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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.
  • Observe and evaluate workers and work procedures in order to ensure quality standards and service.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
  • 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.
  • Perform serving duties such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Record production and operational data on specified forms.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Collaborate with other personnel in order to plan menus, serving arrangements, and related details.
  • Supervise and check the assembly of regular and special diet trays and the delivery of food trolleys to hospital patients.
  • 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.


  • 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.


  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • 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.
  • 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.
  • 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.


  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Speaking - Talking to others to convey information effectively.
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  • Coordination - Adjusting actions in relation to others' actions.
  • Service Orientation - Actively looking for ways to help people.
  • Systems Evaluation - Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
  • Time Management - Managing one's own time and the time of others.
  • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.

Related Careers

  • Chefs and Head Cooks
  • Dietetic Technicians
  • Dietitians and Nutritionists
  • Farm and Home Management Advisors
  • First-Line Supervisors/Managers of Animal Husbandry and Animal Care Workers
  • First-Line Supervisors/Managers of Housekeeping and Janitorial Workers
  • First-Line Supervisors/Managers of Landscaping, Lawn Service, and Groundskeeping Workers
  • First-Line Supervisors/Managers of Personal Service Workers
  • Food Service Managers
  • Recreation Workers
Wages for this career
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