The Food Service Manager plans, directs, or coordinates activities of an organization or department that serves food beverages.

The Tasks of a Food Service Manager

• The Food Service Manager monitors compliances with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• The Food Service Manager monitors food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• The Food Service Manager counts the money and makes the bank deposits.
• The Food Service Manager investigates and resolves complaints regarding food quality, service, or accommodations.
• The Food Service Manager coordinates assignments of cooking personnel to ensure economical use of food and timely preparation.
• The Food Service Manager Schedules and receivers food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• The Food Service Manger monitors budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• The Food Service Manager maintains food and equipment inventories, keep inventory records.
• The Food Service Manager schedule staff hours and assign duties.
• The Food Service Manager establishes standards for personnel performance and customer service.

The Food Service Manager Knowledge Requirements:

• The Food Service Manager needs knowledge in customer and personal services. That includes knowledge of principles and processes for providing customer and personal services. Also it includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• The Food Service Manager needs knowledge of administration and management skills. This include knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• The Food Service Manager needs knowledge in production and processing. This includes the knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• The Food Service Manager needs knowledge in the education and training skills. This includes knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• The Food Service Manager needs knowledge in personnel and human resources. This includes knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
• The Food Service Manager needs knowledge in sales and marketing. This includes the knowledge of principles and methods for showing, promoting, and selling products or services. Also marketing strategy and tactics, product demonstration, sales techniques, and sales control systems should be a part of the Food Service Managers knowledge base.
• The Food Service Manager needs knowledge of the English language which includes the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• The Food Service Manager needs knowledge of techniques and equipment for planting, growing, and harvesting food products for consumption, including storage/handling techniques.

The Food Service Manager actively looks for ways to help people. Also adjust actions in relation to others’ actions. The Food Service Manager uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. They need to be able to talk to others to convey information effectively. The Food Service Manager motivates, develops, and directs people as they work, identifying the best people for the job. The Food Service Manager must monitor performance of individuals or organization to make improvements or take corrective actions. They must be aware of the actions of others and understand why they are reacting in the manner that they do. Time management is very important for the position of the Food Service Manager. It is very important for the Food Service Manager to give 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. The Food Service Manager must understand the implications of new information for both current and future problem solving and decision making. It is their unique position to be able to make decisions and solve problems relating to their work functions.

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