First-Line Supervisors/Managers of Food Preparation and Serving Workers

Supervise workers engaged in preparing and serving food.

Job Task

• Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
• Recommend measures for improving work procedures and worker performance in order to increase service quality and enhance job safety.
• Resolve customer complaints regarding food service.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Collaborate with other personnel in order to plan menus, serving arrangements, and related details.
• Compile and balance cash receipts at the end of the day or shift.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Develop departmental objectives, budgets, policies, procedures, and strategies.
• Develop equipment maintenance schedules and arrange for repairs.
• Estimate ingredients and supplies required to prepare a recipe.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Forecast staff, equipment, and supply requirements based on a master menu.
• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Observe and evaluate workers and work procedures in order to ensure quality standards and service.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Record production and operational data on specified forms.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Evaluate new products for usefulness and suitability.
• Greet and seat guests, and present menus and wine lists.
• Perform serving duties such as carving meat, preparing flambe dishes, or serving wine and liquor.
• Present bills and accept payments.
• Schedule parties and take reservations.
• Supervise and check the assembly of regular and special diet trays and the delivery of food trolleys to hospital patients.

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