First-Line Supervisors of Food Preparation and Serving Workers

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Median Annual Wage: $29,560

Education: High school diploma or equivalent (51%); Less than high school diploma (32%); Professional degree (6%)

Projected Growth: Average (8% to 14%)

Related Job Titles: Kitchen Manager; Executive Chef; Cafeteria Manager; Food Service Supervisor; Dietary Manager; Dietary Supervisor; Food Service Director; Food Service Manager; Restaurant Manager; Assistant Manager

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Source: O*NET OnLine information for First-Line Supervisors of Food Preparation and Serving Workers.

More Food Preparation and Serving Related Careers

  • Compile and balance cash receipts at the end of the day or shift.
  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Resolve customer complaints regarding food service.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Record production, operational, and personnel data on specified forms.
  • Develop equipment maintenance schedules and arrange for repairs.
  • Evaluate new products for usefulness and suitability.

Source: O*NET OnLine information for First-Line Supervisors of Food Preparation and Serving Workers.

  • Active 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.
  • Service Orientation - Actively looking for ways to help people.
  • Coordination - Adjusting actions in relation to others' actions.
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  • Instructing - Teaching others how to do something.
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Source: O*NET OnLine information for First-Line Supervisors of Food Preparation and Serving Workers.

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