Summary Report for:
35-1012.00 - First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Sample of reported job titles:
Food Service Supervisor, Kitchen Manager, Assistant Manager, Cafeteria Manager, Food Service Manager, Executive Chef, Restaurant Manager, Dietary Manager, Dietary Supervisor, Food Service Director
Tasks | Tools & Technology | Knowledge | Skills | Abilities | Work Activities | Work Context | Job Zone | Education | Interests | Work Styles | Work Values | Related Occupations | Wages & Employment | Additional Information
Tasks
- 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.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
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Tools & Technology
Tools used in this occupation:
| Bar code reader equipment — Barcode scanners; Linear imaging scanners; Long range charged coupled device CCD barcode scanners; Point of service scanners |
| Notebook computers |
| Paging controllers — Restaurant guest and server paging systems |
| Point of sale credit or debit verification kits — Card readers |
| Point of sale POS terminal — Point of sale POS terminals; Point of service workstations |
Technology used in this occupation:
| Accounting software — Compeat Restaurant Accounting Systems; CostGuard foodservice software |
| Human resources software — SoftCafe ScheduleWriter; Staff scheduling software |
| Inventory management software — AJV Food & Beverage software; CBORD Group Menu Management System; Regnow Chrysanth Inventory Manager |
| Point of sale POS software — Compris Advanced Manager's Workstation; ICVERIFY software; Intuit QuickBooks Point of Sale; NCR NeighborhoodPOS |
| Spreadsheet software — Restaurant Operations & Management Spreadsheet Library |
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Knowledge
| 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. |
| 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. |
| Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
| 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. |
| 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. |
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Skills
| Speaking — Talking to others to convey information effectively. |
| 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. |
| Coordination — Adjusting actions in relation to others' actions. |
| Service Orientation — Actively looking for ways to help people. |
| 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. |
| Instructing — Teaching others how to do something. |
| Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do. |
| Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. |
| Reading Comprehension — Understanding written sentences and paragraphs in work related documents. |
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Abilities
| Oral Expression — The ability to communicate information and ideas in speaking so others will understand. |
| Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences. |
| Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. |
| Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense. |
| Speech Recognition — The ability to identify and understand the speech of another person. |
| Speech Clarity — The ability to speak clearly so others can understand you. |
| Written Comprehension — The ability to read and understand information and ideas presented in writing. |
| Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
| Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
| Near Vision — The ability to see details at close range (within a few feet of the observer). |
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Work Activities
| Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources. |
| Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people. |
| Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
| Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems. |
| Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
| Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
| Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks. |
| Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
| Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. |
| Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. |
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Work Context
| Contact With Others — How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
| Face-to-Face Discussions — How often do you have to have face-to-face discussions with individuals or teams in this job? |
| Work With Work Group or Team — How important is it to work with others in a group or team in this job? |
| Spend Time Standing — How much does this job require standing? |
| Coordinate or Lead Others — How important is it to coordinate or lead others in accomplishing work activities in this job? |
| Telephone — How often do you have telephone conversations in this job? |
| Physical Proximity — To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
| Duration of Typical Work Week — Number of hours typically worked in one week. |
| Deal With External Customers — How important is it to work with external customers or the public in this job? |
| Responsibility for Outcomes and Results — How responsible is the worker for work outcomes and results of other workers? |
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Job Zone
| Title |
Job Zone Two: Some Preparation Needed |
| Education |
These occupations usually require a high school diploma. |
| Related Experience |
Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public. |
| Job Training |
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. |
| Job Zone Examples |
These occupations often involve using your knowledge and skills to help others. Examples include sheet metal workers, forest fire fighters, customer service representatives, physical therapist aides, salespersons (retail), and tellers. |
| SVP Range |
(4.0 to < 6.0) |
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Education
Percentage of Respondents |
Education Level Required |
51   |
High school diploma or equivalent |
| 32 |
Less than high school diploma |
| 6 |
Doctoral or professional degree |
This occupation may require a background in the following science, technology, engineering, and mathematics (STEM) educational disciplines:
Life Sciences — Foods, Nutrition, and Related Services
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Interests
Interest code: ECR
| 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. |
| 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. |
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Work Styles
| Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
| Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations. |
| Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
| Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
| Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
| Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction. |
| Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
| Integrity — Job requires being honest and ethical. |
| Attention to Detail — Job requires being careful about detail and thorough in completing work tasks. |
| Initiative — Job requires a willingness to take on responsibilities and challenges. |
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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. |
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Related Occupations
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Wages & Employment Trends
National
| Median wages (2011) |
$14.21 hourly, $29,550 annual |
| Employment (2010) |
801,000 employees |
| Projected growth (2010-2020) |
Average (10% to 19%)
|
| Projected job openings (2010-2020) |
248,300 |
| Top industries (2010) |
|
State & National
Source: Bureau of Labor Statistics 2011 wage data
and 2010-2020 employment projections
.
"Projected growth" represents the estimated change in total employment over the projections period (2010-2020). "Projected job openings" represent openings due to growth and replacement.
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Sources of Additional Information
Disclaimer:
Sources are listed to provide additional information on related jobs, specialties, and/or industries.
Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.
- American Culinary Federation (ACF)
, 180 Center Pl. Way, St. Augustine, FL 32095. Phone: (800) 624-9458. Fax: (904) 825-4758.
- International Council on Hotel, Restaurant, and Institutional Education (ICHRIE)
, 2613 N. Parham Rd., 2nd Floor, Richmond, VA 23294-4442. Phone: (804) 346-4800. Fax: (804) 346-5009.
- National Restaurant Association (NRA)
, 1200 17th St. NW, Washington, DC 20036. Phone: (202) 331-5900.
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Bright Outlook