Will “Food Service Specialist” be Replaced By Robots? 🤔

Job Description

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

Job Details

• The SOC (Standard Occupational Classification) code is 11-9051.00
• The Mean Annual Wage in the U.S. is $ 56,010.00
• The Mean Hourly Wage is $ 26.00
• Currently, there are 201,470 people on this job

☝️ Information based on the reference occupation “Food Service Managers”.

Also Known As…

• Food Service Managers
• Restaurant Manager
• Restaurant General Manager
• Kitchen Manager
• Food Service Supervisor
• Food Service Manager
• Food Service Director
• Food and Beverage Manager
• Director of Food and Beverage
• Catering Manager
• Banquet Manager
• Tavern Operator
• Tavern Keeper
• Sommelier
• Saloonkeeper
• Restauranteur
• Restaurant Owner
• Menu Planner
• Lunchroom Operator
• Luncheonette Operator
• Liquor Establishment Manager
• Industrial Cafeteria Manager
• Hospitality Manager
• Food Production Manager
• Food Manager
• Food General Manager
• Food and Beverage Director
• Flight Kitchen Manager
• Fast Food Services Manager
• Executive Chef
• Director of Catering
• Dining Services Director
• Dining Room Manager
• Dietary Supervisor
• Dietary Manager
• Deli Manager
• Culinary Specialist
• Cook Manager
• Concessionaire
• Clubhouse Manager
• Club Manager
• Catering Coordinator
• Cafeteria Operator
• Cafeteria Director
• Cafe Operator
• Boarding House Manager
• Banquet Director

Tasks for “Food Service Specialist”

• Maintain food and equipment inventories, and keep inventory records.
• Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Greet guests, escort them to their seats, and present them with menus and wine lists.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Schedule staff hours and assign duties.
• Create specialty dishes and develop recipes to be used in dining facilities.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.
• Take dining reservations.
• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Establish standards for personnel performance and customer service.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Count money and make bank deposits.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Related Technology & Tools

• Computerized cash registers
• Personal digital assistants PDA
• Personal computers
• Laser printers
• Notebook computers

• Culinary Software Services ChefTec
• Restaurant Manager
• Microsoft Word
• DataTeam Lunch Express
• iMagic Restaurant Reservation
• Food Service Solutions POSitive ID System
• Microsoft PowerPoint
• Microsoft Excel
• IBM Domino
• Dinerware Intuitive Restaurant
• Aurora FoodPro
• Gift Certificates Plus Giftworks
• ValuSoft MasterCook
• Word processing software
• Food Service Solutions FoodCo
• Aestiva Employee Time Clock
• Microsoft Office
• SoftCafe MenuPro
• Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
• SweetWARE nutraCoster
• ClubSoft Food & Beverage Point of Sale
• Intuit QuickBooks
• Adobe Systems Adobe Flash
• ReServe Interactive
• Database software
• Food Services Solutions DayCap
• Microsoft Outlook
• espSoftware Employee Schedule Partner
• Army Food Management Information System
• ChefDesk Chef's Calculators
• Inventory management software
• Delphi Technology