First-Line Supervisors of Food Preparation and Serving Workers

Description

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

Tasks

  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • 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.
  • Forecast staff, equipment, and supply requirements based on a master menu.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • 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.
  • Greet and seat guests, and present menus and wine lists.
  • Schedule parties and take reservations.
  • Present bills and accept payments.
  • Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
  • Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.

Knowledge

Foreign Language
Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
Sociology and Anthropology
Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.
Physics
Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.
Philosophy and Theology
Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.

Skills

Equipment Selection
Determining the kind of tools and equipment needed to do a job.
Equipment Maintenance
Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
Science
Using scientific rules and methods to solve problems.
Installation
Installing equipment, machines, wiring, or programs to meet specifications.
Repairing
Repairing machines or systems using the needed tools.

Abilities

Dynamic Flexibility
The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs.
Night Vision
The ability to see under low light conditions.
Peripheral Vision
The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
Explosive Strength
The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
Glare Sensitivity
The ability to see objects in the presence of glare or bright lighting.
Sound Localization
The ability to tell the direction from which a sound originated.

Interests

Enterprising
Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
Conventional
Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Realistic
Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Social
Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
Artistic
Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
Investigative
Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.

Work Style

Stress Tolerance
Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Cooperation
Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Dependability
Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Self Control
Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Leadership
Job requires a willingness to lead, take charge, and offer opinions and direction.
Concern for Others
Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Adaptability/Flexibility
Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Integrity
Job requires being honest and ethical.
Attention to Detail
Job requires being careful about detail and thorough in completing work tasks.
Initiative
Job requires a willingness to take on responsibilities and challenges.

Work Values

Relationships
Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
Support
Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
Independence
Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
Achievement
Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
Recognition
Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.
Working Conditions
Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.

Lay Titles

Banquet Captain
Banquet Steward/Stewardess
Banquet Supervisor
Bar Manager
Bartender Manager
Cafeteria Manager
Cafeteria Supervisor
Canteen Manager
Captain
Caterer
Chief Cargo Vessel Steward/Stewardess
Child Nutrition Manager
Cocktail Lounge Manager
Commissary Production Supervisor
Cook Manager
Cook Supervisor
Counter Supervisor
Crew Chief
Crew Leader
Culinary Specialist
Dairy Bar Manager
Diet Supervisor
Dietary Manager
Dietary Supervisor
Dining Room Captain
Dining Room Manager
Dining Room Supervisor
Director of Food and Beverage
Director of Food and Nutrition Services
Executive Chef
Executive Sous Chef
Fast Food Restaurant Manager
Fast Food Services Manager
Fast Food Supervisor
First Cook
Flight Kitchen Manager
Floor Supervisor
Food and Beverage Supervisor
Food Beverage Supervisor
Food Concession Manager
Food Expeditor
Food Production Manager
Food Production Supervisor
Food Service Director
Food Service Manager
Food Service Supervisor
Food Service Worker
Food Supervisor
Fountain Manager
Fountain Supervisor
Head Banquet Waiter/Waitress
Head Cook
Head Silverman
Head Waiter/Waitress
Headwaiter/Headwaitress
Hotel or Motel Food Service Supervisor
Kitchen Manager
Kitchen Steward/Stewardess
Kitchen Supervisor
Kitchen Work Supervisor
Kosher Dietary Service Manager
Kosher Dietary Service Supervisor
Lunch Counter Manager
Luncheonette Manager
Lunchroom Food Service Supervisor
Lunchroom Manager
Lunchroom Supervisor
Railroad Dining Car Steward/Stewardess
Restaurant Manager
Restaurant Supervisor
Room Service Supervisor
School Lunch Manager
Shift Manager
Snack Bar Manager
Soda Fountain Manager

National Wages and Employment Info

Median Wages (2008):
$14.07 hourly, $29,270 annual.
Employment (2008):
817,600 employees