# Tasks & work activities — venue director

Source: O*NET 30.3, occupation 11-9051.00 (Food Service Managers).

## Task statements

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

## Detailed work activities

- Advise communities or institutions regarding health or safety issues.
- Analyze data to inform operational decisions or activities.
- Arrange services or reservations for patrons.
- Collect payments for goods or services.
- Create new recipes or food presentations.
- Determine resource needs.
- Develop organizational policies or programs.
- Direct facility maintenance or repair activities.
- Estimate cost or material requirements.
- Evaluate employee performance.
- Evaluate quality of materials or products.
- Maintain operational records.
- Maintain regulatory or compliance documentation.
- Manage guest services.
- Manage human resources activities.
- Manage inventories of products or organizational resources.
- Manage organizational or project budgets.
- Monitor activities of individuals to ensure safety or compliance with rules.
- Monitor organizational compliance with regulations.
- Monitor organizational procedures to ensure proper functioning.
- Negotiate sales or lease agreements for products or services.
- Perform manual service or maintenance tasks.
- Plan menu options.
- Prepare staff schedules or work assignments.
- Provide basic information to guests, visitors, or clients.
- Purchase materials, equipment, or other resources.
- Recommend organizational process or policy changes.
- Recruit personnel.
- Resolve customer complaints or problems.
- Schedule activities or facility use.
- Schedule dining reservations.
- Schedule product or material transportation.
