First-Line Supervisors of Food Preparation and Serving Workers
Overview
SaveJob Zone Two: Some Preparation Needed
Experience
Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Education
These occupations usually require a high school diploma.
Job Training
Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
Examples
These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Yearly Salary
| High: | $59K |
| Median: | $34K |
| Low: | $22K |
Demand
Core Tasks
- Compile and balance cash receipts at the end of the day or shift.
- Forecast staff, equipment, and supply requirements, based on a master menu.
- 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.
- Estimate ingredients and supplies required to prepare a recipe.
- 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.
- Record production, operational, and personnel data on specified forms.
- Resolve customer complaints regarding food service.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- Present bills and accept payments.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- Supervise and participate in kitchen and dining area cleaning activities.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Schedule parties and take reservations.
- Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
- Develop departmental objectives, budgets, policies, procedures, and strategies.
- Develop equipment maintenance schedules and arrange for repairs.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Greet and seat guests, and present menus and wine lists.
- Evaluate new products for usefulness and suitability.
Technology Skills
Technology
Example
Hot Technology
Tools Used
Tool
Example
Top 10 Knowledge Required
Customer and Personal Service
83%
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Administration and Management
72%
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Food Production
71%
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
English Language
70%
Knowledge of the structure and content of the English language including the meaning and spelling of words, and rules of composition and grammar.
Production and Processing
67%
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Sales and Marketing
67%
Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Education and Training
66%
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Personnel and Human Resources
63%
Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Economics and Accounting
60%
Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data.
Mathematics
60%
Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Top 10 Skills
Management of Personnel Resources
80%
Motivating, developing, and directing people as they work, identifying the best people for the job.
Coordination
78%
Adjusting actions in relation to others' actions.
Monitoring
78%
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Speaking
78%
Talking to others to convey information effectively.
Active Listening
75%
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.
Instructing
75%
Teaching others how to do something.
Service Orientation
73%
Actively looking for ways to help people.
Reading Comprehension
65%
Understanding written sentences and paragraphs in work-related documents.
Critical Thinking
63%
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
Learning Strategies
63%
Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Top 10 Abilities
Oral Comprehension
80%
The ability to listen to and understand information and ideas presented through spoken words and sentences.
Oral Expression
80%
The ability to communicate information and ideas in speaking so others will understand.
Problem Sensitivity
78%
The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem.
Deductive Reasoning
75%
The ability to apply general rules to specific problems to produce answers that make sense.
Speech Clarity
73%
The ability to speak clearly so others can understand you.
Speech Recognition
70%
The ability to identify and understand the speech of another person.
Written Comprehension
63%
The ability to read and understand information and ideas presented in writing.
Category Flexibility
60%
The ability to generate or use different sets of rules for combining or grouping things in different ways.
Far Vision
60%
The ability to see details at a distance.
Fluency of Ideas
60%
The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
Top 10 Work Activities
Getting Information
88%
Observing, receiving, and otherwise obtaining information from all relevant sources.
Establishing and Maintaining Interpersonal Relationships
79%
Developing constructive and cooperative working relationships with others, and maintaining them over time.
Evaluating Information to Determine Compliance with Standards
79%
Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
Guiding, Directing, and Motivating Subordinates
79%
Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
Training and Teaching Others
79%
Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Performing for or Working Directly with the Public
78%
Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Organizing, Planning, and Prioritizing Work
77%
Developing specific goals and plans to prioritize, organize, and accomplish your work.
Resolving Conflicts and Negotiating with Others
77%
Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Coaching and Developing Others
76%
Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Communicating with Supervisors, Peers, or Subordinates
76%
Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Detailed Work Activities
- Communicate with customers to resolve complaints or ensure satisfaction.
- Train food preparation or food service personnel.
- Coordinate activities of food service staff.
- Process customer bills or payments.
- Manage food service operations or parts of operations.
- Clean food preparation areas, facilities, or equipment.
- Perform human resources activities.
- Coordinate timing of food production activities.
- Maintain food, beverage, or equipment inventories.
- Monitor food services operations to ensure procedures are followed.
- Inspect facilities, equipment or supplies to ensure conformance to standards.
- Present food or beverage information or menus to customers.
- Assist customers with seating arrangements.
- Evaluate quality of materials or products.
- Balance receipts.
- Estimate supplies, ingredients, or staff requirements for food preparation activities.
- Plan menu options.
- Record operational or production data.
- Order materials, supplies, or equipment.
- Cut cooked or raw foods.
- Prepare foods for cooking or serving.
- Schedule dining reservations.
- Schedule equipment maintenance.
Education
Interests
Enterprising
91%
Work involves managing, negotiating, marketing, or selling, typically in a business setting, or leading or advising people in political and legal situations. Enterprising occupations are often associated with business initiatives, sales, marketing/advertising, finance, management/administration, professional advising, public speaking, politics, or law.
Conventional
79%
Work involves following procedures and regulations to organize information or data, typically in a business setting. Conventional occupations are often associated with office work, accounting, mathematics/statistics, information technology, finance, or human resources.
Realistic
60%
Work involves designing, building, or repairing of equipment, materials, or structures, engaging in physical activity, or working outdoors. Realistic occupations are often associated with engineering, mechanics and electronics, construction, woodworking, transportation, machine operation, agriculture, animal services, physical or manual labor, athletics, or protective services.
Social
46%
Work involves helping, teaching, advising, assisting, or providing service to others. Social occupations are often associated with social, health care, personal service, teaching/education, or religious activities.
Artistic
15%
Work involves creating original visual artwork, performances, written works, food, or music for a variety of media, or applying artistic principles to the design of various objects and materials. Artistic occupations are often associated with visual arts, applied arts and design, performing arts, music, creative writing, media, or culinary art.
Investigative
15%
Work involves studying and researching non-living objects, living organisms, disease or other forms of impairment, or human behavior. Investigative occupations are often associated with physical, life, medical, or social sciences, and can be found in the fields of humanities, mathematics/statistics, information technology, or health care service.
Work Values
Relationships
81%
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.
Independence
67%
Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
Support
67%
Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
Achievement
53%
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
53%
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
46%
Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.