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.

  • Determine resource needs.
  • Manage human resources activities.
  • Manage inventories of products or organizational resources.
  • Purchase materials, equipment, or other resources.
  • Recruit personnel.