•Train workers in food preparation, and in service, sanitation, and safety procedures.

•Compile and balance cash receipts at the end of the day or shift.

•Perform various financial activities such as cash handling, deposit preparation, and payroll.

•Supervise and participate in kitchen and dining area cleaning activities.

•Estimate ingredients and supplies required to prepare a recipe.

•Resolve customer complaints regarding food service.

•Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.

•Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.

•Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

•Specify food portions and courses, production and time sequences, and workstation and equipment arrangements

The ability to communicate information and ideas in speaking so others will understand.

The ability to listen to and understand information and ideas presented through spoken words and sentences.

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.

The ability to apply general rules to specific problems to produce answers that make sense.

The ability to identify and understand the speech of another person.

The ability to speak clearly so others can understand you.

The ability to read and understand information and ideas presented in writing.

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).

Manged Red lobster from 1998 to 2008