First-Line Supervisors of Food Preparation and Serving Workers

• Train workers in food preparation, and in service, sanitation, and safety procedures.
• 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.
• Supervise and participate in kitchen and dining area cleaning activities.
• Estimate ingredients and supplies required to prepare a recipe.
• Resolve customer complaints regarding food service.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• 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.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Record production, operational, and personnel data on specified forms.
• Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
• 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.
• Evaluate new products for usefulness and suitability.

Source: O*NET OnLine information for First-Line Supervisors of Food Preparation and Serving Workers.

• Speaking - Talking to others to convey information effectively.
• Service Orientation - Actively looking for ways to help people.
• Coordination - Adjusting actions in relation to others' actions.
• 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.
• Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
• Instructing - Teaching others how to do something.
• Time Management - Managing one's own time and the time of others.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Source: O*NET OnLine information for First-Line Supervisors of Food Preparation and Serving Workers.