Restaurant and food service managers plan and direct the operations of restaurants, bars, cafeterias, and formal dining rooms. They determine the type of service to be offered, prepare staff schedules, monitor staff performance, and control the costs/inventories of food/beverages. They must be aware of the laws/regulations regarding the sale of alcohol and must ensure that health/safety regulations are followed.
Accommodation service managers plan and direct the operations of hotels, motels, resorts, student residences, and similar organizations or departments within these facilities. They prepare budgets, monitor expenses, and schedule/supervise staff.