{"c":"11-9051.00","n":"Food Service Managers","d":"Plan, direct, or coordinate activities of an organization or department that serves food and beverages.","g":"11","tasks":[{"t":"Keep records required by government agencies regarding sanitation or food subsidies.","core":true,"id":1085,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Investigate and resolve complaints regarding food quality, service, or accommodations.","core":true,"id":1078,"r":89,"dt":"07/2017","src":"Incumbent"},{"t":"Maintain food and equipment inventories, and keep inventory records.","core":true,"id":1090,"r":91,"dt":"07/2017","src":"Incumbent"},{"t":"Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.","core":true,"id":1080,"r":89,"dt":"07/2017","src":"Incumbent"},{"t":"Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.","core":true,"id":1079,"r":91,"dt":"07/2017","src":"Incumbent"},{"t":"Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.","core":true,"id":1084,"r":91,"dt":"07/2017","src":"Incumbent"},{"t":"Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.","core":true,"id":1083,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Count money and make bank deposits.","core":true,"id":15199,"r":91,"dt":"07/2017","src":"Incumbent"},{"t":"Establish standards for personnel performance and customer service.","core":true,"id":1086,"r":89,"dt":"07/2017","src":"Incumbent"},{"t":"Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.","core":true,"id":1089,"r":89,"dt":"07/2017","src":"Incumbent"},{"t":"Greet guests, escort them to their seats, and present them with menus and wine lists.","core":true,"id":1098,"r":91,"dt":"07/2017","src":"Incumbent"},{"t":"Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.","core":true,"id":1077,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Schedule staff hours and assign duties.","core":true,"id":1082,"r":88,"dt":"07/2017","src":"Incumbent"},{"t":"Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.","core":true,"id":1096,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.","core":true,"id":1093,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.","core":true,"id":1091,"r":89,"dt":"07/2017","src":"Incumbent"},{"t":"Review work procedures and operational problems to determine ways to improve service, performance, or safety.","core":true,"id":1088,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.","core":true,"id":1095,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Order and purchase equipment and supplies.","core":true,"id":1092,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.","core":true,"id":1094,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Monitor employee and patron activities to ensure liquor regulations are obeyed.","core":false,"id":1097,"r":89,"dt":"07/2017","src":"Incumbent"},{"t":"Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.","core":false,"id":1081,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.","core":false,"id":1087,"r":88,"dt":"07/2017","src":"Incumbent"},{"t":"Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.","core":false,"id":1103,"r":91,"dt":"07/2017","src":"Incumbent"},{"t":"Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.","core":false,"id":1100,"r":90,"dt":"07/2017","src":"Incumbent"},{"t":"Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.","core":false,"id":1099,"r":90,"dt":"07/2017","src":"Incumbent"}]}