Food Service Managers :: Job Description

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Food Service Managers

Careers / Food Service Managers

Summary Description


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

Sample Job Titles

1.	Banquet Director

2.	Banquet Manager

3.	Boarding House Manager

4.	Cafe Operator

5.	Cafeteria Director

6.	Cafeteria Operator

7.	Catering Coordinator

8.	Catering Manager

9.	Club Manager

10.	Clubhouse Manager

11.	Concessionaire

12.	Cook Manager

13.	Culinary Specialist

14.	Deli Manager

15.	Dietary Manager

16.	Dietary Supervisor

17.	Dining Room Manager

18.	Dining Services Director

19.	Director of Catering

20.	Director of Food and Beverage

21.	Executive Chef

22.	Fast Food Services Manager

23.	Flight Kitchen Manager

24.	Food and Beverage Director

25.	Food and Beverage Manager

26.	Food General Manager

27.	Food Manager

28.	Food Production Manager

29.	Food Service Director

30.	Food Service Manager

31.	Food Service Specialist

32.	Food Service Supervisor

33.	Hospitality Manager

34.	Industrial Cafeteria Manager

35.	Kitchen Manager

36.	Liquor Establishment Manager

37.	Luncheonette Operator

38.	Lunchroom Operator

39.	Menu Planner

40.	Restaurant General Manager

41.	Restaurant Manager

42.	Restaurant Owner

43.	Restauranteur

44.	Saloonkeeper

45.	Sommelier

46.	Tavern Keeper

47.	Tavern Operator

Job Tasks

	Monitor employee and patron activities to ensure liquor regulations are obeyed. Monitor activities of individuals to ensure safety or compliance with rules.

	Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Monitor organizational compliance with regulations.

	Greet guests, escort them to their seats, and present them with menus and wine lists. Provide basic information to guests, visitors, or clients.

	Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Monitor organizational procedures to ensure proper functioning.

	Count money and make bank deposits. Collect payments for goods or services.

	Investigate and resolve complaints regarding food quality, service, or accommodations. Resolve customer complaints or problems.

	Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Manage guest services.

	Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Evaluate quality of materials or products. Schedule product or material transportation.

	Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Manage organizational or project budgets.

	Maintain food and equipment inventories, and keep inventory records. Maintain operational records. Manage inventories of products or organizational resources.

	Schedule staff hours and assign duties. Prepare staff schedules or work assignments.

	Establish standards for personnel performance and customer service. Develop organizational policies or programs.

	Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. Perform manual service or maintenance tasks.

	Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Manage guest services.

	Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. Schedule activities or facility use. Negotiate sales or lease agreements for products or services.

	Keep records required by government agencies regarding sanitation or food subsidies. Maintain regulatory or compliance documentation.

	Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. Evaluate employee performance. Manage human resources activities.

	Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. Evaluate quality of materials or products.

	Review work procedures and operational problems to determine ways to improve service, performance, or safety. Analyze data to inform operational decisions or activities. Recommend organizational process or policy changes.

	Order and purchase equipment and supplies. Purchase materials, equipment, or other resources.

	Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs. Determine resource needs. Recruit personnel.

	Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Estimate cost or material requirements.

	Create specialty dishes and develop recipes to be used in dining facilities.

	Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. Direct facility maintenance or repair activities.

	Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Maintain operational records.

	Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. Analyze data to inform operational decisions or activities.

	Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.

	Take dining reservations. Provide basic information to guests, visitors, or clients.

Work Activities

Importance	Work Activity

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.

Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.

Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.

Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.

Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.

Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.

Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.

Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.

Interacting With Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

Repairing and Maintaining Mechanical Equipment — Servicing, repairing, adjusting, and testing machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles.

Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment — Providing documentation, detailed instructions, drawings, or specifications to tell others about how devices, parts, equipment, or structures are to be fabricated, constructed, assembled, modified, maintained, or used.

Repairing and Maintaining Electronic Equipment — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines, devices, and equipment that operate primarily on the basis of electrical or electronic (not mechanical) principles.

Operating Vehicles, Mechanized Devices, or Equipment — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, such as forklifts, passenger vehicles, aircraft, or water craft.

Nature of the Work


	(Abstract from Career Articles)

	Food Service Managers
	Food service managers are responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable.

	Read More >>

Working Conditions


	(Abstract from Career Articles)

	Food Service Managers
	Food service managers work in restaurants, hotels, school cafeterias, and other establishments where food is prepared and served. They often work evenings, weekends, and holidays. The work can be hectic, and dealing with dissatisfied customers can be stressful.

	Read More >>

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Interesting Fact

Sylvester Stallone onced worked as a lion-cage cleaner!

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