Management

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Investigate and resolve complaints regarding food quality, or service

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, and food subsidies when appropriate.

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.

Developing Objectives and Strategies

Inspecting Equipment, Structures, or Material

Guiding, Directing, and Motivating Subordinates

Training and Teaching Others

Evaluating Information to Determine Compliance with Standards

Judging the Qualities of Things, Services, or People

Organizing, Planning, and Prioritizing Work

Staffing Organizational Units

Establishing and Maintaining Interpersonal Relationships

Provide Consultation and Advice to Others

Documenting/Recording Information

Performing General Physical Activities

Thinking Creatively

Communicating with Supervisors, Peers, or Subordinates

Communicating with Persons Outside Organization

Updating and Using Relevant Knowledge

Identifying Objects, Actions, and Events

Performing Administrative Activities

Monitor Processes, Materials, or Surroundings

Analyzing Data or Information

Making Decisions and Solving Problems

Resolving Conflicts and Negotiating with Others

Scheduling Work and Activities

Estimating the Quantifiable Characteristics of Products, Events, or Information

Monitoring and Controlling Resources

Coordinating the Work and Activities of Others

Performing for or Working Directly with the Public

Interview job applicants

Plan menus and daily specials (costed)

Hire, discharge, transfer, or promote workers

Orient new employees

Determine reasonable prices

Examine expenditures to ensure activities are within budget

Assign work to staff or employees

Purchase food or beverages

Schedule employee work hours

Understand government health, hotel or food service regulations

Resolve personnel problems or grievances

Provide customer service

Coordinate banquets, meetings or related events

Manage finances for institutional food service

Direct and coordinate food or beverage preparation

Conduct or attend staff meetings

Monitor operational budget

Use knowledge of food handling rules

Use government regulations

Follow nutritional practices

Plan meal presentations

Use facility management techniques

Determine the quality of food or beverages

Analyze menus

Analyze recipes

Maintain records, reports, or files

Prepare safety reports

Oversee execution of organizational or program policies

Develop nutritional or food programs

Evaluate performance of employees or contract personnel

Monitor lodging or dining facility operations to ensure regulation

Identify training needs

Plan for entertainment or dining activities

Use health or sanitation standards

 Active Learning and Learning

Judgment and Decision Making

 Critical Thinking

 Mathematics

 Monitoring

 Speaking

 Writing

Coordination

 Instructing

 Negotiation

 Persuasion

 Service Orientation

 Social Perceptiveness

 Management of Financial Resources

 Management of Material Resources

 Management of Personnel Resources

 Time Management

 Spreadsheets

 Presentations

 Internet

 Navigation

 Word Processing

Administration and Management

Customer and Personal Service

English Language

Education and Training

Food Production

Point of sale POS software

Back Office Computer