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Food Services Manager (Mid-Size Location)

Manages the food services operation of a mid-sized hotel, mid-sized restaurant, mid-sized institutional cafeteria/food services, or similar establishment. Confers and cooperates with management personnel in formulating administrative and operational policies and procedures. Directs and coordinates activities of operations department to obtain optimum use of equipment, facilities, and personnel. The manager is typically the second level of management and has first level supervisors reporting to this position.: Reviews and analyzes expenditure, financial, and operations reports to determine requirements for food services. Prepares recommendations on findings for management evaluation. Recommends capital expenditures for acquisition of new equipment that would increase efficiency and safety of operations. Approves requisitions for equipment, materials, and supplies within limits of operations department budget. Enforces compliance of operations personnel with administrative policies, procedures, safety rules, and governmental regulations. May negotiate contracts with equipment and materials suppliers.

Food Services Manager (Small Location)

Manages smaller single outlet restaurant, cafeteria, franchised independent fast food, or wholesale-prepared food establishment. Directs, coordinates, and participates in preparation of, and cooking, serving, wrapping or packing types of, food served or prepared by establishment, collecting of monies from in-house or take-out customers, or assembling food orders for wholesale customers.: Coordinates activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to wholesale or retail customers. Interviews, hires, and trains personnel. May contact prospective wholesale customers, such as mobile food vendors, vending machine operators, bar and tavern owners, and institutional personnel, to promote sale of prepared foods, such as doughnuts, sandwiches, and specialty food items. May establish delivery routes and schedules for supplying wholesale customers. Workers may be known according to type or name of restaurant, franchised establishment, or type of prepared foodstuff retailed or wholesaled.

Fast Food Manager (Single Location)

Manages smaller single outlet restaurant, cafeteria, franchised independent fast food, or wholesale-prepared food establishment. Directs, coordinates, and participates in preparation of, and cooking, serving, wrapping or packing types of, food served or prepared by establishment, collecting of monies from in-house or take-out customers, or assembling food orders for wholesale customers.: Coordinates activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to wholesale or retail customers. Interviews, hires, and trains personnel. May contact prospective wholesale customers, such as mobile food vendors, vending machine operators, bar and tavern owners, and institutional personnel, to promote sale of prepared foods, such as doughnuts, sandwiches, and specialty food items. May establish delivery routes and schedules for supplying wholesale customers. Workers may be known according to type or name of restaurant, franchised establishment, or type of prepared foodstuff retailed or wholesaled.

Manager Food Services (Small Location)

Manages smaller single outlet restaurant, cafeteria, franchised independent fast food, or wholesale-prepared food establishment. Directs, coordinates, and participates in preparation of, and cooking, serving, wrapping or packing types of, food served or prepared by establishment, collecting of monies from in-house or take-out customers, or assembling food orders for wholesale customers.: Coordinates activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to wholesale or retail customers. Interviews, hires, and trains personnel. May contact prospective wholesale customers, such as mobile food vendors, vending machine operators, bar and tavern owners, and institutional personnel, to promote sale of prepared foods, such as doughnuts, sandwiches, and specialty food items. May establish delivery routes and schedules for supplying wholesale customers. Workers may be known according to type or name of restaurant, franchised establishment, or type of prepared foodstuff retailed or wholesaled.

Manager Food Services (Mid-Size Location)

Manages the food services operation of a mid-sized hotel, mid-sized restaurant, mid-sized institutional cafeteria/food services, or similar establishment. Confers and cooperates with management personnel in formulating administrative and operational policies and procedures. Directs and coordinates activities of operations department to obtain optimum use of equipment, facilities, and personnel. The manager is typically the second level of management and has first level supervisors reporting to this position.: Reviews and analyzes expenditure, financial, and operations reports to determine requirements for food services. Prepares recommendations on findings for management evaluation. Recommends capital expenditures for acquisition of new equipment that would increase efficiency and safety of operations. Approves requisitions for equipment, materials, and supplies within limits of operations department budget. Enforces compliance of operations personnel with administrative policies, procedures, safety rules, and governmental regulations. May negotiate contracts with equipment and materials suppliers.

