Restaurant and Food Service Managers

Work environments are usually pleasant, and the atmospheres can range from calm to chaotic, depending upon the nature of the restaurant and its patrons. There is usually a great deal of activity involved in preparing and serving food to large numbers of people, and managers usually work 40 to 48 hours per week. In some cafeterias, especially those located within an industry or business establishment, hours are regular, and little evening work is required. Many restaurants serve late dinners, however, necessitating the manager to remain on duty during a late-evening work period.