First-Line Supervisors of Food Preparation and Serving Workers

Role Description

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Motivating, developing, and directing people as they work, identifying the best people for the job.
Adjusting actions in relation to others' actions.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Talking to others to convey information effectively.
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.

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.
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.
Knowledge of the structure and content of the English language including the meaning and spelling of words, and rules of composition and grammar.
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Present bills and accept payments.
Perform various financial activities, such as cash handling, deposit preparation, and payroll.