Food Service Managers

Food Service Managers typically perform the following 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. • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. • Order and purchase equipment and supplies. • Review work procedures and operational problems to determine ways to improve service, performance, or safety. • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. • Monitor employee and patron activities to ensure liquor regulations are obeyed.