[Core] [108% incumbents] Count money and make bank deposits.
  DWAs: Collect payments for goods or services.

[Core] [108% incumbents] Establish standards for personnel performance and customer service.
  DWAs: Develop organizational policies or programs.

[Core] [108% incumbents] Schedule staff hours and assign duties.
  DWAs: Prepare staff schedules or work assignments.

[Core] [108% incumbents] Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  DWAs: Manage organizational or project budgets.

[Core] [108% incumbents] Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  DWAs: Estimate cost or material requirements.

[Core] [108% incumbents] Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  DWAs: Evaluate quality of materials or products.

[Core] [108% incumbents] Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  DWAs: Direct facility maintenance or repair activities.

[Supplemental] [108% incumbents] Greet guests, escort them to their seats, and present them with menus and wine lists.
  DWAs: Provide basic information to guests, visitors, or clients.

[Supplemental] [108% incumbents] Create specialty dishes and develop recipes to be used in dining facilities.
  DWAs: Create new recipes or food presentations. | Plan menu options.

[Supplemental] [108% incumbents] Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  DWAs: Schedule activities or facility use. | Negotiate sales or lease agreements for products or services.

[Supplemental] [108% incumbents] Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
  DWAs: Advise communities or institutions regarding health or safety issues.

[Core] [107% incumbents] Maintain food and equipment inventories, and keep inventory records.
  DWAs: Maintain operational records. | Manage inventories of products or organizational resources.

[Core] [107% incumbents] Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  DWAs: Perform manual service or maintenance tasks.

[Core] [107% incumbents] Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  DWAs: Evaluate quality of materials or products. | Schedule product or material transportation.

[Core] [107% incumbents] Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  DWAs: Evaluate employee performance. | Manage human resources activities.

[Core] [107% incumbents] Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  DWAs: Monitor organizational procedures to ensure proper functioning.

[Core] [107% incumbents] Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  DWAs: Monitor organizational compliance with regulations.

[Core] [107% incumbents] Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  DWAs: Analyze data to inform operational decisions or activities. | Recommend organizational process or policy changes.

[Supplemental] [107% incumbents] Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
  DWAs: Analyze data to inform operational decisions or activities.

[Supplemental] [107% incumbents] Take dining reservations.
  DWAs: Schedule dining reservations. | Arrange services or reservations for patrons.

[Core] [106% incumbents] Investigate and resolve complaints regarding food quality, service, or accommodations.
  DWAs: Resolve customer complaints or problems.

[Core] [106% incumbents] Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  DWAs: Manage guest services.

[Core] [106% incumbents] Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
  DWAs: Determine resource needs. | Recruit personnel.

[Supplemental] [106% incumbents] Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  DWAs: Maintain operational records.

[Core] [105% incumbents] Keep records required by government agencies regarding sanitation or food subsidies.
  DWAs: Maintain regulatory or compliance documentation.

[Core] [105% incumbents] Order and purchase equipment and supplies.
  DWAs: Purchase materials, equipment, or other resources.

[Supplemental] [105% incumbents] Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  DWAs: Manage guest services.

[Supplemental] [104% incumbents] Monitor employee and patron activities to ensure liquor regulations are obeyed.
  DWAs: Monitor activities of individuals to ensure safety or compliance with rules.

--- SKILLS ---
  Active Listening (imp:3.88 lvl:3.50) — Giving full attention to what other people are saying, taking time to understand
  Speaking (imp:3.88 lvl:4.00) — Talking to others to convey information effectively.
  Monitoring (imp:3.88 lvl:3.88) — Monitoring/Assessing performance of yourself, other individuals, or organization
  Reading Comprehension (imp:3.75 lvl:3.88) — Understanding written sentences and paragraphs in work-related documents.
  Critical Thinking (imp:3.62 lvl:3.75) — Using logic and reasoning to identify the strengths and weaknesses of alternativ
  Active Learning (imp:3.12 lvl:3.75) — Understanding the implications of new information for both current and future pr
  Learning Strategies (imp:3.12 lvl:3.12) — Selecting and using training/instructional methods and procedures appropriate fo
  Writing (imp:3.00 lvl:3.12) — Communicating effectively in writing as appropriate for the needs of the audienc
  Mathematics (imp:2.88 lvl:2.88) — Using mathematics to solve problems.
  Science (imp:1.62 lvl:0.62) — Using scientific rules and methods to solve problems.

