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First-Line Supervisors of Food Preparation and Serving Workers

	Median Wage (USD, 2024)	Projected Job Openings (2024-2034)	Projected Growth (2024-2034)
National Statistics	$42010	183900	6.0%
State Statistics	-	-	-
City Statistics	-	-	-

Statistics

National

State

City

State

City

$42010

Median Wage (USD, 2024)

183900

Projected Job Openings (2024-2034)

6.0%

Projected Growth (2024-2034)

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Experience Requirements Overview

Job Zone 1-2: Very Little to Some Preparation Needed
Some occupations may need little or no previous experience; others require several months to a year of experience. For example, landscaping and groundskeeping workers might require very little training or previous experience, while agricultural equipment operators can benefit from on-the job training.
Usually requires a high school diploma or GED, though some occupations may not.
Ranges from a few days to one year of on-the-job training.

Education, Training and Experience

Required Level of Education: High School Diploma - or the equivalent (for example, GED)

Related Work Experience: N.A.

On-Site or In-Plant Training: Over 3 months, up to and including 6 months

On-the-Job Training: Anything beyond short demonstration, up to and including 1 month

Detailed Work Activities

Plan menu options.
Balance receipts.
Manage food service operations or parts of operations.
Clean food preparation areas, facilities, or equipment.
Monitor food services operations to ensure procedures are followed.
Perform human resources activities.
Train food preparation or food service personnel.
Cut cooked or raw foods.
Prepare foods for cooking or serving.
Record operational or production data.
Communicate with customers to resolve complaints or ensure satisfaction.
Inspect facilities, equipment or supplies to ensure conformance to standards.
Maintain food, beverage, or equipment inventories.
Coordinate activities of food service staff.
Estimate supplies, ingredients, or staff requirements for food preparation activities.
Coordinate timing of food production activities.
Present food or beverage information or menus to customers.
Assist customers with seating arrangements.
Process customer bills or payments.
Order materials, supplies, or equipment.
Schedule dining reservations.
Schedule equipment maintenance.
Evaluate quality of materials or products.

Work Values

Achievement

Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.

Working Conditions

Recognition

Relationships

Support

Independence

Tasks

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

Work Styles

Innovation

A tendency to be inventive, to be imaginative, and to adopt new perspectives on ways to accomplish work.

Innovation

Achievement Orientation

Intellectual Curiosity

Tolerance for Ambiguity

Initiative

Adaptability

Self-Confidence

Perseverance

Leadership Orientation

Humility

Sincerity

Empathy

Cooperation

Optimism

Social Orientation

Cautiousness

Attention to Detail

Dependability

Integrity

Stress Tolerance

Self-Control

Data Source: This page includes information from the O*NET 30.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. This page includes Employment Projections program, Occupational Employment and Wage Statistics program, U.S. Bureau of Labor Statistics.

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