Bar Managers - Working Conditions

In a typical work setting, food service worker supervisors:

Have a high level of social contact. They work closely with the staff they supervise.
Communicate with employees and customers by telephone and in person on a daily basis. They may occasionally communicate using e-mail, letters and memos.
Are placed in conflict situations on a weekly basis. They may deal with customers who are unpleasant, impolite, or angry.
Regularly work in a group or as part of a team.
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Are substantially responsible for the work outcomes of those they supervise.
Are greatly responsible for the health and safety of customers and other workers.

Nearly always work indoors, but may on rare occasions work outdoors.
Are sometimes exposed to hazardous situations and equipment that may produce cuts or minor burns. This is because they often handle knives and work near hot surfaces, such as stoves and ovens.
Are often exposed to distracting sounds and noisy conditions that may be uncomfortable. Restaurants and cafeterias are noisy, busy places.
Are often exposed to very hot or very cold temperatures. They often work near large freezers and ovens.
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Wear protective or safety attire on a weekly basis. They may wear gloves, hair coverings, and other similar equipment.
Work very near others, perhaps within a foot of another person. They stand near other workers when preparing and handling food.
Are occasionally exposed to contaminants.

Must be sure that all details are done and their work is exact. Errors could result in a shortage of workers or supplies.
Make decisions that strongly impact workers and the company's reputation. Restaurants often rely on reputation and word-of-mouth to attract and keep customers.
Make decisions everyday that affect workers. They rarely consult superiors before doing so.
Usually set most of their tasks and priorities for the day without consulting a superior. This is because many of the tasks are the same from day to day.
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Abide by weekly deadlines.
Repeat the same activities over and over.

Generally, work a set schedule. They may work "split shifts." For example, they might work from 6 a.m. to 10 a.m. and 3 p.m. to 7 p.m., with time off in between.
May work part time or full time. Most work full time, about 40 hours a week.
May work evenings, weekends, or holidays.
May work more conventional hours if employed in institutional food service facilities, such as schools.