How do they match: Food Service Managers

  • Front of House Manager

  • 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.
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

  • Analyze data to inform operational decisions or activities.
  • Negotiate sales or lease agreements for products or services.
  • Provide basic information to guests, visitors, or clients.
  • Schedule activities or facility use.