Top Food Service Manager Skills

Below we've compiled a list of the most important skills for a Food Service Manager. We ranked the top skills based on the percentage of Food Service Manager resumes they appeared on. For example, 15.7% of Food Service Manager resumes contained Food Service Operations as a skill. Let's find out what skills a Food Service Manager actually needs in order to be successful in the workplace.

The six most common skills found on Food Service Manager resumes in 2020. Read below to see the full list.

1. Food Service Operations

high Demand
Here's how Food Service Operations is used in Food Service Manager jobs:
  • Managed food service operations at Florida Community College-South Campus including supervising and training up to ten employees.
  • Oversee all food service operations and performance, improved efficiency and accuracy, provide exceptional customer service.
  • Coordinate recipe development and standardization and develop new menus for independent food service operations.
  • Provide oversight of facility food service operations to ensure budgetary and state/federal regulatory compliance.
  • Developed safety and sanitation criteria and provided inspections for all food service operations.
  • Provide culinary and technical guidance to senior management about food service operations.
  • Reviewed and updated information related to food service operations.
  • Supervised shift, unit or consolidated food service operations.
  • Managed food service operations at Presbyterian College.
  • Evaluated contract food service operations.
  • Help Customers as needed with orders manage all aspects of food service operations, including overseeing all other managers and employees.
  • Assisted in the opening and management of food service operations at UNC's Friday Conference Center between 1990 and 1999.
  • Managed daily food service operations at Victory Memorial Hospital including patient tray line, cafeteria, and all special functions.
  • Implemented policies and procedures regarding food service operations to ensure the highest quality of service and preparation was maintained.
  • Plan and coordinates food service operations with school activities to improve school and community relations and increase student participation.
  • Manage all food service operations, guests, patient nutrition, special care, and dietary restricted meals.
  • Oversee all food service operations and six Food Service Marines on Forward Operating Base (FOB) Viking.
  • Managed all food service operations including the preparation of food and the oversight of government regulations compliance.
  • Oversee food service operations at the day-care; provide lunch for student population of up to 250.
  • Managed several retail food service operations on an air force base, for military members and family.

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2. Food Preparation

high Demand
Here's how Food Preparation is used in Food Service Manager jobs:
  • Managed, directed, and supervised the operation of the facility and performed preliminary food preparation procedures.
  • Conducted evaluation, trained staff and supervised crew leaders in overseeing food preparation and inventory management.
  • Performed preliminary food preparation procedures, prepared and cooked menu items listed on the production schedule.
  • Perform moderately complex food service supervisory work which involves supervising food preparation and service.
  • Aided in food preparation and service for retirement community in their internal restaurant.
  • Oversee food preparation using identified ingredients; ensure designated policies and procedures.
  • Follow procedures, practices, operations and equipment for institutional food preparations.
  • Managed all kitchen operations including food preparation and food service distribution.
  • Maintained food preparation and service standards for assisted care facility.
  • Focused on maintaining high quality food preparation and presentation.
  • Monitored food preparation compliance with safety and health regulations.
  • Implemented successful cost saving food preparation efficiency initiatives.
  • Demonstrate guidelines for food preparation and time management.
  • Co-developed new standards for cleanliness and food preparation.
  • Ensured all food preparation equipment was operated safely.
  • Established from-scratch techniques for enhanced food preparation.
  • Supervised food preparation for cafeteria style dining.
  • Monitored food preparation methods used by associates.
  • Planned and organized food preparation responsibilities.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food ensure that food is prepared acceptable manner.

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3. Kitchen Equipment

high Demand
Here's how Kitchen Equipment is used in Food Service Manager jobs:
  • Performed preventive maintenance and general housekeeping duties on cafeteria and field kitchen equipment.
  • Purchased kitchen equipment that improved operational efficiency and safety.
  • Coordinated kitchen equipment inspection and workplace health/safety.
  • Set up budgets under the State allowances, operating procedures, safe handling of chemicals and food products and kitchen equipment.
  • Prepared and served simple foods and beverages; operated deep-fat fryer and other kitchen equipment as needed where procedures are followed.
  • Accounted for, used, and maintained kitchen equipment including mobile kitchen unit, ovens, burners, and mixers.
  • Performed kitchen equipment repairs and coordinated vendor repairs with the appropriate follow-up to insure work was complete.
  • Operated a variety of kitchen equipment using gas, electricity and steam or microwave heat sources.
  • Request food supplies, kitchen equipment setup, inventory costs, menu planning and record keeping.
  • Surveyed all kitchen equipment and controls and implemented guidelines on the proper use of the equipment.
  • Requisitioned food supplies, kitchen equipment, and appliances, based on estimates of future needs.
  • Reviewed established procedures for food safety, sanitation and care and cleaning of kitchen equipment.
  • Trained staff and volunteers in the proper way to handle knives and kitchen equipment.
  • Operate basic kitchen equipment, stoves, ovens, microwaves, refrigerators, etc.
  • Serve Safe Certified and familiar with safe kitchen equipment operation.
  • Worked daily with kitchen equipment and food service safety regulations.
  • Managed the maintenance and service of all kitchen equipment.
  • Ordered and maintained all kitchen equipment and supplies.
  • General cleaning of all kitchen equipment.
  • Clean and inspect kitchen equipment andwork areas to ensure cleanliness and functional operations.

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4. Customer Service

high Demand
Here's how Customer Service is used in Food Service Manager jobs:
  • Display outstanding customer service while receiving direct customer feedback and apply information to build opportunities for an improved customer experience.
  • Maximized sales by providing excellent customer service and minimize loss through proper utilization of standard operating procedures.
  • Specialized in maintaining top-notch customer service, various accounting functions, accurate inventory and stock level management.
  • Managed and coordinated the overall restaurant operations, including customer service, inventory, and marketing.
  • Trained and managed five employees on customer service and achieved significant improvements in their productivity.
  • Provided outstanding customer service and assisted used conflict resolution techniques to resolve conflicts.
  • Developed concrete action plans facilitating solutions to customer service problems.
  • Provided efficient and cordial customer service increasing their brand loyalty
  • Provided customer service to all internal and external customers.
  • Increased Customer Service awareness and improved food quality.
  • Provide customer service for military and civilian personnel.
  • Delivered consistent customer service on a daily basis.
  • Support all customer service and employee engagement initiatives.
  • Provided excellent customer service and troubleshooting as needed.
  • Monitor cafeteria customer service and dining service.
  • Provided excellent and timely customer service to students
  • Maintain customer relationships through exceptional customer service.
  • Provided prompt and satisfactory customer service.
  • Organized and directed customer service initiatives.
  • Provided courteous and informative customer service

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5. Plan Menus

high Demand
Here's how Plan Menus is used in Food Service Manager jobs:
  • Plan menus following Dietary Guidelines for Americans.
  • Plan menus and food utilization based on anticipated number of customers, taste, popularity, and costs.
  • Plan menus, order and facilitate delivery of meals consistent with Meal Pattern Standards and special dietary needs.
  • Plan menus, purchase food and supplies necessary for the preparation and serving of meals.
  • Plan menus, determine amounts to be prepared and how leftovers should be utilized.
  • Plan menus, maintain a strict budget, and order commodities from multiple suppliers.
  • Plan menus; determine production volumes and how leftovers should be utilized.
  • Plan menus and set prices for each product on menu.
  • Responded to customer preferences and industry trends to plan menus.
  • Design and plan menus meeting the guidelines of DESE.
  • Plan menus and Respond to customer preferences and complaints.
  • Plan menus for a wide variety of occasions.
  • Plan menus and budget for future meals.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Plan menus in cooperation with parents and Headstart Nutritionist.

