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

  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • 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.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Record production, operational, and personnel data on specified forms.

  • Evaluate quality of materials or products.
  • Train food preparation or food service personnel.