--- KNOWLEDGE ---
  Customer and Personal Service (imp:4.53 lvl:4.88) — Knowledge of principles and processes for providing customer and personal servic
  Administration and Management (imp:4.07 lvl:4.14) — Knowledge of business and management principles involved in strategic planning, 
  Food Production (imp:3.95 lvl:4.04) — Knowledge of techniques and equipment for planting, growing, and harvesting food
  English Language (imp:3.53 lvl:3.02) — Knowledge of the structure and content of the English language including the mea
  Personnel and Human Resources (imp:3.49 lvl:3.80) — Knowledge of principles and procedures for personnel recruitment, selection, tra
  Sales and Marketing (imp:3.44 lvl:3.35) — Knowledge of principles and methods for showing, promoting, and selling products
  Mathematics (imp:3.39 lvl:3.50) — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their appl
  Administrative (imp:3.28 lvl:4.20) — Knowledge of administrative and office procedures and systems such as word proce
  Production and Processing (imp:3.21 lvl:3.33) — Knowledge of raw materials, production processes, quality control, costs, and ot
  Education and Training (imp:3.15 lvl:3.71) — Knowledge of principles and methods for curriculum and training design, teaching
  Economics and Accounting (imp:3.04 lvl:3.29) — Knowledge of economic and accounting principles and practices, the financial mar
  Computers and Electronics (imp:2.86 lvl:3.70) — Knowledge of circuit boards, processors, chips, electronic equipment, and comput
  Public Safety and Security (imp:2.84 lvl:3.23) — Knowledge of relevant equipment, policies, procedures, and strategies to promote
  Transportation (imp:2.24 lvl:1.68) — Knowledge of principles and methods for moving people or goods by air, rail, sea
  Communications and Media (imp:2.23 lvl:2.18) — Knowledge of media production, communication, and dissemination techniques and m
  Law and Government (imp:2.12 lvl:1.66) — Knowledge of laws, legal codes, court procedures, precedents, government regulat
  Psychology (imp:2.11 lvl:2.19) — Knowledge of human behavior and performance; individual differences in ability, 
  Mechanical (imp:2.09 lvl:2.15) — Knowledge of machines and tools, including their designs, uses, repair, and main
  Design (imp:1.95 lvl:1.80) — Knowledge of design techniques, tools, and principles involved in production of 
  Sociology and Anthropology (imp:1.92 lvl:1.68) — Knowledge of group behavior and dynamics, societal trends and influences, human 
  Telecommunications (imp:1.90 lvl:1.49) — Knowledge of transmission, broadcasting, switching, control, and operation of te
  Foreign Language (imp:1.68 lvl:1.19) — Knowledge of the structure and content of a foreign (non-English) language inclu
  Therapy and Counseling (imp:1.67 lvl:1.72) — Knowledge of principles, methods, and procedures for diagnosis, treatment, and r
  Chemistry (imp:1.54 lvl:1.40) — Knowledge of the chemical composition, structure, and properties of substances a
  Building and Construction (imp:1.49 lvl:1.18) — Knowledge of materials, methods, and the tools involved in the construction or r
  Engineering and Technology (imp:1.47 lvl:1.06) — Knowledge of the practical application of engineering science and technology. Th
  Medicine and Dentistry (imp:1.47 lvl:0.99) — Knowledge of the information and techniques needed to diagnose and treat human i
  Biology (imp:1.39) — Knowledge of plant and animal organisms, their tissues, cells, functions, interd
  Philosophy and Theology (imp:1.39) — Knowledge of different philosophical systems and religions. This includes their 
  Geography (imp:1.33) — Knowledge of principles and methods for describing the features of land, sea, an
  Physics (imp:1.19 lvl:0.39) — Knowledge and prediction of physical principles, laws, their interrelationships,
  Fine Arts (imp:1.12) — Knowledge of the theory and techniques required to compose, produce, and perform
  History and Archeology (imp:1.09) — Knowledge of historical events and their causes, indicators, and effects on civi

