According to people in this career, the main tasks are...
| Task | Importance |
|---|---|
| Monitor employee and patron activities to ensure liquor regulations are obeyed. | 95% |
| Keep records required by government agencies regarding sanitation or food subsidies. | 92% |
| Investigate and resolve complaints regarding food quality, service, or accommodations. | 91% |
| Maintain food and equipment inventories, and keep inventory records. | 90% |
| Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. | 90% |
| Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. | 90% |
| Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. | 90% |
| Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. | 89% |
| Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. | 89% |
| Count money and make bank deposits. | 88% |
| Establish standards for personnel performance and customer service. | 88% |
| Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. | 87% |
| Greet guests, escort them to their seats, and present them with menus and wine lists. | 87% |
| Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. | 87% |
| Schedule staff hours and assign duties. | 86% |
| Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. | 86% |
| Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. | 85% |
| Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. | 84% |
| Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. | 83% |
| Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. | 83% |
| Review work procedures and operational problems to determine ways to improve service, performance, or safety. | 82% |
| Take dining reservations. | 81% |
| Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs. | 81% |
| Order and purchase equipment and supplies. | 81% |
| Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs. | 80% |
| Establish and enforce nutritional standards for dining establishments, based on accepted industry standards. | 79% |
| Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. | 77% |
| Create specialty dishes and develop recipes to be used in dining facilities. | 72% |
