Food Service Managers

Does not pass

• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

  physical work, outside the screen · 6.8% of the role's time · $1.2B

• Establish standards for personnel performance and customer service.

  reason given most often: nobody can tell quickly whether it worked, and no existing check settles it · 6.0% of the role's time · $1.1B

• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

  physical work, outside the screen · 5.8% of the role's time · $1.0B

• Count money and make bank deposits.

  physical work, outside the screen · 4.9% of the role's time · $868M

• Maintain food and equipment inventories, and keep inventory records.

  physical work, outside the screen · 4.9% of the role's time · $865M

• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

  physical work, outside the screen · 4.7% of the role's time · $828M

• Keep records required by government agencies regarding sanitation or food subsidies.

  reason given most often: nobody can tell quickly whether it worked, and no existing check settles it, and a failure is too expensive · 4.5% of the role's time · $798M

• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

  reason given most often: no existing check settles it · 4.3% of the role's time · $753M · waiting on a check

• Investigate and resolve complaints regarding food quality, service, or accommodations.

  reason given most often: no existing check settles it · 4.3% of the role's time · $750M

• Schedule staff hours and assign duties.

  an accountable sign-off — stays with a person · 4.0% of the role's time · $708M

• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

  physical work, outside the screen · 3.9% of the role's time · $694M

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

  physical work, outside the screen · 3.9% of the role's time · $685M

• Review work procedures and operational problems to determine ways to improve service, performance, or safety.

  reason given most often: nobody can tell quickly whether it worked, and no existing check settles it · 3.8% of the role's time · $676M

• Greet guests, escort them to their seats, and present them with menus and wine lists.

  physical work, outside the screen · 3.8% of the role's time · $668M

• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

  reason given most often: nobody can tell quickly whether it worked · 3.7% of the role's time · $652M

• Monitor employee and patron activities to ensure liquor regulations are obeyed.

  physical work, outside the screen · 3.5% of the role's time · $624M

• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

  reason given most often: nobody can tell quickly whether it worked, and no existing check settles it · 3.2% of the role's time · $563M

• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

  reason given most often: nobody can tell quickly whether it worked · 3.2% of the role's time · $557M

• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

  physical work, outside the screen · 3.0% of the role's time · $532M

• Order and purchase equipment and supplies.

  reason given most often: no existing check settles it · 2.5% of the role's time · $435M

• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

  reason given most often: nobody can tell quickly whether it worked, and no existing check settles it · 2.1% of the role's time · $368M

• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

  reason given most often: nobody can tell quickly whether it worked, and no existing check settles it · 2.1% of the role's time · $366M

• Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.

  reason given most often: nobody can tell quickly whether it worked, and no existing check settles it · 2.0% of the role's time · $354M

• Take dining reservations.

  reason given most often: nobody can tell quickly whether it worked · 1.9% of the role's time · $338M · passed by Claude Sonnet · the models disagreed

• Create specialty dishes and develop recipes to be used in dining facilities.

  physical work, outside the screen · 1.7% of the role's time · $307M

• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

  reason given most often: nobody can tell quickly whether it worked, and no existing check settles it · 1.7% of the role's time · $306M

• Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.

  reason given most often: nobody can tell quickly whether it worked, and no existing check settles it · 1.7% of the role's time · $296M