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

Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity. Investigate and resolve complaints regarding food quality, service, or accommodations. Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity. Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner. Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted. Schedule staff hours and assign duties. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. Establish standards for personnel performance and customer service. Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety. Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary. Maintain food and equipment inventories, and keep inventory records. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. Order and purchase equipment and supplies. Review menus and analyze recipes in order to determine labor and overhead costs, and assign prices to menu items. Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable. Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. Monitor employee and patron activities in order to ensure liquor regulations are obeyed. Greet guests, escort them to their seats, and present them with menus and wine lists. Establish and enforce nutritional standards for dining establishments based on accepted industry standards. Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Create specialty dishes and develop recipes to be used in dining facilities. Take dining reservations. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Customer and Personal Service -- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Administration and Management -- 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. Production and Processing -- Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. Sales and Marketing -- Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. Food Production -- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Mathematics -- Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. Clerical -- Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology. Public Safety and Security -- Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. English Language -- Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. Education and Training -- Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Active Listening -- Giving 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. Instructing -- Teaching others how to do something. Speaking -- Talking to others to convey information effectively. Time Management -- Managing one's own time and the time of others. Monitoring -- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Learning Strategies -- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Critical Thinking -- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Management of Personnel Resources -- Motivating, developing, and directing people as they work, identifying the best people for the job. Judgment and Decision Making -- Considering the relative costs and benefits of potential actions to choose the most appropriate one. Social Perceptiveness -- Being aware of others' reactions and understanding why they react as they do.

Oral Expression -- The ability to communicate information and ideas in speaking so others will understand. Oral Comprehension -- The ability to listen to and understand information and ideas presented through spoken words and sentences. Problem Sensitivity -- The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Deductive Reasoning -- The ability to apply general rules to specific problems to produce answers that make sense. Speech Clarity -- The ability to speak clearly so others can understand you. Speech Recognition -- The ability to identify and understand the speech of another person. Written Comprehension -- The ability to read and understand information and ideas presented in writing. Inductive Reasoning -- The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). Information Ordering -- The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Perceptual Speed -- The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.

Making Decisions and Solving Problems -- Analyzing information and evaluating results to choose the best solution and solve problems. Resolving Conflicts and Negotiating with Others -- Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. Communicating with Supervisors, Peers, or Subordinates -- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Establishing and Maintaining Interpersonal Relationships -- Developing constructive and cooperative working relationships with others, and maintaining them over time. Organizing, Planning, and Prioritizing Work -- Developing specific goals and plans to prioritize, organize, and accomplish your work. Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources. Monitoring and Controlling Resources -- Monitoring and controlling resources and overseeing the spending of money. Evaluating Information to Determine Compliance with Standards -- Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Guiding, Directing, and Motivating Subordinates -- Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. Training and Teaching Others -- Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.