STANDARD COMPETENCIES

 

 1. Define personnel needs and job functions for a foodservice department.

 2. Interview, select and orient employees for a foodservice department.

 3. Provide ongoing education for employees of a foodservice department.

 4. Develop and maintain employee time schedules and assignments.

 5. Manage goals and priorities for a foodservice department.

 6. Manage foodservice department personnel and professional communications.

 7. Implement required changes in a foodservice department.

 8. Manage a budget for a foodservice department.

 9. Prepare specifications for capital purchases in a foodservice department.

 10. Plan and budget for improvement in the foodservice department design and layout.

 11. Assist in the purchasing process for a foodservice department.

 12. Manage revenue generating services in a foodservice department.

 13. Implement cost effective procedures for a foodservice department.

 

 

 TOPICAL OUTLINE

 

 I. Personnel and communications

      a. Analyze position and staffing needs of a foodservice department

      b. Recruit, select and hire employees in a foodservice department

      c. Provide ongoing employee education

      d. Schedule and assign duties to employees

      e. Manage foodservice department personnel

      f. Plan and implement foodservice department goals

      g. Manage professional communications

 II. Business operations

      a. Manage the operating budget of a foodservice department

      b. Manage the capital budget of a foodservice department

      c. Assist in the design and layout of a foodservice department

      d. Participate in the purchasing process for a foodservice department

      e. Prepare a business plan for a foodservice department

      f. Manage monthly operating statement and variance report for a foodservice department