How do they match: Food Service Managers

  • Food Service Managers

  • Food Production Manager
  • Food General Manager
  • Food Service Director
  • Food Service General Manager
  • Food Service Manager
  • Food Service Specialist
  • Food Service Supervisor
  • Food and Beverage Director
  • Food and Beverage Manager
  • Fast Food Services Manager

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

  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Maintain food and equipment inventories, and keep inventory records.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

  • Evaluate quality of materials or products.
  • Manage inventories of products or organizational resources.
  • Negotiate sales or lease agreements for products or services.
  • Recommend organizational process or policy changes.
  • Schedule product or material transportation.