Low to No Risk

16

Moderate Risk

2

High Risk

8

Extreme Risk

2

• 1.2Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• 1.3Investigate and resolve complaints regarding food quality, service, or accommodations.
• 2Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• 1.2Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• 2.1Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• 1.2Establish standards for personnel performance and customer service.
• 1.6Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• 2.7Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• 0.5Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• 1.2Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
• 2Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• 1.2Monitor employee and patron activities to ensure liquor regulations are obeyed.
• 1.4Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
• 2Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• 1.5Create specialty dishes and develop recipes to be used in dining facilities.
• 2.4Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

35.7% of Food Service Managers tasks can be automated with AI or robotics