Food Service Managers

The work

Core tasks

1. 01Count money and make bank deposits.
2. 02Establish standards for personnel performance and customer service.
3. 03Keep records required by government agencies regarding sanitation or food subsidies.
4. 04Schedule staff hours and assign duties.
5. 05Investigate and resolve complaints regarding food quality, service, or accommodations.
6. 06Maintain food and equipment inventories, and keep inventory records.
7. 07Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
8. 08Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
9. 09Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
10. 10Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
11. 11Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
12. 12Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.

Capabilities

Essential skills

Employment outlook

Where the role is heading