First-Line Supervisors of Food Preparation and Serving Workers

A typical week, in the words of people in the job

1. 01Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
2. 02Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
3. 03Perform various financial activities, such as cash handling, deposit preparation, and payroll.
4. 04Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
5. 05Resolve customer complaints regarding food service.
6. 06Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
7. 07Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
8. 08Train workers in food preparation, and in service, sanitation, and safety procedures.
9. 09Greet and seat guests, and present menus and wine lists.
10. 10Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
11. 11Supervise and participate in kitchen and dining area cleaning activities.
12. 12Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

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