Food Service Managers

A typical week, in the words of people in the job

1. 01Greet guests, escort them to their seats, and present them with menus and wine lists.
2. 02Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
3. 03Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
4. 04Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
5. 05Create specialty dishes and develop recipes to be used in dining facilities.
6. 06Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
7. 07Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
8. 08Schedule staff hours and assign duties.
9. 09Establish standards for personnel performance and customer service.
10. 10Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
11. 11Count money and make bank deposits.
12. 12Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

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What the posting will be called

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