More information from O*NET OnLine:

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

Banquet Manager
Catering Manager
Food and Beverage Director
Food and Beverage Manager
Food Service Director

Food Service Manager
Food Service Supervisor
Kitchen Manager
Restaurant General Manager
Restaurant 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

35-1011.00	Chefs and Head Cooks Bright Outlook
35-1012.00	First-Line Supervisors of Food Preparation and Serving Workers
35-2012.00	Cooks, Institution and Cafeteria
35-2013.00	Cooks, Private Household
35-2014.00	Cooks, Restaurant
35-2015.00	Cooks, Short Order
35-3041.00	Food Servers, Nonrestaurant
35-9031.00	Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
39-1022.00	First-Line Supervisors of Personal Service Workers
41-1011.00	First-Line Supervisors of Retail Sales Workers

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.