- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Food Service Managers spend a lot of their time Resolving Conflicts and Negotiating with Others. They are naturally good at Oral Comprehension, Oral Expression, Written Expression, and Problem Sensitivity. Food Service Managers are typically characterized as being Enterprising and Conventional. They are usually very knowledgable about Education and Training, Customer and Personal Service, and Administration and Management and are skilled at Critical Thinking and Reading Comprehension.
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Work Activities
Resolving Conflicts and Negotiating with Others
Organizing, Planning, and Prioritizing Work
Performing for or Working Directly with the Public
Coordinating the Work and Activities of Others
Coaching and Developing Others
Scheduling Work and Activities
Guiding, Directing, and Motivating Subordinates
Monitoring and Controlling Resources
Training and Teaching Others
Making Decisions and Solving Problems
Identifying Objects, Actions, and Events
Communicating with Persons Outside Organization
Staffing Organizational Units
Establishing and Maintaining Interpersonal Relationships
Communicating with Supervisors, Peers, or Subordinates
Evaluating Information to Determine Compliance with Standards
Judging the Qualities of Things, Services, or People
Developing and Building Teams
Getting Information
Performing Administrative Activities
Updating and Using Relevant Knowledge
Handling and Moving Objects
Thinking Creatively
Selling or Influencing Others
Assisting and Caring for Others
Performing General Physical Activities
Inspecting Equipment, Structures, or Material
Interacting With Computers
Monitor Processes, Materials, or Surroundings
Processing Information
Documenting/Recording Information
Provide Consultation and Advice to Others
Analyzing Data or Information
Developing Objectives and Strategies
Repairing and Maintaining Mechanical Equipment
Estimating the Quantifiable Characteristics of Products, Events, or Information
Controlling Machines and Processes
Interpreting the Meaning of Information for Others
Repairing and Maintaining Electronic Equipment
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment
Operating Vehicles, Mechanized Devices, or Equipment
Abilities
Oral Comprehension
Oral Expression
Written Expression
Problem Sensitivity
Written Comprehension
Deductive Reasoning
Information Ordering
Inductive Reasoning
Originality
Category Flexibility
Near Vision
Fluency of Ideas
Speech Clarity
Number Facility
Manual Dexterity
Speech Recognition
Time Sharing
Selective Attention
Mathematical Reasoning
Finger Dexterity
Far Vision
Visualization
Flexibility of Closure
Arm-Hand Steadiness
Perceptual Speed
Trunk Strength
Memorization
Auditory Attention
Visual Color Discrimination
Speed of Closure
Control Precision
Hearing Sensitivity
Depth Perception
Extent Flexibility
Static Strength
Stamina
Multilimb Coordination
Gross Body Coordination
Speed of Limb Movement
Dynamic Strength
Response Orientation
Wrist-Finger Speed
Rate Control
Gross Body Equilibrium
Reaction Time
Interests
Enterprising
Conventional
Realistic
Social
Investigative
Artistic
Knowledge
Education and Training
Customer and Personal Service
Administration and Management
Personnel and Human Resources
Sales and Marketing
Food Production
Production and Processing
English Language
Mathematics
Clerical
Psychology
Public Safety and Security
Economics and Accounting
Communications and Media
Law and Government
Computers and Electronics
Transportation
Mechanical
Therapy and Counseling
Telecommunications
Foreign Language
Medicine and Dentistry
Building and Construction
Geography
Engineering and Technology
Sociology and Anthropology
Chemistry
Philosophy and Theology
Design
History and Archeology
Biology
Physics
Wages
Washington
$76,700
Delaware
$67,970
Nevada
$63,400
New Jersey
$61,950
Massachusetts
$58,760
Rhode Island
$55,740
New York
$55,000
Maryland
$53,760
Virginia
$52,120
Florida
$51,310
Pennsylvania
$50,510
Vermont
$50,500
Oregon
$50,330
Colorado
$49,860
Michigan
$49,860
South Carolina
$49,730
New Hampshire
$49,520
North Carolina
$49,520
District of Columbia
$49,480
California
$48,630
Utah
$47,930
Arizona
$47,520
Connecticut
$47,350
Hawaii
$47,290
Missouri
$46,980
Alabama
$46,860
Indiana
$46,810
New Mexico
$46,740
Louisiana
$46,460
Wyoming
$46,150
South Dakota
$46,150
Maine
$46,080
Alaska
$46,080
Georgia
$45,970
Nebraska
$45,530
Montana
$45,400
Ohio
$45,310
Mississippi
$45,270
Texas
$44,770
Kentucky
$44,760
North Dakota
$44,750
Illinois
$44,110
Arkansas
$44,090
Minnesota
$43,750
Virgin Islands
$43,050
Wisconsin
$42,880
Kansas
$42,690
Iowa
$40,040
Tennessee
$39,090
Oklahoma
$38,350
West Virginia
$37,090
Idaho
$36,190
Puerto Rico
$28,280
Guam
$28,100
Skills
Critical Thinking
Reading Comprehension
Coordination
Social Perceptiveness
Management of Personnel Resources
Active Learning
Service Orientation
Monitoring
Negotiation
Time Management
Speaking
Instructing
Management of Material Resources