--- ABILITIES ---
  Oral Comprehension (imp:3.88 lvl:4.00) — The ability to listen to and understand information and ideas presented through 
  Written Comprehension (imp:3.88 lvl:3.75) — The ability to read and understand information and ideas presented in writing.
  Oral Expression (imp:3.88 lvl:4.00) — The ability to communicate information and ideas in speaking so others will unde
  Problem Sensitivity (imp:3.88 lvl:3.88) — The ability to tell when something is wrong or is likely to go wrong. It does no
  Deductive Reasoning (imp:3.88 lvl:3.75) — The ability to apply general rules to specific problems to produce answers that 
  Speech Clarity (imp:3.75 lvl:3.00) — The ability to speak clearly so others can understand you.
  Selective Attention (imp:3.12 lvl:2.88) — The ability to concentrate on a task over a period of time without being distrac
  Near Vision (imp:3.12 lvl:3.12) — The ability to see details at close range (within a few feet of the observer).
  Speech Recognition (imp:3.12 lvl:3.12) — The ability to identify and understand the speech of another person.
  Written Expression (imp:3.00 lvl:3.50) — The ability to communicate information and ideas in writing so others will under
  Inductive Reasoning (imp:3.00 lvl:3.00) — The ability to combine pieces of information to form general rules or conclusion
  Information Ordering (imp:3.00 lvl:3.00) — The ability to arrange things or actions in a certain order or pattern according
  Category Flexibility (imp:3.00 lvl:3.00) — The ability to generate or use different sets of rules for combining or grouping
  Number Facility (imp:3.00 lvl:2.88) — The ability to add, subtract, multiply, or divide quickly and correctly.
  Manual Dexterity (imp:3.00 lvl:3.00) — The ability to quickly move your hand, your hand together with your arm, or your
  Far Vision (imp:3.00 lvl:3.00) — The ability to see details at a distance.
  Fluency of Ideas (imp:2.88 lvl:3.00) — The ability to come up with a number of ideas about a topic (the number of ideas
  Originality (imp:2.88 lvl:3.00) — The ability to come up with unusual or clever ideas about a given topic or situa
  Perceptual Speed (imp:2.88 lvl:2.88) — The ability to quickly and accurately compare similarities and differences among
  Time Sharing (imp:2.88 lvl:2.75) — The ability to shift back and forth between two or more activities or sources of
  Arm-Hand Steadiness (imp:2.88 lvl:3.00) — The ability to keep your hand and arm steady while moving your arm or while hold
  Finger Dexterity (imp:2.88 lvl:2.88) — The ability to make precisely coordinated movements of the fingers of one or bot
  Mathematical Reasoning (imp:2.75 lvl:2.88) — The ability to choose the right mathematical methods or formulas to solve a prob
  Memorization (imp:2.75 lvl:2.75) — The ability to remember information such as words, numbers, pictures, and proced
  Speed of Closure (imp:2.75 lvl:2.25) — The ability to quickly make sense of, combine, and organize information into mea
  Flexibility of Closure (imp:2.62 lvl:2.75) — The ability to identify or detect a known pattern (a figure, object, word, or so
  Auditory Attention (imp:2.62 lvl:2.62) — The ability to focus on a single source of sound in the presence of other distra
  Trunk Strength (imp:2.38 lvl:2.25) — The ability to use your abdominal and lower back muscles to support part of the 
  Visualization (imp:2.12 lvl:2.50) — The ability to imagine how something will look after it is moved around or when 
  Stamina (imp:2.12 lvl:2.00) — The ability to exert yourself physically over long periods of time without getti
  Visual Color Discrimination (imp:2.12 lvl:2.00) — The ability to match or detect differences between colors, including shades of c
  Control Precision (imp:2.00 lvl:2.00) — The ability to quickly and repeatedly adjust the controls of a machine or a vehi
  Multilimb Coordination (imp:2.00 lvl:2.00) — The ability to coordinate two or more limbs (for example, two arms, two legs, or
  Static Strength (imp:2.00 lvl:2.00) — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
  Dynamic Strength (imp:2.00 lvl:1.88) — The ability to exert muscle force repeatedly or continuously over time. This inv
  Extent Flexibility (imp:2.00 lvl:2.00) — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
  Gross Body Coordination (imp:2.00 lvl:1.75) — The ability to coordinate the movement of your arms, legs, and torso together wh
  Reaction Time (imp:1.88 lvl:0.88) — The ability to quickly respond (with the hand, finger, or foot) to a signal (sou
  Wrist-Finger Speed (imp:1.88 lvl:1.50) — The ability to make fast, simple, repeated movements of the fingers, hands, and 
  Depth Perception (imp:1.88 lvl:1.62) — The ability to judge which of several objects is closer or farther away from you
  Hearing Sensitivity (imp:1.88 lvl:1.75) — The ability to detect or tell the differences between sounds that vary in pitch 
  Gross Body Equilibrium (imp:1.75 lvl:0.88) — The ability to keep or regain your body balance or stay upright when in an unsta
  Rate Control (imp:1.62 lvl:0.62) — The ability to time your movements or the movement of a piece of equipment in an
  Explosive Strength (imp:1.62 lvl:0.75) — The ability to use short bursts of muscle force to propel oneself (as in jumping
  Response Orientation (imp:1.38 lvl:0.38) — The ability to choose quickly between two or more movements in response to two o
  Speed of Limb Movement (imp:1.38 lvl:0.38) — The ability to quickly move the arms and legs.
  Spatial Orientation (imp:1.25 lvl:0.25) — The ability to know your location in relation to the environment or to know wher
  Dynamic Flexibility (imp:1.00) — The ability to quickly and repeatedly bend, stretch, twist, or reach out with yo
  Night Vision (imp:1.00) — The ability to see under low-light conditions.
  Peripheral Vision (imp:1.00) — The ability to see objects or movement of objects to one's side when the eyes ar
  Glare Sensitivity (imp:1.00) — The ability to see objects in the presence of a glare or bright lighting.
  Sound Localization (imp:1.00) — The ability to tell the direction from which a sound originated.

