Bottom-line Focused
In "America's Top 100 Jobs for People without a Four-Year Degree," authors Ron and Caryl Krannich, Ph.Ds, say, "Food-service managers and assistant managers are sometimes responsible for pricing menu items and using food and other supplies in an efficient way to prevent waste." To make sure their employees are maximizing the restaurant's resources, managers might enforce portion sizes of ingredients when cooks or bartenders prepare meals or drinks. They might also train staff members to work quickly, but in a friendly and efficient manner, so they can handle a high volume of customers.