Management of Financial Resources
Persuasion
Judgment and Decision Making
Learning Strategies
Writing
Active Listening
Operations Analysis
Complex Problem Solving
Systems Evaluation
Systems Analysis
Mathematics
Operation Monitoring
Quality Control Analysis
Troubleshooting
Equipment Maintenance
Operation and Control
Repairing
Science
Equipment Selection
Technology Design
Programming
Work Values
Independence
Relationships
Support
Working Conditions
Achievement
Recognition
Work Styles
Integrity
Dependability
Leadership
Cooperation
Stress Tolerance
Self Control
Attention to Detail
Adaptability/Flexibility
Concern for Others
Social Orientation
Initiative
Persistence
Achievement/Effort
Analytical Thinking
Independence
Innovation
Related University Degree Programs
Work Context
Face-to-Face Discussions
Contact With Others
Spend Time Standing
Impact of Decisions on Co-workers or Company Results
Telephone
Responsibility for Outcomes and Results
Physical Proximity
Deal With External Customers
Freedom to Make Decisions
Structured versus Unstructured Work
Coordinate or Lead Others
Responsible for Others' Health and Safety
Frequency of Decision Making
Time Pressure
Importance of Repeating Same Tasks
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Importance of Being Exact or Accurate
Work With Work Group or Team
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Level of Competition
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Spend Time Making Repetitive Motions
Indoors, Environmentally Controlled
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Contaminants
Letters and Memos
Spend Time Bending or Twisting the Body
Very Hot or Cold Temperatures
Consequence of Error
Electronic Mail
Outdoors, Exposed to Weather
Degree of Automation
Spend Time Sitting
Duration of Typical Work Week
Public Speaking
Deal With Physically Aggressive People
Pace Determined by Speed of Equipment
Extremely Bright or Inadequate Lighting
Exposed to Hazardous Conditions
Outdoors, Under Cover
Exposed to High Places
Exposed to Hazardous Equipment
Spend Time Kneeling, Crouching, Stooping, or Crawling
Cramped Work Space, Awkward Positions
Indoors, Not Environmentally Controlled
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
In an Enclosed Vehicle or Equipment
In an Open Vehicle or Equipment
Exposed to Disease or Infections
Exposed to Radiation
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Whole Body Vibration
Spend Time Keeping or Regaining Balance
Work Schedules
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-About half the time-
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Standing
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Spend Time Keeping or Regaining Balance
-Completely automated-
Degree of Automation
-Constant contact with others-
Contact With Others
-Contact with others about half the time-
Contact With Others
-Contact with others most of the time-
Contact With Others
-Continually or almost continually-
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Bending or Twisting the Body
Spend Time Sitting
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
-Every day-
Face-to-Face Discussions
Telephone
Frequency of Decision Making
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Environmentally Controlled
Time Pressure
Sounds, Noise Levels Are Distracting or Uncomfortable
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Electronic Mail
Letters and Memos
Outdoors, Exposed to Weather
Exposed to Contaminants
Outdoors, Under Cover
Extremely Bright or Inadequate Lighting
In an Enclosed Vehicle or Equipment
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
Exposed to Disease or Infections
Exposed to Hazardous Conditions
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Public Speaking
Exposed to Whole Body Vibration
In an Open Vehicle or Equipment
Exposed to Radiation
Exposed to Hazardous Equipment
Cramped Work Space, Awkward Positions
Exposed to High Places
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Deal With External Customers
Importance of Repeating Same Tasks
Coordinate or Lead Others
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Coordinate or Lead Others
Work With Work Group or Team
Importance of Repeating Same Tasks
Deal With External Customers
-Fairly serious-
Consequence of Error
-High responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
Deal With External Customers
Coordinate or Lead Others
Importance of Being Exact or Accurate
Work With Work Group or Team
-Important results-
Impact of Decisions on Co-workers or Company Results
-Irregular (changes with weather conditions, production demands, or contract duration)-
Work Schedules
-Less than 40 hours-
Duration of Typical Work Week
-Less than half the time-
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Making Repetitive Motions
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Walking and Running
Spend Time Standing
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Sitting
Spend Time Bending or Twisting the Body
