In order to begin building a prosperous career in food service management, one must possess the characteristics of being calm, flexible and able to handle stressful situations. A regular workday for restaurant managers is long, chaotic and demanding, but can be highly rewarding. Most restaurant establishments prefer their managers to be certified in the food service field since the job tasks are so diverse. Although managers face a wide range of responsibilities, two of the most difficult prove to be dealing with upset customers and motivating employees. In addition to those tasks, food service managers are also in charge of organizing and maintaining the daily operations of the restaurant. Food service training offers prospective managers the opportunity to learn every aspect of successful food service management. Food service managers face a multitude of job tasks ranging from managing staff to administrative duties. They can make the restaurant their "project" in the sense that managers decide on décor, menu selection, and staff dress code. As the day begins with opening the doors, turning on all the lights and checking messages from the night before, managers have a long day ahead of them. With a work schedule of ten to eighteen-hour days, six or seven days per week, those who undertake a career in food service management must endure a capacity for exhaustion. Managers oversee restaurant inventory and the ordering of food, equipment and supplies. When problematic situations arise, such as a broken sink or stove, it is the job of the manager to resolve the issue smoothly. All maintenance and upkeep is also the manager's responsibility, including the overall aesthetic appeal of the facility and grounds. Additionally, they must coordinate activities between kitchen, dining room and banquet operations. When the day gets busy, especially around the times of lunch and dinner, managers may assist with cooking, clearing tables or seating customers. They act as a second hand to all staff involved. In addition to acting as a motivator to staff and a greeter to customers, managers must also complete all the administrative and HR functions, including staffing. It is important to seek out, hire, and retain good employees. The proper way to go about food service training is through clearly explaining policies and procedures. This way, restaurant employees will be able to understand exactly how the establishment operates and will be able to comprehend what their expected duties include. Managers need to have financial knowledge when it comes time to balance cash and charge receipts against the record of sales. Additionally, they must administer payroll and complete employee work records. With the added responsibility of running a restaurant or foodservice operation comes a great deal of reward: both financial and emotional. The talent for being able to create a great food experience for people is a real gift. A manager with good people skills, project skills and a great attitude creates the positive atmosphere for the diners and foodservice team members that keeps a restaurant full and running smoothly. Managers are in a position of leadership and ultimately determine the success of their restaurant. Although this career choice can seem overwhelming and stressful, food service management proves to be a very rewarding career for many people.
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