First-Line Supervisors of Food Preparation and Serving Workers

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About the Job

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

It is also Called

  • Tea Room Manager
  • Stewardess
  • Soda Fountain Manager
  • School Lunch Manager
  • Room Service Supervisor
  • Restaurant Supervisor
  • Restaurant Shift Supervisor
  • Restaurant Manager
  • Railroad Dining Car Stewardess
  • Motel Food Service Supervisor
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What They Do

  • 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.
  • Schedule parties and take reservations.
  • Evaluate new products for usefulness and suitability.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Greet and seat guests, and present menus and wine lists.
  • Develop equipment maintenance schedules and arrange for repairs.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Forecast staff, equipment, and supply requirements, based on a master menu.

Interests

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

This means people who work in this occupation generally have Conventional interests, but also prefer Investigative 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

  • 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.
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • 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.
  • Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

Things They Need to Be Able to Do

  • Coordination - Adjusting actions in relation to others' actions.
  • Speaking - Talking to others to convey information effectively.
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Service Orientation - Actively looking for ways to help people.
  • 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.
  • 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