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Owns and manages a restaurant, cafeteria, independent fast food franchise, wholesale-prepared food establishment, or food services operation of a hotel, institutional food facility, or similar establishment. Formulates administrative and operational policies and procedures. Directs and coordinates, often through subordinate managerial personnel, activities of operations to obtain optimum use of equipment, facilities, and personnel.: Participates in daily and seasonal menu development. Reviews and analyzes expenditure, financial, and operations reports to determine requirements for food services. Projects sales and leads strategic planning. Approves requisitions for equipment, materials, and supplies. Manages plans for construction , remodeling, or redesigning the restaurant, including storage, equipment, refrigeration, employee's area, plumbing, sanitizing, lighting, pest control, garbage areas, ventilation, etc. Directs and oversees 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. Manages 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. Enforces compliance of personnel with administrative policies, procedures, safety rules, and governmental regulations. Establishes and communicates safety guidelines and emergency procedures. Manages purchasing, receiving, storage, cooking, packaging, cleaning and sanitizing, equipment maintenance, etc., in order to ensure food safety and improve operational procedures. Recruits, hires, trains, and motivates staff. May negotiate contracts with equipment and materials suppliers.

Regional Restaurant Manager

Manages the daily operations of multiple restaurants in a region. Directs and coordinates food preparation and service operations. : Manages the collection and reconciliation of monies from customers. Directs food preparation personnel to ensure food adheres to standards of quality and the cleanliness of restaurant and equipment. Coordinates activities of subordinates engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuff to customers. Develops marketing initiatives and facilitates new store openings. Supervises and develops district and unit managers. Interviews, hires, discharges, trains, and evaluates all restaurant personnel. May contact prospective customers to promote sales. May establish delivery routes and schedules.

Host/Hostess Restaurant

Welcomes guests to create a favorable impression of restaurant. Endeavors to ensure service is prompt and courteous and meals meet expectation. Directs patrons to location for coats, hats, and other personal items. Escorts patrons to tables and provides menus. Schedules dining reservations and arranges parties or special services for diners. : 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.

Fruit Packer Wrap & Place

Packs agricultural produce, such as bulbs, fruits, nuts, eggs, and vegetables, for storage or shipment, performing any combination of following duties: lines box, barrel, basket, carton, or crate with treated paper, cardboard, excelsior, or prepared padding, or inserts paper trays or separators in container. Places rows of produce in layers in containers, and inserts excelsior, shredded cellophane, or paper trays after each layer and over top layer of produce, or scoops produce into container. Wraps produce in treated paper, foil, or plastic film wrap before placing produce in container. Packs exposed top layer of produce, arranging produce in successive rows in container. Positions basket liner upside down over ring of produce on pallet and fills basket liner with specified amount of produce. Places basket upside down over filled liner on pallet. Pushes basket and pallet over conveyor rollers onto table of turning frame, clamps basket and pallet in place, and moves lever to turn basket upright. Fits lid on container and nails, wires, or tapes in place. Stamps grade, brand, and date of packing on container. Washes and trims produce, such as lettuce and carrots, preparatory to packing, working in warehouse or on harvesting machine in field. Sorts produce according to size, color, and grade before packing. May weigh packed produce and add or remove produce from container to obtain specified weight. May be designated apple packer; basket turner; face-and-fill packer; lettuce trimmer; ring packer (agricultur.

Restaurant Assistant Manager

Assists manager of a franchised or independent fast food or wholesale-prepared food establishment. Directs, participate in, or coordinate preparation of, and cooking, 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.: May coordinate 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. May interview, hire, and train 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 franchised establishment or type of prepared foodstuff retailed or wholesaled.

Restaurant Manager Fine Dining

Manages the food services operation of a fine dining restaurant or similar establishment. Supervises, develops, trains, and directs staff to guarantee guest satisfaction in regards to food quality, sanitation, and service. Manages the financial success of the restaurant by achieving budgeted revenue, controlling expenses and labor costs, and maximizing profitability. Forecasts and plans for expected sales and occupancy levels.: Liaises with the Head Chef and other staff on matters relating to food portions, standards, guest requirements, guest comments, etc. Ensures all staff are properly trained and certified, if applicable, and have the tools and equipment needed to effectively carry out their job function. Assists in the development and implementation of new menus and food and beverage marketing programs. Maintains procedures to ensure the security and proper storage of inventory and equipment; ensure the security of monies, credit, and financial transaction; replenish supplies, inventory, uniforms etc., in a timely and efficient manner; and minimize waste and control costs. Participates in taking inventories. Ensures that all restaurant equipment is in proper operational condition and is cleaned on a regular basis. Ensures that all restaurant facilities are cleaned and properly stocked according to anticipated business volumes. Reviews and analyzes expenditure, financial, and operations reports to determine requirements for food services. Assists in preparation of the annual operating budget. 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.

Restaurant Manager (Small)

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.

Hotel Restaurant Manager (Large)

Directs the food services operation of a large hotel, large restaurant, large institutional food facility, or similar establishment. This position typically has managers reporting to it.: Confers and cooperates with management personnel in formulating administrative and operational policies and procedures. Directs and coordinates, through subordinate managerial personnel, activities of operations department to obtain optimum use of equipment, facilities, and personnel. 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.

Restaurant Manager (Large)

Assistant General Manager Road Production

Assists Director in overseeing and coordinating activities concerned with setting up facilities for rehearsals and/or performances of concerts, circuses, ice skating shows, rodeos, or similar touring road shows. Assists in planning layout of performance and backstage areas to conform with specifications considering such factors as type and space of facility. Makes travel and hotel arrangements and negotiates with local renting company(s) to arrange additional personal space for entertainers and/or animals at each facility used on tour.: Undertakes administrative work of the job, such as paper work, phone calls, and planning, which may include confirming and re-confirming hotel reservations, radio and television interviews, meetings, and sound checks, and show times at each city and/or venue for the current tour. Assists in coordinating activities of various departments to ensure arrangements are made for providing water and feed for animals, if necessary, disposal of rubbish and garbage, and to ensure that work crew has equipment and other facilities prepared for each performance. Assists in hiring and overseeing work crew. Ensures artists' requests and requirements are met. May count daily receipts and verify amount against number of tickets sold. May be designated according to type of show.

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