--- WORK ACTIVITIES ---
  Identifying Objects, Actions, and Events (imp:4.36 lvl:4.59) — Identifying information by categorizing, estimating, recognizing differences or 
  Getting Information (imp:4.28 lvl:4.16) — Observing, receiving, and otherwise obtaining information from all relevant sour
  Making Decisions and Solving Problems (imp:4.24 lvl:3.56) — Analyzing information and evaluating results to choose the best solution and sol
  Coaching and Developing Others (imp:4.16 lvl:4.46) — Identifying the developmental needs of others and coaching, mentoring, or otherw
  Training and Teaching Others (imp:4.15 lvl:3.24) — Identifying the educational needs of others, developing formal educational or tr
  Coordinating the Work and Activities of Others (imp:4.05 lvl:3.67) — Getting members of a group to work together to accomplish tasks.
  Establishing and Maintaining Interpersonal Relationships (imp:4.03 lvl:3.90) — Developing constructive and cooperative working relationships with others, and m
  Evaluating Information to Determine Compliance with Standards (imp:4.01 lvl:3.03) — Using relevant information and individual judgment to determine whether events o
  Inspecting Equipment, Structures, or Materials (imp:3.99 lvl:2.67) — Inspecting equipment, structures, or materials to identify the cause of errors o
  Monitoring Processes, Materials, or Surroundings (imp:3.97 lvl:3.10) — Monitoring and reviewing information from materials, events, or the environment,
  Communicating with Supervisors, Peers, or Subordinates (imp:3.96 lvl:3.75) — Providing information to supervisors, co-workers, and subordinates by telephone,
  Guiding, Directing, and Motivating Subordinates (imp:3.93 lvl:4.13) — Providing guidance and direction to subordinates, including setting performance 
  Staffing Organizational Units (imp:3.90 lvl:4.42) — Recruiting, interviewing, selecting, hiring, and promoting employees in an organ
  Performing General Physical Activities (imp:3.85 lvl:3.19) — Performing general physical activities includes doing activities that require co
  Estimating the Quantifiable Characteristics of Products, Events, or Information (imp:3.80 lvl:2.64) — Estimating sizes, distances, and quantities; or determining time, costs, resourc
  Resolving Conflicts and Negotiating with Others (imp:3.70 lvl:3.81) — Handling complaints, settling disputes, and resolving grievances and conflicts, 
  Scheduling Work and Activities (imp:3.68 lvl:3.63) — Scheduling events, programs, and activities, as well as the work of others.
  Judging the Qualities of Objects, Services, or People (imp:3.67 lvl:3.10) — Assessing the value, importance, or quality of things or people.
  Organizing, Planning, and Prioritizing Work (imp:3.65 lvl:3.73) — Developing specific goals and plans to prioritize, organize, and accomplish your
  Monitoring and Controlling Resources (imp:3.65 lvl:3.75) — Monitoring and controlling resources and overseeing the spending of money.
  Updating and Using Relevant Knowledge (imp:3.64 lvl:3.32) — Keeping up-to-date technically and applying new knowledge to your job.
  Handling and Moving Objects (imp:3.63 lvl:4.71) — Using hands and arms in handling, installing, positioning, and moving materials,
  Performing for or Working Directly with the Public (imp:3.63 lvl:3.49) — Performing for people or dealing directly with the public. This includes serving
  Developing and Building Teams (imp:3.63 lvl:3.58) — Encouraging and building mutual trust, respect, and cooperation among team membe
  Thinking Creatively (imp:3.52 lvl:3.15) — Developing, designing, or creating new applications, ideas, relationships, syste
  Developing Objectives and Strategies (imp:3.46 lvl:3.23) — Establishing long-range objectives and specifying the strategies and actions to 
  Processing Information (imp:3.44 lvl:2.94) — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying
  Performing Administrative Activities (imp:3.41 lvl:2.87) — Performing day-to-day administrative tasks such as maintaining information files
  Selling or Influencing Others (imp:3.37 lvl:2.80) — Convincing others to buy merchandise/goods or to otherwise change their minds or
  Communicating with People Outside the Organization (imp:3.34 lvl:2.88) — Communicating with people outside the organization, representing the organizatio
  Providing Consultation and Advice to Others (imp:3.34 lvl:3.06) — Providing guidance and expert advice to management or other groups on technical,
  Analyzing Data or Information (imp:3.29 lvl:2.71) — Identifying the underlying principles, reasons, or facts of information by break
  Working with Computers (imp:3.26 lvl:2.43) — Using computers and computer systems (including hardware and software) to progra
  Interpreting the Meaning of Information for Others (imp:3.21 lvl:2.29) — Translating or explaining what information means and how it can be used.
  Documenting/Recording Information (imp:3.07 lvl:2.35) — Entering, transcribing, recording, storing, or maintaining information in writte
  Assisting and Caring for Others (imp:3.00 lvl:3.23) — Providing personal assistance, medical attention, emotional support, or other pe
  Controlling Machines and Processes (imp:2.96 lvl:2.66) — Using either control mechanisms or direct physical activity to operate machines 
  Repairing and Maintaining Mechanical Equipment (imp:2.50 lvl:2.06) — Servicing, repairing, adjusting, and testing machines, devices, moving parts, an
  Repairing and Maintaining Electronic Equipment (imp:2.36 lvl:1.82) — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines,
  Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment (imp:2.21 lvl:1.68) — Providing documentation, detailed instructions, drawings, or specifications to t
  Operating Vehicles, Mechanized Devices, or Equipment (imp:1.93 lvl:1.18) — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, s

--- WORK STYLES ---
  Dependability (imp:6.00) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Attention to Detail (imp:5.00) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Cooperation (imp:4.00) — A tendency to be pleasant, helpful, and willing to assist others at work.
  Social Orientation (imp:3.00) — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Dependability (imp:2.65) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Leadership Orientation (imp:2.49) — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Cooperation (imp:2.30) — A tendency to be pleasant, helpful, and willing to assist others at work.
  Attention to Detail (imp:2.19) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Social Orientation (imp:2.11) — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Stress Tolerance (imp:2.03) — A tendency to cope and function effectively in stressful situations at work.
  Stress Tolerance (imp:2.00) — A tendency to cope and function effectively in stressful situations at work.
  Self-Control (imp:1.95) — A tendency to remain calm and composed and to manage emotions effectively in res
  Adaptability (imp:1.79) — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Achievement Orientation (imp:1.77) — A tendency to establish and maintain personally challenging work-related goals, 
  Integrity (imp:1.76) — A tendency to be honest and ethical at work.
  Initiative (imp:1.75) — A tendency to be proactive and take on extra responsibilities and tasks that may
  Perseverance (imp:1.74) — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Self-Confidence (imp:1.70) — A tendency to believe in one's work-related capabilities and ability to control 
  Cautiousness (imp:1.59) — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Optimism (imp:1.36) — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Empathy (imp:1.30) — A tendency to show concern for others and be sensitive to others' needs and feel
  Sincerity (imp:1.11) — A tendency to be genuine and sincere in interactions with others at work, withou
  Leadership Orientation (imp:1.00) — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Innovation (imp:0.97) — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Tolerance for Ambiguity (imp:0.97) — A tendency to be comfortable with ambiguity and uncertainty at work.
  Humility (imp:0.70) — A tendency to be modest and humble when interacting with others at work.
  Intellectual Curiosity (imp:0.67) — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Innovation () — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Achievement Orientation () — A tendency to establish and maintain personally challenging work-related goals, 
  Intellectual Curiosity () — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Tolerance for Ambiguity () — A tendency to be comfortable with ambiguity and uncertainty at work.
  Initiative () — A tendency to be proactive and take on extra responsibilities and tasks that may
  Adaptability () — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Self-Confidence () — A tendency to believe in one's work-related capabilities and ability to control 
  Perseverance () — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Humility () — A tendency to be modest and humble when interacting with others at work.
  Sincerity () — A tendency to be genuine and sincere in interactions with others at work, withou
  Empathy () — A tendency to show concern for others and be sensitive to others' needs and feel
  Optimism () — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Cautiousness () — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Integrity () — A tendency to be honest and ethical at work.
  Self-Control () — A tendency to remain calm and composed and to manage emotions effectively in res

