What is the primary role of a Food Service Manager?

The primary role of a Food Service Manager is to oversee food safety practices. This responsibility encompasses ensuring that all food handling and preparation adhere to health and safety regulations, which is crucial in maintaining the well-being of customers and staff. Managing food safety includes training staff on proper sanitation techniques, monitoring food storage and preparation temperatures, and implementing policies to prevent foodborne illnesses.

While the Food Service Manager may also be involved in other tasks such as menu design, food preparation, and handling financial transactions, the fundamental aspect of their role focuses on creating a safe environment for food service operations. By prioritizing food safety, they help protect the integrity of the food served and ensure compliance with health regulations, which is essential for the successful operation of any food service establishment.