Food Service Managers

Role Description

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

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Adjusting actions in relation to others' actions.
Motivating, developing, and directing people as they work, identifying the best people for the job.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Talking to others to convey information effectively.

Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Knowledge of the structure and content of the English language including the meaning and spelling of words, and rules of composition and grammar.
Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

Count money and make bank deposits.
Establish standards for personnel performance and customer service.
Keep records required by government agencies regarding sanitation or food subsidies.
Schedule staff hours and assign duties.
Investigate and resolve complaints regarding food quality, service, or accommodations.