Food Service Managers

01

Keep records required by government agencies regarding sanitation or food subsidies.

02

Investigate and resolve complaints regarding food quality, service, or accommodations.

03

Maintain food and equipment inventories, and keep inventory records.

04

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

05

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

06

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

07

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

08

Count money and make bank deposits.

09

Monitor employee and patron activities to ensure liquor regulations are obeyed.

10

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.