Fast Food Service Managers - Working Conditions

In a typical work setting, restaurant managers:

Are responsible for the work of servers and food preparers.
Have a high level of social contact. They work closely with staff and deal often with restaurant patrons.
Are responsible for the health and safety of restaurant patrons and staff.
Often deal with unpleasant, angry, or discourteous customers.
[ More ]
Are often placed in conflict situations.
Communicate with coworkers and customers daily by telephone or in person.
Work with a group or as part of a team.

Often work indoors, but may work outdoors on rare occasions.
Are often exposed to very hot or very cold temperatures.
Often wear protective or safety attire, such as gloves.
Are exposed to hazardous situations and contaminants on a weekly basis.
[ More ]
Sometimes are exposed to sounds and noise levels that are distracting and uncomfortable, such as a noisy restaurant.
Work very near customers and coworkers. They often work within inches of other people.

Must be sure their work is accurate. Errors could endanger customers' health or cost the restaurant money.
Repeat the same tasks over and over, such as taking inventory of supplies.
Make decisions on a daily basis that strongly impact customers. They rarely consult with a supervisor before making a decision.
Rarely consult with a supervisor before setting tasks for the day.
[ More ]
Are moderately competitive with other restaurants.
Must meet strict deadlines on a weekly basis.