Food Service Managers

• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories, and keep inventory records.
• Schedule staff hours and assign duties.
• 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.
• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Order and purchase equipment and supplies.
• 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.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Source: O*NET OnLine information for Food Service Managers.

• Speaking - Talking to others to convey information effectively.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Coordination - Adjusting actions in relation to others' actions.
• Time Management - Managing one's own time and the time of others.
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
• 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.
• Instructing - Teaching others how to do something.

Source: O*NET OnLine information for Food Service Managers.