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Restaurant/Food Service Manager  

Definition of Occupation

Manages establishment serving food and beverages. Responsible for profitability, efficiency, safety and quality of food service and overall supervision of services. Ensures customers' satisfaction. Depending on type and size of organization, may perform administrative tasks (hiring/training staff, planning menus, purchasing supplies, coordinating marketing and advertising). May be owner/operator of an independent restaurant, or be employed by large privately or publicly owned commercial restaurant, or restaurant corporation. May manage foodservice operation at public or private institution or facility--school, health care facility, transportation terminal or conveyance, company or organization.