Food Service Managers

Description

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

Tasks

  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and 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.
  • 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, 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.
  • Monitor employee and patron activities to ensure liquor regulations are obeyed.
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Create specialty dishes and develop recipes to be used in dining facilities.
  • Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
  • Take dining reservations.

Skills

Installation
Installing equipment, machines, wiring, or programs to meet specifications.

Abilities

Spatial Orientation
The ability to know your location in relation to the environment or to know where other objects are in relation to you.
Explosive Strength
The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
Dynamic Flexibility
The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs.
Night Vision
The ability to see under low light conditions.
Peripheral Vision
The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
Glare Sensitivity
The ability to see objects in the presence of glare or bright lighting.
Sound Localization
The ability to tell the direction from which a sound originated.

Interests

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.
Investigative
Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
Artistic
Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.

Work Style

Integrity
Job requires being honest and ethical.
Dependability
Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Leadership
Job requires a willingness to lead, take charge, and offer opinions and direction.
Stress Tolerance
Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Cooperation
Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Self Control
Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Attention to Detail
Job requires being careful about detail and thorough in completing work tasks.
Adaptability/Flexibility
Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Concern for Others
Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Social Orientation
Job requires preferring to work with others rather than alone, and being personally connected with others on the job.

Work Values

Independence
Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
Relationships
Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
Support
Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
Working Conditions
Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
Achievement
Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
Recognition
Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.

Lay Titles

Banquet Director
Banquet Manager
Boarding House Manager
Cafe Operator
Cafeteria Director
Cafeteria Operator
Catering Manager
Club Manager
Concessionaire
Cook Manager
Culinary Specialist
Deli Manager
Dietary Manager
Dietary Supervisor
Dining Room Manager
Director of Catering
Director of Food and Beverage
Executive Chef
Fast Food Services Manager
Flight Kitchen Manager
Food and Beverage Director
Food and Beverage Manager
Food Manager
Food Production Manager
Food Service Director
Food Service Manager
Food Service Specialist
Food Service Supervisor
Hospitality Manager
Industrial Cafeteria Manager
Kitchen Manager
Liquor Establishment Manager
Luncheonette Operator
Lunchroom Operator
Menu Planner
Restaurant General Manager
Restaurant Manager
Restaurant Owner
Restauranteur
Saloonkeeper
Sommelier
Tavern Keeper
Tavern Operator

National Wages and Employment Info

Median Wages (2008):
$23.06 hourly, $47,960 annual.
Employment (2008):
189,510 employees