First-Line Supervisors of Food Preparation and Serving Workers

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Also known as:
Banquet Supervisor, Bar Manager, Cafeteria Manager, Dairy Bar Manager, Food Service Supervisor, Head Waiter, Head Waitress, Kitchen Supervisor

SNAPSHOT
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
MED
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
Daily tasks

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.

Estimate ingredients and supplies required to prepare a recipe.

Record production, operational, and personnel data on specified forms.

Train workers in food preparation, and in service, sanitation, and safety procedures.

Forecast staff, equipment, and supply requirements, based on a master menu.

Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

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.

Resolve customer complaints regarding food service.

Supervise and participate in kitchen and dining area cleaning activities.

MAIN ACTIVITIES
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.
Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
AREAS OF 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.
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.
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.
TOP SKILLS
Speaking Talking to others to convey information effectively.
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.
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.
Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job.
Instructing Teaching others how to do something.
Reading Comprehension Understanding written sentences and paragraphs in work related documents.