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