Working Conditions for Food service managersFood service managers are among the first to arrive in the morning and the last to leave at night. Long hours—12 to 15 per day, 50 or more per week, and sometimes 7 days a week—are common. Managers of institutional food service facilities, such as school, factory, or office cafeterias, work more regular hours because the operating hours of these establishments usually conform to the operating hours of the business or facility they serve. However, hours for many managers are unpredictable. Managers should be calm, flexible, and able to work through emergencies, such as a fire or flood, in order to ensure everyone�s safety. Managers also should be able to fill in for absent workers on short notice. Managers often experience the pressures of simultaneously coordinating a wide range of activities. When problems occur, it is the manager�s responsibility to resolve them with minimal disruption to customers. The job can be hectic, and dealing with irate customers or uncooperative employees can be stressful. Managers also may experience the typical minor injuries of other restaurant workers, such as muscle aches, cuts, or burns. They might endure physical discomfort from moving tables or chairs to accommodate large parties, receiving and storing daily supplies from vendors, or making minor repairs to furniture or equipment. More information on Food service managers from The U.S. Department of Labor Bureau of Labor Statistics Occupational Outlook Handbook Overview of Food service managers occupation Number of Food service managers in the U.S. Salary and earnings for Food service managers Working conditions for Food service managers Significant points for Food service managers Training requirements for Food service managers Labor Information Home | Occupational data by city | Search Rainforests | Madagascar | What's new |