Spend Time Standing
Spend Time Making Repetitive Motions
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
-Never-
In an Open Vehicle or Equipment
Exposed to Radiation
Exposed to Whole Body Vibration
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
In an Enclosed Vehicle or Equipment
Exposed to Disease or Infections
Indoors, Not Environmentally Controlled
Exposed to Hazardous Equipment
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Outdoors, Under Cover
Extremely Bright or Inadequate Lighting
Cramped Work Space, Awkward Positions
Exposed to Hazardous Conditions
Exposed to High Places
Electronic Mail
Outdoors, Exposed to Weather
Public Speaking
Spend Time Sitting
Indoors, Environmentally Controlled
Deal With Physically Aggressive People
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Very Hot or Cold Temperatures
Spend Time Kneeling, Crouching, Stooping, or Crawling
Letters and Memos
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Contaminants
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Telephone
Spend Time Walking and Running
Time Pressure
Frequency of Decision Making
Frequency of Conflict Situations
Face-to-Face Discussions
Spend Time Standing
Deal With Unpleasant or Angry People
-No contact with others-
Contact With Others
-No freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-No responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Pace Determined by Speed of Equipment
Work With Work Group or Team
Importance of Repeating Same Tasks
Deal With External Customers
Coordinate or Lead Others
Importance of Being Exact or Accurate
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Time Pressure
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Public Speaking
Deal With Physically Aggressive People
Indoors, Not Environmentally Controlled
Electronic Mail
Exposed to Hazardous Conditions
Frequency of Decision Making
Cramped Work Space, Awkward Positions
Exposed to Disease or Infections
Very Hot or Cold Temperatures
Telephone
Extremely Bright or Inadequate Lighting
Exposed to Minor Burns, Cuts, Bites, or Stings
In an Enclosed Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Contaminants
Letters and Memos
Exposed to Radiation
Outdoors, Exposed to Weather
Sounds, Noise Levels Are Distracting or Uncomfortable
In an Open Vehicle or Equipment
Face-to-Face Discussions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to High Places
Outdoors, Under Cover
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
-Once a week or more but not every day-
Exposed to Hazardous Equipment
Exposed to High Places
Face-to-Face Discussions
Exposed to Contaminants
Telephone
Letters and Memos
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Cramped Work Space, Awkward Positions
Sounds, Noise Levels Are Distracting or Uncomfortable
In an Open Vehicle or Equipment
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Outdoors, Exposed to Weather
Exposed to Hazardous Conditions
Time Pressure
Indoors, Environmentally Controlled
Public Speaking
Outdoors, Under Cover
Exposed to Whole Body Vibration
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Radiation
Electronic Mail
Very Hot or Cold Temperatures
Exposed to Disease or Infections
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
In an Enclosed Vehicle or Equipment
-Once a year or more but not every month-
Deal With Physically Aggressive People
Very Hot or Cold Temperatures
Sounds, Noise Levels Are Distracting or Uncomfortable
Letters and Memos
Exposed to Minor Burns, Cuts, Bites, or Stings
Deal With Unpleasant or Angry People
Exposed to Contaminants
Exposed to High Places
Outdoors, Under Cover
Frequency of Conflict Situations
Frequency of Decision Making
Public Speaking
Outdoors, Exposed to Weather
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
Exposed to Whole Body Vibration
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Disease or Infections
Cramped Work Space, Awkward Positions
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Indoors, Not Environmentally Controlled
Exposed to Hazardous Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Time Pressure
Face-to-Face Discussions
Electronic Mail
Exposed to Radiation
In an Open Vehicle or Equipment
Telephone
-Regular (established routine, set schedule)-
Work Schedules
-Seasonal (only during certain times of the year)-
Work Schedules
-Serious-
Consequence of Error
-Slightly automated-
Degree of Automation
-Slightly close (e.g., shared office)-
Physical Proximity
-Slightly competitive-
Level of Competition
-Some freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Very important-
Importance of Being Exact or Accurate
Coordinate or Lead Others
Deal With External Customers
Work With Work Group or Team
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Count money and make bank deposits.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
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.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
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.
