How do they match: Food Service Managers

  • Food and Beverage Director
  • Food and Beverage Manager

  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Establish standards for personnel performance and customer service.
  • Maintain food and equipment inventories, and keep inventory records.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

  • Manage inventories of products or organizational resources.
  • Recruit personnel.