Food Service Administration

Customer satisfaction is given top importance by effective food service management. Each member of the management team is responsible for completing a certain assignment. Any errors made while carrying out tasks have a cascading impact that immediately gets the food service establishment into trouble.

There is a management team in place in every cafeteria, fast food outlet, restaurant, and other establishment that provides food service. The executive chef, the manager's assistant, and the general manager make up this team's core members.

Management Team Responsibilities

The general manager is in charge of overseeing the operation's overall flow. The performance of the staff and the food service provided are both closely monitored by the manager.

The role of the assistant manager is to oversee all aspects of the dining, utility, and security operations. The assistant manager updates the general manager on the operation's status.

The executive chef is in charge of all aspects of food preparation. This includes managing the kitchen's operations, creating the daily meals, and maintaining efficient food service management.

Good Food Service Manager Qualities

A food service manager is reliable, always on time, and the last person to leave.

A food service manager needs to be able to manage multiple tasks. The manager helps the executive chef design menus and makes sure everything is in order in the kitchen, banquet space, and with the food, utensils, and linen supplies.

A manager of a food service establishment needs to negotiate with customers and oversee operations. A manager must possess a variety of communication skills in order to interact with both clients and employees.

When making judgments, a manager must be fair and tough. Managers interview candidates, select, onboard, and, if necessary, let go of employees.