Details for First-Line Supervisors/Managers of Food Preparation and Serving Workers
Supervise workers engaged in preparing and serving food.
- Compile and balance cash receipts at the end of the day or shift.
- Resolve customer complaints regarding food service.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Estimate ingredients and supplies required to prepare a recipe.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Greet and seat guests, and present menus and wine lists.
- Present bills and accept payments.
- Forecast staff, equipment, and supply requirements, based on a master menu.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Schedule parties and take reservations.
- Develop departmental objectives, budgets, policies, procedures, and strategies.
- Develop equipment maintenance schedules and arrange for repairs.
- Evaluate new products for usefulness and suitability.
- Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- Supervise and participate in kitchen and dining area cleaning activities.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- 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.
- 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.
- Conduct meetings and collaborate with other personnel for menu planning, 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.
- 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.
- 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.
Education, training, experience
- Education - These occupations usually require a high school diploma.
- 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.
- 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.
- Computers and Electronics -Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
- English Language -Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
- Mathematics -Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
- Food Production -Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
- Administration and Management -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.
- Education and Training -Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
- Customer and Personal Service -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.
- Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.