Food Service Manager

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

O*NET reports this occupation under titles such as: Banquet Manager; Catering Manager; CDM (Certified Dietary Manager); Dining Service Director; F and B Manager (Food and Beverage Manager); Food Service Director; Food Service Manager; Food Service Supervisor; Kitchen Manager; Restaurant Manager

Tasks

• Count money and make bank deposits.
• Establish standards for personnel performance and customer service.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Schedule staff hours and assign duties.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Maintain food and equipment inventories, and keep inventory records.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• 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.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• 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.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

Knowledge

• Customer and Personal Service
• Administration and Management
• Food Production
• Personnel and Human Resources
• English Language
• Sales and Marketing
• Mathematics
• Administrative
• Production and Processing
• Education and Training
• Economics and Accounting

Skills

• Active Listening
• Speaking
• Monitoring
• Reading Comprehension
• Critical Thinking
• Active Learning
• Learning Strategies
• Writing

Abilities

• Oral Comprehension
• Written Comprehension
• Oral Expression
• Problem Sensitivity
• Deductive Reasoning
• Speech Clarity
• Selective Attention
• Near Vision
• Speech Recognition
• Written Expression
• Inductive Reasoning
• Information Ordering
• Category Flexibility
• Number Facility
• Manual Dexterity
• Far Vision