What is one of the primary roles of a Food Manager in a restaurant?

One of the primary roles of a Food Manager in a restaurant is to ensure compliance with health and safety regulations. This responsibility is crucial because food managers are tasked with overseeing practices that protect public health, including safe food handling, storage, and preparation processes. They must ensure that the establishment adheres to local, state, and federal health codes, as well as industry best practices. This role involves training staff on proper food safety techniques, conducting regular inspections of the kitchen and dining areas, and implementing procedures to prevent foodborne illnesses.

While preparing meals, serving customers, and handling financial accounts are important aspects of restaurant operations, they do not encapsulate the paramount responsibility of a Food Manager. Rather, these functions may fall under the purview of chefs, servers, or business managers, respectively, while the Food Manager focuses on health compliance to create a safe dining environment.