Guiding, Directing, and Motivating Subordinates
Conduct nutritional or food programs
Manage guest services
Manage organizational facilities
Manage food or beverage preparation or service
Manage waste removal and recycling programs
Manage building maintenance projects
Oversee execution of organizational or program policies
Prepare employee work schedules or assignments
Assign work to staff or employees
Implement human resource programs
Monitoring and Controlling Resources
Manage program or project budgets
Examine expenditures to ensure activities are within budget
Manage organizational or operational finances
Manage inventories of products or organizational resources
Manage material resources
Purchase food or beverages
Purchase materials, equipment, or other resources
Manage inventories or supplies
Collect deposits, payments, funding, or fees
Replenish supplies of food, tableware or linen
Making Decisions and Solving Problems
Discharge workers using employee dismissal guidelines
Implement company or staff policies
Recommend personnel actions such as promotions, transfers, and dismissals
Set reasonable prices
Determine food or beverage costs
Terminate relationship with clients or vendors
Terminate employment of employees or contractors
Follow recipe instructions
Implement health or sanitation standards
Thinking Creatively
Determine food portions
Modify recipes to produce specific food products
Plan menu of meal options
Select food or beverage samples
Establish employee performance standards
Develop business or organizational policies, programs, or standards
Establish recruiting procedures
Plan meal presentations
Judging the Qualities of Things, Services, or People
Determine nutritional value of menus and recipes
Determine nutritional value of foods
Evaluate quality of food, food ingredients, or beverages
Evaluate contract personnel performance
Evaluate employee performance
Judge quality of facilities or service
Monitor Processes, Materials, or Surroundings
Monitor organizational compliance with regulations
Monitor activities of individuals to ensure safety or compliance with rules
Monitor lodging or dining facility operations
Track financial transactions such as deposits, payments, funding, or fees
Monitor training costs
Monitor organizational procedures to ensure proper functioning
Handling and Moving Objects
Prepare specialty foods
Cook food for customers or patients
Operate food preparation equipment
Place food on dishes or trays or in takeout bags
Prepare beverages for clients or customers
Perform food preparation duties
Operate food decorating equipment
Training and Teaching Others
Teach food or nutrition principles
Provide nutritional instruction to individuals or families
Identify training needs
Orient new employees
Prepare managerial or supervisory reports or presentations
