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• Promote sales to existing clients
• Identify and solicit potential clients
• Assess clients' needs and resources and recommend the appropriate goods or services
• Provide input into product design where goods or services must be tailored to suit clients' needs
• Develop reports and proposals as part of sales presentation to illustrate benefits from use of good or service
• Estimate costs of installing and maintaining equipment or service
• Prepare and administer sales contracts
• Consult with clients after sale to resolve problems and to provide ongoing support
• Troubleshoot technical problems related to equipment
• May train customers' staff in the operation and maintenance of equipment
• May conduct sales transactions through Internet-based electronic commerce
• May supervise the activities of other technical staff and sales specialists.

Restaurant and food service managers perform some or all of the following duties:

•    Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service

•    Determine type of services to be offered and implement operational procedures

•    Recruit staff and oversee staff training

•    Set staff work schedules and monitor staff performance

•    Control inventory, monitor revenues and modify procedures and prices

•    Resolve customer complaints and ensure health and safety regulations are followed

•    Negotiate arrangements with suppliers for food and other supplies

•    Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

Restaurant and food service managers perform some or all of the following duties:

•    Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service

•    Determine type of services to be offered and implement operational procedures

•    Recruit staff and oversee staff training

•    Set staff work schedules and monitor staff performance

•    Control inventory, monitor revenues and modify procedures and prices

•    Resolve customer complaints and ensure health and safety regulations are followed

•    Negotiate arrangements with suppliers for food and other supplies

•    Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

Restaurant and food service managers perform some or all of the following duties:

•    Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service

•    Determine type of services to be offered and implement operational procedures

•    Recruit staff and oversee staff training

•    Set staff work schedules and monitor staff performance

•    Control inventory, monitor revenues and modify procedures and prices

•    Resolve customer complaints and ensure health and safety regulations are followed

•    Negotiate arrangements with suppliers for food and other supplies

•    Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

• Plan and direct food preparation and cooking activities, ensuring quality standards.
• Develop menus, estimate costs, and determine food and labor requirements.
• Manage the purchase and maintenance of kitchen equipment.
• Supervise and coordinate the activities of kitchen staff (sous-chefs, specialty chefs, cooks).
• Instruct and train staff in cooking techniques, food preparation, and presentation.
• Prepare and cook complete and specialized meals, including pastries, sauces, soups, salads, and main dishes.
• Create and design decorative food presentations for special events.
• Develop new recipes.
• Consult with clients for special events and banquets.
• Order and manage kitchen supplies.
• Ensure compliance with food hygiene and safety regulations.

• Plan and direct food preparation and cooking activities, ensuring quality standards.
• Develop menus, estimate costs, and determine food and labor requirements.
• Manage the purchase and maintenance of kitchen equipment.
• Supervise and coordinate the activities of kitchen staff (sous-chefs, specialty chefs, cooks).
• Instruct and train staff in cooking techniques, food preparation, and presentation.
• Prepare and cook complete and specialized meals, including pastries, sauces, soups, salads, and main dishes.
• Create and design decorative food presentations for special events.
• Develop new recipes.
• Consult with clients for special events and banquets.
• Order and manage kitchen supplies.
• Ensure compliance with food hygiene and safety regulations.

Restaurant and food service managers perform some or all of the following duties:

•    Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service

•    Determine type of services to be offered and implement operational procedures

•    Recruit staff and oversee staff training

•    Set staff work schedules and monitor staff performance

•    Control inventory, monitor revenues and modify procedures and prices

•    Resolve customer complaints and ensure health and safety regulations are followed

•    Negotiate arrangements with suppliers for food and other supplies

•    Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.