Food Service Manager - Restaurant Manager - Kitchen Manager

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Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Job Duties:

● Greet guests, escort them to their seats, and present them with menus and wine lists.
● Monitor activities of individuals to ensure safety or compliance with rules.
● Review work procedures and operational problems to determine ways to improve service, performance, or safety.
● Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
● Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
● Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
● Maintain regulatory or compliance documentation.
● Keep records required by government agencies regarding sanitation or food subsidies.
● Order and purchase equipment and supplies.
● Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

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Job Type: Full-time