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6. Payroll Records

high Demand
Here's how Payroll Records is used in Food Service Manager jobs:
  • Maintained staff payroll records and ensured timely direct deposits.
  • Assist in maintenance of cash control, cash handling, cash audits, and payroll records.
  • Assisted in maintenance of payroll records and performed various Human Resource functions.
  • Manage maintenance of cash control, and responsible for all payroll records.
  • Keep student payroll records and input weekly inventory.
  • Compiled and submitted daily and monthly payroll records.
  • Maintain cash control and payroll records.
  • Manage budget and payroll records.

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7. Daily Operations

high Demand
Here's how Daily Operations is used in Food Service Manager jobs:
  • Managed Supply Department Human Resources, train and supervised logistics personnel, logistic systems and direct daily operations.
  • Managed the General s residence daily operations including budgeting, security, maintenance, and contractor repairs/improvements.
  • Managed and supervised daily operations for our family-owned diner with primary focus on customer retention.
  • Supervised daily operations that included corporate dining, coffee pantries and multilevel facilities.
  • Supervised daily operations of grocery and candy stores in summer resort community.
  • Assumed necessary responsibilities and maintaining and oversee daily operations of the restaurant.
  • Owned and managed daily operations of three retail businesses providing Mediterranean cuisine.
  • Performed budget control procedures in developing menu plans for daily operations.
  • Directed daily operations of a hospital and nursing home dining facility.
  • Executed daily operations of sanitation policies & documented quality inspections.
  • Managed the daily operations of facilities patient food service operation.
  • Managed the daily operations of this 500+ resident retirement community.
  • Executed daily operations of buffet menu and preparation.
  • Administrated daily operations to ensure proper customer service.
  • Executed daily operations of Room Service/QSR Operations.
  • Assisted and provided oversight in daily operations.
  • Executed daily operations of business plan.
  • Executed daily operations and administrative responsibilities.
  • Executed daily operations of Restaurant.
  • Manage the daily operations of the camp food and dining service including coordinating activities between the kitchen and dining room.

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8. Food Cost

high Demand
Here's how Food Cost is used in Food Service Manager jobs:
  • Forged exceptional relationships with local vendors, securing timely delivery of top-quality inventory while reducing food costs.
  • Managed storeroom operations coordinating directly with food distributors maintaining monthly food costs of over 500K.
  • Conducted inventory analysis for food cost control and minimize inventory levels by understanding industry trends.
  • Executed independently complex menu development, inventory, ordering/purchasing, and monitored food cost controls.
  • Calculate overall food cost percentage of operation by quarterly compilation of menu mix analysis.
  • Tracked sales, food cost, labor and other financial information, as well as maintaining inventory and processing cash deposits.
  • Performed inventory weekly and monthly to ensure proper recording of food cost, waste log and ordering was accurate and profitable.
  • Review weekly sales report and adjust for actual guest count, labor, sales, and food cost to reflect actual.
  • Maintain strong financial controls for the various parameters of the restaurant including food cost, nonfood costs, and labor expenses.
  • Developed and implemented spreadsheets, productivity reports and analysis of food production to lower food cost percent and food waste.
  • Reduced food costs by 35 percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Ranked as top performer by franchise owner in productivity, food cost, and labor efficiency for multiple years.
  • Forecast hourly labor, food cost, portion control and controllable/non controllable cost to align with yearly budgets.
  • Assisted Coordinator and Cook with weekly menu planning, maintaining a food cost of 41% or less.
  • Created and implemented a state-wide networking program which resulted in a 25% reduction in food cost.
  • Managed a food budget of $115,000 and maintained food cost and inventory levels within company standards.
  • Generate weekly and monthly reports and invoices to maintain a low food cost and high sale numbers.
  • Tracked Inventory to make certain that food cost was within budget and that the food remained fresh.
  • Cut food cost by 6.4% by eliminating waste and purchasing higher quality, more effective products.
  • Achieved a raw food cost of $ .62 per tray for an average of 2345 inmates.

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9. Inventory Control

high Demand
Here's how Inventory Control is used in Food Service Manager jobs:
  • Total management responsibility for dietary contents of meals, menus, logistics, inventory control, equipment-facility maintenance, and planning.
  • Trained and developed a team to effectively execute all daily tasks including food production, sanitation and inventory control.
  • Managed weekly budget and inventory control to ensure overall financial success of operations.
  • Managed inventory control procedures to include quality and quantity assurance.
  • Cost effectively managed all inventory control and food ordering initiatives.
  • Ordered and merchandised all product and monitored inventory control/gross profit.
  • Supervised inventory control, culinary analysis, and cash control.
  • Purchased food items, maintaining effective inventory control.
  • Supervised receiving of product and inventory control.
  • Tracked food usage and monitored inventory control.
  • Set par levels with inventory controls/standards/safety.
  • Managed P&L; improved margins by 5%, implemented inventory control, monitored labor and trend.
  • Prepare and replenish all food for the line cooks, Implement Inventory control and proper rotation of food.
  • Ensured smooth operation of serving line by overseeing six servers, checking for quality and inventory control.
  • Execute daily kitchen functions; meal preparation, inventory control, departmental purchasing, maintenance, etc.
  • Lowered costs by finding alternate sources of sales products, optimized inventory control to reduce spoilage.
  • Completed menu preparation, ordered food stock, and completed inventory control of all product.
  • Maintained stock records and other document related to inventory control, accounting and supply records.
  • Inventory control and record keeping of food stocks and other items used by kitchen staff.
  • Inventory Controller Held two upper level management positions at Alaska's largest health care provider.

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11. Staff Members

high Demand
Here's how Staff Members is used in Food Service Manager jobs:
  • Document nutrition notes into electrical medical records; Provide nutrition counseling and monthly education sessions for participants and staff members.
  • Supervised department staff members and monitored for customer service and day to day responsibilities.
  • Conducted annual performance reviews for operational staff members.
  • Managed 70 full and part-time staff members including, food production, cashiers, cooks, cater staff, several supervisors.
  • Trained eight staff members on tools, sensitive items and chemical procedures resulting in 100% accountability and zero deficiencies.
  • Managed over 75 staff members working in a central food pavilion and over 10 carts and kiosks throughout zoo grounds.
  • Assumed responsibility for training, orientation, and ongoing supervision, including scheduling and evaluation for 15 staff members.
  • Coordinate teamwork among staff members, and hire and terminate the employment of food service personnel as necessary.
  • Facilitate and lead staff members in Eden Alternative initiatives to stay in compliance with Eden Principles and ideas.
  • Interviewed prospective applicants and trained new staff members for their specific duty in accordance to policies and procedures.
  • Served 40 plus adult clients and 15 plus staff members in a treatment center three meals per day.
  • Prepare and participate in surveys conducted by authorized government agencies, residents, staff members and their families.
  • Managed $4 million budget, 58 staff members and ensured efficient and effective use of all resources.
  • Assisted staff members with preparing meals if needed made sure all food temp and cooling were documented.
  • Managed the overall daily functioning of the kitchen and supervision of a team of twelve staff members.
  • Instructed and trained staff members in retention changes, community events, promotion opportunities and enhancement programs.
  • Created job descriptions for food service staff, including hiring and training of all staff members.
  • Provided excellent customer service to all customers, associates, and staff members at all times.
  • Managed all requisition orders, and communicated with all vendors, customers and staff members.
  • Prepare breakfast, lunch and special snack for facility of 165 children plus staff members.

