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"Food Service Manager"
Job Description - Part 3 - Skills Required

Part 1
Duties / Tasks
Part 2
Activities
Part 3
Skills
Part 4
Abilities
Part 5
Knowledge

Skills Needed for: "Food Service Manager"

1) Active Listening -- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.


2) Instructing -- Teaching others how to do something.


3) Speaking -- Talking to others to convey information effectively.


4) Time Management -- Managing one's own time and the time of others.


5) Monitoring -- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.


6) Learning Strategies -- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.


7) Critical Thinking -- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.


8) Management of Personnel Resources -- Motivating, developing, and directing people as they work, identifying the best people for the job.


9) Judgment and Decision Making -- Considering the relative costs and benefits of potential actions to choose the most appropriate one.


10) Social Perceptiveness -- Being aware of others' reactions and understanding why they react as they do.


11) Active Learning -- Understanding the implications of new information for both current and future problem-solving and decision-making.


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12) Reading Comprehension -- Understanding written sentences and paragraphs in work related documents.


13) Service Orientation -- Actively looking for ways to help people.


14) Coordination -- Adjusting actions in relation to others' actions.


15) Management of Financial Resources -- Determining how money will be spent to get the work done, and accounting for these expenditures.


16) Quality Control Analysis -- Conducting tests and inspections of products, services, or processes to evaluate quality or performance.


17) Mathematics -- Using mathematics to solve problems.


18) Writing -- Communicating effectively in writing as appropriate for the needs of the audience.


19) Troubleshooting -- Determining causes of operating errors and deciding what to do about it.


20) Management of Material Resources -- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.


21) Negotiation -- Bringing others together and trying to reconcile differences.


Job Description for "Food Service Manager" continued here...

Part 1
Duties / Tasks
Part 2
Activities
Part 3
Skills
Part 4
Abilities
Part 5
Knowledge


"Food Service Manager"   Holland / RIASEC Career Code:  E-C-S        SOC:  11-9051.00


 

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