First-Line Supervisors of Food Preparation and Serving Workers
- Compile and balance cash receipts at the end of the day or shift.
- Resolve customer complaints regarding food service.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Estimate ingredients and supplies required to prepare a recipe.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Present bills and accept payments.
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection.
Projections Quick View:
National: + 9.3%
High School Diploma
Two: Some Preparation Needed
Mid Range ($28,000 - $35,999)