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12. Bank Deposits

high Demand
Here's how Bank Deposits is used in Food Service Manager jobs:
  • Prepare bank deposits and monitor staff levels to optimize the business and maximize profitability.
  • Negotiated with outside vendors, conducted monthly staff meetings, performed end-of-day cash balances and handled bank deposits.
  • Maintained records of dietary intake, accounts receivable and payable and made out bank deposits.
  • Complete back-room accounting: reconcile register tills, prepare money orders and bank deposits.
  • Opened and closed the restaurant, managed safe and made bank deposits.CULINARY TRAINING
  • Managed finances for cafeteria including: bank deposits and cash flow.
  • Manage and count money for bank deposits and bills.
  • Counted and handled money transactions and made bank deposits.
  • Counted money, made bank deposits daily.
  • Provided great customer service to customers.I also made bank deposits and food quality checks.
  • Ordered and prepared lunches for staff and students Met government guidelines Daily bank deposits Supervised staff

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13. Haccp

high Demand
Here's how Haccp is used in Food Service Manager jobs:
  • Enjoyed recipe development, testing, standardization and implementation following HACCP guidelines.
  • Monitored completion of semiannual HACCP self-inspection.
  • Record keeping of daily HACCP heating/cooling logs, recording daily lunches served, following State guidelines for Healthier Kansas School Lunches.
  • Established and enforces standards for cleanliness, health, HACCP, and safety by following health and safety codes and regulations.
  • Follow strict government guidelines and maintain records/logs such as HACCP * Order commodities from multiple suppliers and conduct regular inventories.
  • Developed food safety training program implementing HACCP principles for cafeteria utilized by at least 500 students and staff each day.
  • Directed the daily activities of food production, handling food safely and maintaining proper food temperatures to include HACCP.
  • Train staff and owners on HACCP, making food, opening and closing all aspects of the business.
  • Performed daily line checks to ensure that food items were at the proper temperature according to HACCP guidelines.
  • Developed inventory control system, HACCP program, catering program and performed all HR applications and training.
  • Maintain paperwork including HACCP logs, equipment logs, training records, accident reports and employee evaluations.
  • Maintained high levels of food safety by ensuring all HACCP logs were filled and temperatures taken.
  • Conducted HACCP training for all staff resulting in successful hygiene audits from all monitoring agencies.
  • Train food & nutrition team in SERVSAFE, HACCP, knife skills and environmental safety.
  • Assured compliance with HACCP guidelines for safe food handling from receiving to service.
  • Ensured program followed proper Food Sanitation per FDA, HACCP procedures / guidelines.
  • Direct and assist with quantity food production following standardized recipes and HACCP guidelines.
  • Trained staff of 4 on POS, HACCP, and sanitation procedures.
  • Created and implemented HACCP plan which improved operations and resolved minor deficiencies.
  • Assisted seven employee's with implementing serve-safe as well as HACCP practices.

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14. Proper Portion Sizes

high Demand
Here's how Proper Portion Sizes is used in Food Service Manager jobs:
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Verified proper portion sizes and consistently attained high food quality standards.

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15. Food Service Department

average Demand
Here's how Food Service Department is used in Food Service Manager jobs:
  • Served as an intermediate between the food service department and allied unit/facility departments.
  • Advanced management of the Food Service Department in a State correctional unit/facility.
  • Improved standards of Food Service Department in a Maximum Security Facility.
  • Train and supervise customer service representatives in food service department.
  • Supervised multiple diverse food service departments.
  • Direct and oversee that all areas of the food service department comply with Federal, State and Local guidelines and regulations.
  • Oversee the daily operation of the food service department including catering, ordering and inventory, and monthly and yearly budgets.
  • Assist in the daily operations of Food Service Department, concentrating my efforts in Catering and employee management and incentive programs.
  • Increased the patient food service satisfaction score for the food service department by 12 points within 3 months of hire.
  • Order, check in deliveries, maintain inventory, rotate stock and maintain adequate sanitation of the food service department.
  • Provide nutritious meals to student and staff, maintain accurate accountability, and implement Food Service Department goals.
  • Plan, coordinate, assign and participate as required to meet the needs of the Food Service Department.
  • Monitor and Manage close to 30 offenders assisting, cooking, cleaning and serving in food service department.3.
  • Managed large volume procurement for the food service department in accordance to budget and to contractual obligations.
  • Directed the activities of the Food Service Department to provide meals to patients, employees and guests.
  • Developed sustainable and local purchasing practices for Beth Israel's food service department and other area hospitals.
  • Implemented new cooking ideas and techniques personally trained all new hires to guarantee extraordinary food service department.
  • Maintain logs on all equipment within the food service department and add reports to HACCP book.
  • Managed the day to day operations of an institutional food service department in a correctional setting.
  • Directed the complete start-up of the Food Service Department in the first privatized federal prison.

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16. Special Events

average Demand
Here's how Special Events is used in Food Service Manager jobs:
  • Planned and supervised meal preparation for personnel and administrators for special events.
  • Designed marketing materials and promotional signage for special events & activities.
  • Organized numerous catered special events held by school administrators.
  • Supervised catering set-up and preparation for all special events.
  • Coordinated and supported special events held in facility.
  • Supervised high-end caterings and special events.
  • Designed and coordinated special events.
  • Compiled budgets, monitored expenses, and analyzed variances; analyzed food and beverage needs for daily menus and special events.
  • Prepared and cooked established menus items daily with the ability to be creative with menu selections for special events or catering.
  • Planed and coordinated banquets and special events for Distinguished Visitors to include former Presidents of the United States and dignitaries.
  • Saved client $13,000 by hand making floral arrangements, table skirting, and uniform preparations for all special events.
  • Recruit and manage 25,000+ volunteers annually for organization operation, special events, food drives and mass distribution programs.
  • Coordinated and catered a variety of special events including staff functions, employee parties, holiday events and banquets.
  • Planned and facilitated special events for the student body, faculty & staff, including all athletic events.
  • Work with Events Coordinator, Operations Manager, and Executive Director on providing food service for special events.
  • Staff Supervision/ Production overseeing * Purchasing * Employee scheduling and evaluation * Catered special events * Kitchen Sanitation
  • Managed the kitchen food prep production for special events, lunch buffet, food outlets and functions.
  • Planned, budgeted, ordered, trained employees, coordinated volunteers for special events and managed employees.
  • Provided catering for special events in coordination with event planning staff for events ranging from 150-300 guests.
  • Developed and executed over 100 special events that led to an increase in sales for the year

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17. Beverage Deliveries

average Demand
Here's how Beverage Deliveries is used in Food Service Manager jobs:
  • Schedule and receive food and beverage deliveries, checked incoming delivers for quality and quantity assurance.
  • Schedule and receive food/beverage deliveries, checking the content to verify the quantity and quality.
  • Scheduled and received food and beverage deliveries on a weekly basis.
  • Scheduled and received food and beverage deliveries.
  • Scheduled and received food and beverage deliveries.

