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Food Service Managers - 11-9051.00

O*NET-SOC Description

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

Sample of Reported Job Titles

  • Restaurant Manager
  • Food Service Manager
  • Food Service Director
  • Food and Beverage Manager
  • Banquet Manager
  • Food Service Supervisor
  • Restaurant General Manager
  • Catering Manager
  • Director of Food and Beverage
  • Kitchen Manager

SOC Occupation Groups

11-0000 Management Occupations
11-9000 Other Management Occupations
11-9050 Food Service Managers
11-9051.00 Food Service Managers

Related Occupations

Tasks

  • 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.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Count money and make bank deposits.
  • 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.
  • Establish standards for personnel performance and customer service.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Maintain food and equipment inventories, and keep inventory records.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor employee and patron activities to ensure liquor regulations are obeyed.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Order and purchase equipment and supplies.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • 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.
  • 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.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Schedule and receive food and beverage deliveries, checking delivery contents 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.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Detailed Work Activities

  • Analyze data to inform operational decisions or activities.
  • Collect payments for goods or services.
  • Determine resource needs.
  • Develop organizational policies or programs.
  • Direct facility maintenance or repair activities.
  • Estimate cost or material requirements.
  • Evaluate employee performance.
  • Evaluate quality of materials or products.
  • Maintain operational records.
  • Maintain regulatory or compliance documentation.
  • Manage guest services.
  • Manage human resources activities.
  • Manage inventories of products or organizational resources.
  • Manage organizational or project budgets.
  • Monitor activities of individuals to ensure safety or compliance with rules.
  • Monitor organizational compliance with regulations.
  • Monitor organizational procedures to ensure proper functioning.
  • Negotiate sales or lease agreements for products or services.
  • Perform manual service or maintenance tasks.
  • Prepare staff schedules or work assignments.
  • Provide basic information to guests, visitors, or clients.
  • Purchase materials, equipment, or other resources.
  • Recommend organizational process or policy changes.
  • Recruit personnel.
  • Resolve customer complaints or problems.
  • Schedule activities or facility use.
  • Schedule product or material transportation.

Military Crosswalk Titles

  • Basic Food Service Officer (Marine Corps - Commissioned Officer only)
  • Basic Food Service Officer (Marine Corps - Warrant Officer only)
  • Culinary Specialist (Navy - Enlisted)
  • CWO - Food Service (Navy - Warrant Officer only)
  • Food Service Officer (Marine Corps - Commissioned or Warrant Officer)
  • Food Service Officer (Navy - Commissioned or Warrant Officer)
  • Food Service Officer, Medical Facility (Navy - Commissioned or Warrant Officer)
  • Food Service Specialist (Army - Enlisted)
  • Food Service Specialist (Marine Corps - Enlisted)
  • Food Service Technician (Army - Warrant Officer only)
  • Marine Corps Community Services Marine (Marine Corps - Enlisted)
  • Mess Treasurer/Caterer (Navy - Commissioned or Warrant Officer)

Apprenticeship Crosswalk Titles

  • Manager, Food Service

DOT Crosswalk Titles

  • Dietary Manager
  • Director, Food and Beverage
  • Director, Food Services
  • Executive Chef
  • Manager, Agricultural-Labor Camp
  • Manager, Boarding House
  • Manager, Camp
  • Manager, Fast Food Services
  • Manager, Flight Kitchen
  • Manager, Food Service
  • Manager, Industrial Cafeteria
  • Manager, Liquor Establishment