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11-9051.00 · Task explorer

Food Service Managers: reported tasks and exploration worksheet

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

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This source lists 28 tasks, including 19 marked Core and 9 marked Supplemental. Labels and dates are retained below. Employers can combine or divide these responsibilities differently; explore the task itself before assuming it belongs in every version of the role.

Task source dates: 08/2025.

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28 tasks shown

Core · Task 15199 · 08/2025 · Incumbent

Count money and make bank deposits.

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Core · Task 1086 · 08/2025 · Incumbent

Establish standards for personnel performance and customer service.

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Core · Task 1085 · 08/2025 · Incumbent

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

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Core · Task 1082 · 08/2025 · Incumbent

Schedule staff hours and assign duties.

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Core · Task 1078 · 08/2025 · Incumbent

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

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Core · Task 1090 · 08/2025 · Incumbent

Maintain food and equipment inventories, and keep inventory records.

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Core · Task 1089 · 08/2025 · Incumbent

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

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Core · Task 1081 · 08/2025 · Incumbent

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

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Core · Task 1079 · 08/2025 · Incumbent

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

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Core · Task 1084 · 08/2025 · Incumbent

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

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Core · Task 1091 · 08/2025 · Incumbent

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

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Core · Task 1095 · 08/2025 · Incumbent

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

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Core · Task 1087 · 08/2025 · Incumbent

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

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Core · Task 1080 · 08/2025 · Incumbent

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

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Core · Task 1083 · 08/2025 · Incumbent

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

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Core · Task 1077 · 08/2025 · Incumbent

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

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Core · Task 1092 · 08/2025 · Incumbent

Order and purchase equipment and supplies.

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Core · Task 1088 · 08/2025 · Incumbent

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

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Core · Task 1096 · 08/2025 · Incumbent

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

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Supplemental · Task 1097 · 08/2025 · Incumbent

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

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Supplemental · Task 1098 · 08/2025 · Incumbent

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

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Supplemental · Task 1094 · 08/2025 · Incumbent

Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

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Supplemental · Task 1100 · 08/2025 · Incumbent

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

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Supplemental · Task 1093 · 08/2025 · Incumbent

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

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Supplemental · Task 1102 · 08/2025 · Incumbent

Take dining reservations.

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Supplemental · Task 1101 · 08/2025 · Incumbent

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

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Supplemental · Task 1103 · 08/2025 · Incumbent

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

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Supplemental · Task 1099 · 08/2025 · Incumbent

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

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Make the shortlist useful

Choose one to three activities that tell you something different about the work. Avoid selecting several ways of describing the same interest.
For each, write an example you can discuss or a question that would change your understanding of the role.
Keep source task IDs with your notes so you can return to the same description. Do not include private employer or customer information.

The exported worksheet distinguishes the reported task from your own notes. It supports exploration, not a hiring decision or a validated assessment.

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Source and practice material

Occupational context uses the O*NET® 31.0 Database from the U.S. Department of Labor, Employment and Training Administration, under CC BY 4.0. View the occupation.

Skill Workbench selected and adapted the occupational information and added its own fictional cases, calculations, guidance and worksheets. USDOL/ETA has not approved, endorsed or tested these additions. O*NET® is a trademark of USDOL/ETA.