Occupation · SOC 35-1012
First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Median wage
$42,010
$29,340–$63,420
Projected growth
+6.0%
Average growth
Annual openings
7,300
per year
Employed (US)
1,187,460
Job Zone 2
Typical preparation
Some preparation
Stackable credential programs
539 mapped
Core skills
SpeakingMonitoringCoordinationService OrientationActive ListeningManagement of Personnel ResourcesInstructingSocial PerceptivenessReading ComprehensionPersuasionCritical ThinkingTime ManagementSystems EvaluationManagement of Financial ResourcesLearning StrategiesJudgment and Decision MakingComplex Problem SolvingSystems AnalysisNegotiationMathematicsActive LearningWritingQuality Control AnalysisManagement of Material ResourcesOperations MonitoringTroubleshootingOperation and ControlOperations AnalysisTechnology DesignProgrammingEquipment SelectionEquipment MaintenanceScienceRepairingInstallation
Knowledge areas
Customer and Personal ServiceFood ProductionProduction and ProcessingAdministration and ManagementPersonnel and Human ResourcesEnglish LanguageEducation and TrainingMathematicsSales and MarketingAdministrativePublic Safety and SecurityEconomics and AccountingComputers and ElectronicsMechanicalPsychologyLaw and GovernmentChemistryTransportationCommunications and MediaEngineering and TechnologyTherapy and CounselingBuilding and ConstructionTelecommunicationsSociology and AnthropologyDesignGeographyMedicine and DentistryPhysicsForeign LanguageBiologyHistory and ArcheologyPhilosophy and TheologyFine Arts
Technology & tools
ADP Workforce NowCBORD Foodservice SuiteCBORD Group Menu Management SystemCaterProCompeat Restaurant Accounting SystemsCompris Advanced Manager's WorkstationCompris softwareCostGuardDelphi TechnologyEvernoteIBM DominoIntuit QuickBooks Point of SaleInventory management softwareMICROS Systems HSI Profits SeriesMicrosoft DynamicsMicrosoft ExcelMicrosoft Office softwareMicrosoft OutlookMicrosoft PowerPointMicrosoft ProjectMicrosoft PublisherMicrosoft WordNCR Advanced Checkout SolutionNCR NeighborhoodPOSOrdering and purchasing softwareParTech PixelPoint POSPoint of sale POS softwareQuizletRegnow Chrysanth Inventory ManagerRestaurant Operations & Management Spreadsheet LibrarySage 50 AccountingSoftCafe ScheduleWriterSpreadsheet softwareStaff scheduling softwareThe General Store
Representative tasks
Getting InformationTraining and Teaching OthersMaking Decisions and Solving ProblemsGuiding, Directing, and Motivating SubordinatesIdentifying Objects, Actions, and EventsCoordinating the Work and Activities of OthersMonitoring Processes, Materials, or SurroundingsCommunicating with Supervisors, Peers, or SubordinatesCoaching and Developing OthersPerforming for or Working Directly with the PublicInspecting Equipment, Structures, or MaterialsEvaluating Information to Determine Compliance with StandardsJudging the Qualities of Objects, Services, or PeopleEstablishing and Maintaining Interpersonal RelationshipsSelling or Influencing OthersDeveloping and Building TeamsControlling Machines and ProcessesPerforming General Physical ActivitiesCommunicating with People Outside the OrganizationUpdating and Using Relevant KnowledgeOrganizing, Planning, and Prioritizing WorkResolving Conflicts and Negotiating with OthersScheduling Work and ActivitiesHandling and Moving ObjectsAssisting and Caring for OthersMonitoring and Controlling ResourcesEstimating the Quantifiable Characteristics of Products, Events, or InformationWorking with ComputersProcessing InformationDocumenting/Recording InformationPerforming Administrative ActivitiesProviding Consultation and Advice to OthersDeveloping Objectives and StrategiesThinking CreativelyAnalyzing Data or InformationStaffing Organizational UnitsInterpreting the Meaning of Information for OthersRepairing and Maintaining Mechanical EquipmentOperating Vehicles, Mechanized Devices, or EquipmentRepairing and Maintaining Electronic Equipment
Competency framework
Skill expectations by proficiency level.
emerging
Customer complaints about food service — recognize and escalate to a senior supervisor in a quick-service or casual dining environment.Food preparation and safety protocols — follow and demonstrate basic steps under direct supervision during onboarding in a commercial kitchen.Work station assignments — assist a shift supervisor in distributing daily duties to crew members according to posted work schedules.Point-of-sale (POS) software — operate to process customer transactions and present bills under close guidance in a front-of-house setting.Cash handling procedures — perform basic register operations and end-of-shift counts with oversight from a lead supervisor.Kitchen and dining area cleaning tasks — participate in assigned sanitation routines following posted checklists in a food service establishment.Food portioning standards — apply pre-set portion guides and plating specifications under direct instruction during food production shifts.Active listening skills — demonstrate attentiveness to customer requests and coworker instructions in a high-traffic restaurant environment.Inventory tracking software — enter basic stock counts and flag low-supply items as directed by a department manager.Safety and sanitation rules — identify workplace hazards and report them immediately to a supervisor on a food service floor.
