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First-Line Supervisors of Food Preparation and Serving Workers

Tasks

Core Tasks Include:

Compile and balance cash receipts at the end of the day or shift.
Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
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.
Estimate ingredients and supplies required to prepare a recipe.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Present bills and accept payments.
Forecast staff, equipment, and supply requirements, based on a master menu.
Develop equipment maintenance schedules and arrange for repairs.
Perform various financial activities, such as cash handling, deposit preparation, and payroll.
Supervise and participate in kitchen and dining area cleaning activities.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
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.
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
Record production, operational, and personnel data on specified forms.

Supplemental Tasks Include:

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.
Schedule parties and take reservations.
Develop departmental objectives, budgets, policies, procedures, and strategies.
Evaluate new products for usefulness and suitability.
Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
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.

The data sources for the information displayed here include: O*NET™. (Using onet28)