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

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 Manager, Food Service Supervisor, Kitchen Manager, Kitchen Supervisor, Restaurant Manager

Tasks

  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Resolve customer complaints regarding food service.
  • Compile and balance cash receipts at the end of the day or shift.
  • Present bills and accept payments.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • 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.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  • Record production, operational, and personnel data on specified forms.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Develop equipment maintenance schedules and arrange for repairs.
  • Greet and seat guests, and present menus and wine lists.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Evaluate new products for usefulness and suitability.
  • Schedule parties and take reservations.
  • 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.

Technology Skills

  • Accounting software - Compeat Restaurant Accounting Systems; CostGuard; Sage 50 Accounting
  • Calendar and scheduling software - Staff scheduling software
  • Communications server software - IBM Domino
  • Data base user interface and query software - CaterPro; CBORD FoodService Suite; Data entry software
  • Desktop publishing software - Microsoft Publisher
  • Electronic mail software - Microsoft Outlook
  • Financial analysis software - Delphi Technology
  • Human resources software - ADP Workforce Now ; SoftCafe ScheduleWriter
  • Inventory management software - CBORD Group Menu Management System; Regnow Chrysanth Inventory Manager
  • Office suite software - Microsoft Office
  • Point of sale POS software - Compris Advanced Manager's Workstation; Intuit QuickBooks Point of Sale; NCR NeighborhoodPOS; ParTech PixelPoint POS (see all 8 examples)
  • Presentation software - Microsoft PowerPoint
  • Procurement software - Ordering and purchasing software
  • Project management software - Microsoft Project
  • Spreadsheet software - Microsoft Excel ; Restaurant Operations & Management Spreadsheet Library
  • Word processing software - Microsoft Word

Tools Used

  • Bar code reader equipment - Barcode scanners; Linear imaging scanners; Long range charged coupled device CCD barcode scanners; Point of service scanners
  • Cash registers
  • Desktop computers
  • Magnetic stripe readers and encoders - Credit card processing machines
  • Notebook computers
  • Paging controllers - Restaurant guest and server paging systems
  • Point of sale payment terminal - Card readers
  • Point of sale POS receipt printers - Point of sale POS printers
  • Point of sale POS terminal - Point of sale POS terminals; Point of service workstations

Knowledge

  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
  • Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
  • Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
  • Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

Skills

  • Coordination - Adjusting actions in relation to others' actions.
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Speaking - Talking to others to convey information effectively.
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Service Orientation - Actively looking for ways to help people.
  • Instructing - Teaching others how to do something.
  • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Persuasion - Persuading others to change their minds or behavior.
  • Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
  • Systems Evaluation - Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
  • Time Management - Managing one's own time and the time of others.
  • Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Mathematics - Using mathematics to solve problems.
  • Negotiation - Bringing others together and trying to reconcile differences.
  • Systems Analysis - Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.

Abilities

  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
  • Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
  • Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
  • Speech Clarity - The ability to speak clearly so others can understand you.
  • Speech Recognition - The ability to identify and understand the speech of another person.
  • Written Comprehension - The ability to read and understand information and ideas presented in writing.
  • Far Vision - The ability to see details at a distance.
  • Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
  • Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
  • Near Vision - The ability to see details at close range (within a few feet of the observer).
  • Time Sharing - The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
  • Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
  • Category Flexibility - The ability to generate or use different sets of rules for combining or grouping things in different ways.
  • Fluency of Ideas - The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
  • Mathematical Reasoning - The ability to choose the right mathematical methods or formulas to solve a problem.
  • Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
  • Selective Attention - The ability to concentrate on a task over a period of time without being distracted.
  • Visualization - The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.

Interests

  • Interest code: ECR
    • Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
    • Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
    • Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.

Work Context

  • Indoors, Environmentally Controlled - 99% responded “Every day.”
  • Contact With Others - 85% responded “Constant contact with others.”
  • Physical Proximity - 82% responded “Very close (near touching).”
  • Deal With External Customers - 79% responded “Extremely important.”
  • Work With Work Group or Team - 71% responded “Extremely important.”
  • Frequency of Decision Making - 74% responded “Every day.”
  • Responsibility for Outcomes and Results - 60% responded “Very high responsibility.”
  • Spend Time Standing - 59% responded “Continually or almost continually.”
  • Face-to-Face Discussions - 71% responded “Every day.”
  • Importance of Being Exact or Accurate - 64% responded “Extremely important.”
  • Responsible for Others' Health and Safety - 51% responded “Very high responsibility.”
  • Impact of Decisions on Co-workers or Company Results - 57% responded “Very important results.”
  • Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets - 81% responded “Every day.”
  • Deal With Unpleasant or Angry People - 54% responded “Every day.”
  • Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls - 75% responded “Continually or almost continually.”
  • Coordinate or Lead Others - 63% responded “Very important.”
  • Freedom to Make Decisions - 55% responded “A lot of freedom.”
  • Telephone - 44% responded “Every day.”
  • Time Pressure - 43% responded “Every day.”
  • Spend Time Walking and Running - 44% responded “Continually or almost continually.”
  • Structured versus Unstructured Work - 42% responded “Some freedom.”
  • Exposed to Minor Burns, Cuts, Bites, or Stings - 45% responded “Every day.”
  • Frequency of Conflict Situations - 37% responded “Once a week or more but not every day.”
  • Spend Time Making Repetitive Motions - 37% responded “More than half the time.”
  • Electronic Mail - 43% responded “Every day.”
  • Very Hot or Cold Temperatures - 57% responded “Once a week or more but not every day.”
  • Importance of Repeating Same Tasks - 34% responded “Extremely important.”
  • Duration of Typical Work Week - 42% responded “More than 40 hours.”
  • Letters and Memos - 51% responded “Once a week or more but not every day.”
  • Level of Competition - 42% responded “Moderately competitive.”
  • Consequence of Error - 35% responded “Extremely serious.”
  • Spend Time Bending or Twisting the Body - 37% responded “More than half the time.”

Education

Percentage of RespondentsEducation Level Required
44%High school diploma or equivalent
37%Less than high school diploma
10%Post-secondary certificate

Work Styles

  • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
  • Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction.
  • Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
  • Integrity - Job requires being honest and ethical.
  • Initiative - Job requires a willingness to take on responsibilities and challenges.
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
  • Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
  • Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
  • Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
  • Achievement/Effort - Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
  • Persistence - Job requires persistence in the face of obstacles.
  • Social Orientation - Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
  • Analytical Thinking - Job requires analyzing information and using logic to address work-related issues and problems.
  • Innovation - Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.

Work Values

  • Relationships - Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
  • Support - Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
  • Independence - Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.

Wages & Trends

  • Median wages (2017)
    • $15.37 hourly, $31,960 annual
  • Employment (2016)
    • 937,000 employees
  • Projected growth (2016-2026)
    • Average (5% to 9%)
  • Projected job openings (2016-2026)
    • 146,300

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