Description:
Supervise workers engaged in preparing and serving food.
Tasks
- 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.
- Observe and evaluate workers and work procedures in order to ensure quality standards and service.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Estimate ingredients and supplies required to prepare a recipe.
- Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Knowledge
- Customer and Personal Service
- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- Administration and Management
- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Production and Processing
- Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
- Food Production
- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
- Personnel and Human Resources
- Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
- Sales and Marketing
- Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
- Education and Training
- Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
- Clerical
- Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
- Economics and Accounting
- Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
- English Language
- Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Skills
- Speaking
- Talking to others to convey information effectively.
- Active Listening
- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
- Time Management
- Managing one's own time and the time of others.
- Reading Comprehension
- Understanding written sentences and paragraphs in work related documents.
- Instructing
- Teaching others how to do something.
- Monitoring
- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
- Mathematics
- Using mathematics to solve problems.
- Service Orientation
- Actively looking for ways to help people.
- Social Perceptiveness
- Being aware of others' reactions and understanding why they react as they do.
- Management of Personnel Resources
- Motivating, developing, and directing people as they work, identifying the best people for the job.
Abilities
- Oral Expression
- The ability to communicate information and ideas in speaking so others will understand.
- Oral Comprehension
- The ability to listen to and understand information and ideas presented through spoken words and sentences.
- Speech Clarity
- The ability to speak clearly so others can understand you.
- Problem Sensitivity
- The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
- Speech Recognition
- The ability to identify and understand the speech of another person.
- Information Ordering
- The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
- Deductive Reasoning
- The ability to apply general rules to specific problems to produce answers that make sense.
- Inductive Reasoning
- The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
- Near Vision
- The ability to see details at close range (within a few feet of the observer).
- Category Flexibility
- The ability to generate or use different sets of rules for combining or grouping things in different ways.
Work Activities
- Performing for or Working Directly with the Public
- Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
- Identifying Objects, Actions, and Events
- Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
- Getting Information
- Observing, receiving, and otherwise obtaining information from all relevant sources.
- Making Decisions and Solving Problems
- Analyzing information and evaluating results to choose the best solution and solve problems.
- Communicating with Supervisors, Peers, or Subordinates
- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Establishing and Maintaining Interpersonal Relationships
- Developing constructive and cooperative working relationships with others, and maintaining them over time.
- Training and Teaching Others
- Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Evaluating Information to Determine Compliance with Standards
- Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
- Resolving Conflicts and Negotiating with Others
- Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
- Selling or Influencing Others
- Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
Work Context
- Face-to-Face Discussions
- How often do you have to have face-to-face discussions with individuals or teams in this job?
- Contact With Others
- How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it?
- Telephone
- How often do you have telephone conversations in this job?
- Work With Work Group or Team
- How important is it to work with others in a group or team in this job?
- Indoors, Environmentally Controlled
- How often does this job require working indoors in environmentally controlled conditions?
- Spend Time Standing
- How much does this job require standing?
- Physical Proximity
- To what extent does this job require the worker to perform job tasks in close physical proximity to other people?
- Responsible for Others' Health and Safety
- How much responsibility is there for the health and safety of others in this job?
- Freedom to Make Decisions
- How much decision making freedom, without supervision, does the job offer?
- Frequency of Decision Making
- How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization?
Interests
- Enterprising
- Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
- Conventional
- Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
- Realistic
- Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
- Social
- Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
- Artistic
- Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
- Investigative
- Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
Work Style
- Dependability
- Job requires being reliable, responsible, and dependable, and fulfilling obligations.
- Self Control
- Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
- Cooperation
- Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
- Leadership
- Job requires a willingness to lead, take charge, and offer opinions and direction.
- Stress Tolerance
- Job requires accepting criticism and dealing calmly and effectively with high stress situations.
- Integrity
- Job requires being honest and ethical.
- Initiative
- Job requires a willingness to take on responsibilities and challenges.
- Attention to Detail
- Job requires being careful about detail and thorough in completing work tasks.
- Adaptability/Flexibility
- Job requires being open to change (positive or negative) and to considerable variety in the workplace.
- Concern for Others
- Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Work Value
- Relationships
- Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
- Support
- Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
- Independence
- Occupations that satisfy this work value allow employs to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
- Achievement
- Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
- Recognition
- Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.
- Working Conditions
- Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
Related Occupations
- Food Service Managers
- Farm and Home Management Advisors
- Dietitians and Nutritionists
- Dietetic Technicians
- Chefs and Head Cooks
- First-Line Supervisors/Managers of Personal Service Workers
- Recreation Workers
Common Lay Titles
- Banquet Captain
- Banquet Steward/Stewardess
- Banquet Supervisor
- Bar Manager
- Bartender Manager
- Cafeteria Manager
- Cafeteria Supervisor
- Canteen Manager
- Captain
- Caterer
- Chief Cargo Vessel Steward/Stewardess
- Child Nutrition Manager
- Cocktail Lounge Manager
- Commissary Production Supervisor
- Cook Manager
- Cook Supervisor
- Counter Supervisor
- Crew Chief
- Crew Leader
- Culinary Specialist
- Dairy Bar Manager
- Diet Supervisor
- Dietary Manager
- Dietary Supervisor
- Dining Room Captain
- Dining Room Manager
- Dining Room Supervisor
- Director of Food and Beverage
- Director of Food and Nutrition Services
- Executive Chef
- Executive Sous Chef
- Fast Food Restaurant Manager
- Fast Food Services Manager
- Fast Food Supervisor
- First Cook
- Flight Kitchen Manager
- Floor Supervisor
- Food and Beverage Supervisor
- Food Beverage Supervisor
- Food Concession Manager
- Food Expeditor
- Food Production Manager
- Food Production Supervisor
- Food Service Director
- Food Service Manager
- Food Service Supervisor
- Food Service Worker
- Food Supervisor
- Fountain Manager
- Fountain Supervisor
- Head Banquet Waiter/Waitress
- Head Cook
- Head Silverman
- Head Waiter/Waitress
- Headwaiter/Headwaitress
- Hotel or Motel Food Service Supervisor
- Kitchen Manager
- Kitchen Steward/Stewardess
- Kitchen Supervisor
- Kitchen Work Supervisor
- Kosher Dietary Service Manager
- Kosher Dietary Service Supervisor
- Lunch Counter Manager
- Luncheonette Manager
- Lunchroom Food Service Supervisor
- Lunchroom Manager
- Lunchroom Supervisor
- Railroad Dining Car Steward/Stewardess
- Restaurant Manager
- Restaurant Supervisor
- Room Service Supervisor
- School Lunch Manager
- Shift Manager
- Snack Bar Manager
- Soda Fountain Manager
- Steward/Stewardess
- Store Manager
- Supervisor
- Supervisor of Food and Nutrition Services
- Supervisor, Diet, Kitchen
- Tea Room Manager
- Waiter/Waitress, Captain