First-Line Supervisors of Food Preparation and Serving Workers
Other 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
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.
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.
Getting Information→ Observing, receiving, and otherwise obtaining information from all relevant sources.
Training and Teaching Others→ Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Making Decisions and Solving Problems→ Analyzing information and evaluating results to choose the best solution and solve problems.
Guiding, Directing, and Motivating Subordinates→ Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
Identifying Objects, Actions, and Events→ Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Coordinating the Work and Activities of Others→ Getting members of a group to work together to accomplish tasks.
Coaching and Developing Others→ Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Communicating with Supervisors, Peers, or Subordinates→ Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Monitor Processes, Materials, or Surroundings→ Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Evaluating Information to Determine Compliance with Standards→ Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
Inspecting Equipment, Structures, or Material→ Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Performing for or Working Directly with the Public→ Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Judging the Qualities of Things, Services, or People→ Assessing the value, importance, or quality of things or people.
Establishing and Maintaining Interpersonal Relationships→ Developing constructive and cooperative working relationships with others, and maintaining them over time.
Selling or Influencing Others→ Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
Developing and Building Teams→ Encouraging and building mutual trust, respect, and cooperation among team members.
Controlling Machines and Processes→ Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
Communicating with Persons Outside Organization→ Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
Performing General Physical Activities→ Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Updating and Using Relevant Knowledge→ Keeping up-to-date technically and applying new knowledge to your job.
Organizing, Planning, and Prioritizing Work→ Developing specific goals and plans to prioritize, organize, and accomplish your work.
Resolving Conflicts and Negotiating with Others→ Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Scheduling Work and Activities→ Scheduling events, programs, and activities, as well as the work of others.
Assisting and Caring for Others→ Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Handling and Moving Objects→ Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Estimating the Quantifiable Characteristics of Products, Events, or Information→ Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
Monitoring and Controlling Resources→ Monitoring and controlling resources and overseeing the spending of money.
Interacting With Computers→ Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
Processing Information→ Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
Documenting/Recording Information→ Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
Manage food service operations or parts of operations.
Balance receipts.
Communicate with customers to resolve complaints or ensure satisfaction.
Process customer bills or payments.
Cut cooked or raw foods.
Inspect facilities, equipment or supplies to ensure conformance to standards.
Prepare foods for cooking or serving.
Train food preparation or food service personnel.
Clean food preparation areas, facilities, or equipment.
Assist customers with seating arrangements.
Present food or beverage information or menus to customers.
Perform human resources activities.
Coordinate activities of food service staff.
Maintain food, beverage, or equipment inventories.
Coordinate timing of food production activities.
Monitor food services operations to ensure procedures are followed.
Record operational or production data.
Estimate supplies, ingredients, or staff requirements for food preparation activities.
Order materials, supplies, or equipment.
Schedule equipment maintenance.
Plan menu options.
Schedule dining reservations.
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.
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.
Language→ Knowledge of the structure and content of a language - English, French, Swahili et cetera - 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 or national security operations for the protection of people, data, property, and institutions.
Accounting software -- Restaurant accounting software; Billing software; Sage 50 Accounting
Calendar and scheduling software -- Staff scheduling software
Communications server software -- Collaborative client-server software
Computer based training software
Database user interface and query software -- management system for menu planning, production management, inventory control, purchasing, nutritional analysis; CaterPro; Data entry software
Desktop publishing software -- e.g., Scribus; Adobe InDesign; Corel Ventura; Microsoft Publisher
Electronic mail software -- e.g., Gmail; Mozilla Thunderbird; Microsoft Outlook
Enterprise resource planning ERP software -- e.g., Infor; NetSuite; Microsoft Dynamics
Financial analysis software
Human resources software
Inventory management software -- Menu management software; Inventory management software
Office suite software -- G-Suite; Microsoft Office
Point of sale POS software
Presentation software -- e.g., Google Slides; Microsoft PowerPoint
Procurement software -- Ordering and purchasing software
Project management software -- e.g., Asana, Trello; Microsoft Project
Spreadsheet software -- e.g., Google Sheets; Microsoft Excel; Restaurant Operations & Management Spreadsheet Library
Word processing software -- e.g., Google Docs; Evernote; Microsoft Word
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
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.
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.
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.