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TITLE(s): MANAGER, FOOD SERVICE (hotel & rest.; personal ser.) Coordinates food service activities of hotel, restaurant, or other similar establishment or at social functions: Estimates food and beverage costs and requisitions or purchases supplies. Confers with food preparation and other personnel to plan menus and related activities, such as dining room, bar, and banquet operations. Directs hiring and assignment of personnel. Investigates and resolves food quality and service complaints. May review financial transactions and monitor budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. May be designated according to type of establishment or specialty as Caterer (personal ser.); Manager, Banquet (hotel & rest.); Manager, Cafeteria Or Lunchroom (hotel & rest.); Manager, Catering (hotel & rest.); Manager, Food And Beverage (hotel & rest.); Manager, Restaurant Or Coffee Shop (hotel & rest.). GOE: 11.11.04 STRENGTH: L GED: R4 M4 L4 SVP: 7 DLU: 80 ONET CROSSWALK: 15026B Food-Service Managers | |||||||||||||||||||||||||||||||||||
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