--- TRANSFERABLE SKILLS ---
  Coordination (imp:3.88 lvl:3.88) — Adjusting actions in relation to others' actions.
  Management of Personnel Resources (imp:3.88 lvl:3.88) — Motivating, developing, and directing people as they work, identifying the best 
  Service Orientation (imp:3.75 lvl:3.75) — Actively looking for ways to help people.
  Social Perceptiveness (imp:3.62 lvl:3.88) — Being aware of others' reactions and understanding why they react as they do.
  Time Management (imp:3.50 lvl:3.88) — Managing one's own time and the time of others.
  Negotiation (imp:3.12 lvl:3.50) — Bringing others together and trying to reconcile differences.
  Instructing (imp:3.12 lvl:3.00) — Teaching others how to do something.
  Judgment and Decision Making (imp:3.12 lvl:3.00) — Considering the relative costs and benefits of potential actions to choose the m
  Persuasion (imp:3.00 lvl:3.12) — Persuading others to change their minds or behavior.
  Complex Problem Solving (imp:3.00 lvl:3.00) — Identifying complex problems and reviewing related information to develop and ev
  Systems Analysis (imp:3.00 lvl:3.00) — Determining how a system should work and how changes in conditions, operations, 
  Systems Evaluation (imp:3.00 lvl:3.12) — Identifying measures or indicators of system performance and the actions needed 
  Management of Financial Resources (imp:3.00 lvl:3.00) — Determining how money will be spent to get the work done, and accounting for the
  Management of Material Resources (imp:3.00 lvl:3.00) — Obtaining and seeing to the appropriate use of equipment, facilities, and materi
  Quality Control Analysis (imp:2.88 lvl:2.50) — Conducting tests and inspections of products, services, or processes to evaluate
  Operations Monitoring (imp:2.62 lvl:2.25) — Watching gauges, dials, or other indicators to make sure a machine is working pr
  Operations Analysis (imp:2.50 lvl:2.12) — Analyzing needs and product requirements to create a design.
  Operation and Control (imp:2.00 lvl:1.75) — Controlling operations of equipment or systems.
  Troubleshooting (imp:2.00 lvl:1.88) — Determining causes of operating errors and deciding what to do about it.
  Equipment Maintenance (imp:1.88 lvl:1.00) — Performing routine maintenance on equipment and determining when and what kind o
  Equipment Selection (imp:1.75 lvl:0.88) — Determining the kind of tools and equipment needed to do a job.
  Repairing (imp:1.75 lvl:1.00) — Repairing machines or systems using the needed tools.
  Programming (imp:1.50 lvl:0.50) — Writing computer programs for various purposes.
  Technology Design (imp:1.25 lvl:0.25) — Generating or adapting equipment and technology to serve user needs.
  Installation (imp:1.00) — Installing equipment, machines, wiring, or programs to meet specifications.

--- NATIONAL WAGES ---
  total_employment : 238,430
  annual_median    : $69,390
  annual_pct10     : $45,960
  annual_pct25     : $56,870
  annual_pct75     : $86,800
  annual_pct90     : $107,640
  annual_mean      : $74,880
  hourly_median    : $33.36

--- GEOGRAPHIC DISPERSION ---
  highest_state    : Washington ($95,190)
  lowest_state     : Puerto Rico ($42,230)
  dispersion_ratio : 2.254x

--- TOP STATES BY WAGE (54 total) ---
  Accommodation and Food Services          emp:  201,670  median: $  65,990
  Management of Companies and Enterprises  emp:    7,720  median: $  83,960
  Health Care and Social Assistance        emp:    6,890  median: $  83,320
  Arts, Entertainment, and Recreation      emp:    6,360  median: $  80,880
  Educational Services                     emp:    6,230  median: $  79,450
  Administrative and Support and Waste Management and Remediation Services emp:    2,440  median: $  67,640
  Retail Trade                             emp:    1,770  median: $  71,740
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:    1,180  median: $  73,190
  Professional, Scientific, and Technical Services emp:    1,140  median: $  99,850
  Manufacturing                            emp:    1,030  median: $  70,450

--- TOP INDUSTRIES BY EMPLOYMENT (15 total) ---
  Accommodation and Food Services          emp:  201,670  median: $  65,990
  Management of Companies and Enterprises  emp:    7,720  median: $  83,960
  Health Care and Social Assistance        emp:    6,890  median: $  83,320
  Arts, Entertainment, and Recreation      emp:    6,360  median: $  80,880
  Educational Services                     emp:    6,230  median: $  79,450
  Administrative and Support and Waste Management and Remediation Services emp:    2,440  median: $  67,640
  Retail Trade                             emp:    1,770  median: $  71,740
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:    1,180  median: $  73,190
  Professional, Scientific, and Technical Services emp:    1,140  median: $  99,850
  Manufacturing                            emp:    1,030  median: $  70,450

exact_match_status : found
matched_title      : Food service distributor
match_score        : 0.6222
wikidata_qid       : Q5465569
word_count         : 634
wikipedia_url      : https://en.wikipedia.org/wiki/Food_service_distributor
license            : CC BY-SA 4.0
fetched_at         : 2026-06-02T20:03:22.449296Z

--- WIKIPEDIA FULL TEXT ---
A food service distributor is a company that provides food and non-food products to restaurants, cafeterias, industrial caterers, hospitals, schools/colleges/universities, nursing homes, and anywhere food is served away from the home.


