- Management of Financial Resources: Determining how money will be spent to get the work done, and accounting for these expenditures.
- Speaking: Talking to others to convey information effectively.
- Coordination: Adjusting actions in relation to others' actions.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- Perform various financial activities such as cash handling, deposit preparation, and payroll.
- Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.
- Repairing: Repairing machines or systems using the needed tools.
- Troubleshooting: Determining causes of operating errors and deciding what to do about it.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Record production and operational data on specified forms.
- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.