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
540 mapped
Core skills
Management of Personnel ResourcesMonitoringCoordinationSpeakingInstructingActive ListeningService OrientationReading Comprehension
Knowledge areas
Customer and Personal ServiceAdministration and ManagementFood ProductionEnglish LanguageProduction and Processing
Technology & tools
Human resources softwareData base user interface and query softwareInventory management softwareAccounting softwarePoint of sale POS software
Representative tasks
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.Supervise and participate in kitchen and dining area cleaning activities.Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.Greet and seat guests, and present menus and wine lists.Evaluate new products for usefulness and suitability.Compile and balance cash receipts at the end of the day or shift.Forecast staff, equipment, and supply requirements, based on a master menu.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.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.Record production, operational, and personnel data on specified forms.Estimate ingredients and supplies required to prepare a recipe.Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.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.Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.Develop equipment maintenance schedules and arrange for repairs.
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
105 alternate job titles map to this occupation.
Restaurant Shift SupervisorMedical Specialist Corps Officer (Army 65)Food Production SupervisorDietitian (Air Force 43D4)Dietary DirectorFood Service Officer (Marine Corps 3302)Services Apprentice (Air Force 3F131)Marine Corps Community Services Marine (Marine Corps 4133)Services Journeyman (Air Force 3F151)Dietitian (Air Force 43D1)Dietary ManagerLeading Culinary Specialist (Navy 001007)Fountain SupervisorFood and Beverage DirectorDining Room ManagerDietitian (Air Force 43DX)Headwaiter/HeadwaitressFast Food Services ManagerRestaurant SupervisorCafeteria SupervisorFood Concession ManagerSteward/Stewardess, Chief, Cargo VesselRoom Service SupervisorCocktail Lounge ManagerKosher Dietary Service ManagerFood Service DirectorCafeteria ManagerMess Treasurer/Caterer (Navy 1105)Steward/Stewardess, BanquetCanteen ManagerFood and Nutrition Services SupervisorLunchroom ManagerGM (General Manager)Lunchroom SupervisorFast Food Restaurant ManagerTea Room ManagerLine Worker SupervisorLeading Culinary Specialist (Navy R01A)Diet Therapy Helper (Air Force 4D011)Flight Kitchen Manager