According to people in this career, the main tasks are...
| Task | Importance |
|---|---|
| Perform various financial activities, such as cash handling, deposit preparation, and payroll. | 92% |
| Resolve customer complaints regarding food service. | 91% |
| Compile and balance cash receipts at the end of the day or shift. | 91% |
| Present bills and accept payments. | 89% |
| Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. | 89% |
| Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor. | 88% |
| Train workers in food preparation, and in service, sanitation, and safety procedures. | 87% |
| Supervise and participate in kitchen and dining area cleaning activities. | 86% |
| Greet and seat guests, and present menus and wine lists. | 85% |
| 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. | 85% |
| Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. | 84% |
| Assign duties, responsibilities, and work stations to employees in accordance with work requirements. | 84% |
| Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. | 84% |
| Record production, operational, and personnel data on specified forms. | 83% |
| Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. | 82% |
| Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. | 81% |
| Estimate ingredients and supplies required to prepare a recipe. | 81% |
| Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. | 81% |
| Forecast staff, equipment, and supply requirements, based on a master menu. | 80% |
| Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. | 79% |
| Develop equipment maintenance schedules and arrange for repairs. | 79% |
| Develop departmental objectives, budgets, policies, procedures, and strategies. | 79% |
| Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details. | 76% |
| Evaluate new products for usefulness and suitability. | 76% |
| Schedule parties and take reservations. | 75% |
| 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. | 70% |
