First-Line Supervisors of Food Preparation and Serving Worker Directly supervise and coordinate activities of workers engaged in preparing and serving food.
First-Line Supervisors of Food Preparation and Serving Worker is Also Know as
In different settings, First-Line Supervisors of Food Preparation and Serving Worker is titled as
- Cafeteria Manager
- Dietary Supervisor
- Food and Nutrition Services Supervisor
- Food Production Supervisor
- Food Service Director
- Food Service Manager
- Food Service Supervisor
- Kitchen Manager
- Kitchen Supervisor
Education and Training of First-Line Supervisors of Food Preparation and Serving Worker
First-Line Supervisors of Food Preparation and Serving Worker is categorized in Job Zone Two: Some Preparation Needed
Experience Required for First-Line Supervisors of Food Preparation and Serving Worker
Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Education Required for First-Line Supervisors of Food Preparation and Serving Worker
These occupations usually require a high school diploma.
Degrees Related to First-Line Supervisors of Food Preparation and Serving Worker
- Bachelor in Cooking and Related Culinary Arts, General
- Associate Degree Courses in Cooking and Related Culinary Arts, General
- Masters Degree Courses in Cooking and Related Culinary Arts, General
- Bachelor in Culinary Arts/Chef Training
- Associate Degree Courses in Culinary Arts/Chef Training
- Masters Degree Courses in Culinary Arts/Chef Training
- Bachelor in Restaurant, Culinary, and Catering Management/Mana
- Associate Degree Courses in Restaurant, Culinary, and Catering Management/Mana
- Masters Degree Courses in Restaurant, Culinary, and Catering Management/Mana
- Bachelor in Food Service, Waiter/Waitress, and Dining Room Man
- Associate Degree Courses in Food Service, Waiter/Waitress, and Dining Room Man
- Masters Degree Courses in Food Service, Waiter/Waitress, and Dining Room Man
- Bachelor in Foodservice Systems Administration/Management
- Associate Degree Courses in Foodservice Systems Administration/Management
- Masters Degree Courses in Foodservice Systems Administration/Management
Training Required for First-Line Supervisors of Food Preparation and Serving Worker
Employees 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.
Related Ocuupations
Some Ocuupations related to First-Line Supervisors of Food Preparation and Serving Worker in different industries are
- First-Line Supervisors of Entertainment and Recreation Workers, Except Gambling Services
- First-Line Supervisors of Housekeeping and Janitorial Workers
- First-Line Supervisors of Production and Operating Workers
- First-Line Supervisors of Farming, Fishing, and Forestry Workers
- First-Line Supervisors of Non-Retail Sales Workers
- First-Line Supervisors of Mechanics, Installers, and Repairers
- First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand
- First-Line Supervisors of Office and Administrative Support Workers
- First-Line Supervisors of Passenger Attendants
- First-Line Supervisors of Retail Sales Workers
- Food Service Managers
- First-Line Supervisors of Material-Moving Machine and Vehicle Operators
- First-Line Supervisors of Security Workers
- Fast Food and Counter Workers
- Chefs and Head Cooks
- Food Preparation Workers
- First-Line Supervisors of Personal Service Workers
- General and Operations Managers
- First-Line Supervisors of Construction Trades and Extraction Workers
- Dining Room and Cafeteria Attendants and Bartender Helpers
What Do First-Line Supervisors of Food Preparation and Serving Worker do?
- 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.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- 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.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- Record production, operational, and personnel data on specified forms.
- Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
- 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.
Qualities of Good First-Line Supervisors of Food Preparation and Serving Worker
- 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.
- Problem Sensitivity: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem.
- Speech Clarity: The ability to speak clearly so others can understand you.
- Speech Recognition: The ability to identify and understand the speech of another person.
- Written Comprehension: The ability to read and understand information and ideas presented in writing.
- Inductive Reasoning: The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
- Information Ordering: The 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).
- Far Vision: The ability to see details at a distance.
- Near Vision: The ability to see details at close range (within a few feet of the observer).
- Time Sharing: The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
- Category Flexibility: The ability to generate or use different sets of rules for combining or grouping things in different ways.
- Mathematical Reasoning: The ability to choose the right mathematical methods or formulas to solve a problem.