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18. Safety Procedures

average Demand
Here's how Safety Procedures is used in Food Service Manager jobs:
  • Maintained Highest level of Sanitation and Safety procedures daily.
  • Ensured food sanitation and safety procedures.
  • Hire, train and direct all staff, manage and enforce standards of operation and safety procedures.
  • Followed food safety procedures and managed the patient diet according to their health needs.
  • Train staff in daily job duties, sanitation, and safety procedures.
  • Make sure production was done and safety procedures were being followed.
  • Ensured all food safety procedures were followed by all associates.
  • Enforced daily health and safety procedures with staff.
  • Operated within all food service safety procedures.

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19. Labor Costs

average Demand
Here's how Labor Costs is used in Food Service Manager jobs:
  • Control expenses and labor costs to maximize profitability.
  • Exceeded requirements of meeting food and labor costs, by routinely coming in under the budget, for an 800-bed unit.
  • Coordinated with the Department Managers to achieve economic goals for the departments, including profit margin and labor costs.
  • Coordinated work assignments for staff and reduced monthly hours, as necessary, to reduce labor costs.
  • Cut labor costs by 11.5% by restructuring schedules to reflect the business's need for productivity.
  • Worked to reduce food and labor costs by streamlining orders and reassigning associates for optimum productivity.
  • Standardized portions used and are responsible for the controlling of food, and labor costs.
  • Cut food and labor costs while increasing sales, food/service quality and guest satisfaction.
  • Controlled food and labor costs within budget without sacrificing the operation's upscale setting.
  • Proved ability to reduce food and labor costs, increase customer satisfaction and volume.
  • Reduced production and labor costs by finding smarter solutions for the customer and services.
  • Assisted with staff scheduling to control labor costs; used LMS-Labor management system.
  • Reduced labor costs by revising the employee schedule in accordance with service demands.
  • Decreased shift labor costs by 17% by realigning duties and reducing staffing.
  • Track by percentages the daily, weekly, and monthly labor costs.
  • Cost control: including labor costs, food, and beverage costs.
  • Adjust pricing in retail location based on food and labor costs.
  • Reduced and maintained food and labor costs well-below budget.
  • Evaluate labor costs of assigned schools and makes recommendations.
  • Lowered company labor costs through my department.

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20. Product Quality

average Demand
Here's how Product Quality is used in Food Service Manager jobs:
  • Analyzed product quality and coordinated with tropics to ensure appropriate specifications were adhered to.
  • Communicate daily with patrons ensuring customer receive outstanding service and consistent product quality.
  • Verify product quality and quantity of all deliveries while scheduling and assigning staff duties and coordinated assignments of cooking personnel.
  • Maintained product quality, accurately measured forecast and order volume which reduced cost by 3%.
  • Oversee product quality and quantity...responsible for ordering, processing deliveries and inventory.
  • 08215Scheduled food product deliveries, and verified product quality and quantity.
  • Interact with patron, ensuring outstanding service and consistent product quality.
  • Inspected all filled orders for accounting discrepancies and product quality.
  • Received food and beverage deliveries, ensured delivery contents and verifed product quality.
  • Maintained store cleanliness and hygiene at all times, Maintained product quality and customer service as an ongoing priority.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

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21. Staff Hours

average Demand
Here's how Staff Hours is used in Food Service Manager jobs:
  • Scheduled staff hours and assigned work duties according to the statement of work, company policies and all military standards.
  • Schedule staff hours, assign duties, and establish standards for personnel performance and customer service
  • Hired staff, scheduled staff hours, maintained employee records, and assigned duties.
  • Scheduled staff hours and assigned duties for 100 kitchen and dining room employees.
  • Fill in where needed to ensure staff hours are met yet not exceeded.
  • Scheduled staff hours, assigned duties and maintained food and equipment inventories.
  • Job duties included monitoring budgets, scheduling staff hours and assigning duties.
  • Schedule staff hours, payroll and assign duties for 45 union employees.
  • Do monthly inventories Schedule staff hours and assign duties.
  • Interviewed, hired and fired staff; conducted yearly departmental in-service Scheduled staff hours and assign duties.
  • Scheduled staff hours and evaluated staff performance Prepared meals for guests and assisted in serving guests.

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22. Cost Control

average Demand
Here's how Cost Control is used in Food Service Manager jobs:
  • Facilitated inventory and cost control analysis.
  • Monitored inventory and cost control.
  • Assisted outlet managers with logic and rationale, budgeting and cost controls and development and implementation of a marketing program.
  • Supervised staff of 35 in preparing and serving meals including all aspects of ordering, inventory and cost control.
  • Managed and control resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines.
  • Provided guidance and expertise to assist executive chef with product allocation, product management, and labor cost control.
  • Improved sales 36% and reduced costs by 26% through food and labor cost controls and vendor sourcing.
  • Maintain and operate a food management computer system through orders, cost control, and menu planning;.
  • Assist the project manager in monitoring the food and labor budgets, cost control, and menu planning.
  • Supervised staff regarding production, merchandising, quality and cost control as well as scheduling and employee training.
  • Reduced inventory by 40% by reorganizing the storage area and implementing cost controls and par level ordering.
  • Implemented cost control systems, inventory system, standardization, increased revenue with additional functions.
  • Managed inventory and cost control to track and prevent employee theft and waste management.
  • Skilled at food production, presentation, continuing quality, cost control and sanitation.
  • Maintained and achieved strict cost control levels in labor and all supply areas.
  • Cost control, inventory, receiving, delineated budgeting, and reporting responsibilities.
  • Upgrade quality of food operations while maintaining strict product and labor cost controls.
  • Established cost controls which lowered food and labor cost increasing bottom line profit.
  • Full P&L responsibility including forecasting, budgeting, and cost controls.
  • Ordered, received and stored all inventories, managed inventory cost control.

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23. Delivery Contents

average Demand
Here's how Delivery Contents is used in Food Service Manager jobs:
  • Scheduled and received food and beverages deliveries, checking delivery contents-verifying quality and quantity.
  • Checked delivery contents for quality, quantity, accuracy as well as maintain all documents.
  • Checked delivery contents for quality, quantity, accuracy.
  • Checked delivery contents for quality, quantity and accuracy.
  • Checked delivery contents for accuracy.

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24. Fire Regulations

average Demand
Here's how Fire Regulations is used in Food Service Manager jobs:
  • Monitored facility compliance with health and fire regulations.
  • Monitored compliance for health and fire regulations regarding the preparation and serving of food and beverages.
  • Managed kitchen operation compliance with health and fire regulations.

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25. Financial Transactions

average Demand
Here's how Financial Transactions is used in Food Service Manager jobs:
  • Managed budgets and payroll records, and reviewed financial transactions to ensure expenditures are authorized and monthly invoices are reconciled.
  • Monitored budgets and review financial transactions at a daily basis to ensure that expenditures are authorized and budgeted.
  • Reviewed financial transactions and monitored budget to ensure efficient operation and ensured expenditures stayed within budget limitations.
  • Audited budgets, daily financial transactions and monthly financial statements to ensure expenditures are authorized and budgeted.
  • Revised financial transactions and monitor budget ensure efficient operations ensured expenditures stayed in the budget limitations.
  • Managed budgets, and reviewed financial transactions to ensure that expenditures are authorized within budget.
  • Evaluated financial transactions to safeguard that expenditures are authorized and budgeted.
  • Reviewed financial transactions and ensure expenditures were authorized and budgeted.
  • Maintained records of financial transactions by recording and balancing accounts.
  • Monitored budgets and payroll records, reviewed financial transactions.
  • Collected money and handled financial transactions responsibly.
  • Maintained accurate records of all financial transactions.
  • Directed department s financial transactions.
  • Make Schedules, Oversee employees, In Charge of all financial transactions during my shift.
  • Handle financial transactions, maintain cash-flow accounting, and balance day-to-day cash operations.
  • Performed all financial transactions connected with serving of meals in the cafeteria.
  • Managed $35K monthly budget and reviewed financial transactions.
  • Keep budges and payroll records and review financial transactions.
  • Reviewed budget and payroll and other financial transactions.
  • Reviewed financial transactions on a daily basis through the AFMIS system (Army Food Management Information system.