== Description ==
A food service distributor functions as an intermediary between food manufacturers and the food service operator (usually a chef, food service director, food and beverage manager, and independent food preparation businesses operator owners.)  The distributor purchases, stores, sells, and delivers those products, providing food service operators with access to items from a wide variety of manufacturers. Food service distributors procure pallets and bulk inventory quantities that are broken down to case and sometimes unit quantities for the food service operator.  Most food service operators purchase from a range of local, specialty, and broadline food service distributors on a daily or weekly basis.


== Manufacturers ==
Often a food manufacturer may hire a food brokerage company to represent the manufacturer in a local market.  The broker helps the food manufacturer market its products through the food service distribution system, which ranges from getting items stocked at the distributor to working with operators to purchase items from the distributor. At the same time, distributor sales teams work to market products directly to operator customers.


== Broadline ==
A broadline distributor services a wide variety of accounts with a wide variety of products, while a system distributor stocks a narrow array of products for specific customers, such as restaurant chains. A broadline distributor may carry up to 15,000 different items for purchase and operate sophisticated warehouse and transportation operations.


== Jobbers ==
A small food service distributor is often referred to as a "wagon-jobber". These wagon-jobbers will purchase food in bulk and deliver small quantities to independent retail stores keeping their shelves stocked. Independent distributors and jobbers service independent convenience store markets, bodegas and niche grocery stores. While these distributors are unorganized, networks of independent distributors and wagon jobbers have emerged to give these jobbers the ability to identify trends in the market.


== Statistics ==
It is estimated by food industry research firm Technomic that approximately 225 million meals are eaten away from home each day in the U.S. This includes both restaurant and non-commercial eating places. The International Foodservice Distributors Association estimates that food service distributors in the U.S., as a daily average, deliver approximately 27 million cases of food and other products.
Food service distribution companies can range in size from a one-truck operation to larger corporations.  There are many independent broadline food service distribution companies that service chain and multi-unit restaurants based on master distribution agreements with national food service groups.  These groups provide distributor members procurement capabilities that rival the purchasing power of the largest distributors.  These distributor groups also provide distributor members group private label brands as well as marketing and quality assurance services.
In the US, the industry is highly fragmented, with Sysco capturing 17% of the market, US Foods with about 9%, PFG with 5%, Gordon Food Service and Gold Star Foods playing a large part as well. The rest are spread across a host of smaller, regional players.


== Redistribution ==
In the food redistribution model, a redistributor will purchase in truckload quantities from many food manufacturers and warehouse these products for its customers.  Individual distributors (typically smaller in size and service area) can then purchase items across multiple manufacturers' on one easy to place order from the redistributor.
The redistribution model affords smaller distributors who are unable to purchase direct truckloads an opportunity to purchase from a non-competitor in less than truckload (LTL) quantities, giving them the ability to compete against larger distributors in their territory.  Typically, it is the smaller distributor that services the independent non-chain retail outlets often overlooked by the larger distributors.


== See also ==
Foodservice


== References ==

--- SEMANTIC NEIGHBORS (5) ---

  Title: Fast-food restaurant (similarity: 0.4390)
  URL: https://en.wikipedia.org/wiki/Fast-food_restaurant
  QID: Q1751429
  Extract: A fast-food restaurant, also known as a quick-service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast-food cuisine and has minimal table service. The food served in fast-food restaurants is typically part of a "meat-sweet diet", offered from a limited menu, co

  Title: Food and Nutrition Service (similarity: 0.5106)
  URL: https://en.wikipedia.org/wiki/Food_and_Nutrition_Service
  QID: Q5465436
  Extract: The Food and Nutrition Service (FNS) is an agency of the United States Department of Agriculture (USDA). The FNS is the federal agency responsible for administering the nation’s domestic nutrition assistance programs. The service helps to address the issue of hunger in the United States.

  Title: Dietary management (similarity: 0.5128)
  URL: https://en.wikipedia.org/wiki/Dietary_management
  QID: Q5275067
  Extract: Dietary management, also known as “foodservice management”, is the practice of providing nutritional options for individuals and groups with diet concerns through supervision of foodservices. Practitioners in dietary management, known as dietary managers, work in hospitals, long-term care facilities

  Title: Tipped wage (similarity: 0.3125)
  URL: https://en.wikipedia.org/wiki/Tipped_wage
  QID: Q17034480
  Extract: 
The tipped wage is the base wage paid to an employee in the United States who receives a substantial portion of their compensation from tips. According to a common labor law provision referred to as a "tip credit", the employee must earn at least the state's minimum wage when tips and wages are com

  Title: Hotel manager (similarity: 0.5882)
  URL: https://en.wikipedia.org/wiki/Hotel_manager
  QID: Q1631120
  Extract: A hotel manager, hotelier, motel manager or lodging manager is a person who manages the operation of a hotel, motel, resort, or other lodging-related establishment. Management of a hotel operation includes, but is not limited to: management of hotel staff, business management, upkeep and sanitary st

model_pass1          : claude-sonnet-4-20250514
model_pass2          : claude-haiku-4-5-20251001
inference_confidence : high
confidence_notes     : Comprehensive O*NET data with detailed task breakdowns, clear wage and employment statistics from BLS, and well-established career pathways in the food service industry provide strong foundation for analysis.
inferred_at          : 2026-06-03T12:38:52.443408+00:00
tokens_input         : 4,697
tokens_output        : 4,346
cost_usd             : $0.047240
wikipedia_used       : True
wikipedia_title      : Food service distributor
wikipedia_note       : While the Wikipedia match focuses on distribution companies, Food Service Managers work within the broader food service ecosystem, managing operations in restaurants, cafeterias, and catering companies that receive products from such distributors.

