Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
Forecast staff, equipment, and supply requirements based on a master menu.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
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.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
Record production, operational, and personnel data on specified forms.
Develop equipment maintenance schedules and arrange for repairs.
Evaluate new products for usefulness and suitability.
Greet and seat guests, and present menus and wine lists.
Schedule parties and take reservations.
Present bills and accept payments.
Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
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.
Develop departmental objectives, budgets, policies, procedures, and strategies.
Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
Sociology and Anthropology
Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.
Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.
Philosophy and Theology
Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.
Determining the kind of tools and equipment needed to do a job.
Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
Using scientific rules and methods to solve problems.
Installing equipment, machines, wiring, or programs to meet specifications.
Repairing machines or systems using the needed tools.
The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs.
The ability to see under low light conditions.
The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
The ability to see objects in the presence of glare or bright lighting.
The ability to tell the direction from which a sound originated.
Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Realistic occupa