First-Line Supervisors/Managers of Food Preparation and Serving Workers - 35-1012.00

O*NET-SOC Description

Supervise workers engaged in preparing and serving food.

DOT Titles Included in this O*NET-SOC Code

  • Counter Supervisor
  • Food-Service Supervisor
  • Headwaiter/Headwaitress
  • Kitchen Steward/Stewardess
  • Kitchen Supervisor
  • Steward/Stewardess
  • Steward/Stewardess, Banquet
  • Steward/Stewardess, Chief, Cargo Vessel
  • Steward/Stewardess, Railroad Dining Car
  • Supervisor, Commissary Production
  • Supervisor, Kosher Dietary Service
  • Waiter/Waitress, Banquet, Head
  • Waiter/Waitress, Captain
  • Waiter/Waitress, Head

Sample of Occupations in this SOC Family

35-1011.00 Chefs and Head Cooks
35-1012.00 First-Line Supervisors/Managers of Food Preparation and Serving Workers

Related Occupations

Tasks

  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Collaborate with other personnel in order to plan menus, serving arrangements, and related details.
  • Compile and balance cash receipts at the end of the day or shift.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Develop equipment maintenance schedules and arrange for repairs.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Evaluate new products for usefulness and suitability.
  • Forecast staff, equipment, and supply requirements based on a master menu.
  • Greet and seat guests, and present menus and wine lists.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Observe and evaluate workers and work procedures in order to ensure quality standards and service.
  • Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
  • Perform serving duties such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Present bills and accept payments.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Record production and operational data on specified forms.
  • Resolve customer complaints regarding food service.
  • Schedule parties and take reservations.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  • Supervise and check the assembly of regular and special diet trays and the delivery of food trolleys to hospital patients.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.

Detailed Work Activities

  • analyze organizational operating practices or procedures
  • assign work to staff or employees
  • conduct training for personnel
  • coordinate banquets, meetings or related events
  • determine food portions
  • direct and coordinate activities of workers or staff
  • direct and coordinate food or beverage preparation
  • greet customers, guests, visitors, or passengers
  • hire, discharge, transfer, or promote workers
  • identify cut or grade of meat
  • inspect facilities or equipment for regulatory compliance
  • inventory stock to ensure adequate supplies
  • investigate customer complaints
  • maintain production or work records
  • manage finances for institutional food service
  • modify work procedures or processes to meet deadlines
  • monitor worker performance
  • oversee work progress to verify safety or conformance to standards
  • plan menus
  • provide customer service
  • purchase food or beverages
  • purchase housekeeping or cleaning supplies or equipment
  • recognize customer intoxication
  • recommend improvements to work methods or procedures
  • requisition stock, materials, supplies or equipment
  • resolve customer or public complaints
  • resolve or assist workers to resolve work problems
  • schedule employee work hours
  • schedule restaurant reservations
  • use oral or written communication techniques