--- PROSE FIELDS ---

ROLE SUMMARY:
Food Service Managers plan, direct, and coordinate the operations of restaurants, cafeterias, catering companies, and other food service establishments. They oversee daily operations including staff scheduling, budget management, food quality control, and customer service standards to ensure profitable and efficient food service delivery. These managers serve as the operational backbone of the food service industry, balancing business objectives with customer satisfaction across diverse dining environments.

DAY IN THE LIFE:
Food Service Managers begin their day by reviewing staff schedules and making adjustments based on anticipated customer volume and employee availability. They monitor food preparation processes by tasting and inspecting dishes to ensure quality standards are met while overseeing inventory management and cost control measures. Throughout the day, they coordinate with kitchen staff, servers, and support personnel to maintain smooth operations while addressing customer concerns and resolving operational issues. They handle administrative tasks including payroll review, budget monitoring, and bank deposits while ensuring compliance with health and safety regulations. Their role requires constant problem-solving as they balance staffing needs, food costs, customer satisfaction, and profitability targets.

WHO THRIVES:
Successful Food Service Managers possess strong interpersonal skills and thrive in fast-paced, dynamic environments where multitasking is essential. They excel at coordinating multiple moving parts simultaneously while maintaining attention to detail in areas such as food safety, cost control, and staff performance. These individuals are naturally service-oriented with high dependability and the ability to remain calm under pressure during peak service periods. They demonstrate strong leadership capabilities, enjoying the challenge of coaching and developing team members while building positive relationships with both staff and customers.

CAREER ENTRY:
Most Food Service Managers enter the field with a high school diploma (29.7%) or post-secondary certificate in culinary arts or hospitality management (21.3%). Many begin their careers in entry-level food service positions such as servers, cooks, or hosts, gaining hands-on experience in restaurant operations before advancing to supervisory roles. Some pursue associate degrees in hospitality management or related fields (18.6%) to accelerate their career progression. Industry certifications such as Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) enhance advancement opportunities.

CAREER TRAJECTORY:
Food Service Managers typically advance from front-line service or kitchen positions through supervisory roles before reaching management level. Career progression often leads to regional management positions overseeing multiple locations, director-level roles in large hospitality organizations, or entrepreneurial opportunities as restaurant owners. Some specialize in specific segments such as healthcare food service, corporate catering, or institutional dining, while others transition to related fields including hotel management, event planning, or food service consulting.

MARKET INTELLIGENCE:
According to BLS OEWS May 2025 data, Food Service Managers earn a median annual salary of $69,390, with employment of 238,430 nationwide. Wage ranges vary significantly from $45,960 at the 10th percentile to $107,640 at the 90th percentile, reflecting differences in establishment size, location, and experience level. Geographic variations are substantial, with Washington state offering the highest median wages at $95,190 compared to Puerto Rico at $42,230, representing a 2.25x ratio. The majority of employment (201,670 positions) is concentrated in the Accommodation and Food Services industry, with additional opportunities in healthcare settings (6,890) and corporate environments (7,720). Strong demand continues as the food service industry expands with population growth and changing dining preferences.

AUTOMATION OUTLOOK:
Food Service Managers face moderate automation impact as technology increasingly handles routine tasks such as inventory tracking, scheduling, and payment processing. However, the human-centered aspects of their role including staff coaching, customer relationship management, and quality control through sensory evaluation remain largely automation-resistant, ensuring continued demand for skilled managers who can adapt to technological tools while maintaining the personal touch essential in food service.

--- REASONED EDGES ---
  [career_pathway] Chefs and Head Cooks (35-1011.00) — confidence:high
    reasoning: Both roles share Food Production knowledge (level 4.0) and direct food quality control, with chefs often advancing to food service management positions.
    data: Food Production knowledge level 4.0
    data: Quality control tasks
    data: Related occupation designation
  [career_pathway] First-Line Supervisors of Food Preparation and Serving Workers (35-1012.00) — confidence:high
    reasoning: Direct progression path sharing identical Coordination skills (3.9 level) and Management of Personnel Resources (3.9 level) in food service environments.
    data: Coordination skills 3.9
    data: Management of Personnel Resources 3.9
    data: Primary-Short relationship
  [skill_overlap] First-Line Supervisors of Retail Sales Workers (41-1011.00) — confidence:medium
    reasoning: Both roles emphasize Customer and Personal Service knowledge (4.5+ importance) and share identical RIASEC profiles emphasizing Enterprising (5.97) leadership.
    data: Customer and Personal Service 4.5 importance
    data: Enterprising RIASEC 5.97
    data: Management job zone
  [task_similarity] Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop (35-9031.00) — confidence:medium
    reasoning: Shared customer greeting and seating tasks with identical Oral Expression abilities (4.0 level) and Service Orientation skills.
    data: Guest greeting tasks
    data: Oral Expression 4.0
    data: Service Orientation transferable skill
  [knowledge_overlap] Cooks, Institution and Cafeteria (35-2012.00) — confidence:medium
    reasoning: Both require Food Production knowledge and work in institutional settings, sharing quality evaluation tasks through sensory testing.
    data: Food Production knowledge
    data: Institutional food service
    data: Quality evaluation tasks

