Positions in restaurant management can be obtained through straight promotion, although the best opportunities are for those with a Bachelor�s or Associate degree in restaurant and institutional food service management. A food service manager is responsible for the daily operation of the restaurant or other establishment, including coordinating communication between the kitchen and dining room.
In most restaurants, the management team consists of the general manager and the executive chef, working in tandem in order to create the best possible environment. Together they plan routine tasks, schedule, receive and inspect the deliveries of food stuffs, and ensure the levels of kitchen and dining room supplies are sufficient.
Managers are also often responsible for the hiring, training and elimination of staff. They are also responsible for scheduling work shifts, preparing payroll and maintaining the restaurant books. They should have strong managerial qualities and be able to deal well with people, both employees and customers. Management trainees are often recruited from two- and four-year college programs.
See also Culinary Arts
courtesy of Career Explorer