Description
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
- • Compile and balance cash receipts at the end of the day or shift.
- • Resolve customer complaints regarding food service.
- • Train workers in food preparation, and in service, sanitation, and safety procedures.
- • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- • Estimate ingredients and supplies required to prepare a recipe.
- • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- • Greet and seat guests, and present menus and wine lists.
- • Forecast staff, equipment, and supply requirements, based on a master menu.
- • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- • Schedule parties and take reservations.
- • Develop departmental objectives, budgets, policies, procedures, and strategies.
- • Develop equipment maintenance schedules and arrange for repairs.
- • Evaluate new products for usefulness and suitability.
- • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- • Supervise and participate in kitchen and dining area cleaning activities.
- • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- • Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
- • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- • Record production, operational, and personnel data on specified forms.
- • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
- • Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
- • Present bills and accept payments.
Related specializations
Interview options
Interview options
Interviewee gender
Interviewee accent
Interview time
Related Pathways
Hospitality, Events & Tourism
View
Source
Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
Learn more
Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
