Attracted towards a career in hospitality management? It is after all one of the fastest growing industries today. With increase in tourism you can explore the hospitality industry in new ways. Managers, food managers, chefs, bar tending and many others can be a great way to let your talent speak for you. You all must be aware of the services of the managers, but most often people get confused in the duties of food managers and the chef.

Food Managers and chefs have totally different job profiles. The job of the chef is to prepare the dishes. However a food manager does the following:

•    Supervising the quality of food and its preparations
•    Ensuring that the food is prepared in hygienic conditions
•    Planning of the menu

Food service managers are responsible for the daily operations of the hotel or a restaurant. They have to coordinate the activities between the various sections like the kitchen, dining room operations and banquet operations. Food service managers have to make sure that the customers are satisfied with the food being served and the service of the hotel. There job does not end here as they also have to make regular checks about the inventory, food equipments and up keeping of the restaurants facilities.

In most of the small restaurants there is team of general manager, assistant manager and executive chef. In these restaurants the executive chef acts as food manager. He has to keep all the records of what the food manager will do in a repudiated hotel or so. From running the kitchen to planning of the menu, maintaining the standard of the food service.

One of the important tasks of the food manager is to assist the executive chef as they select the menus. To keep the restaurant running it is the duty of the food manager to introduce the seasonal menu and ensure that it is updated time and again. They have to make the frequent alliterations in their menus so as to keep up the spice in the restaurant. This all is done by keeping in mind all the popular dishes of the past as well as the taste of the customers.
 
Another quality that one seeks in the food managers are their communication skills. Food manager should be able to communicate well with the customers as well as the chefs. Communication with the chefs is important in order to maintain the quality and standard of the food. They have to make sure that the food is served timely along with being of good quality. They must ensure that the environment around is clean and the tables are properly set according to the ambience.

Food managers are the first to arrive in the morning and the last to leave. The working hours are seven days a week and 12 to 15 hours per day but this may vary from place to place. Food managers should be calm, flexible and should be able to work or stay at the time of emergency. They should be able to coordinate and communicate between the staff and the customers.

And as you are getting all set to handle this responsibility be sure that you have done your bachelor’s in hospitality management. Or if you are some one of high caliber you can even gradually climb your way to the post of a food manager from lower levels. So good luck and happy serving!