First-Line Supervisors of Food Preparation and Serving Workers
SOC: 35-1012.00


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

National Salary Information:

Hourly Statistics:

Annual Statistics:

Source: Bureau of Labor Statistics 2015 wage data.

Employment Projections:

Employment (2014):
890,100 employed

Projected (2024):
978,600 employed

Projected growth (2014-2024)

Source: Bureau of Labor Statistics 2015 2014-2024 employment projections external site. "Projected growth" represents the estimated change in total employment over the projections period (2014-2024). "Projected job openings" represent openings due to growth and replacement.

Alternate Titles:

  • Assistant Manager
  • Banquet Captain
  • Banquet Steward/Stewardess
  • Banquet Supervisor
  • Bar Manager
  • Bartender Manager
  • Cafeteria Manager
  • Cafeteria Supervisor
  • Canteen Manager
  • Captain
  • Caterer
  • Catering Supervisor
  • Chef
  • 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 Manager
  • 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
  • Head Waiter/Waitress
  • Head 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 Leader
  • Shift Manager
  • Shift Supervisor
  • Snack Bar Manager
  • Soda Fountain Manager
  • Sous Chef
  • Steward/Stewardess
  • Store Manager
  • Supervisor
  • Supervisor of Food and Nutrition Services
  • Supervisor, Diet, Kitchen
  • Tea Room Manager
  • Waiter/Waitress, Captain

  • Job Zone Two: Some Preparation Needed


    Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.


    These occupations usually require a high school diploma.

    Job Training:

    Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.

    Required Skills:

  • Reading Comprehension
  • Active Listening
  • Writing
  • Speaking
  • Mathematics
  • Critical Thinking
  • Active Learning
  • Learning Strategies
  • Monitoring
  • Social Perceptiveness
  • Coordination
  • Persuasion
  • Negotiation
  • Instructing
  • Service Orientation
  • Complex Problem Solving
  • Operations Analysis
  • Technology Design
  • Programming
  • Operation Monitoring
  • Operation and Control
  • Troubleshooting
  • Quality Control Analysis
  • Judgment and Decision Making
  • Systems Analysis
  • Systems Evaluation
  • Time Management
  • Management of Financial Resources
  • Management of Material Resources
  • Management of Personnel Resources

  • Knowledge Used:

  • Administration and Management
  • Clerical
  • Economics and Accounting
  • Sales and Marketing
  • Customer and Personal Service
  • Personnel and Human Resources
  • Production and Processing
  • Food Production
  • Computers and Electronics
  • Engineering and Technology
  • Design
  • Mechanical
  • Mathematics
  • Chemistry
  • Biology
  • Psychology
  • Medicine and Dentistry
  • Therapy and Counseling
  • Education and Training
  • English Language
  • Public Safety and Security
  • Law and Government
  • Telecommunications
  • Communications and Media
  • Transportation

  • 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.
  • 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.
  • Greet and seat guests, and present menus and wine lists.
  • Present bills and accept payments.
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Schedule parties and take reservations.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Develop equipment maintenance schedules and arrange for repairs.
  • Evaluate new products for usefulness and suitability.
  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Record production, operational, and personnel data on specified forms.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.

  • Tools & Technology:

  • Barcode scanners
  • Card readers
  • Cash registers
  • Credit card processing machines
  • Desktop computers
  • Linear imaging scanners
  • Long range charged coupled device CCD barcode scanners
  • Notebook computers
  • Point of sale POS printers
  • Point of sale POS terminals
  • Point of service scanners
  • Point of service workstations
  • Restaurant guest and server paging systems
  • AJV Food & Beverage software
  • CaterPro Software
  • CBORD FoodService Suite
  • CBORD Group Menu Management System
  • Compeat Restaurant Accounting Systems
  • Compris Advanced Manager's Workstation
  • Compris software
  • CostGuard foodservice software
  • ICVERIFY software
  • Intuit QuickBooks Point of Sale
  • Inventory management software
  • MICROS Systems HSI Profits Series
  • Microsoft Excel
  • Microsoft Office software
  • Microsoft Outlook
  • Microsoft PowerPoint
  • Microsoft Word
  • NCR Advanced Checkout Solution
  • NCR NeighborhoodPOS
  • Ordering and purchasing software
  • ParTech PixelPoint POS
  • Point of sale POS software
  • Regnow Chrysanth Inventory Manager
  • Restaurant Operations & Management Spreadsheet Library
  • Sage 50 Accounting
  • SoftCafe ScheduleWriter
  • Spreadsheet software
  • Staff scheduling software
  • The General Store software

  • food preparation and serving related

    industry stats

    SOC: 35-0000

    Total Employed: 12,577,080

    Average Annual Salary: $22,850