Food service managers are responsible not only for putting food on the table at universities, major restaurants, and institutions, but also for table setup and the preparation of the server who receives the order and delivers the meal. 

Food service managers, in fact, do everything that restaurant managers do, but on a much larger scale: they consult with chefs and cooks about the items on the day's menu, the size of the portions, and the price to be charged; they keep a close eye out for waste; and they do everything they can to maximise profitability without sacrificing quality. 

This frequently entails negotiating the best possible bargain with every type of provider, from butchers and greengrocers to linen services. It may also imply physically examining delivery to ensure that the things supplied are correct and of the greatest quality. 

Food service managers are also in charge of ensuring that everything goes well in the dining area. This includes hiring and sometimes terminating servers, table cleaners, and other employees. It also entails regularly checking service quality and responding to customer enquiries and concerns in a timely and polite manner. 

The days are long. Food service managers are frequently the first to arrive and the last to depart, and the strain can be intense at times. However, few other salaried professions in any industry are as similar to owning and running your own firm. This fact makes a career as a food service manager quite fulfilling for many people.