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26. Order Food

average Demand
Here's how Order Food is used in Food Service Manager jobs:
  • Order food and make sure that the food is properly put away and rotated(FIFO).
  • Manage staff, order foods, prepare foods, design new monthly menu, and training staff.
  • Order food each week that is needed and do the inventory of food on the shelves.
  • Prepare meals, menus, order food, inventory, data entry, clean up.
  • Perform inventory, plan and order food to ensure all food galleys are stocked.
  • Manage the inventory and order food and beverages, equipment, and supplies.
  • Order food and supplies and maintained area and equipment in sanitary condition.
  • Order food and supplies and checked received goods against invoices and requisitions.
  • Order food and kitchen supplies consistent with menus and enrollment counts.
  • Order food and cleaning supply's on a weekly basis.
  • Prepare food list and order food supply for weekly menus.
  • Order food and beverages for 87 schools using computer on-line operations
  • Order food and supplies and manage lunchroom and all things pertaining
  • Order food for weekend training for the National Guard.
  • Forecast and order food to adjust inventory on hand.
  • Order food and supplies for the Greenwood Avenue Market.
  • Order food and supplies, and maintain inventory.
  • Order food and supplies according to department schedule.
  • Order food products to maintain cafeteria operation.
  • Develop menus and order food.

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27. Equipment Inventories

average Demand
Here's how Equipment Inventories is used in Food Service Manager jobs:
  • Maintained equipment inventories in excess of $500K resulting in zero dollars loss.
  • Maintain food and equipment inventories and maintain records of the inventory.
  • Maintained food and equipment inventories, as well as kept inventory.
  • Scheduled staff for kitchen, resident dining room, guest coffee shop and employee cafeteria Maintained food and equipment inventories.

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28. Inventory Records

average Demand
Here's how Inventory Records is used in Food Service Manager jobs:
  • Managed accurate food supplies inventory records.
  • Conducted weekly and end of the month inventory of food and equipment, and keep inventory records.
  • Calculated biweekly payroll, prepared routine daily, weekly and monthly reports, and maintained inventory records.
  • Gather Nutritional Data, Manage Production, Implement Cost-Effective Procedures & Prepare and Maintain Inventory Records.
  • INVENTORY REQUISITION: Maintained food and equipment inventories, and keep inventory records in a database.
  • Prepared schedules, tracked sales, placed orders, and kept inventory records.

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29. Monthly Inventory

average Demand
Here's how Monthly Inventory is used in Food Service Manager jobs:
  • Controlled monthly inventory to ensure optimal product rotation and to safeguard against shrinkage.
  • Participated in monthly inventory; ensure accurate accounting for all products.
  • Managed day-to-day operations with consistent monthly inventory and cost control.
  • Control food service inventory and complete monthly inventory audits.
  • Conducted daily and monthly inventory of facility assets.
  • Perform monthly inventory and review analysis for accuracy.
  • Managed monthly inventory and ordered supplies/products as necessary.
  • Executed and prepared monthly inventory reports.
  • Performed monthly inventory and sanitation inspections.
  • Submit a completed monthly inventory.
  • Handle monthly inventory count, as well as monthly waste reporting, monthly sales, employee meal & drink reporting.
  • Maintained a budget of 1.5 million dollars and control all 10 schools monthly inventory using the computer excel program.
  • Ordered all food and supplies, prepared and entered weekly paperwork, also counted the monthly inventory.
  • Managed $486,000 monthly inventory and ensured adequate supplies were available to operate the entire facility.
  • Do monthly inventory, daily record keeping and filing reports for the lunch program.
  • Conducted weekly and monthly inventory of all rations and spot checked daily for accuracy.
  • Assisted in managing store, monthly inventory, employee scheduling, customer service
  • Handled special functions, ordered food, supplies and conducted monthly inventory.
  • Conducted daily revenue and monthly inventory reports of cash intake and merchandise.
  • Ordered food and paper supplies, conducted monthly inventory procedures.

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30. Production Records

low Demand
Here's how Production Records is used in Food Service Manager jobs:
  • Prepare production records and monthly inventory according to department policies and procedures.
  • Supervised daily meal production, inventory control and maintained production records.
  • Maintained food production records/cost indicator.
  • Maintained daily operations including staffing, customer service, daily sales operations, food purchasing, production records, menu planning.
  • Manage accurate food & supply inventory records as well as maintaining daily production records, financial reports, etc.
  • Maintain food production records by local, state and federal regulations to ensure required portions are prepared and served.
  • Retained production records that included all information for audits; time, temps, amounts and products used.
  • Maintain, prepare, and review a variety of menu production records, inventories, logs and reports.
  • Prepare and maintain accurate production records, work schedules and mandatory federal and state reports to ensure accountability.
  • Manage the kitchen staff and do food orders, production records and feed 1800 kids a day.
  • Plan and create menus with emphasis on nutrition and seasonal or local foods; maintain production records.
  • Conducted staff training on production records, cashiering procedures, cleaning and sanitation regulations and standards.
  • Challenge employees by automating production records & using meetings to develop personal growth and management skills.
  • Record documentations of reimbursable meals, meal tickets, service of production records and temperature logs.
  • Generate reports for production records and maintain production records for any state and government mandates.
  • Maintained accurate HACCP log book and production records of all food products and bakery products.
  • Check in groceries weekly and record all production records for breakfast and lunch daily.
  • Manage a bi-weekly and monthly budget and monitor production records of meals being served.
  • Perform opening/closing procedures, create daily production records, weekly ordering, monthly inventory.
  • Trained in keeping production records, temperature logs, and negative balance reports.

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31. Building Maintenance

low Demand
Here's how Building Maintenance is used in Food Service Manager jobs:
  • Monitored budgets and payroll records Maintained equipment, and minor building maintenance Established standards for personnel performance and customer service.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

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32. Usda

low Demand
Here's how Usda is used in Food Service Manager jobs:
  • Maintained required records including food production, purchase orders, income/expense reports; inventory, meal counts and USDA commodities.
  • Received perfect scores on inspections from: USDA, Food Bank of Southeastern NC, Veterans Association and Health Department.
  • Conduct health inspections at PAL centers served by the food program for compliance with USDA requirements, Dept.
  • Prepared monthly menus for children following guidelines set by USDA and CAPCA while including special dietary needs.
  • Followed and Interpret Army regulation and USDA regulation for food protection and sanitation measures.
  • Calculate potential usage and order USDA commodity foods for upcoming school year and months.
  • Ordered food and created menus based on Department of Health and USDA guidelines.
  • Planned and reviewed menus according to USDA Nutrition Standards for School Meals.
  • Created monthly menus that were both nutritious and cost-effective following NSLP/USDA guidelines.
  • Work with USDA regulations in purchasing, preparing and serving meals.
  • Implemented compliance of SBP/NSLP with Department of Education and USDA regulations.
  • Prepared monthly invoices to be submitted to USDA for reimbursement.
  • Worked with USDA inspectors to assure proper food handling.
  • Submit South Carolina Reimbursement claim and order USDA commodities.
  • Maintain USDA compliance standards for service and meal quality.
  • Prepared lunch every day according USDA standards.
  • Followed USDA, State and Federal guidelines.
  • Implemented USDA guidelines planned menus.
  • Assure USDA approved meals for students in three schools grades K-8.
  • Co-planned and developed the monthly and daily menus with minimum portion requirements and established nutritional standards in accordance with the USDA.

