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First-Line Supervisors of Food Preparation and Serving Workers

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

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    Work Activities

    Work Activities

    • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
    • Resolve customer complaints regarding food service.
    • Compile and balance cash receipts at the end of the day or shift.
    • Present bills and accept payments.
    • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
    • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
    • Train workers in food preparation, and in service, sanitation, and safety procedures.
    • Supervise and participate in kitchen and dining area cleaning activities.
    • Greet and seat guests, and present menus and wine lists.
    • 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.
    • 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.
    • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
    • Record production, operational, and personnel data on specified forms.
    • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
    • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
    • Estimate ingredients and supplies required to prepare a recipe.
    • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
    • Forecast staff, equipment, and supply requirements, based on a master menu.
    • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
    • Develop equipment maintenance schedules and arrange for repairs.
    • Develop departmental objectives, budgets, policies, procedures, and strategies.
    • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
    • Evaluate new products for usefulness and suitability.
    • Schedule parties and take reservations.
    • 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.

    Skills

    • Coordination

      Adjusting actions in relation to others' actions.

    • Monitoring

      Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

    • Speaking

      Talking to others to convey information effectively.

    WorkKeys®

    Applied Math
    6
    Workplace Documents
    5
    Graphic Literacy
    4

    Abilities

    • Oral Comprehension

      The ability to listen to and understand information and ideas presented through spoken words and sentences.

    • Oral Expression

      The ability to communicate information and ideas in speaking so others will understand.

    • Deductive Reasoning

      The ability to apply general rules to specific problems to produce answers that make sense.

    Knowledge

    • 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.

    Career Video

    Additional videos and more information available on CareerOneStop

    Pay

    • Ohio Annual Salary 30870/yr
    • Typical Salary
    • Ohio Hourly Wage 14.84/hr
    • Typical Hourly Wage

    Ohio Employment Trends

    • Currently Employed 39,610
    • Yearly Projected Openings 6,390

    Typical Education

    Personality

    Enterprising: People interested in this work like activities that include leading, making decisions, and business.They do well at jobs that need:
    • Stress Tolerance
    • Dependability
    • Cooperation
    • Leadership
    • Self Control
    • Integrity

    Tools

    • Point of sale POS terminal
    • Magnetic stripe readers and encoders
    • Desktop computers
    • Cash registers
    • Bar code reader equipment

    Technology

    • Spreadsheet software
    • Point of sale POS software
    • Inventory management software
    • Data base user interface and query software
    • Accounting software

    Tags

    • InDemand occupations are considered a priority by the state of Ohio.
    • Bright Outlook occupations will grow rapidly in the next few years, have a large number of openings, or are new and emerging careers.
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    Workforce Supply Tool

    Workforce Supply Tool

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