Manager

Plan, direct, or coordinate operational activities at the highest level of management with the help of subordinate executives and staff managers. Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Count money and make bank deposits. Investigate and resolve complaints regarding food quality, service, or accommodations. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain food and equipment inventories, and keep inventory records. Schedule staff hours and assign duties. Establish standards for personnel performance and customer service.

Knowledge

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. s Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job.

Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Speaking Talking to others to convey information effectively. A

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).
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.

Bar
Mix and serve drinks to patrons, directly or through wait staff.

Collect money for drinks served. Check identification of customers to verify age requirements for purchase of alcohol. Clean glasses, utensils, and bar equipment. Balance cash receipts. Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws. Serve wine, and bottled or draft beer. Take beverage orders from serving staff or directly from patrons. Clean bars, work areas, and tables. Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks

Knowledge
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.

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. 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. English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. Psychology Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
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Skills
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. Service Orientation Actively looking for ways to help people. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. 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.
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Abilities
Oral Expression The ability to communicate information and ideas in speaking so others will understand. Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences. Speech Recognition The ability to identify and understand the speech of another person.

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. 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). Near Vision The ability to see details at close range (within a few feet of the observer). Speech Clarity The ability to speak clearly so others can understand you. Trunk Strength The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing. Category Flexibility The ability to generate or use different sets of rules for combining or grouping things in different ways. Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.

Chefs / Head Cooks Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Tasks

Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met. Estimate amounts and costs of required supplies, such as food and ingredients. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Order or requisition food or other supplies needed to ensure efficient operation. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays.

Knowledge

Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. 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. 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. 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. Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. 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. 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.
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Skills

Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Coordination Adjusting actions in relation to others' actions. Speaking Talking to others to convey information effectively. Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job. 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. 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. Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one. Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
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Abilities

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. Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense. 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). Speech Clarity The ability to speak clearly so others can understand you. Speech Recognition The ability to identify and understand the speech of another person. Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). 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). Near Vision The ability to see details at close range (within a few feet of the observer).

Waiters Take orders and serve food and beverages to patrons at tables in dining establishment.

Tasks

Check with customers to ensure that they are enjoying their meals and take action to correct any problems. Collect payments from customers. Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Prepare checks that itemize and total meal costs and sales taxes. Take orders from patrons for food or beverages. Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages. Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required. Present menus to patrons and answer questions about menu items, making recommendations upon request. Clean tables or counters after patrons have finished dining. Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.

Knowledge
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. 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.
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Skills
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. Service Orientation Actively looking for ways to help people. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. Speaking Talking to others to convey information effectively. 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. Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
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Abilities
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. Speech Recognition The ability to identify and understand the speech of another person. Speech Clarity The ability to speak clearly so others can understand you. 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. Stamina The ability to exert yourself physically over long periods of time without getting winded or out of breath. Trunk Strength The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing. 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). 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. Near Vision The ability to see details at close range (within a few feet of the observer).

Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop

Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.

Tasks

Greet guests and seat them at tables or in waiting areas. Provide guests with menus. Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.

Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation. Answer telephone calls and respond to inquiries or transfer calls. Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed. Inspect dining and serving areas to ensure cleanliness and proper setup. Inform patrons of establishment specialties and features. Receive and record patrons' dining reservations. Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.

Knowledge

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. English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
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Skills

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. Speaking Talking to others to convey information effectively. Service Orientation Actively looking for ways to help people. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. Coordination Adjusting actions in relation to others' actions. Persuasion Persuading others to change their minds or behavior.
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Abilities

Oral Expression The ability to communicate information and ideas in speaking so others will understand. Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences. Speech Recognition The ability to identify and understand the speech of another

person. Speech Clarity The ability to speak clearly so others can understand you. Near Vision The ability to see details at close range (within a few feet of the observer). Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense. 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.

Dining Room and Cafeteria Attendants and Bartender Helpers

Facilitate food service. Clean tables, remove dirty dishes, replace soiled table linens; set tables; replenish supply of clean linens, silverware, glassware, and dishes; supply service bar with food; and serve items such as water, condiments, and coffee to patrons.

Tasks

Wipe tables or seats with dampened cloths or replace dirty tablecloths. Set tables with clean linens, condiments, or other supplies. Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning. Clean up spilled food or drink or broken dishes and remove empty bottles and trash. Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service. Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, or trays. Serve ice water, coffee, rolls, or butter to patrons. Fill beverage or ice dispensers. Stock cabinets or serving areas with condiments and refill condiment containers. Locate items requested by customers.

Knowledge

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.
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Skills

Service Orientation Actively looking for ways to help people. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. 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. 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.
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Abilities

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. 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. Trunk Strength The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing. 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. Multilimb Coordination The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion. Static Strength The ability to exert maximum muscle force to lift, push, pull, or carry objects. Speech Recognition The ability to identify and understand the speech of another person. Stamina The ability to exert yourself physically over long periods of time without getting winded or out of breath. Category Flexibility The ability to generate or use different sets of rules for combining or grouping things in different ways. 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).

Gaming Supervisors
Supervise and coordinate activities of workers in assigned gaming areas. Circulate among tables and observe operations. Ensure that stations and games are covered for each shift. May explain and interpret operating rules of house to patrons. May

plan and organize activities and services for guests in hotels/casinos. May address service complaints.

Tasks

Monitor game operations to ensure that house rules are followed, that tribal, state, and federal regulations are adhered to, and that employees provide prompt and courteous service. Observe gamblers' behavior for signs of cheating, such as marking, switching, or counting cards, and notify security staff of suspected cheating. Maintain familiarity with the games at a facility and with strategies or tricks used by cheaters at such games. Perform paperwork required for monetary transactions. Resolve customer or employee complaints. Greet customers and ask about the quality of service they are receiving. Establish and maintain banks and table limits for each game. Monitor stations and games and move dealers from game to game to ensure adequate staffing. Report customer-related incidents occurring in gaming areas to supervisors. Explain and interpret house rules, such as game rules or betting limits, for patrons.

Knowledge

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. Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. 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. 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. 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. Law and Government Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process. Psychology Knowledge of human behavior and performance; individual

differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders. English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. 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.
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Skills

Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. 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. Speaking Talking to others to convey information effectively. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. Coordination Adjusting actions in relation to others' actions. Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job. Negotiation Bringing others together and trying to reconcile differences. Time Management Managing one's own time and the time of others. Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
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Abilities

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. Oral Expression The ability to communicate information and ideas in speaking 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).

Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences. Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense. Near Vision The ability to see details at close range (within a few feet of the observer). 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). Speech Clarity The ability to speak clearly so others can understand you. Speech Recognition The ability to identify and understand the speech of another person. Written Comprehension The ability to read and understand information and ideas presented in writing.