Food service management is a profession that is primarily responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages. Food service managers coordinate multiple areas all at once, such as the kitchen and the dining room. Besides coordinating activities, food service managers ensure that customers are satisfied with their dining experience. They oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant's equipment and facilities. These managers are responsible for all administrative and human-resource functions of the business, including recruiting new employees, and monitoring employee performance and training.http://www.bls.gov/oco/ocos024.htm

Food service managers are responsible for recruiting employees at career fairs and at schools that offer academic programs in hospitality management or culinary arts, as well as arrange for newspaper advertising to attract additional applicants. Food service managers oversee the training of new employees and explain the establishment's policies and practices. They schedule work hours and even need to be prepared to work in any area of the establishment in the case staffing shortages.http://www.bls.gov/oco/ocos024.htm

In most full-service restaurants and institutional food service facilities, the management team consists of a general manager, one or more assistant managers, and an executive chef. The executive chef's main responsibility is to coordinate all food preparation activities, such as running kitchen operations, planning menus, and maintaining quality standards for food service. General managers may employ several assistant managers that oversee specific areas, such as the dining or banquet rooms, or supervise different shifts of workers.http://www.bls.gov/oco/ocos024.htm