How do they match: Food Service Managers

  • Food and Beverage Director
  • Food and Beverage 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.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

  • Develop organizational policies or programs.
  • Schedule activities or facility use.