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33. Customer Complaints

low Demand
Here's how Customer Complaints is used in Food Service Manager jobs:
  • Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints.
  • Handled customer complaints and consistently achieve favorable outcomes.
  • Responded promptly and accurately to customer complaints.
  • Responded to customer complaints and took appropriate action to resolve the problem while maintaining customer satisfaction.
  • Trained 300 food service personnel in customer service while reducing customer complaints by 76%.
  • Resolved customer complaints promptly; acknowledges their suggestions and requests and takes appropriate action.
  • Resolved customer complaints regarding food or service, trained workers in food, preparation.
  • Managed a number of restaurants in the park, and dealt with customer complaints.
  • Prepared weekly schedules, respond to patient/customer complaints and counseling of employees.
  • Direct involvement with any customer complaints to reduce loss in revenue.
  • Assigned crew members tasks and daily assignments and solve customer complaints.
  • Recommended menu changes by listening to customer complaints and suggestions.
  • Handled customer complaints and resolve issues related to food quality.
  • Provide excellent customer service, and resolving customer complaints.
  • Listened to customer complaints, and negotiate agreeable solutions.
  • Resolved customer complaints regarding food quality, or services.
  • Evaluated job performance of employees and handled customer complaints.
  • Solicit customer feedback and respond to customer complaints.
  • Handled customer complaints and relations.
  • Controlled inventories of food, equipment, small ware, and reported shortages to designated personnel.Resolved customer complaints regarding food service.

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34. Personnel Performance

low Demand
Here's how Personnel Performance is used in Food Service Manager jobs:
  • Evaluated personnel performance, counseled personnel, and prepared evaluation reports.
  • Trained, hired and managed 14 employees, established standards for personnel performance and customer service.
  • Advised commanders of personnel performance and the results of evaluations conducted at their assigned dining facilities.
  • Establish standards for personnel performance and customer service* Order and purchase equipment and supplies.
  • Assigned duties, and evaluated personnel performance for day to day work.
  • Established standards for personnel performance and customer service while delivering the Chipotle vision and experience to each customer.
  • Established standards for personnel performance and customer service.Worked with the staff to remedy any delays in service.
  • Establish standards for personnel performance and exceptional customer s e rv ice.

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35. Ensure Compliance

low Demand
Here's how Ensure Compliance is used in Food Service Manager jobs:
  • Conduct Quality control service performed monthly unannounced evaluation and quarterly audits on other dining facilities to ensure compliance with regulatory requirement.
  • Conducted monthly evaluations to ensure compliance with regulatory policies on food storage, preparation, presentation, nutrition and sanitation.
  • Monitored kitchen activities, to ensure compliance with required regulatory agencies.
  • Established and maintained sanitation and safety policies and procedures to ensure compliance with JCAHO and the state and county food inspections.
  • Maintain established training programs to ensure compliance with all OSHA regulations and other local, state, and federal regulations.
  • Monitored safety and sanitation procedures to ensure compliance with local, state, and federal regulations and guidelines.
  • Performed clinical chart audits and food service sanitation audits to ensure compliance with state regulations.
  • Complete internal audits plus health and safety inspections to ensure compliance with health codes.
  • Provided training to new hires to ensure compliance with the Safe-Serve certification.
  • Perform safety and health inspection and ensure compliance.
  • Clean and maintain supplies, tools equiptment and storage areas in order to ensure compliance with safety regulations.
  • Review goals and objectives on an on-going basis to ensure compliance.

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36. Weekly Inventory

low Demand
Here's how Weekly Inventory is used in Food Service Manager jobs:
  • Controlled cost by conducting weekly inventory and proper ordering procedures.
  • Assisted the General Manager during weekly inventory.
  • Assisted storekeeper with conducting the weekly inventory.
  • Performed ordering and weekly inventory.
  • Manage four-five employees* Scheduling, weekly inventory, handle vendors* Manage deli sales, waste, and customer care
  • Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages.
  • Purchased food, supplements, and supplies while monitoring all deliveries, and conducting weekly inventory.
  • Key driver behind weekly inventory of all food supplies, ordering according to planned menu.
  • Control $10K-12K inventory, conduct weekly inventory and purchasing from contracted vendors.
  • Ordered food supplies weekly, responsible for weekly inventory and cost count.
  • Conducted weekly inventory, maintaining records to comply with standards.
  • Conduct and analyze weekly inventory for the Greenwood Avenue Market.
  • Prepared weekly inventory of food supplies and reordered as necessary.
  • Conduct weekly inventory, sustain appropriate health code standards.
  • Conducted weekly inventory and make all purchase.
  • Manage 7 employees, weekly inventory, weekly ordering, monthly projections, prpping serving and clean up.
  • Planned meal menus while adhering to government compliance standards * Ordered weekly inventory through multiple vendors.
  • Conducted weekly inventory of food and supplies and ordered accordingly .

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37. POS

low Demand
Here's how POS is used in Food Service Manager jobs:
  • Developed and presented proposals, which were professionally tailored to the prospective accounts needs consistent with department sales and program specification.
  • Verified accuracy of figures, calculations and postings pertaining to business transactions recorded by other employees.
  • Planned and organized work directed positions to ensure maximum productivity for monies spent.
  • Maintained an increased customer satisfaction with reinforced positive public relations to the Client.
  • Developed position descriptions and provided orientation and on-the-job training for new employees.
  • Identified qualified candidates through active recruitment and selection-for hourly and salaried positions.
  • Maintain nutritional education bulletin boards and advise a student run composting program.
  • Received and accounted for personal possessions and determined inmate work assignments.
  • Employed in various management positions in the contract food service/restaurant business.
  • Developed employee hand-book to ensure accountability for various job positions.
  • Maintained a positive customer environment and resolved all customer issues.
  • Counseled subordinates with negative issues to maintain positive moral.
  • Performed all responsibilities previously stated under Oaks Care Center position
  • Developed cost reduction programs and proposed ideas to management.
  • Communicated clearly and positively with management and staff.
  • Directed employees while ensuring a consistently positive experience.
  • Communicated clearly and positively to co-workers and management.
  • Balanced receipts prepared and delivered bank deposits.
  • Managed cash drawer and daily monetary deposit.
  • Interacted positively with customers while promoting restaurant.

