Food Service Managers

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

Job Task

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Review menus and analyze recipes in order to determine labor and overhead costs, and assign prices to menu items.
• Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity.
• Create specialty dishes and develop recipes to be used in dining facilities.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
• Establish standards for personnel performance and customer service.
• Greet guests, escort them to their seats, and present them with menus and wine lists.
• Maintain food and equipment inventories, and keep inventory records.
• Monitor employee and patron activities in order to ensure liquor regulations are obeyed.
• Order and purchase equipment and supplies.
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable.
• Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.
• Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity.
• Schedule staff hours and assign duties.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Take dining reservations.

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