Tasks
* Compile and balance cash receipts at the end of the day or shift.
* Resolve customer complaints regarding food service.
* Train workers in food preparation, and in service, sanitation, and safety procedures.
* Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
* Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
* Observe and evaluate workers and work procedures in order to ensure quality standards and service.
* Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
* Estimate ingredients and supplies required to prepare a recipe.
* Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
* Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
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Tools & Technology
Tools used in this occupation:
Bar code reader equipment — Barcode scanners; Linear imaging scanners; Long range charged coupled device CCD barcode scanners; Point of service scanners
Desktop computers
Notebook computers
Point of sale credit or debit verification kits — Card readers; Credit card processing terminals
Point of sale POS terminal — Point of service workstations; Point of service/sales POS terminals and interfaces
Technology used in this occupation:
Accounting software — Compeat Restaurant Accounting Systems; CostGuard foodservice software
Human resources software — SoftCafe ScheduleWriter; Staff scheduling software
Inventory management software — AJV Food & Beverage software; CBORD Group Menu Management System; Regnow Chrysanth Inventory Manager
Point of sale POS software — Compris Advanced Manager's Workstation; ICVERIFY software; NCR NeighborhoodPOS; The General Store software
Project management software — CaterPro Software; CBORD FoodService Suite
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Knowledge
Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
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Skills
Speaking — Talking to others to convey information effectively.
Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Time Management — Managing one's own time and the time of others.
Instructing — Teaching others how to do something.
Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Mathematics — Using mathematics to solve problems.
Service Orientation — Actively looking for ways to help people.
Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.
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Abilities
Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Speech Clarity — The ability to speak clearly so others can understand you.
Speech Recognition — The ability to identify and understand the speech of another person.
Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Near Vision — The ability to see details at close range (within a few feet of the observer).
Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
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Work Activities
Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
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Work Context
Face-to-Face Discussions — How often do you have to have face-to-face discussions with individuals or teams in this job?
Contact With Others — How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it?
Telephone — How often do you have telephone conversations in this job?
Work With Work Group or Team — How important is it to work with others in a group or team in this job?
Indoors, Environmentally Controlled — How often does this job require working indoors in environmentally controlled conditions?
Physical Proximity — To what extent does this job require the worker to perform job tasks in close physical proximity to other people?
Spend Time Standing — How much does this job require standing?
Responsible for Others' Health and Safety — How much responsibility is there for the health and safety of others in this job?
Freedom to Make Decisions — How much decision making freedom, without supervision, does the job offer?
Frequency of Decision Making — How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization?
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Job Zone
Title Job Zone Two: Some Preparation Needed
Overall Experience Some previous work-related skill, knowledge, or experience may be helpful in these occupations, but usually is not needed. For example, a teller might benefit from experience working directly with the public, but an inexperienced person could still learn to be a teller with little difficulty.
Job Training Employees in these occupations need anywhere from a few months to one year of working with experienced employees.
Job Zone Examples These occupations often involve using your knowledge and skills to help others. Examples include sheet metal workers, forest fire fighters, customer service representatives, pharmacy technicians, salespersons (retail), and tellers.
SVP Range (4.0 to < 6.0)
Education These occupations usually require a high school diploma and may require some vocational training or job-related course work. In some cases, an associate's or bachelor's degree could be needed.
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Interests
Interest code: ERC
Enterprising — 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.
Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Conventional — 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.
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Work Styles
Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Integrity — Job requires being honest and ethical.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Initiative — Job requires a willingness to take on responsibilities and challenges.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
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Work Values
Independence — Occupations that satisfy this work value allow employs to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
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Related Occupations
11-9051.00 Food Service Managers In-Demand
25-9021.00 Farm and Home Management Advisors
29-1031.00 Dietitians and Nutritionists In-Demand
29-2051.00 Dietetic Technicians
35-1011.00 Chefs and Head Cooks In-Demand
37-1011.00 First-Line Supervisors/Managers of Housekeeping and Janitorial Workers In-Demand
37-1012.00 First-Line Supervisors/Managers of Landscaping, Lawn Service, and Groundskeeping Workers
39-1021.00 First-Line Supervisors/Managers of Personal Service Workers
39-9032.00 Recreation Workers
45-1011.08 First-Line Supervisors/Managers of Animal Husbandry and Animal Care Workers
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Wages & Employment Trends
National
Median wages (2006) $12.97 hourly, $26,980 annual
Employment (2004) 773,000 employees
Projected growth (2004-2014) Average (9-17?Average (9-17?
Projected need (2004-2014) 312,000 additional employees
Answered By: jueyanz - 1/14/2008 |