How do they match: Food Service Managers

  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Establish standards for personnel performance and customer service.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

  • Recruit personnel.