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

  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Develop equipment maintenance schedules and arrange for repairs.
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • 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.
  • Record production, operational, and personnel data on specified forms.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.

  • Clean food preparation areas, facilities, or equipment.
  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Maintain food, beverage, or equipment inventories.
  • Order materials, supplies, or equipment.
  • Schedule equipment maintenance.
  • Train food preparation or food service personnel.