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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

  • Assist customers with seating arrangements.
  • Balance receipts.
  • Clean food preparation areas, facilities, or equipment.
  • Communicate with customers to resolve complaints or ensure satisfaction.
  • Coordinate activities of food service staff.
  • Coordinate timing of food production activities.
  • Cut cooked or raw foods.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities.
  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Maintain food, beverage, or equipment inventories.
  • Manage food service operations or parts of operations.
  • Monitor food services operations to ensure procedures are followed.
  • Order materials, supplies, or equipment.
  • Perform human resources activities.
  • Plan menu options.
  • Prepare foods for cooking or serving.
  • Present food or beverage information or menus to customers.
  • Process customer bills or payments.
  • Record operational or production data.
  • Schedule dining reservations.
  • Schedule equipment maintenance.
  • Train food preparation or food service personnel.

Military Crosswalk Titles

  • CWO - Food Service (Navy - Warrant Officer only)
  • 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