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

Indiana Average Salary $31,140.00
Average Time to Fill 35 days
Typical Education Post-secondary certificate or some college courses
Typical Experience None
10 Year Projected Openings (2016-2026) 35,373
10 Year Expected Percentage Change (2016-2026) 18.49 %

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
Resource Allocation
Customer Service
Oral Communication
Information Gathering
Critical Thinking
Conflict Management
Work Ethic
Following Directions
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

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

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

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

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

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

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

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

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

Real-Time Job Posting Statistics

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 Hard to Fill Expensive to Fill
Store Operations
Food Preparation
Performance Appraisals
Point of Sale System
Conflict Management
Cash Control

Department of Workforce Development Resources