First-Line Supervisors of Food Preparation and Serving Workers

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First-Line Supervisors of Food Preparation and Serving Workers

Careers / First-Line Supervisors of Food Preparation and Serving Workers

Summary Description


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

Sample Job Titles

1.	Assistant Manager

2.	Banquet Captain

3.	Banquet Steward/Stewardess

4.	Banquet Supervisor

5.	Bar Manager

6.	Bartender Manager

7.	Cafeteria Manager

8.	Cafeteria Supervisor

9.	Canteen Manager

10.	Captain

11.	Caterer

12.	Catering Supervisor

13.	Chef

14.	Chief Cargo Vessel Steward/Stewardess

15.	Child Nutrition Manager

16.	Cocktail Lounge Manager

17.	Commissary Production Supervisor

18.	Cook Manager

19.	Cook Supervisor

20.	Counter Supervisor

21.	Crew Chief

22.	Crew Leader

23.	Culinary Specialist

24.	Dairy Bar Manager

25.	Diet Supervisor

26.	Dietary Manager

27.	Dietary Supervisor

28.	Dining Room Captain

29.	Dining Room Manager

30.	Dining Room Supervisor

31.	Director of Food and Beverage

32.	Director of Food and Nutrition Services

33.	Executive Chef

34.	Executive Sous Chef

35.	Fast Food Restaurant Manager

36.	Fast Food Services Manager

37.	Fast Food Supervisor

38.	First Cook

39.	Flight Kitchen Manager

40.	Floor Supervisor

41.	Food and Beverage Manager

42.	Food and Beverage Supervisor

43.	Food Beverage Supervisor

44.	Food Concession Manager

45.	Food Expeditor

46.	Food Production Manager

47.	Food Production Supervisor

48.	Food Service Director

49.	Food Service Manager

50.	Food Service Supervisor

51.	Food Service Worker

52.	Food Supervisor

53.	Fountain Manager

54.	Fountain Supervisor

55.	Head Banquet Waiter/Waitress

56.	Head Cook

57.	Head Silverman

58.	Head Waiter

59.	Head Waiter/Waitress

60.	Head Waitress

61.	Headwaiter/Headwaitress

62.	Hotel or Motel Food Service Supervisor

63.	Kitchen Manager

64.	Kitchen Steward/Stewardess

65.	Kitchen Supervisor

66.	Kitchen Work Supervisor

67.	Kosher Dietary Service Manager

68.	Kosher Dietary Service Supervisor

69.	Lunch Counter Manager

70.	Luncheonette Manager

71.	Lunchroom Food Service Supervisor

72.	Lunchroom Manager

73.	Lunchroom Supervisor

74.	Railroad Dining Car Steward/Stewardess

75.	Restaurant Manager

76.	Restaurant Supervisor

77.	Room Service Supervisor

78.	School Lunch Manager

79.	Shift Leader

80.	Shift Manager

81.	Shift Supervisor

82.	Snack Bar Manager

83.	Soda Fountain Manager

84.	Sous Chef

85.	Steward/Stewardess

86.	Store Manager

87.	Supervisor

88.	Supervisor of Food and Nutrition Services

89.	Supervisor, Diet, Kitchen

90.	Tea Room Manager

91.	Waiter/Waitress, Captain

Job Tasks

	Train workers in food preparation, and in service, sanitation, and safety procedures. Train food preparation or food service personnel.

	Greet and seat guests, and present menus and wine lists. Present food or beverage information or menus to customers. Assist customers with seating arrangements.

	Compile and balance cash receipts at the end of the day or shift. Balance receipts.

	Perform various financial activities, such as cash handling, deposit preparation, and payroll. Manage food service operations or parts of operations.

	Supervise and participate in kitchen and dining area cleaning activities. Clean food preparation areas, facilities, or equipment.

	Estimate ingredients and supplies required to prepare a recipe. Estimate supplies, ingredients, or staff requirements for food preparation activities.

	Resolve customer complaints regarding food service. Communicate with customers to resolve complaints or ensure satisfaction.

	Schedule parties and take reservations. Schedule dining reservations.

	Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. Maintain food, beverage, or equipment inventories.

	Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. Order materials, supplies, or equipment.

	Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. Monitor food services operations to ensure procedures are followed. Perform human resources activities.

	Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. Coordinate timing of food production activities.

	Forecast staff, equipment, and supply requirements, based on a master menu. Estimate supplies, ingredients, or staff requirements for food preparation activities.

	Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Inspect facilities, equipment or supplies to ensure conformance to standards.

	Assign duties, responsibilities, and work stations to employees in accordance with work requirements. Coordinate activities of food service staff.

	Present bills and accept payments. Process customer bills or payments.

	Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. Manage food service operations or parts of operations.

	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. Train food preparation or food service personnel. Perform human resources activities.

	Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details. Plan menu options.

	Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. Perform human resources activities.

	Record production, operational, and personnel data on specified forms. Record operational or production data.

	Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor. Cut cooked or raw foods. Prepare foods for cooking or serving.

	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. Plan menu options.

	Develop equipment maintenance schedules and arrange for repairs. Schedule equipment maintenance.

	Develop departmental objectives, budgets, policies, procedures, and strategies. Manage food service operations or parts of operations.

	Evaluate new products for usefulness and suitability.

Work Activities

Importance	Work Activity

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.

Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.

Interacting With Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.

Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.

Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.

Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.

Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.

Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.

Repairing and Maintaining Mechanical Equipment — Servicing, repairing, adjusting, and testing machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles.

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Interesting Fact

British translations of American professions: lorry driver = truck driver; joiner = carpenter; sparky = electrician; lift repairman = elevator repairman.

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