CompGeo Salary Survey Benchmark Job Summary and Competencies

Food Service and Lodging Managers

The Benchmark Job Description below represents the specific Position Characteristics of the job used in the Salary Survey. Benchmark Job Descriptions should be inspected carefully to review the degree of matching between an organizations' Job and the Salary Survey Benchmark. Matching internal Jobs to Salary Survey Benchmark Jobs should not be done on Job Title alone. A thorough comparison of Salary Survey Benchmark to Internal Job Descriptions is recommended. A good overlap should exist on any comparisons used on critical Job Dimensions and Competencies.
CompGeo Occupation Group: Management
Job Family: Management/Supervision Other
Benchmark Title: Food Service and Lodging Managers
Summary Job Description Tasks
Plan, direct, or coordinate activities of an organization or department that serves food and beverages. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Schedule staff hours and assign duties.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Establish standards for personnel performance and customer service.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Maintain food and equipment inventories, and keep inventory records.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Order and purchase equipment and supplies.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
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.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Create specialty dishes and develop recipes to be used in dining facilities.
Take dining reservations.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Count money and make bank deposits.
CompGeo Occupation Group: Management
Job Family: Management/Supervision Other
Benchmark Title: Food Service and Lodging Managers
Important Knowledge Competencies Competency Description
Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Education and Training Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Personnel and Human Resources Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Sales and Marketing Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Public Safety and Security Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
CompGeo Occupation Group: Management
Job Family: Management/Supervision Other
Benchmark Title: Food Service and Lodging Managers
Important Skill Competencies Competency Description
Service Orientation Actively looking for ways to help people.
Speaking Talking to others to convey information effectively.
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Coordination Adjusting actions in relation to others' actions.
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
Time Management Managing one's own time and the time of others.
Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job.
Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
Instructing Teaching others how to do something.
Persuasion Persuading others to change their minds or behavior.
Operations Analysis Analyzing needs and product requirements to create a design.
Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Writing Communicating effectively in writing as appropriate for the needs of the audience.
Negotiation Bringing others together and trying to reconcile differences.
Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Systems Analysis Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
Management of Financial Resources Determining how money will be spent to get the work done, and accounting for these expenditures.
Management of Material Resources Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Mathematics Using mathematics to solve problems.
Operation Monitoring Watching gauges, dials, or other indicators to make sure a machine is working properly.
Systems Evaluation Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
CompGeo Occupation Group: Management
Job Family: Management/Supervision Other
Benchmark Title: Food Service and Lodging Managers
Important Ability Competencies Competency Description
Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
Oral Expression The ability to communicate information and ideas in speaking so others will understand.
Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Written Comprehension The ability to read and understand information and ideas presented in writing.
Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
Speech Clarity The ability to speak clearly so others can understand you.
Written Expression The ability to communicate information and ideas in writing so others will understand.
Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Category Flexibility The ability to generate or use different sets of rules for combining or grouping things in different ways.
Near Vision The ability to see details at close range (within a few feet of the observer).
Speech Recognition The ability to identify and understand the speech of another person.
Fluency of Ideas The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
Selective Attention The ability to concentrate on a task over a period of time without being distracted.
Originality The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
Time Sharing The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
Arm-Hand Steadiness The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Manual Dexterity The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Finger Dexterity The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Number Facility The ability to add, subtract, multiply, or divide quickly and correctly.
Perceptual Speed The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
Mathematical Reasoning The ability to choose the right mathematical methods or formulas to solve a problem.
Flexibility of Closure The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
Far Vision The ability to see details at a distance.
Auditory Attention The ability to focus on a single source of sound in the presence of other distracting sounds.
CompGeo Occupation Group: Management
Job Family: Management/Supervision Other
Benchmark Title: Food Service and Lodging Managers
Tools/Technology Example Product Category
Aestiva Employee Time Clock Time accounting software
Army Food Management Information System software Inventory management software
Aurora FoodPro Analytical or scientific software
ChefDesk Chef's Calculators Analytical or scientific software
ChefTec software Analytical or scientific software
ClubSoft Food & Beverage Point of Sale Point of sale POS software
DataTeam Lunch Express Point of sale POS software
Database software Data base user interface and query software
Dinerware Intuitive Restaurant Software Point of sale POS software
Efficient Frontier ReServe Interactive Project management software
Email software Electronic mail software
Food Service Solutions FoodCo Inventory management software
Food Service Solutions POSitive ID System Point of sale POS software
Food Services Solutions DayCap Accounting software
Food IPro Restaurant Inventory, Recipe & Menu Software Analytical or scientific software
Gift Certificates Plus Giftworks Inventory management software
Intuit QuickBooks software Accounting software
Inventory management software Inventory management software
Microsoft Office software Office suite software
Point of sale POS software Point of sale POS software
Restaurant Manager software Point of sale POS software
SoftCafe software Desktop publishing software
Spreadsheet software Spreadsheet software
SweetWARE nutraCoster Analytical or scientific software
ValuSoft MasterCook Data base user interface and query software
Word processing software Word processing software
espSoftware Employee Schedule Partner Calendar and scheduling software
iMagic Restaurant Reservation Calendar and scheduling software
Computerized cash registers Cash registers
Laser printers Laser printers
Notebook computers Notebook computers
Personal computers Personal computers
Personal digital assistants PDA Personal digital assistant PDAs or organizers
CompGeo Occupation Group: Management
Job Family: Management/Supervision Other
Benchmark Title: Food Service and Lodging Managers
Prerequisite Qualification Category Education and Experience Level
On-the-Job Training Anything beyond short demonstration, up to and including 1 month
Related Work Experience Over 1 year, up to and including 2 years
CompGeo Occupation Group: Management
Job Family: Management/Supervision Other
Benchmark Title: Food Service and Lodging Managers
Alternate Job Title(s)
Banquet Director
Banquet Manager
Boarding House Manager
Cafe Operator
Cafeteria Director
Cafeteria Operator
Catering Manager
Club Manager
Clubhouse Manager
Cook Manager
Culinary Specialist
Deli Manager
Dietary Manager
Dietary Supervisor
Dining Room Manager
Director of Catering
Director of Food and Beverage
Executive Chef
Fast Food Services Manager
Flight Kitchen Manager
Food Manager
Food Production Manager
Food Service Director
Food Service Manager
Food Service Specialist
Food Service Supervisor
Food and Beverage Director
Food and Beverage Manager
Hospitality Manager
Industrial Cafeteria Manager
Kitchen Manager
Liquor Establishment Manager
Luncheonette Operator
Lunchroom Operator
Menu Planner
Restaurant General Manager
Restaurant Manager
Restaurant Owner
Tavern Keeper
Tavern Operator
CompGeo Occupation Group: Management
Job Family: Management/Supervision Other
Benchmark Title: Food Service and Lodging Managers
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