Food Service Managers Career
体育彩票365官方下载plan, direct, or coordinate activities of an organization or department that serves food and beverages.
What Job Titles Food Service Managers Might Have
- Food and Beverage Manager
- Food Service Director
- Food Service Manager
- Restaurant Manager
What Food Service Managers Do
- 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.
What Food Service Managers Should Be Good At
- 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.
- Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
- Speech Clarity - The ability to speak clearly so others can understand you.
What Food Service Managers Should Be Interested In
- Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
- Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
- Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
- Social - Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
What Food Service Managers Need to Learn
- 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.
- Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
- Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
- Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
- Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
- Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
- Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
- Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
- Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
- Economics and Accounting - Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
this page includes information from by the u.s. department of labor, employment and training administration (usdol/eta). used under the license.