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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.


    • 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.


    Applied Math
    Workplace Documents
    Graphic Literacy


    • 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.


    • 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.

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    • 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


    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


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    • 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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