Part IV: Descriptions of the 50 Best Jobs for Each Personality Type ___
as carving meat, preparing fl ambé dishes, or serv-
ing wine and liquor. Purchase or requisition supplies
and equipment needed to ensure quality and timely
delivery of services. Collaborate with other person-
nel to plan menus, serving arrangements, and related
details. Supervise and check the assembly of regular
and special diet trays and the delivery of food trolleys
to hospital patients. Schedule parties and take res-
ervations. Develop departmental objectives, budgets,
policies, procedures, and strategies. Develop equip-
ment maintenance schedules and arrange for repairs.
Evaluate new products for usefulness and suitability.
GOE—Interest Area/Cluster: 09. Hospitality,
Tourism, and Recreation. Work Group: 09.01. Man-
agerial Work in Hospitality and Tourism. Other
Jobs in " is Work Group: First-Line Supervisors/
Managers of Personal Service Workers; Food Service
Managers; Gaming Managers; Gaming Supervisors;
Lodging Managers.
Skills: Equipment Maintenance; Management of
Financial Resources; Management of Personnel
Resources; Operation Monitoring; Management of
Material Resources; Monitoring.
Education and Training Programs: Cooking and
Related Culinary Arts, General; Restaurant, Culi-
nary, and Catering Management/Manager; Foodser-
vice Systems Administration/Management. Related
Knowledge/Courses: Food Production; Adminis-
tration and Management; Customer and Personal
Service; Economics and Accounting; Sales and Mar-
keting; Production and Processing.
Work Env ironment : Indoors; minor burns, cuts,
bites, or stings; standing; walking and running;
using hands on objects, tools, or controls; repetitive
motions.
First-Line Supervisors/Managers
of Housekeeping and Janitorial
Workers
! Personality Code: ECR
! Education/Training Required: Work
experience in a related occupation
! Annual Earnings: $32,850
! Beginning Wage: $20,650
! Earnings Growth Potential: Medium
! Growth: 12.7%
! Annual Job Openings: 30,613
! Self-Employed: 30.7%
! Part-Time: 10.8%Supervise work activities of cleaning personnel
in hotels, hospitals, offi ces, and other establish-
ments. Direct activities for stopping the spread of
infections in facilities such as hospitals. Inspect work
performed to ensure that it meets specifi cations and
established standards. Plan and prepare employee
work schedules. Perform or assist with cleaning duties
as necessary. Investigate complaints about service
and equipment and take corrective action. Coordi-
nate activities with other departments to ensure that
services are provided in an effi cient and timely man-
ner. Check equipment to ensure that it is in work-
ing order. Inspect and evaluate the physical condition
of facilities to determine the type of work required.
Select the most suitable cleaning materials for diff er-
ent types of linens, furniture, fl ooring, and surfaces.
Instruct staff in work policies and procedures and the
use and maintenance of equipment. Issue supplies
and equipment to workers. Forecast necessary levels
of staffi ng and stock at diff erent times to facilitate
eff ective scheduling and ordering. Inventory stock to
ensure that supplies and equipment are available in
adequate amounts. Evaluate employee performance
and recommend personnel actions such as promo-
tions, transfers, and dismissals. Confer with staff
to resolve performance and personnel problems and
to discuss company policies. Establish and imple-
ment operational standards and procedures for the