How do they match: Food Service Managers

  • Liquor Establishment Manager
  • Menu Planner

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

  • Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
  • Establish standards for personnel performance and customer service.
  • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.