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First-Line Supervisors of Food Preparation and Serving Workers Occupation Detailed Description

First-Line Supervisors of Food Preparation and Serving Workers career

General Job Description and Education/Training Levels for First-Line Supervisors of Food Preparation and Serving Workers

The main tasks and work activities of First-Line Supervisors of Food Preparation and Serving Workers are to balance receipts, communicate with customers to resolve complaints or ensure satisfaction, train food preparation or food service personnel, inspect facilities, equipment or supplies to ensure conformance to standards. In general, for the First-Line Supervisors of Food Preparation and Serving Workers, monitoring, speaking, coordination, service Orientation and other 17 skills are required.
First-Line Supervisors of Food Preparation and Serving Workers Job Description
EducationThese occupations usually require a high school diploma.
Related ExperienceSome previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Job TrainingEmployees 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.
ExampleThese occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, and tellers.
The following chart shows the education/training levels for First-Line Supervisors of Food Preparation and Serving Workers jobs. 43.58% of First-Line Supervisors of Food Preparation and Serving Workers have High School Diploma (or the equivalent) and 9.69% of First-Line Supervisors of Food Preparation and Serving Workers have Post-Secondary Certificate.
Less than a High School Diploma
37.36%
High School Diploma (or the equivalent)
43.58%
Post-Secondary Certificate
9.69%
Some College Courses
2.09%
Associate's Degree (or other 2-year degree)
7.28%
Bachelor's Degree and Above
0.00%

Tasks and Work Activities of First-Line Supervisors of Food Preparation and Serving Workers

  • 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.
  • Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
  • Training and Teaching OthersIdentifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Making Decisions and Solving ProblemsAnalyzing information and evaluating results to choose the best solution and solve problems.
  • Guiding, Directing, and Motivating SubordinatesProviding guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Coordinating the Work and Activities of OthersGetting members of a group to work together to accomplish tasks.
  • Monitor Processes, Materials, or SurroundingsMonitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Coaching and Developing OthersIdentifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Inspecting Equipment, Structures, or MaterialInspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
  • Balance receipts.
  • Communicate with customers to resolve complaints or ensure satisfaction.
  • Train food preparation or food service personnel.
  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Maintain food, beverage, or equipment inventories.
  • Coordinate activities of food service staff.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities.
  • Manage food service operations or parts of operations.
  • Coordinate timing of food production activities.
  • Perform human resources activities.
  • Assist customers with seating arrangements.
  • Present food or beverage information or menus to customers.
  • Process customer bills or payments.
  • Order materials, supplies, or equipment.
  • Schedule dining reservations.
  • Schedule equipment maintenance.
  • Clean food preparation areas, facilities, or equipment.
  • Monitor food services operations to ensure procedures are followed.
  • Prepare foods for cooking or serving.
  • Cut cooked or raw foods.

Skills and Abilities for First-Line Supervisors of Food Preparation and Serving Workers

  • MonitoringMonitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • SpeakingTalking to others to convey information effectively.
  • CoordinationAdjusting actions in relation to others' actions.
  • Service OrientationActively looking for ways to help people.
  • Active ListeningGiving 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.
  • InstructingTeaching others how to do something.
  • Management of Personnel ResourcesMotivating, developing, and directing people as they work, identifying the best people for the job.
  • Social PerceptivenessBeing aware of others' reactions and understanding why they react as they do.
  • Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
  • Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • PersuasionPersuading others to change their minds or behavior.
  • Management of Financial ResourcesDetermining how money will be spent to get the work done, and accounting for these expenditures.
  • Time ManagementManaging one's own time and the time of others.
  • Systems EvaluationIdentifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
  • Learning StrategiesSelecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Judgment and Decision MakingConsidering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Complex Problem SolvingIdentifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • Systems AnalysisDetermining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
  • Active LearningUnderstanding the implications of new information for both current and future problem-solving and decision-making.
  • MathematicsUsing mathematics to solve problems.
  • Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.
  • Oral ComprehensionThe ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Deductive ReasoningThe ability to apply general rules to specific problems to produce answers that make sense.
  • Problem SensitivityThe ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
  • Speech ClarityThe ability to speak clearly so others can understand you.
  • Speech RecognitionThe ability to identify and understand the speech of another person.
  • Written ComprehensionThe ability to read and understand information and ideas presented in writing.
  • Information OrderingThe ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
  • Inductive ReasoningThe ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
  • Far VisionThe ability to see details at a distance.
  • Near VisionThe ability to see details at close range (within a few feet of the observer).
  • Time SharingThe ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
  • Category FlexibilityThe ability to generate or use different sets of rules for combining or grouping things in different ways.
  • Arm-Hand SteadinessThe ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
  • Fluency of IdeasThe ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
  • Selective AttentionThe ability to concentrate on a task over a period of time without being distracted.
  • VisualizationThe ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
  • Number FacilityThe ability to add, subtract, multiply, or divide quickly and correctly.
  • Mathematical ReasoningThe ability to choose the right mathematical methods or formulas to solve a problem.
  • Bar code reader equipmente.g. Barcode scanners
  • Point of sale payment terminale.g. Card readers
  • Cash registerse.g. Cash registers
  • Magnetic stripe readers and encoderse.g. Credit card processing machines
  • Desktop computerse.g. Desktop computers
  • Bar code reader equipmente.g. Linear imaging scanners
  • Bar code reader equipmente.g. Long range charged coupled device CCD barcode scanners
  • Notebook computerse.g. Notebook computers
  • Point of sale POS receipt printerse.g. Point of sale POS printers
  • Point of sale POS terminale.g. Point of sale POS terminals
  • Bar code reader equipmente.g. Point of service scanners
  • Point of sale POS terminale.g. Point of service workstations
  • Paging controllerse.g. Restaurant guest and server paging systems
  • Customer and Personal ServiceKnowledge 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 ProductionKnowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • Production and ProcessingKnowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • Administration and ManagementKnowledge 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 ResourcesKnowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
  • English LanguageKnowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • Education and TrainingKnowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
  • MathematicsKnowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
  • Sales and MarketingKnowledge 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.
  • ClericalKnowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
  • Public Safety and SecurityKnowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.