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

O*NET-SOC Description

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

Sample of Reported Job Titles

  • Food Service Supervisor
  • Kitchen Manager
  • Assistant Manager
  • Cafeteria Manager
  • Food Service Manager
  • Executive Chef
  • Restaurant Manager
  • Dietary Manager
  • Dietary Supervisor
  • Food Service Director

SOC Occupation Groups

35-0000 Food Preparation and Serving Related Occupations
35-1000 Supervisors of Food Preparation and Serving Workers
35-1010 Supervisors of Food Preparation and Serving Workers
35-1012.00 First-Line Supervisors of Food Preparation and Serving Workers

Related Occupations

Tasks

  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • 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.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Compile and balance cash receipts at the end of the day or shift.
  • Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
  • 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 to ensure quality standards and service, and complete disciplinary write-ups.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • 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 various financial activities such as cash handling, deposit preparation, and payroll.
  • 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, operational, and personnel 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 participate in kitchen and dining area cleaning activities.
  • 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

Military Crosswalk Titles

  • Diet Therapy Manager (Air Force - Enlisted)
  • Diet Therapy Superintendent (Air Force - Enlisted)
  • Food Service Supervisor (Army - Enlisted)
  • Services Craftsman (Air Force - Enlisted)
  • Services Superintendent (Air Force - Enlisted)
  • Wardroom/Galley Supervisor (Navy - Enlisted)

Apprenticeship Crosswalk Titles

No information available.

DOT Crosswalk Titles

  • 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