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38. Cooking Personnel

low Demand
Here's how Cooking Personnel is used in Food Service Manager jobs:
  • Coordinated cooking personnel and work assignments.
  • Coordinate assignments of cooking personnel.
  • Coordinated cooking personnel and work assignments for up to four staff.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

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39. Ensure Economical USE

low Demand
Here's how Ensure Economical USE is used in Food Service Manager jobs:
  • Coordinated assignments of 15 personnel to ensure economical use of food/timely preparation.
  • Coordinated assignments of cooking staff to ensure economical use of food and timely preparation for fast paced food service.
  • Coordinated assignments of cooking personnel in order to ensure economical use of food andtimely preparation.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

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40. Food Service Program

low Demand
Here's how Food Service Program is used in Food Service Manager jobs:
  • Coordinated dining facility operations with management staffers and garrison food service program manager.
  • Coordinated all aspects of the food service program including training, and scheduling a seasonal staff from ten to fifty.
  • Provided guidance to contracted management personnel and food service specialist in all areas pertaining to the brigade food service program.
  • Assist the Contracting Officer Technical Representative in developing a dynamic food service program for the Armed Forces Retirement Home.
  • Developed the school food service program from inception to completion at the request of the BJAMS school administrator.
  • Set strategic direction for food service program by ensuring product, promotion, pricing were customer focused
  • Maintained the food service program to ensure that all federal requirements and school policies were followed.
  • Redesigned the food service program to include more balanced meals, and recipes from scratch.
  • Managed commercial food service programs, primarily in college cafeteria & retail snack bar facilities.
  • Supervised the preparation and serving line for breakfast, lunch and other food service programs.
  • Work collaboratively with the vendor on the implementation of the food service program.
  • Directed, planned, advised and implemented guidance over the food service program.
  • Supported and supervised 15 food service programs for the US Army Reserves.
  • Coordinated food bank donations with nutrition education and food service programs.
  • Worked in various capacities within a State University food service program.
  • Assist with monitoring the food service program budget for the command.
  • Advise commanders on all matters pertaining to the food service program.
  • Managed High School food service program and all catering events.
  • Represent the food service program on district wellness committee.
  • Managed food service program with a staff of 40.

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41. Food Service Staff

low Demand
Here's how Food Service Staff is used in Food Service Manager jobs:
  • Organized and recruited employees for participation in employee engagement project among food service staff in University Hospital.
  • Trained Food Service Staff on equipment and sanitation guidelines such as freezer and refrigerator temperatures.
  • Well developed communications skills demonstrated through successful interaction with customers and food service staff.
  • Assisted in selection/procurement and distribution of new customized uniforms for food service staff.
  • Managed food service for 7 schools in district; menu planning; managed food service staff of 53.
  • Oversee that all health codes are met and food service staff have appropriate certifications and training.
  • Directed work, provided training and performs inspections of work performed by inmate food service staff.
  • Plan, coordinate, schedule, and supervise the work of other food service staff.
  • Hired, trained, supervised, directed, evaluated and scheduled all food service staff.
  • Plan, supervise, and direct the activities of the entire food service staff.
  • Supervised Food Service staff and inmate staff in all phases of Food Service.
  • Interviewed, hired, trained, evaluated, scheduled all food service staff.
  • Provided guidance to the food service staff working with the youthful offenders
  • Managed the day-to-day responsibilities and operations of the Food Service Staff.
  • Mentored Food Service staff and taught basic culinary and sanitation stills.
  • Guided dietetic interns on allergens in-service for food service staff.
  • Oversee the food service staff and cooking staff.
  • Manage food service staff and conducted monthly in-services.
  • Trained, developed and supported food service staff.
  • Provided in-service training for food service staff.

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42. Timely Preparation

low Demand
Here's how Timely Preparation is used in Food Service Manager jobs:
  • Organized and coordinated kitchen operations and menus, ensuring timely preparation and delivery of meals.
  • Direct kitchen staff in timely preparation and attractive presentation of all dietary specific meals.

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43. Inventory Management

low Demand
Here's how Inventory Management is used in Food Service Manager jobs:
  • Perform weekly inventory management and analysis of retail location.
  • Inventory management including software management tools and appropriate documentation.
  • Generated and analyzed inventory management reports weekly.
  • Helped design new inventory management system.
  • Inventory Management and Control for various facilities handling between $48,000 to $250,000 of subsistence annually.
  • Job duties include inventory management, scheduling, interviewing and hiring, and disciplinary actions.
  • Inventory management to decrease shrink and remove deli department from the bottom 20%.
  • Improved Receiving, Storage, and Inventory Management by creating site specific goals.
  • Inventory Management & Procurement of Food, Supplies, and Uniforms.
  • Inventory management of food, equipment and records.
  • Travel support for HiMMS and SIBOS Conventions 2007 Managed crew members and all service aspects including scheduling and inventory management.
  • Managed store operations including inventory management, scheduling, and customer service Responsible for a team of 8 employees.
  • Completed audits, daily reports, requisitions, inventory management, receiving merchandise, safety training for assigned offenders.
  • Implemented IBM Mapix software on system 36 for sales, receivables and inventory management.
  • Key Achievements: Planned and logistics for menu prep, staffing inventory Management.
  • Managed 4 employees Ensured proper inventory management for over 500 students.

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44. Servsafe

low Demand
Here's how Servsafe is used in Food Service Manager jobs:
  • Teach, train, and lecture the ServSafe Food Safety Manager Course to businesses in the community.
  • Maintained a ServSafe certification through National Registry of Food Safety Professionals (NRFSP).
  • Certified to Instruct and Proctor ServSafe Class/Exam.
  • Provide management and supervision of dietary staff (recruitment, scheduling, payroll functions and ongoing training) ServSafe Certified
  • Completed a 16-hour Servsafe Manager course; gained instructor skills in order to re-certify 12 airmen.
  • Maintained all Intel, Aramark and ServSafe safety, sanitation and security guidelines.
  • Provided excellent customer service Managed up to six associates ServSafe certified food handler

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45. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Food Service Manager jobs:
  • Maintained safety and sanitation standards at a high level throughout areas of responsibility to comply with all regulatory agencies.
  • Managed sterilization daily of all serving items used for serving and measuring food amounts and ensured sanitation standards.
  • Follow sanitation standards and cleaning standards according to state and federal regulations.
  • Supervised subordinates and civilian contractors to abide by strict sanitation standards.
  • Established and enforce quality and quantity food production and sanitation standards.
  • Maintained appropriate inventory levels, equipment maintenance and sanitation standards.
  • Managed staff and performance and implemented maintenance and sanitation standards.
  • Developed and initiated safety and sanitation standards.
  • Maintain high sanitation standards in all areas of the kitchen, Stocking and rotating of product and other duties as needed.
  • Monitored compliance with safety and sanitation standards to ensure quality control measures are met.
  • Enforced strict food service sanitation standards with garnered 100% Public Health pass rate.
  • Ensured that the restaurant complies with all local liquor laws and sanitation standards.
  • Instructed cadets in food service and sanitation standards aboard marine vessels.
  • Maintained health, safety, and sanitation standards (OSHA).
  • Insure sanitation standards are being met at all congregate sites.
  • Assist in ensuring compliance to all safety and sanitation standards.
  • Maintain food safety and sanitation standards throughout the departments.
  • Maintain superior sanitation standards of all food service spaces.
  • Enforced kitchen area health and sanitation standards.
  • Control costs and sanitation standards.

