How do they match: Food Service Managers

  • Menu Planner

  • Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

  • 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.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Create specialty dishes and develop recipes to be used in dining facilities.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

  • Schedule activities or facility use.