First-Line Supervisors of Food Preparation and Serving Workers: 
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Also includes
About the Job
| Primary Industry | Hospitality and Tourism |
| Indiana Average Salary | $31,140.00 |
| Average Time to Fill | 35 days |
| Typical Education | Post-secondary certificate or some college courses |
| Typical Experience | None |
| Current Openings | |
| 2 Year Projected Openings (2016-2018) | 8,556 |
| 2 Year Expected Percentage Change (2016-2018) | 2.81 % |
| 10 Year Projected Openings (2016-2026) | 42,379 |
| 10 Year Expected Percentage Change (2016-2026) | 11.03 % |
For more information on the new projection methodology, visit Hoosiers by the Numbers .
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Skills Profile
Essential (Soft) Skills
Essential Skills to Employers
Attention to Detail
Decision-making
Resource Allocation
Customer Service
Leadership
Integrity
Oral Communication
Professionalism
Information Gathering
Organization
Critical Thinking
Problem-solving
Conflict Management
Teamwork
Work Ethic
Following Directions
Creativity
Multi-tasking
Written Communication
Time Management
Decision-making
Resource Allocation
Customer Service
Leadership
Integrity
Oral Communication
Professionalism
Information Gathering
Organization
Critical Thinking
Problem-solving
Conflict Management
Teamwork
Work Ethic
Following Directions
Creativity
Multi-tasking
Written Communication
Time Management
Top Job Duties and Responsibilities
Monitoring and Controlling Resources
Manage program or project budgets
Maintain food, beverage, or equipment inventories
Inventory stock to ensure adequate supplies
Manage material resources
Manage organizational or operational finances
Order restaurant, food services, or lodging related supplies, materials, and equipment
Requisition stock, materials, supplies or equipment
Purchase food or beverages
Purchase housekeeping or cleaning supplies or equipment
Manage inventories or supplies
Replenish supplies of food, tableware or linen
Maintain food, beverage, or equipment inventories
Inventory stock to ensure adequate supplies
Manage material resources
Manage organizational or operational finances
Order restaurant, food services, or lodging related supplies, materials, and equipment
Requisition stock, materials, supplies or equipment
Purchase food or beverages
Purchase housekeeping or cleaning supplies or equipment
Manage inventories or supplies
Replenish supplies of food, tableware or linen
Making Decisions and Solving Problems
Discharge workers using employee dismissal guidelines
Implement company or staff policies
Modify work procedures, processes, or plans to meet situational needs
Recommend personnel actions such as promotions, transfers, and dismissals
Terminate relationship with clients or vendors
Terminate employment of employees or contractors
Follow recipe instructions
Determine food or beverage costs
Implement company or staff policies
Modify work procedures, processes, or plans to meet situational needs
Recommend personnel actions such as promotions, transfers, and dismissals
Terminate relationship with clients or vendors
Terminate employment of employees or contractors
Follow recipe instructions
Determine food or beverage costs
Performing for or Working Directly with the Public
Assist workers to resolve work problems
Provide restaurant, food services, or lodging related customer service
Assist customers with seating arrangements
Provide personal services
Resolve customer or public complaints or problems
Greet customers, guests, visitors, or passengers
Communicate with food or beverage customers to resolve complaints or ensure satisfaction
Provide assistance or direction to customers
Serve food or beverages
Bus tables in dining area
Provide restaurant, food services, or lodging related customer service
Assist customers with seating arrangements
Provide personal services
Resolve customer or public complaints or problems
Greet customers, guests, visitors, or passengers
Communicate with food or beverage customers to resolve complaints or ensure satisfaction
Provide assistance or direction to customers
Serve food or beverages
Bus tables in dining area
Monitor Processes, Materials, or Surroundings
Monitor operational activities to ensure conformance to standards, regulations, or protocols
Monitor food services operations to ensure procedures are followed
Monitor lodging or dining facility operations
Monitor operations to ensure compliance with safety or security policies or regulations
Track facility or production costs
Monitor training costs
Monitor performance of others
Maintain consistent production quality
Identify customer intoxication
Monitor food services operations to ensure procedures are followed
Monitor lodging or dining facility operations
Monitor operations to ensure compliance with safety or security policies or regulations
Track facility or production costs
Monitor training costs
Monitor performance of others
Maintain consistent production quality
Identify customer intoxication
Handling and Moving Objects
Prepare appetizers, salads, or cold dishes
Cut cooked or raw foods
Cook food for customers or patients
Perform short order cooking
Operate food preparation equipment
Place food on dishes or trays or in takeout bags
Prepare beverages for clients or customers
Perform food preparation duties
Distribute food to wait staff to serve customers
Operate food decorating equipment
Cut cooked or raw foods
Cook food for customers or patients
Perform short order cooking
Operate food preparation equipment
Place food on dishes or trays or in takeout bags
Prepare beverages for clients or customers
Perform food preparation duties
Distribute food to wait staff to serve customers
Operate food decorating equipment
Thinking Creatively
Determine food portions
Modify recipes to produce specific food products
Plan menu of meal options
Select food or beverage samples
Establish employee performance standards
Plan meal presentations
Establish recruiting procedures
Modify recipes to produce specific food products
Plan menu of meal options
Select food or beverage samples
Establish employee performance standards
Plan meal presentations
Establish recruiting procedures
Guiding, Directing, and Motivating Subordinates
Coordinate timing of food production activities
Manage food service or production operations
Manage food or beverage preparation or service
Coordinate activities of food service staff
Supervise restaurant or lodging personnel
Perform human resources activities
Assign work to staff or employees
Manage food service or production operations
Manage food or beverage preparation or service
Coordinate activities of food service staff
Supervise restaurant or lodging personnel
Perform human resources activities
Assign work to staff or employees
Judging the Qualities of Things, Services, or People
Determine nutritional value of menus and recipes
Determine nutritional value of foods
Evaluate quality of food, food ingredients, or beverages
Inspect facilities for cleanliness
Judge quality of facilities or service
Determine nutritional value of foods
Evaluate quality of food, food ingredients, or beverages
Inspect facilities for cleanliness
Judge quality of facilities or service
Communicating with Supervisors, Peers, or Subordinates
Confer with customers or users to assess problems
Respond to employee concerns
Conduct staff or co-worker meetings
Conduct meetings with clients and customers
Notify kitchen personnel of food orders, shortages, or special orders
Respond to employee concerns
Conduct staff or co-worker meetings
Conduct meetings with clients and customers
Notify kitchen personnel of food orders, shortages, or special orders
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Booster Skills & Certifications
Job Seekers possessing booster skills & certifications, such as those listed below, added to core skills are more marketable, harder to find and expensive to hire.
Hard to Fill: Employers find positions requiring these skills to be hard to fill. These skills and certifications make a job seeker more in demand because the skills are not widely available.
Expensive to Fill: Employers find positions requiring these skills to be expensive to fill. Job seekers with these skills and certifications are likely to earn more money.
| Skill or Certification | Certi - fication | Certification | Hard to Fill | Expensive to Fill |
|---|---|---|---|---|
| Store Operations | ||||
| Food Preparation | ||||
| Sales | ||||
| Performance Appraisals | ||||
| Point of Sale System | ||||
| Conflict Management | ||||
| Cash Control |
