Food Service Managers

Monitor employee and patron activities to ensure liquor regulations are obeyed.

Keep records required by government agencies regarding sanitation or food subsidies.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Maintain food and equipment inventories, and keep inventory records.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

Count money and make bank deposits.

Establish standards for personnel performance and customer service.

Greet guests, escort them to their seats, and present them with menus and wine lists.

Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Schedule staff hours and assign duties.

Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Take dining reservations.

Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.

Order and purchase equipment and supplies.

Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.

Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Create specialty dishes and develop recipes to be used in dining facilities.