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