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47. Portion Control

low Demand
Here's how Portion Control is used in Food Service Manager jobs:
  • Audit portion control procedures through randomly selecting products and testing for adherence to specifications.
  • Enforced policies and procedures including maximizing bar profitability by ensuring portion control.
  • Served meals to elementary students considering portion control and food safety measures.
  • Tasked with developing food nutrition content and portion control procedures to comply with government issued food service standards and company practices.
  • Assured that inmate and staff servers are observed for maintenance of established rules of sanitation, safety and portion control.
  • In-serviced staff on various food service, sanitation and portion control topics on a monthly basis.
  • Monitor cooks proper Consistence of diets * Pureed & chopped diets portion control etc.
  • Ensured that products were prepared and served with portion control enforced at all times.
  • Planned menus, portion control and nutritional value of food served.
  • Maintained quality, and portion control standards.
  • Monitor the Temperatures and portion controls.
  • Monitor food quality and portion control.
  • Plan menu and portion control.
  • Line supervision and portion control.
  • In-serviced dietary staff on regular basis on topics such as sanitation, food portion control.

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48. Lunch Program

low Demand
Here's how Lunch Program is used in Food Service Manager jobs:
  • Managed and maintained all documentation for government programs associated with school lunch programs.
  • Developed and provided government lunch programs for elderly and disadvantaged youth.
  • Coordinate National School Lunch Program operations and reporting.
  • Worked in confidentiality, with families who needed to be on the Federal Free and reduced school lunch program.
  • Increased participation and revenues for hot lunch program by 10% through improved menu design and increased food options.
  • Follow all other regulations and guidelines pertaining to the Federal School Lunch Program including daily and monthly reports.
  • Maintain food quality, inventory, payroll, accountability of children according to the National Lunch Program
  • Ordered food, created menus, and managed state paperwork for The National School Lunch Program.
  • Compiled data to support our participation in the Federal Free and Reduced breakfast and lunch program.
  • Assisted associates and cook with meal prep in accordance with National School Lunch Program policies.
  • Developed a lunch program from 1 day a week to 5 days a week.
  • Administer the National School Breakfast and Lunch Programs at the satellite unit.
  • Plan four week seasonal menu cycles following National School Lunch Program guidelines.
  • Collaborate with internal staff and volunteers to ensure a nutritious lunch program.
  • Claimed monthly reimbursable breakfasts and lunches for the National School Lunch Program.
  • Distribute, collect, and review free and reduced lunch program applications.
  • Promote student acceptance of the National School Breakfast and Lunch Programs.
  • Recruited and expanded client participation in school breakfast and lunch programs.
  • Managed School Lunch Program, Senior Feeding, and Head Start.
  • Organized breakfast and lunch programs for approximately 300 people.

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49. Preventative Maintenance

low Demand
Here's how Preventative Maintenance is used in Food Service Manager jobs:
  • Perform preventative maintenance on garrison and field kitchen equipment.
  • Supervised the preventative maintenance and upkeep of equipment, facility, and grounds.
  • Performed preventative maintenance check for service on various equipment.
  • Ensured company standards on equipment, facility and grounds were maintained by using the preventative maintenance program.
  • Check freezers and coolers daily for correct temperatures and preventative maintenance.
  • Supervised the preventative maintenance and upkeep of equipment an facility Training and Development of Team

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50. Kitchen Areas

low Demand
Here's how Kitchen Areas is used in Food Service Manager jobs:
  • Train youths in cleaning and sanitation of kitchen areas.
  • Breakfast and lunch for 500 in house clients, catering to en suite kitchen areas and conference rooms.
  • Directed operation of both dining room and kitchen areas.
  • Maintained cleanliness of all kitchen areas, including food and non-food working areas
  • Clean kitchen Areas that was dirty, if staff was busy.
  • Cleaned and organized eating, service, and kitchen areas.

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20 Most Common Skill for a Food Service Manager

Food Service Operations19.9%
Food Preparation14.1%
Kitchen Equipment11%
Customer Service10.4%
Plan Menus10.1%
Payroll Records6.3%
Daily Operations3%
Food Cost3%

Typical Skill-Sets Required For A Food Service Manager

RankSkillPercentage of ResumesPercentage
1
1
Food Service Operations
Food Service Operations
15.7%
15.7%
2
2
Food Preparation
Food Preparation
11.1%
11.1%
3
3
Kitchen Equipment
Kitchen Equipment
8.7%
8.7%
4
4
Customer Service
Customer Service
8.2%
8.2%
5
5
Plan Menus
Plan Menus
8%
8%
6
6
Payroll Records
Payroll Records
5%
5%
7
7
Daily Operations
Daily Operations
2.4%
2.4%
8
8
Food Cost
Food Cost
2.4%
2.4%
9
9
Inventory Control
Inventory Control
2.1%
2.1%
10
10
Menu Items
Menu Items
2.1%
2.1%
11
11
Staff Members
Staff Members
1.8%
1.8%
12
12
Bank Deposits
Bank Deposits
1.6%
1.6%
13
13
Haccp
Haccp
1.5%
1.5%
14
14
Proper Portion Sizes
Proper Portion Sizes
1.4%
1.4%
15
15
Food Service Department
Food Service Department
1.3%
1.3%
16
16
Special Events
Special Events
1.3%
1.3%
17
17
Beverage Deliveries
Beverage Deliveries
1.2%
1.2%
18
18
Safety Procedures
Safety Procedures
1.1%
1.1%
19
19
Labor Costs
Labor Costs
1.1%
1.1%
20
20
Product Quality
Product Quality
1%
1%
21
21
Staff Hours
Staff Hours
1%
1%
22
22
Cost Control
Cost Control
0.9%
0.9%
23
23
Delivery Contents
Delivery Contents
0.9%
0.9%
24
24
Fire Regulations
Fire Regulations
0.9%
0.9%
25
25
Financial Transactions
Financial Transactions
0.8%
0.8%
26
26
Order Food
Order Food
0.8%
0.8%
27
27
Equipment Inventories
Equipment Inventories
0.8%
0.8%
28
28
Inventory Records
Inventory Records
0.8%
0.8%
29
29
Monthly Inventory
Monthly Inventory
0.8%
0.8%
30
30
Production Records
Production Records
0.8%
0.8%
31
31
Building Maintenance
Building Maintenance
0.7%
0.7%
32
32
Usda
Usda
0.7%
0.7%
33
33
Customer Complaints
Customer Complaints
0.7%
0.7%
34
34
Personnel Performance
Personnel Performance
0.7%
0.7%
35
35
Ensure Compliance
Ensure Compliance
0.7%
0.7%
36
36
Weekly Inventory
Weekly Inventory
0.7%
0.7%
37
37
POS
POS
0.7%
0.7%
38
38
Cooking Personnel
Cooking Personnel
0.6%
0.6%
39
39
Ensure Economical USE
Ensure Economical USE
0.6%
0.6%
40
40
Food Service Program
Food Service Program
0.6%
0.6%
41
41
Food Service Staff
Food Service Staff
0.6%
0.6%
42
42
Timely Preparation
Timely Preparation
0.6%
0.6%
43
43
Inventory Management
Inventory Management
0.6%
0.6%
44
44
Servsafe
Servsafe
0.6%
0.6%
45
45
Sanitation Standards
Sanitation Standards
0.6%
0.6%
46
46
Menu Development
Menu Development
0.6%
0.6%
47
47
Portion Control
Portion Control
0.6%
0.6%
48
48
Lunch Program
Lunch Program
0.6%
0.6%
49
49
Preventative Maintenance
Preventative Maintenance
0.5%
0.5%
50
50
Kitchen Areas
Kitchen Areas
0.5%
0.5%

58,360 Food Service Manager Jobs

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