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.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.

  • Monitor food services operations to ensure procedures are followed.