| 1. | Compile and balance cash receipts at the end of the day or shift. |
| 2. | Resolve customer complaints regarding food service. |
| 3. | Train workers in food preparation, and in service, sanitation, and safety procedures. |
| 4. | Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. |
| 5. | Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. |
| 6. | Observe and evaluate workers and work procedures in order to ensure quality standards and service. |
| 7. | Assign duties, responsibilities, and work stations to employees in accordance with work requirements. |
| 8. | Estimate ingredients and supplies required to prepare a recipe. |
| 9. | Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary. |
| 10. | Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. |
| 11. | Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. |
| 12. | Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. |
| 13. | Greet and seat guests, and present menus and wine lists. |
| 14. | Present bills and accept payments. |
| 15. | Forecast staff, equipment, and supply requirements based on a master menu. |
| 16. | Perform serving duties such as carving meat, preparing flambe dishes, or serving wine and liquor. |
| 17. | Record production and operational data on specified forms. |
| 18. | Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. |
| 19. | Collaborate with other personnel in order to plan menus, serving arrangements, and related details. |
| 20. | Supervise and check the assembly of regular and special diet trays and the delivery of food trolleys to hospital patients. |
| 21. | Schedule parties and take reservations. |
| 22. | Develop departmental objectives, budgets, policies, procedures, and strategies. |
| 23. | Develop equipment maintenance schedules and arrange for repairs. |
| 24. | Evaluate new products for usefulness and suitability. |