First-Line Supervisors of Food Preparation and Serving Workers Go Back to List Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Technology used in this occupation:
	Human resources software

Tasks
	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.

Skills
	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.
	Service Orientation - Actively looking for ways to help people.
	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.
	Instructing - Teaching others how to do something.
	Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
	Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
	Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
	Persuasion - Persuading others to change their minds or behavior.

Knowledge
	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.
	Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
	Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.

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Education & Training   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.

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Wage Information
	Region Average Entry Level  Mid-Range  Annual  Hourly  Statewide $51,476.00 $24.75  $16.78  $18.16 - $29.58  Bridgeport/Stamford $53,922.00 $25.92  $17.44  $18.73 - $31.12  Danbury $48,602.00 $23.37  $16.12  $17.20 - $28.01  Hartford $50,996.00 $24.52  $16.74  $18.09 - $29.37  New Haven $51,257.00 $24.65  $16.70  $18.33 - $29.57  New London/Norwich $51,362.00 $24.70  $16.46  $17.95 - $29.61  Waterbury $48,675.00 $23.40  $16.12  $17.71 - $29.03  Torrington $51,362.00 $24.70  $16.71  $17.81 - $30.09

Occupation Outlook ( 2016 - 2026 ) Average Annual Job Openings:   1428   Employment in this occupation is expected to grow much faster than average, and the number of annual openings will offer excellent job opportunities.

Related Occupations
	Food Service Managers
	First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand
	Bakers
	Butchers and Meat Cutters
	Chefs and Head Cooks
	Cooks, Institution and Cafeteria
	Cooks, Restaurant
	Bartenders
	Combined Food Preparation and Serving Workers, Including Fast Food
	Dietetic Technicians

	Some of the occupational information on this page is formulated from O*NETTM v17.0 data. O*NETTM is a trademark of the U.S. Department of Labor, Employment and Training Administration.