Directly supervise and coordinate activities of workers engaged in preparing and serving food.
- Food Service Supervisor
- Kitchen Manager
- Assistant Manager
- Cafeteria Manager
- Food Service Manager
|
- Executive Chef
- Restaurant Manager
- Dietary Manager
- Dietary Supervisor
- Food Service Director
|
 5 of 10 displayed
 All 10 displayed
|
5 of 26 displayed
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Compile and balance cash receipts at the end of the day or shift.
- Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
All 26 displayed
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Compile and balance cash receipts at the end of the day or shift.
- Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
- 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 to ensure quality standards and service, and complete disciplinary write-ups.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
- Perform various financial activities such as cash handling, deposit preparation, and payroll.
- 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, operational, and personnel 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 participate in kitchen and dining area cleaning activities.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
5 of 30 displayed
- 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
All 30 displayed
- 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
- Diet Therapy Manager (Air Force - Enlisted)
- Diet Therapy Superintendent (Air Force - Enlisted)
- Food Service Supervisor (Army - Enlisted)
|
- Services Craftsman (Air Force - Enlisted)
- Services Superintendent (Air Force - Enlisted)
- Wardroom/Galley Supervisor (Navy - Enlisted)
|
No information available.
4 of 14 displayed
- Counter Supervisor
- Food-Service Supervisor
|
- Steward/Stewardess, Chief, Cargo Vessel
- Steward/Stewardess, Railroad Dining Car
|
All 14 displayed
- 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
|
|
