A professional who coordinates food service activities of hotel, restaurant, or other similar establishment or at social functions. Responsibilities include:

• Estimates food and beverage costs and requisitions or purchases supplies.
• Confers with food preparation and other personnel to plan menus and related activities, such as dining room, bar, and banquet operations.
• Directs hiring and assignment of personnel.
• Investigates and resolves food quality and service complaints.
• May review financial transactions and monitor budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• May be designated according to type of establishment or specialty as Caterer; Manager, Banquet; Manager, Cafeteria Or Lunchroom; Manager, Catering; Manager, Food And Beverage; Manager, Restaurant Or Coffee Shop.