--- NORMALIZER SIGNALS ---
  match_keywords   : ['food service manager', 'restaurant manager', 'cafeteria manager', 'catering manager', 'dining manager', 'food service director', 'banquet manager', 'cafe manager']
  exclude_keywords : ['chef', 'cook', 'server', 'host', 'bartender']
  title_patterns   : ['*Manager', 'Food Service*', '*Director', 'Catering*', '*Coordinator']
  common_variations: ['F&B Manager', 'Food and Beverage Manager', 'Dining Services Manager', 'Foodservice Manager', 'Restaurant General Manager', 'Cafe Operator', 'Banquet Director', 'Dietary Manager']

total_terms    : 40
top_words      : ['food', 'service', 'tendency', 'others', 'equipment', 'management', 'products', 'services', 'control', 'activities', 'principles', 'standards', 'quality', 'includes', 'distributor', 'customer', 'materials', 'operations', 'distributors', 'performance']
source_layers  : onet_tasks | onet_dimensions | dwas | wikipedia | inference

TERM                    COUNT     FREQ  DOMINANT SOURCE      SOURCE BREAKDOWN
──────────────────────────────────────────────────────────────────────────────────────────
food                       77  0.02286  wikipedia            wikipedia:48%  inference:30%  onet_tasks:18%
service                    52  0.01544  wikipedia            wikipedia:46%  inference:40%  onet_tasks:8%
tendency                   42  0.01247  onet_dimensions      onet_dimensions:100%
others                     39  0.01158  onet_dimensions      onet_dimensions:97%  inference:3%
equipment                  27  0.00802  onet_dimensions      onet_dimensions:85%  onet_tasks:11%  dwas:4%
management                 24  0.00713  wikipedia            wikipedia:38%  inference:33%  onet_dimensions:29%
products                   18  0.00534  wikipedia            wikipedia:44%  onet_dimensions:28%  dwas:22%
services                   17  0.00505  onet_dimensions      onet_dimensions:35%  dwas:29%  wikipedia:18%
control                    17  0.00505  onet_dimensions      onet_dimensions:71%  inference:24%  onet_tasks:6%
activities                 16  0.00475  onet_dimensions      onet_dimensions:56%  dwas:38%  onet_tasks:6%
principles                 16  0.00475  onet_dimensions      onet_dimensions:100%
standards                  14  0.00416  onet_dimensions      onet_dimensions:57%  onet_tasks:21%  inference:14%
quality                    14  0.00416  onet_dimensions      onet_dimensions:43%  inference:21%  onet_tasks:14%
includes                   14  0.00416  onet_dimensions      onet_dimensions:86%  wikipedia:14%
distributor                14  0.00416  wikipedia            wikipedia:100%
customer                   13  0.00386  inference            inference:46%  onet_dimensions:31%  onet_tasks:8%
materials                  13  0.00386  onet_dimensions      onet_dimensions:77%  dwas:23%
operations                 13  0.00386  onet_dimensions      onet_dimensions:46%  inference:38%  wikipedia:15%
distributors               13  0.00386  wikipedia            wikipedia:92%  inference:8%
performance                12  0.00356  onet_dimensions      onet_dimensions:58%  onet_tasks:25%  dwas:8%
problems                   12  0.00356  onet_dimensions      onet_dimensions:75%  onet_tasks:17%  dwas:8%
resources                  12  0.00356  onet_dimensions      onet_dimensions:75%  dwas:25%
objects                    12  0.00356  onet_dimensions      onet_dimensions:100%
managers                   12  0.00356  inference            inference:83%  wikipedia:17%
hotel                      12  0.00356  wikipedia            wikipedia:92%  inference:8%
staff                      11  0.00327  inference            inference:55%  onet_tasks:27%  dwas:9%
needs                      11  0.00327  onet_dimensions      onet_dimensions:73%  onet_tasks:9%  dwas:9%
ideas                      11  0.00327  onet_dimensions      onet_dimensions:100%
personnel                  10  0.00297  onet_dimensions      onet_dimensions:40%  onet_tasks:30%  dwas:10%
procedures                 10  0.00297  onet_dimensions      onet_dimensions:80%  onet_tasks:10%  dwas:10%
purchase                   10  0.00297  wikipedia            wikipedia:80%  onet_tasks:10%  dwas:10%
techniques                 10  0.00297  onet_dimensions      onet_dimensions:100%
body                       10  0.00297  onet_dimensions      onet_dimensions:100%
dining                      9  0.00267  onet_tasks           onet_tasks:56%  inference:33%  dwas:11%
events                      9  0.00267  onet_dimensions      onet_dimensions:89%  onet_tasks:11%
monitoring                  9  0.00267  onet_dimensions      onet_dimensions:89%  inference:11%
rules                       9  0.00267  onet_dimensions      onet_dimensions:89%  dwas:11%
providing                   9  0.00267  onet_dimensions      onet_dimensions:78%  wikipedia:22%
human                       9  0.00267  onet_dimensions      onet_dimensions:78%  dwas:11%  inference:11%
quickly                     9  0.00267  onet_dimensions      onet_dimensions:100%