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

  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • 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.
  • 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.
  • Manage food service operations or parts of operations.
  • Monitor food services operations to ensure procedures are followed.
  • Order materials, supplies, or equipment.
  • Record operational or production data.
  • Schedule equipment maintenance.