Essential Function & Responsibilities
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Resolve customer complaints regarding food service.
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Train workers in food preparation, and in service, sanitation, and safety procedures.
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Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
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Present bills and accept payments.
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Perform various financial activities, such as cash handling, deposit preparation, and payroll.
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Supervise and participate in kitchen and dining area cleaning activities.
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Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
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Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
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Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
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Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
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Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
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Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
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Greet and seat guests, and present menus and wine lists.
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Evaluate new products for usefulness and suitability.
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Compile and balance cash receipts at the end of the day or shift.
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Forecast staff, equipment, and supply requirements, based on a master menu.
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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.
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Record production, operational, and personnel data on specified forms.
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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.
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Estimate ingredients and supplies required to prepare a recipe.
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Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
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Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
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Schedule parties and take reservations.
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Develop departmental objectives, budgets, policies, procedures, and strategies.
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Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
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Develop equipment maintenance schedules and arrange for repairs.
Required Knowledge, Skills, & Abilities:
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Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.
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Coordination — Adjusting actions in relation to others' actions.
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Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
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Speaking — Talking to others to convey information effectively.
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Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
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Instructing — Teaching others how to do something.
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Service Orientation — Actively looking for ways to help people.
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Reading Comprehension — Understanding written sentences and paragraphs in work-related documents.
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Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
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Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
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Negotiation — Bringing others together and trying to reconcile differences.
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Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
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Time Management — Managing one's own time and the time of others.
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Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
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Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
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Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
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Management of Material Resources — Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
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Mathematics — Using mathematics to solve problems.
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Persuasion — Persuading others to change their minds or behavior.
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Systems Analysis — Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
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Systems Evaluation — Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
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Writing — Communicating effectively in writing as appropriate for the needs of the audience.
Experience & Education:
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High school diploma or equivalent.
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1 – 3 years of experience in Food and Beverage related occupations.
Physical Requirement:
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Frequently standing for long periods, often up to 1 hour at a time, and constant walking on various surfaces (tile, concrete) to inspect work areas. Frequent lifting and carrying of items, ranging from light items (up to 5-10 lbs) to moderate, heavy materials (up to 50 lbs).
Note: The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an exhaustive list of responsibilities, duties, and skills required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.