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

• 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

• 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.
• 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, and food subsidies when appropriate.
• 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.

• analyze menus
• analyze recipes
• assign work to staff or employees
• conduct nutritional or food programs
• conduct or attend staff meetings
• coordinate banquets, meetings or related events
• determine food or beverage costs
• determine reasonable prices
• determine the quality of food or beverages
• develop nutritional or food programs
• direct and coordinate food or beverage preparation
• evaluate performance of employees or contract personnel
• examine expenditures to ensure activities are within budget
• fill out business or government forms
• follow nutritional practices
• hire, discharge, transfer, or promote workers
• identify training needs
• interview job applicants
• investigate customer complaints
• maintain records, reports, or files
• manage finances for institutional food service
• monitor lodging or dining facility operations to ensure regulation
• monitor operational budget
• orient new employees
• oversee execution of organizational or program policies
• plan for entertainment or dining activities
• plan meal presentations
• plan menus
• prepare required government reports
• prepare safety reports
• price items on menu
• provide customer service
• purchase food or beverages
• resolve customer or public complaints
• resolve personnel problems or grievances
• schedule employee work hours
• understand government alcoholic beverage service regulations
• understand government health, hotel or food service regulations
• use facility management techniques
• use government regulations
• use health or sanitation standards
• use knowledge of food handling rules