2.2. Management in Food Service
In a food service operation, there are several levels of management, each with distinct roles and responsibilities (Government of Canada, 2023; National Restaurant Association, n.d.; U.S. Bureau of Labor Statistics, 2024). Each management level plays a crucial role in ensuring efficient operations, maintenance of high-quality products, and delivery of excellent customer service. Effective communication and coordination between these levels are essential for the overall success of the operation.
Executive Level: Provides strategic direction, ensures high culinary and operational standards, and manages overall financial health.
Mid-Level Management: Oversees daily operations, ensures customer satisfaction, manages staff, and resources, and supports executive management.
Supervisory Level: Maintains operational efficiency and quality during shifts, ensures compliance with standards, and trains and supervises staff.
Entry-Level Management: Ensures task execution, maintains quality and consistency, supports staff development, and addresses immediate operational issues.