- Importance Supplemental-
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
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.
Take dining reservations.
- Relevance of Task Core-
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Establish standards for personnel performance and customer service.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Schedule staff hours and assign duties.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Count money and make bank deposits.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Maintain food and equipment inventories, and keep inventory records.
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.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
- Relevance of Task Supplemental-
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Create specialty dishes and develop recipes to be used in dining facilities.
Take dining reservations.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
-Daily Frequency of Task (Categories 1-7) Core-
Count money and make bank deposits.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Maintain food and equipment inventories, and keep inventory records.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Establish standards for personnel performance and customer service.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Schedule staff hours and assign duties.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
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.
Order and purchase equipment and supplies.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Create specialty dishes and develop recipes to be used in dining facilities.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Take dining reservations.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Establish standards for personnel performance and customer service.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Schedule staff hours and assign duties.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Maintain food and equipment inventories, and keep inventory records.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
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.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Count money and make bank deposits.
Order and purchase equipment and supplies.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Take dining reservations.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Create specialty dishes and develop recipes to be used in dining facilities.
-More than monthly Frequency of Task (Categories 1-7) Core-
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Order and purchase equipment and supplies.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Schedule staff hours and assign duties.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Maintain food and equipment inventories, and keep inventory records.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Establish standards for personnel performance and customer service.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Count money and make bank deposits.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Create specialty dishes and develop recipes to be used in dining facilities.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Take dining reservations.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Greet guests, escort them to their seats, and present them with menus and wine lists.
-More than weekly Frequency of Task (Categories 1-7) Core-
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Schedule staff hours and assign duties.
Order and purchase equipment and supplies.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Maintain food and equipment inventories, and keep inventory records.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
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.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
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.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Count money and make bank deposits.
Establish standards for personnel performance and customer service.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Create specialty dishes and develop recipes to be used in dining facilities.
Take dining reservations.
-More than yearly Frequency of Task (Categories 1-7) Core-
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
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.
Establish standards for personnel performance and customer service.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Schedule staff hours and assign duties.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Count money and make bank deposits.
Maintain food and equipment inventories, and keep inventory records.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Create specialty dishes and develop recipes to be used in dining facilities.
Take dining reservations.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
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.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
-Several times daily Frequency of Task (Categories 1-7) Core-
Count money and make bank deposits.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Establish standards for personnel performance and customer service.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Maintain food and equipment inventories, and keep inventory records.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
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.
Order and purchase equipment and supplies.
Schedule staff hours and assign duties.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Greet guests, escort them to their seats, and present them with menus and wine lists.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Take dining reservations.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Create specialty dishes and develop recipes to be used in dining facilities.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Establish standards for personnel performance and customer service.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Maintain food and equipment inventories, and keep inventory records.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Count money and make bank deposits.
Order and purchase equipment and supplies.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
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.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Take dining reservations.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Create specialty dishes and develop recipes to be used in dining facilities.
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.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 4 years, up to and including 10 years
-On-the-Job Training-
None or short demonstration
Anything beyond short demonstration, up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 4 years, up to and including 10 years
-Related Work Experience-
None
Up to and including 1 month
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 4 years, up to and including 6 years
Over 6 years, up to and including 8 years
Over 8 years, up to and including 10 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
Some College Courses
Associate's Degree (or other 2-year degree)
Bachelor's Degree