Food Service Managers

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Count money and make bank deposits.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Order and purchase equipment and supplies.
• Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Greet guests, escort them to their seats, and present them with menus and wine lists.
• Maintain food and equipment inventories, and keep inventory records.
• Establish standards for personnel performance and customer service.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Take dining reservations.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Maintain food and equipment inventories, and keep inventory records.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Schedule staff hours and assign duties.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
• Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.