First-Line Supervisors of Food Preparation and Serving Workers

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This occupation is part of the Food Preparation and Serving Related cluster

About the Job

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

It is also Called

  • Assistant Manager
  • Banquet Captain
  • Banquet Steward/Stewardess
  • Banquet Supervisor
  • Bar Manager
  • Bartender Manager
  • Cafeteria Manager
  • Cafeteria Supervisor
  • Canteen Manager
  • Captain

What They Do

  • 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.

Interests

People who work in this occupation generally have the interest code: ECR.

This means people who work in this occupation generally have Enterprising interests, but also prefer Conventional and Realistic environments.

Work Values

People who work in this occupation generally prize Relationships, but also value Support and Independence in their jobs.

Things They Need to Know

  • 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.
  • 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.
  • 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.

Things They Need to Be Able to Do

  • Speaking - Talking to others to convey information effectively.
  • Service Orientation - Actively looking for ways to help people.
  • Coordination - Adjusting actions in relation to others' actions.
  • 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.
  • 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.
  • Instructing - Teaching others how to do something.

Additional Resources



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