A long read, but worth reading if you are in this domain: http://msdn.microsoft.com/en-us/library/windows/desktop/aa365247%28v=vs.85%29.aspx.
Manage Food Service Staff. Food and beverage managers are often responsible for recruiting, hiring, training, evaluating and terminating food service staff members. Personnel management of restaurant staff requires experience as well as interpersonal skills.
Kitchen manager. Supervises and coordinates activities concerning all back-of-the-house operations and personnel, including food preparation, kitchen and storeroom areas. Hires, discharges, trains, and evaluates back-of-house personnel.