Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
<ul><li>Keep records required by government agencies regarding sanitation or food subsidies.</li><li>Investigate and resolve complaints regarding food quality, service, or accommodations.</li><li>Maintain food and equipment inventories, and keep inventory records.</li><li>Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.</li><li>Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.</li><li>Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.</li><li>Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.</li><li>Count money and make bank deposits.</li><li>Establish standards for personnel performance and customer service.</li><li>Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.</li><li>Greet guests, escort them to their seats, and present them with menus and wine lists.</li><li>Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.</li><li>Schedule staff hours and assign duties.</li><li>Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.</li><li>Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.</li><li>Review work procedures and operational problems to determine ways to improve service, performance, or safety.</li><li>Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.</li><li>Order and purchase equipment and supplies.</li><li>Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.</li><li>Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.</li></ul>