![]() Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. ![]() Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Negotiation - Bringing others together and trying to reconcile differences. Persuasion - Persuading others to change their minds or behavior. Instructing - Teaching others how to do something.Ĭomplex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Time Management - Managing one's own time and the time of others.Īctive Learning - Understanding the implications of new information for both current and future problem-solving and decision-making. Reading Comprehension - Understanding written sentences and paragraphs in work-related documents. Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.Ĭoordination - Adjusting actions in relation to others' actions.Ĭritical 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. 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. Service Orientation - Actively looking for ways to help people.Īctive 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. What skills are required for Food Service Managers? Importance
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