Basic Job Description:
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
1) Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity.
2) Investigate and resolve complaints regarding food quality, service, or accommodations.
3) Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity.
4) Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
5) Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
6) Schedule staff hours and assign duties.
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7) Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
8) Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.
9) Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
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10) Establish standards for personnel performance and customer service.
11) Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
12) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.
13) Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
14) Maintain food and equipment inventories, and keep inventory records.
15) Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
16) Order and purchase equipment and supplies.
17) Review menus and analyze recipes in order to determine labor and overhead costs, and assign prices to menu items.
18) Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable.
19) Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
20) Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
21) Monitor employee and patron activities in order to ensure liquor regulations are obeyed.
22) Greet guests, escort them to their seats, and present them with menus and wine lists.
23) Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
24) Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
25) Create specialty dishes and develop recipes to be used in dining facilities.
26) Take dining reservations.
27) Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
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Holland / RIASEC Career Code: E-C-S SOC: 11-9051.00