- Industry: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who supervises and coordinates activities of dining room personnel to provide fast and courteous service to patrons. Respnsibilities include:
* Schedules dining reservations and arranges parties or special services for diners.
* Greets guests, escorts them to tables, and provides menus.
* Adjusts complaints of patrons.
* Assigns work tasks and coordinates activities of dining room personnel to ensure prompt and courteous service to patrons.
* Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations.
* May interview, hire, and discharge dining room personnel.
* May train dining room employees.
* May schedule work hours and keep time records of dining room workers.
* May assist in planning menus.
* May prepare beverages and expedite food orders.
* May total receipts, at end of shift, to verify sales and clear cash register.
* May collect payment from customers.
Industry:Professional careers
A professional who supervises and coordinates activities of pantry, storeroom, and noncooking kitchen workers, and purchases or requisitions foodstuffs, kitchen supplies, and equipment. Respnsibilities include:
* Inspects kitchens and storerooms to ensure that premises and equipment are clean and in order, and that sufficient foodstuffs and supplies are on hand to ensure efficient service.
* Examines incoming purchases for quality and to ensure that purchases are as specified in order.
* Approves invoices or bills for payment.
* Coordinates work of noncooking kitchen and storeroom workers engaged in activities, such as dishwashing, silver cleaning, and storage and distribution of foodstuffs and supplies.
* Establishes controls to guard against theft and wastage.
* Confers with executive chef or catering manager concerning banquet arrangements for food service, equipment, and extra employees.
* May plan and price menus, keep cost records, and establish budget controls to ensure profitable food service operation.
* May perform duties for recreational or business clubs.
* This job occurs in hotels as opposed to kitchen supervisor which occurs in restaurants and cafeterias.
Industry:Professional careers
A professional who supervises and coordinates activities of kitchen and dining-room workers during banquets to ensure that food is served promptly. Respnsibilities include:
* Consults with catering manager or executive chef on such items as serving arrangements and additional employees and equipment needed.
* Hires and supervises temporary banquet employees.
* Requisitions table linen, china, glassware, and silverware.
* Orders preparation of salads and coffee.
* Observes food being served to ensure that food is correctly garnished and arranged on plates.
Industry:Professional careers
A professional who supervises and coordinates activities of workers engaged in preparing, cooking, and serving food to passengers on railroad dining car. Respnsibilities include:
* Requisitions food supplies necessary to fill menu and prepares requisitions for linen, crockery, and silverware from commissary.
* Examines supplies for quality and completeness of orders.
* Supervises workers engaged in storing food in car.
* Receives bills and money from waiter/waitress, dining car and makes change.
* Maintains record of all cash received during each day.
* Informs railroad cook of approximate number of persons expected to board train.
* Assigns work stations to waiters/waitresses dining car.
* May coordinate sale and serving of beverages in lounge car and be designated Steward/Stewardess, Club Car.
Industry:Professional careers
A professional who examines food samples and food service records and other data to determine sales appeal and cost of preparing and serving meals and beverages in establishments, such as restaurants and cafeterias or for chain of food establishments. Respnsibilities include:
* Tastes food samples to determine palatability and customer appeal.
* Estimates number of servings obtainable from standard and original recipes and unit cost of preparation.
* Converts recipes for use in quantity preparation.
* Studies reservation lists and previous records and forecasts customer traffic and number of servings required for specified period of time.
* May investigate complaints relative to faulty cooking or quality of ingredients.
* May plan menus.
* May specialize in industrial-employee food service or cafeteria food service.
* May supervise food-and-beverage controller and kitchen employees.
Industry:Professional careers
A professional who examines food samples and food service records and other data to determine sales appeal and cost of preparing and serving meals and beverages in establishments, such as restaurants and cafeterias or for chain of food establishments. Respnsibilities include:
* Tastes food samples to determine palatability and customer appeal.
* Estimates number of servings obtainable from standard and original recipes and unit cost of preparation.
* Converts recipes for use in quantity preparation.
* Studies reservation lists and previous records and forecasts customer traffic and number of servings required for specified period of time.
* May investigate complaints relative to faulty cooking or quality of ingredients.
* May plan menus.
* May specialize in industrial-employee food service or cafeteria food service.
* May supervise food-and-beverage controller and kitchen employees.
Industry:Professional careers
A professional who selects, requisitions, stores, sells, and serves wines in restaurant. Respnsibilities include:
* Keeps inventory and orders wine to replenish stock.
* Stores wines on racks or shelves.
* Discusses wines with patrons and assists patrons to make wine selection, applying knowledge of wines.
* Tastes wines prior to serving and serves wines to patrons.
Industry:Professional careers
A professional who selects, requisitions, stores, sells, and serves wines in restaurant. Respnsibilities include:
* Keeps inventory and orders wine to replenish stock.
* Stores wines on racks or shelves.
* Discusses wines with patrons and assists patrons to make wine selection, applying knowledge of wines.
* Tastes wines prior to serving and serves wines to patrons.
Industry:Professional careers
A professional who supervises and coordinates activities of workers engaged in serving food from cafeteria counter. Respnsibilities include:
* Directs workers engaged in stocking and arranging of food, dishes, silverware, and other supplies at steamtables, ice counters, and serving stations.
* Inspects serving operations to ensure that supplies are adequate and that food portioning meets prescribed standards.
* Assigns duties to counter workers.
* Directs workers engaged in removing food after meals and cleaning counters and work areas.
* May assist workers in serving customers or in performing other duties.
Industry:Professional careers
A professional who plans details for banquets, receptions, and other social functions.
* Hires extra help, directs setting up of tables and decorations, and supervises waiter/ formal waitress.
Industry:Professional careers
