What is one responsibility of a Food Service Manager regarding staff?

A primary responsibility of a Food Service Manager involves overseeing staff training. This role is critical because proper training ensures that staff members understand food safety practices, customer service expectations, and operational procedures. Effective training contributes to the overall efficiency of the food service operation and helps maintain high standards of quality and safety.

When staff are well-trained, they are better equipped to handle their tasks, which directly impacts customer satisfaction and the restaurant's success. Additionally, the manager's involvement in training can foster a supportive work environment where employees feel valued and empowered to perform their jobs effectively.

In contrast, preparing all meals would generally fall outside the manager's responsibilities, as this task is usually delegated to chefs or cooks. Serving customers typically involves front-line staff, not the manager, who focuses on operations rather than direct service. Lastly, while addressing complaints is important, it is often the front-line staff that first engages with customers regarding their concerns, with the manager stepping in for more complex issues.