More information from O*NET OnLine:

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

Cafeteria Manager
Dietary Supervisor
Food and Nutrition Services Supervisor
Food Production Supervisor

Food Service Director
Food Service Supervisor
Kitchen Manager
Kitchen Supervisor

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

37-1011.00	First-Line Supervisors of Housekeeping and Janitorial Workers
39-1014.00	First-Line Supervisors of Entertainment and Recreation Workers, Except Gambling Services Bright Outlook
41-1011.00	First-Line Supervisors of Retail Sales Workers
41-1012.00	First-Line Supervisors of Non-Retail Sales Workers
43-1011.00	First-Line Supervisors of Office and Administrative Support Workers
45-1011.00	First-Line Supervisors of Farming, Fishing, and Forestry Workers
49-1011.00	First-Line Supervisors of Mechanics, Installers, and Repairers
51-1011.00	First-Line Supervisors of Production and Operating Workers
53-1042.00	First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand
53-1044.00	First-Line Supervisors of Passenger Attendants

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 for menu planning, 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.
Evaluate quality of materials or products.
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.