Food Service Managers plan, direct, or coordinate activities of an organization or department that serves food and beverages.

 

 

  • 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 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.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Schedule staff hours and assign duties.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • 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.
  • Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
  • Order and purchase equipment and supplies.
  • 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.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Take dining reservations.
  • 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.
  • Create specialty dishes and develop recipes to be used in dining facilities.
Work Context
  • Contact With Others — 89% responded "Constant contact with others".
  • Responsible for Others' Health and Safety — 80% responded "Very high responsibility".
  • Work With Work Group or Team — 87% responded "Extremely important".
  • Face-to-Face Discussions — 80% responded "Every day".
  • Telephone — 70% responded "Every day".
  • Electronic Mail — 81% responded "Every day".
  • Frequency of Decision Making — 76% responded "Every day".
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Work Activities
  • Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
  • Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
  • Interacting With Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
  • Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
  • Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.
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Detailed Work Activities
  • Evaluate quality of materials or products.
  • Resolve customer complaints or problems.
  • Evaluate quality of materials or products.
  • Schedule product or material transportation.
  • Monitor organizational procedures to ensure proper functioning.
  • Manage organizational or project budgets.
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Knowledge

Customer and Personal Service
  • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Administration and Management
  • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
English Language
  • Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
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Skills

Service Orientation
  • Actively looking for ways to help people.
Management of Personnel Resources
  • Motivating, developing, and directing people as they work, identifying the best people for the job.
Active Listening
  • Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Speaking
  • Talking to others to convey information effectively.
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Abilities

Oral Comprehension
  • The ability to listen to and understand information and ideas presented through spoken words and sentences.
Oral Expression
  • The ability to communicate information and ideas in speaking so others will understand.
Problem Sensitivity
  • The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Written Comprehension
  • The ability to read and understand information and ideas presented in writing.
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Personality

People interested in this work like activities that include ideas, thinking, and figuring things out.
They do well at jobs that need:
  • Achievement/Effort
  • Persistence
  • Initiative
  • Leadership
  • Cooperation
  • Concern for Others
  • Social Orientation
  • Self Control
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Technology

You might use software like this on the job:

Office suite software
  • Google Drive Hot Technology
  • Microsoft Office Hot Technology
Word processing software
  • Google Docs Hot Technology
  • Microsoft Word Hot Technology
  • Evernote
  • Word processing software
Accounting software
  • Intuit QuickBooks Hot Technology
  • Food Services Solutions DayCap
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