Supervise workers engaged in preparing and serving food.

• Counter Supervisor
• Food-Service Supervisor
• Headwaiter/Headwaitress
• Kitchen Steward/Stewardess
• Kitchen Supervisor
• Steward/Stewardess
• Steward/Stewardess, Banquet
• Steward/Stewardess, Chief, Cargo Vessel
• Steward/Stewardess, Railroad Dining Car
• Supervisor, Commissary Production
• Supervisor, Kosher Dietary Service
• Waiter/Waitress, Banquet, Head
• Waiter/Waitress, Captain
• Waiter/Waitress, Head

• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Collaborate with other personnel in order to plan menus, serving arrangements, and related details.
• Compile and balance cash receipts at the end of the day or shift.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Develop departmental objectives, budgets, policies, procedures, and strategies.
• Develop equipment maintenance schedules and arrange for repairs.
• Estimate ingredients and supplies required to prepare a recipe.
• Evaluate new products for usefulness and suitability.
• Forecast staff, equipment, and supply requirements based on a master menu.
• Greet and seat guests, and present menus and wine lists.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Observe and evaluate workers and work procedures in order to ensure quality standards and service.
• Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
• Perform serving duties such as carving meat, preparing flambe dishes, or serving wine and liquor.
• Present bills and accept payments.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Record production and operational data on specified forms.
• Resolve customer complaints regarding food service.
• Schedule parties and take reservations.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Supervise and check the assembly of regular and special diet trays and the delivery of food trolleys to hospital patients.
• Train workers in food preparation, and in service, sanitation, and safety procedures.

• analyze organizational operating practices or procedures
• assign work to staff or employees
• conduct training for personnel
• coordinate banquets, meetings or related events
• determine food portions
• direct and coordinate activities of workers or staff
• direct and coordinate food or beverage preparation
• greet customers, guests, visitors, or passengers
• hire, discharge, transfer, or promote workers
• identify cut or grade of meat
• inspect facilities or equipment for regulatory compliance
• inventory stock to ensure adequate supplies
• investigate customer complaints
• maintain production or work records
• manage finances for institutional food service
• modify work procedures or processes to meet deadlines
• monitor worker performance
• oversee work progress to verify safety or conformance to standards
• plan menus
• provide customer service
• purchase food or beverages
• purchase housekeeping or cleaning supplies or equipment
• recognize customer intoxication
• recommend improvements to work methods or procedures
• requisition stock, materials, supplies or equipment
• resolve customer or public complaints
• resolve or assist workers to resolve work problems
• schedule employee work hours
• schedule restaurant reservations
• use oral or written communication techniques