- Number Facility: The ability to add, subtract, multiply, or divide quickly and correctly.
- Fluency of Ideas: The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
- Visualization: The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
- Selective Attention: The ability to concentrate on a task over a period of time without being distracted.
- Arm-Hand Steadiness: The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
- Written Expression: The ability to communicate information and ideas in writing so others will understand.
- Auditory Attention: The ability to focus on a single source of sound in the presence of other distracting sounds.
- Visual Color Discrimination: The ability to match or detect differences between colors, including shades of color and brightness.
- Finger Dexterity: The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
- Multilimb Coordination: The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
- Originality: The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
- Memorization: The ability to remember information such as words, numbers, pictures, and procedures.
- Flexibility of Closure: The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
- Perceptual Speed: The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
- Trunk Strength: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without "giving out" or fatiguing.
- Stamina: The ability to exert yourself physically over long periods of time without getting winded or out of breath.
- Manual Dexterity: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
- Speed of Closure: The ability to quickly make sense of, combine, and organize information into meaningful patterns.
- Static Strength: The ability to exert maximum muscle force to lift, push, pull, or carry objects.
- Extent Flexibility: The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
- Control Precision: The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
- Gross Body Coordination: The ability to coordinate the movement of your arms, legs, and torso together when the whole body is in motion.
- Dynamic Strength: The ability to exert muscle force repeatedly or continuously over time. This involves muscular endurance and resistance to muscle fatigue.
- Wrist-Finger Speed: The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
- Depth Perception: The ability to judge which of several objects is closer or farther away from you, or to judge the distance between you and an object.
- Gross Body Equilibrium: The ability to keep or regain your body balance or stay upright when in an unstable position.
- Speed of Limb Movement: The ability to quickly move the arms and legs.
- Hearing Sensitivity: The ability to detect or tell the differences between sounds that vary in pitch and loudness.
- Reaction Time: The ability to quickly respond (with the hand, finger, or foot) to a signal (sound, light, picture) when it appears.
- Response Orientation: The ability to choose quickly between two or more movements in response to two or more different signals (lights, sounds, pictures). It includes the speed with which the correct response is started with the hand, foot, or other body part.
- Rate Control: The ability to time your movements or the movement of a piece of equipment in anticipation of changes in the speed and/or direction of a moving object or scene.
- Spatial Orientation: The ability to know your location in relation to the environment or to know where other objects are in relation to you.
- Dynamic Flexibility: The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs.
- Explosive Strength: The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
- Night Vision: The ability to see under low-light conditions.
- Peripheral Vision: The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
- Glare Sensitivity: The ability to see objects in the presence of a glare or bright lighting.
- Sound Localization: The ability to tell the direction from which a sound originated.
Tools Used by First-Line Supervisors of Food Preparation and Serving Worker
- Barcode scanners
- Card readers
- Cash registers
- Credit card processing machines
- Desktop computers
- Linear imaging scanners
- Long range charged coupled device CCD barcode scanners
- Notebook computers
- Point of sale POS printers
- Point of sale POS terminals
- Point of service scanners
- Point of service workstations
- Restaurant guest and server paging systems
Technology Skills required for First-Line Supervisors of Food Preparation and Serving Worker
- ADP Workforce Now
- CaterPro
- CBORD Foodservice Suite
- CBORD Group Menu Management System
- Compeat Restaurant Accounting Systems
- Compris Advanced Manager's Workstation
- Compris software
- CostGuard
- Delphi Technology
- Evernote
- IBM Domino
- Intuit QuickBooks Point of Sale
- Inventory management software
- MICROS Systems HSI Profits Series
- Microsoft Dynamics
- Microsoft Excel
- Microsoft Office software
- Microsoft Outlook
- Microsoft PowerPoint
- Microsoft Project
- Microsoft Publisher
- Microsoft Word
- NCR Advanced Checkout Solution
- NCR NeighborhoodPOS
- Ordering and purchasing software
- ParTech PixelPoint POS
- Point of sale POS software
- Quizlet
- Regnow Chrysanth Inventory Manager
- Restaurant Operations & Management Spreadsheet Library
- Sage 50 Accounting
- SoftCafe ScheduleWriter
- Spreadsheet software
- Staff scheduling software
- The General Store