: Food service managers select and price the food on a restaurant's menu. They hire and train workers and manage staffing, payroll, and bookkeeping. They also oversee the preparation of food, order supplies and ingredients, and make sure the restaurant is clean and well maintained. Many managers work nights and weekends, often under stressful circumstances.
Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2008-09 Edition at http://www.bls.gov/OCO/