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Career Profile: First-Line Supervisors of Food Preparation and Serving Workers

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

Salary and Outlook

According to the US Department of Labor, there are 915,400 people employed as first-line supervisors of food preparation and serving workers in the United States. The median annual salary is $34,600. Entry level employees earn approximately $22,910 per year and senior employees earn approximately $59,330 per year.

Estimates do not include other potential benefits such as health insurance, overtime pay, or retirement benefits that may be offered by employers.

Job Duties

  • Compile and balance cash receipts at the end of the day or shift.
  • Present bills and accept payments.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • 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.
  • 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.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  • Record production, operational, and personnel data on specified forms.
  • Greet and seat guests, and present menus and wine lists.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Evaluate new products for usefulness and suitability.
  • Schedule parties and take reservations.
  • 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.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Develop equipment maintenance schedules and arrange for repairs.
  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Resolve customer complaints regarding food service.

Career List

Job Outlook


Total Current Jobs:
915,400
Annual Openings:
167,200
Increase in Openings by 2030:
21%
Annual Salary Range:
$22,910 - $59,330
Education Requirements:
High school diploma