Occupation Details
First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Quick Navigation
Interests
Realistic
Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Enterprising
Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
Conventional
Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Work Values
Relationships
Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
Support
Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
Independence
Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
Salary & Job Outlook
Starting Salary
$34,720.00
New York StateMedian Salary
$41,770.00
New York StateExperienced Salary
$59,120.00
New York StateNational Average for Comparison
New York State Job Market Outlook
Jobs Right Now (2018)
36,030
professionals in NYFuture Job Growth (2030)
67,470
+3,144 jobs/yearNew Jobs Every Year
10,727
new opportunities yearlyGrowth Rate
0.9%
projected increasePreparation: Experience, Training, and Education
The list below outlines the prior educational experience required to perform in this occupation.
Some Training - Certificate or hands-on training
Experience Requirements
Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Education Requirements
These occupations usually require a high school diploma.
Training Details
Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
Transferrable Skills and Experience
These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
School Programs
The following lists school programs which are applicable to this occupation.
Licensing & Certification
State License and Certifications Requirements are not currently associated with this occupation.
Skills
The list below includes the skills required by workers in this occupation; skills are what allow you to learn more quickly and improve your performance.
Speaking
Talking to others to convey information effectively.
Monitoring
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Coordination
Adjusting actions in relation to others' actions.
Skill level is measured on a seven point scale, where one means 'some competence required for this occupation' and seven means 'a high level of expertise required for this occupation'.
Knowledge
The list below includes knowledge items, the principles and facts required by this occupation.
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.
Administrative
Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology.
Knowledge level is measured on a seven point scale, where one means 'some competence required for this occupation' and seven means 'a high level of expertise required for this occupation'.
Work Environment
The list below includes the physical and social factors that influence the nature of work in this occupation.
Hover over or tap each factor to see its description.
Work Styles
Included in the list below are the personal work style characteristics that can affect how well a worker is likely to perform in this occupation.
Adaptability/Flexibility
Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Attention to Detail
Job requires being careful about detail and thorough in completing work tasks.
Concern for Others
Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Cooperation
Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Dependability
Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Initiative
Job requires a willingness to take on responsibilities and challenges.
Integrity
Job requires being honest and ethical.
Leadership
Job requires a willingness to lead, take charge, and offer opinions and direction.
Self-Control
Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Stress Tolerance
Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
Tools & Technology
This list below describes the machines, equipment, tools, software, and information technology that workers in this occupation will use.
Tools
- Barcode scanners
- Card readers
- Cash registers
- Credit card processing machines
- Desktop computers
- Long range charged coupled device CCD barcode scanners
- Notebook computers
- Point of sale POS printers
- Point of sale POS terminals
- Point of service scanners
- Point of service workstations
Technology
- ADP Workforce Now
- CBORD Foodservice Suite
- CBORD Group Menu Management System
- CaterPro
- Compeat Restaurant Accounting Systems
- Compris software
- CostGuard
- Delphi Technology
- Evernote
- IBM Domino
- Intuit QuickBooks Point of Sale
- Inventory management software
- MICROS Systems HSI Profits Series
- Microsoft Dynamics
- Microsoft Excel
- Microsoft Office
Duties
Duties are job behaviors describing activities that occur on multiple jobs. The generalized and detailed work activities described in the list below apply to this occupation.
- hire, discharge, transfer, or promote workers
- analyze organizational operating practices or procedures
- recommend improvements to work methods or procedures
- maintain production or work records
- inventory stock to ensure adequate supplies
- investigate customer complaints
- manage finances for institutional food service
- purchase food or beverages
- purchase housekeeping or cleaning supplies or equipment
- requisition stock, materials, supplies or equipment
- schedule restaurant reservations
- schedule employee work hours
- resolve customer or public complaints
- resolve or assist workers to resolve work problems
- modify work procedures or processes to meet deadlines
- plan menus
- use oral or written communication techniques
- oversee work progress to verify safety or conformance to standards
- inspect facilities or equipment for regulatory compliance
- provide customer service
- greet customers, guests, visitors, or passengers
- coordinate banquets, meetings or related events
- direct and coordinate food or beverage preparation
- direct and coordinate activities of workers or staff
- identify cut or grade of meat
- recognize customer intoxication
- assign work to staff or employees
- monitor worker performance
- determine food portions
- conduct training for personnel
Tasks
The list below outlines specific tasks that a worker in this occupation is called upon to do regularly.
- Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- Compile and balance cash receipts at the end of the day or shift.
- Resolve customer complaints regarding food service.
- Present bills and accept payments.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Supervise and participate in kitchen and dining area cleaning activities.
- Greet and seat guests, and present menus and wine lists.
- 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.
- 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.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Record production, operational, and personnel data on specified forms.
- 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.
- Estimate ingredients and supplies required to prepare a recipe.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Forecast staff, equipment, and supply requirements, based on a master menu.
- 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.
- Develop departmental objectives, budgets, policies, procedures, and strategies.
- Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
- Evaluate new products for usefulness and suitability.
- Schedule parties and take reservations.
- 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.