In San Antonio, the Certified Food Protection Manager (CFPM) is the on-site lead for food safety and daily operations. Titles vary by venue—executive chef, kitchen manager, assistant/operations manager, or service manager—but core responsibilities align with the Texas Food Establishment Rules (TFER) and San Antonio Metropolitan Health District guidance:

• Food safety leadership: Put TFER and city requirements into practice—active managerial control, illness reporting, no bare-hand contact with ready-to-eat foods, strict time/temperature control for TCS foods, allergen controls, cleaning/sanitizing, and verified sanitizer concentrations.
• Flow of food oversight: Direct receiving, storage (labeling, date marking, FIFO), preparation, cooking, cooling, reheating, hot/cold holding, and service to prevent cross-contamination.
• Team training & readiness: Hire, schedule, coach, and conduct line checks; ensure every food employee holds a valid Food Handler Certificate and follows standard operating procedures.
• Compliance & inspections: Keep the original Food Manager Certification posted, maintain temperature/sanitizer logs, and be inspection-ready; a CFPM must be on site whenever the establishment is open (with limited low-risk exceptions defined by state rules).
• Guest experience & issue resolution: Uphold service standards, respond to customer concerns, and document corrective actions.
• Operational administration: Manage inventory and vendor deliveries, coordinate ordering and cost controls, and support payroll/scheduling to balance labor and productivity.