The Manager of Food Preparations compiles and balances cash receipts at the end of the day or shift. He resolves customer complaints regarding food service issues. The Manager trains workers in food preparation, and in service, sanitation, and safety procedures. The Food Preparations Manager inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards. He controls inventories of food, equipment, and small ware and liquor, and report shortages to designated personnel. He observes and evaluates workers and work procedures in order to ensure quality standards and service. He assigns duties, responsibilities, and work stations to employees in accordance with work requirements. He estimates ingredients and supplies required to prepare a recipe. He performs personnel actions such as hiring and firing staff, consulting with other managers as necessary. He analyzes operational problems, such as theft and wastage, and establishes procedures to alleviate tense problems.
The Manager of Food Preparation must work directly with the public this includes serving customers in restaurants and stores, and receiving clients or guests. The Food Preparation Manager identifies information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. He observes, receives, and otherwise obtains information from all relevant sources. The Manager must provide adequate information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. It is vital that they stay on top of all situations pertaining to the job. They must keep an accurate inventory so that they can keep well supplied in the kitchen area. They must also be on top of any complaints with customers in order to resolve the situation quickly and if possible satisfactorily for the customer. In order to be able to do this they normally have to analyze information and evaluate results to choose the best solution in order to resolve any problems.
The Manager of Food Preparation develops constructive and cooperative working relationships with others, and maintains this relationship over time. Many managers deal directly with the wholesalers who provide the proper foods, fresh vegetables etc. that is why they must have a long lasting relationship. He must identify the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. The Manager uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Those who work in food must make sure that they comply with all the health laws in the county, state or federal government. The Food Preparation Manager must have the ability to handle complaints, settle disputes, and resolve grievances and conflicts, or otherwise negotiates with others. He must have the ability to convince others to buy merchandise or to otherwise change their minds or actions.
The Manager of Food Preparation must have the ability to communicate information and ideas in speak so others understand. Since they are working with a lot of different people it means that they should be able to communicate well and understand many different dialects. He needs the ability to listen to and understand information and ideas presented through spoken words and sentences. The Manager needs the ability to tell when something is wrong or is likely to go wrong. This does not involve solving the problem, only recognizing there is a problem. They sometimes must make decisions on how to resolve the problem if it lies within their range of job function. Often they are able to relay the problem on to their superiors who will resolve any major problems. Since the Manager works with different wholesalers often they need to be able to contact several in order to bring in a product that is in short supply. He needs the ability to use common logic in order to do their job function.
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