• Record the number, kind, and item cost sold in to determine unpopular or less profitable items
• Recruit, Assess, and Schedule staff hours and assign duties
• Equipment maintenance and repairs, and manage services such as waste removal and pest control.
• Monitor employee and investor activities to ensure obedience of liquor regulations
• Take appointments, greet and escort the guests to seats, and provide them with menus
• Establish and enforce dining industry accepted nutritional standards
• Plan food use based on expected guests, nutritional value, palatability, popularity, and costs.
• Create specialty dishes and develop recipes
• Manage catering services for events and negotiate arrangement details with customers
• Monitor processes and operational problems to progress service, performance, safety
• If required, perform tasks like cooking, clearing tables, and serving food and drinks
• Maintain food and equipment inventories and records
• Maintain government records regarding sanitation and food subsidies
• Estimate food, liquor, wine, and other beverage consumption to purchase expected amounts
• Monitor compliance with health and fire regulations with the staff while preparing food and serving
• Coordinate duties of chefs to ensure economical use of food and timely preparation
• Schedule, check delivery contents for product quality and quantity, and then receive deliveries of raw materials, food and beverage
• Monitor methods of food preparation, portion sizes, and garnishing of food to ensure that food is presented in a satisfactory way
• Monitor budgets and records of payroll, check financial transactions to confirm authorized and budgeted expenditures
• Smell and taste-test cooked food to ensure palatability and flavour
• Investigate and resolve complaints regarding food quality, service, or accommodations.

• Food service managers, and restaurant owners, should be aware of the know-how of the restaurant business, such as how to budget for supplies, set prices, and manage workers to guarantee profits. In addition, food service managers keep track of many different schedules, budgets, and people; this one also requires good organization skills.
• Managers must have good leadership and problem-solving skills to establish healthy work relationships for a productive work environment by motivating workers and resolving conflicts. In addition, food service managers must be courteous, attentive and need good listening skills to ensure customer loyalty when dealing with customers' critical needs. They also need to have good communication skills to give clear orders to staff and be able to explain information to employees and customers.
• Managers deal with many different types of activities; thus, they are required to be detail-oriented. They interact with suppliers, workers, and customers; maintain financial records, and ensure health and food safety.
• Time Management, Negotiation Skills, and Critical Thinking are other few skills required to manage a food chain. 

Lastly, Food service managers expect physical stamina as they often work long hours, mostly on their feet.