How do they match: First-Line Supervisors of Food Preparation and Serving Workers

  • First-Line Supervisors of Food Preparation and Serving Workers

  • Fast Food Services Manager
  • Food Service Worker
  • Food Service Director
  • Food Service Industry Supervisor
  • Food Service Manager
  • Food Service Supervisor
  • Food and Nutrition Services Supervisor
  • Kitchen Work Supervisor
  • Kosher Dietary Service Manager
  • Kosher Dietary Service Supervisor
  • Line Worker Supervisor
  • Lunchroom Food Service Supervisor
  • Motel Food Service Supervisor
  • Room Service Supervisor

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

  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • 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.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Resolve customer complaints regarding food service.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.

  • Coordinate activities of food service staff.
  • Manage food service operations or parts of operations.
  • Monitor food services operations to ensure procedures are followed.
  • Prepare foods for cooking or serving.
  • Train food preparation or food service personnel.