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Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
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Order and purchase equipment and supplies.
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Count money and make bank deposits.
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Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
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Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
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Review work procedures and operational problems to determine ways to improve service, performance, or safety.
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Take dining reservations.
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Keep records required by government agencies regarding sanitation or food subsidies.
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Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
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Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
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Greet guests, escort them to their seats, and present them with menus and wine lists.
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Investigate and resolve complaints regarding food quality, service, or accommodations.
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Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
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Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
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Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
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Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
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Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
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Maintain food and equipment inventories, and keep inventory records.
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Establish standards for personnel performance and customer service.
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Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
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Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
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Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
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Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
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Create specialty dishes and develop recipes to be used in dining facilities.
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Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
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Schedule staff hours and assign duties.
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Monitor employee and patron activities to ensure liquor regulations are obeyed.
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Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.