First-Line Supervisors of Food Preparation and Serving Workers

Recruiter.com helps professionals in first-line supervisor of food preparation or serving worker careers find better opportunities across all specialties and locations.





Also known as:  Banquet Supervisor, Bar Manager, Cafeteria Manager, Dairy Bar Manager, Food Service Supervisor, Head Waiter, Head Waitress, Kitchen Supervisor
SNAPSHOT Expand
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Leadership
HIGH
Critical decision making
HIGH
Level of responsibilities
HIGH
Job challenge and pressure to meet deadlines
HIGH
Dealing and handling conflict
HIGH
Competition for this position
HIGH
Communication with others
HIGH
Work closely with team members, clients etc.
HIGH
Comfort of the work setting
HIGH
Exposure to extreme environmental conditions
LOW
Exposure to job hazards
LOW
Physical demands
LOW
Want to pursue a career as First-Line Supervisor Of Food Preparation Or Serving Worker? Create a job alert, and get new job listings in your area sent directly to you.
DAILY TASKS Expand
Resolve customer complaints regarding food service.
Evaluate new products for usefulness and suitability.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Compile and balance cash receipts at the end of the day or shift.
Perform various financial activities such as cash handling, deposit preparation, and payroll.
Estimate ingredients and supplies required to prepare a recipe.
Train workers in food preparation, and in service, sanitation, and safety procedures.
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.
Develop equipment maintenance schedules and arrange for repairs.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
MAIN ACTIVITIES Expand
Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
Judging the Qualities of Things, Services, or People Assessing the value, importance, or quality of things or people.
Guiding, Directing, and Motivating Subordinates Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
Making Decisions and Solving Problems Analyzing information and evaluating results to choose the best solution and solve problems.
Training and Teaching Others Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
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.
AREAS OF KNOWLEDGE Expand
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.
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.
Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
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.
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.
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
KEY ABILITIES Expand
Oral Expression The ability to communicate information and ideas in speaking so others will understand.
Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
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.
Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
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.
Speech Clarity The ability to speak clearly so others can understand you.
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).
TOP SKILLS Expand
Speaking Talking to others to convey information effectively.
Service Orientation Actively looking for ways to help people.
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.
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.
Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job.
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
Instructing Teaching others how to do something.
There is a better job out there!
Post your resume to the largest network of recruiters on the planet. START