Manager Fast Food (Single Location)

Manages smaller single outlet restaurant, cafeteria, franchised independent fast food, or wholesale-prepared food establishment. Directs, coordinates, and participates in preparation of, and cooking, serving, wrapping or packing types of, food served or prepared by establishment, collecting of monies from in-house or take-out customers, or assembling food orders for wholesale customers.: Coordinates activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to wholesale or retail customers. Interviews, hires, and trains personnel. May contact prospective wholesale customers, such as mobile food vendors, vending machine operators, bar and tavern owners, and institutional personnel, to promote sale of prepared foods, such as doughnuts, sandwiches, and specialty food items. May establish delivery routes and schedules for supplying wholesale customers. Workers may be known according to type or name of restaurant, franchised establishment, or type of prepared foodstuff retailed or wholesaled.

Manager Airport

Plans, directs, and coordinates, through subordinate personnel, activities concerned with operation, construction, and maintenance of airport facilities in accordance with governmental agency or commission laws, rules, policies and regulations. Consults with commission members, governmental officials, or representatives of airlines to discuss and plan such matters as design and development of airport facilities, formulation of operating rules, regulations, and procedures, and aircraft landing, taxiing, and take-off patterns for various types of aircraft. Requires a bachelor's degree in a closely-related field in addition to experience in airport administration positions.: Negotiates with representatives of airlines, utility companies, or individuals for acquisition of property for development of airport, lease of airport buildings and facilities, or use of right-of-ways over private property. Formulates procedures for use in event of aircraft accidents, fires, or other emergencies. Ensures that operating rules maximize safety considerations and that proper and adequate training is provided to carry out emergency procedures. Inspects airport facilities, such as runways, buildings, beacons and lighting, and automotive or construction equipment, or reviews inspection reports, to determine repairs, replacement, or improvements required. Coordinates activities of personnel involved in repair and maintenance of airport facilities, buildings, and equipment to minimize interruption of airport operations and improve efficiency. Directs personnel in investigating violations of aerial or ground traffic regulations, reviews investigation reports, and initiates actions to be taken against violators. Directs studies on noise abatement resulting from complaints of excessive noise from low flying aircraft or other operations. Reviews reports of expenditures for previous fiscal year, proposed improvements to facilities, and estimated increase in volume of traffic, in order to prepare budget estimates for upcoming fiscal year. Represents airport before civic or other organizational groups, courts, boards, and commissions. When management functions are divided at large or international airports, workers may be designated according to activities directed.

Location Manager

Arranges for leasing of suitable property for use as location for television or motion picture production: confers with production or unit manager and director, television or director, motion picture regarding scenic backgrounds, terrain, and other topographical details of locations required for photographing exterior scenes. Searches files for pictures or descriptions of suitable locations or seeks new locations. Contacts property owners and local officials to arrange leasing and use of public and private property, rental of housing facilities, hiring of extras, and to obtain sanction for production activities. Arranges for transportation of troupe to location.

Airport Service Agent

Sells tickets, assigns seats to passengers, and checks baggage. Answers inquiries and gives directions. Examines passports and visas. Answers inquiries regarding airplane, train, bus, or boat schedules and accommodations. Makes changes in reservations to accommodate travel changes requested by customers. Performs related security functions.: Sells tickets for transportation agencies, such as airlines, bus companies, railroads, and steamship lines. Ensures that cabins, seats, or space is available. May check baggage and direct passenger to designated concourse, pier, or track for loading. May check in pets. May make public address announcements of arrivals and departures. May sell travel insurance.

Fast Food Manager (Multiple Locations)

Manages and coordinates activities of subordinate managerial personnel involved in operating fast food services in assigned area. Acts as District Manager over franchised or independent fast food or wholesale-prepared food establishment. Reviews operation records and reports of subordinate managers to project sales and to determine restaurant profitability. Coordinates sales and promotional activities of restaurant managers. Typically reports to Fast Food Manager (Network) and has several single location managers reporting to this position.: Maintains employment records for each manager. Terminates employment of managers whose performance does not meet company standards. Directs through subordinate managerial staff, compliance of workers with established company policies, procedures, and standards. Inspects premises of assigned area to ensure that physical facilities comply with safety, health, and environmental codes and ordinances. Analyzes marketing potential of new and existing restaurant locations and recommends additional sites or deletion of existing area restaurants.

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