How do they match: Food Service Managers

  • Restaurant General Manager
  • Restaurant Manager
  • Restauranteur

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

  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • Monitor employee and patron activities to ensure liquor regulations are obeyed.

  • Analyze data to inform operational decisions or activities.
  • Develop organizational policies or programs.
  • Direct facility maintenance or repair activities.
  • Manage organizational or project budgets.
  • Manage human resources activities.
  • Manage inventories of products or organizational resources.
  • Monitor organizational compliance with regulations.
  • Monitor organizational procedures to ensure proper functioning.
  • Monitor activities of individuals to ensure safety or compliance with rules.
  • Recommend organizational process or policy changes.
  • Schedule activities or facility use.