developing
Customer complaints regarding food service — resolve routine issues independently using established service-recovery scripts in a full-service restaurant.New hire training sessions — conduct structured onboarding covering food preparation, sanitation, and safety procedures with reduced supervisor oversight.Employee work station assignments — coordinate daily scheduling and duty allocation to match workflow demands across a full shift.Cash handling and deposit preparation — complete end-of-day reconciliation and prepare bank deposits following standard accounting procedures.Kitchen and dining area sanitation — supervise cleaning crews and verify compliance with health department standards during routine inspections.Service quality improvement suggestions — identify recurring workflow gaps and recommend procedural adjustments to shift managers during team briefings.Production and time sequences — specify food course timing and workstation arrangements to maintain kitchen output during moderate-volume service periods.Human resources software — enter employee hours, update attendance records, and generate basic payroll reports in a restaurant back-office system.Social perceptiveness — read customer and coworker cues to anticipate service disruptions and adjust team response in a dining environment.Inventory management software — monitor stock levels, flag discrepancies, and coordinate reorder requests with the purchasing manager on a routine basis.
proficient
Escalated customer complaints — resolve autonomously using negotiation and service-recovery judgment across a full range of food service scenarios.Comprehensive staff training programs — design and deliver multi-topic instruction covering food safety, preparation techniques, and emergency procedures for an entire crew.Full-shift workforce coordination — assign and reassign duties in real time to maintain service standards during unexpected volume surges or staff absences.Payroll and financial reporting — perform complete payroll processing, deposit preparation, and variance analysis using accounting and spreadsheet software.Facility-wide sanitation oversight — audit kitchen and dining area cleaning practices, document results, and enforce corrective actions in compliance with health codes.Operational procedure improvements — analyze service data and worker performance metrics to develop and implement process changes that raise quality and safety outcomes.Food production specifications — establish portion sizes, course sequences, and equipment arrangements to optimize throughput and cost control during high-volume service.Interdepartmental coordination — liaise with procurement, facilities, and front-of-house teams to align resources and schedules across a multi-section food service operation.Performance monitoring — use observation, POS data, and HR system reports to evaluate individual and team output and provide targeted feedback.Non-routine problem solving — apply critical thinking and deductive reasoning to diagnose equipment failures, supply shortfalls, or staffing crises during active service.
advanced
Organization-wide customer service standards — set strategic policies for complaint resolution and service excellence that guide supervisors across multiple locations or departments.Training curriculum development — design and institutionalize training frameworks for food preparation, safety, and customer service that build long-term staff capability.Workforce planning and personnel resource management — direct hiring priorities, shift structures, and labor cost strategies aligned with business growth objectives.Financial performance leadership — oversee cash handling controls, deposit systems, and payroll accuracy across a unit or district, using ERP and financial analysis software.Sanitation and regulatory compliance strategy — establish facility-wide cleanliness standards and lead audit readiness programs to maintain licensure and brand reputation.Continuous improvement culture — champion systematic review of work procedures, integrating staff feedback and operational data to drive sustained quality and safety gains.Production system design — architect food production workflows, portion standards, and equipment configurations that scale across multiple kitchens or service concepts.Team leadership and mentoring — coach developing supervisors in coordination, active listening, and decision-making skills to build the next tier of management talent.Technology adoption and systems analysis — evaluate and implement new POS, inventory, HR, and communications platforms to improve operational efficiency organization-wide.Strategic stakeholder communication — represent the food service operation to senior leadership, vendors, and regulators, using clear oral and written communication to advance organizational goals.
Also known as
59 alternate job titles map to this occupation.
Banquet CaptainBanquet SupervisorBar ManagerBartender ManagerCafeteria ManagerCafeteria SupervisorCanteen ManagerCocktail Lounge ManagerCommissary Production SupervisorCook ManagerCounter SupervisorCrew ChiefDairy Bar ManagerDietary DirectorDietary ManagerDietary SupervisorDining Room CaptainDining Room ManagerDining Room SupervisorDining Services DirectorFast Food Restaurant ManagerFast Food Services ManagerFast Food SupervisorFlight Kitchen ManagerFloor SupervisorFood and Beverage DirectorFood and Nutrition Services SupervisorFood Beverage SupervisorFood Concession ManagerFood Production SupervisorFood Service DirectorFood Service Industry SupervisorFood Service ManagerFood Service SupervisorFood SupervisorFountain ManagerFountain SupervisorGM (General Manager)Kitchen ManagerKitchen Supervisor