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.
  • 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.
  • Record production, operational, and personnel data on specified forms.

  • Manage food service operations or parts of operations.
  • Monitor food services operations to ensure procedures are followed.
  • Record operational or production data.