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Medical Top Level Nursing Executive

Directs, through managers, supervisors or head nurses, activities of nursing staff. Administers nursing program in hospital or other medical institution to maintaining standards of patient care. This is the highest level position in patient care.: Plans and organizes activities in nursing services, such as obstetrics, pediatrics, or surgery, or for two or more patient-care units to ensure patient needs are met in accordance with instructions of physician and hospital administrative procedures. Coordinates activities with other patient care units. Advises medical staff, department heads, and hospital administrator in matters related to nursing services. Recommends establishment or revision of policies, and develops organizational structure and standards of performance. Interprets policies and objectives of hospital nursing services to staff and community groups. Performs personnel management functions. Plans and organizes orientation and in-service training for unit staff members, and participates in guidance and educational programs. Assists in formulating budget. Engages in studies and investigations related to improving nursing care. May direct activities of school of nursing.

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.

Level Glass Forming Machine Operator

Tends battery of automatic machines that flame-cut and form vials for level from glass tubing: inserts tubing in holder to feed machine. Replenishes tubing and replaces fill catch boxes. Examines formed glasses for defects, such as unclosed bottoms, elongated tops or misshapen vials, and notifies machine adjuster of machine malfunctioning. Removes formed glasses to workbench and files points from glasses to leave opening for filling, using half-round file.

Level Glass Vial Filler

Tends equipment that fills glass vials with alcohol or ether solution and leaves air bubble to form vials used in tools and instruments to determine levelness: fills rack with vial-filled cups and lowers rack into tank of solution. Lowers weighted glass cover and moves lever to turn on air pressure. Sets timer for designated time cycle. Shuts off air and raises cover when bell rings. Compares bubbles in random sampling of filled vials with master vial for conformance to size. Refills vials or lets vials stand to evaporate excess fluid to regulate size of bubble. Pours solution from jug into tank to replace used fluid.

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.

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.

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)

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.

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