First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Also known as: Banquet Captain, Banquet Supervisor, Bar Manager, Bartender Manager, Cafeteria Manager, Cafeteria Supervisor, Canteen Manager, Cocktail Lounge Manager, ...
Annual Salary
Median annual wage (May 2024)
Job Outlook
Projected growth, 2024–2034 (Faster than average)
What You'd Do
- 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.
- 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.
- 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.
- Compile and balance cash receipts at the end of the day or shift.
- Estimate ingredients and supplies required to prepare a recipe.
- 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.
Top Skills
Importance scale: 1 (low) – 5 (high)
Knowledge Areas
Importance scale: 1 (low) – 5 (high)
Education Level Distribution
Percentage of workers in this occupation by education level
Technology & Tools
Software and tools commonly used in this role
In-Demand Technologies
Other Tools
Work Styles
Personality traits and work styles important for this career
Key Abilities
Cognitive, physical, and sensory abilities important for this role
Importance scale: 1 (low) – 5 (high)
Work Activities
General types of job behaviors occurring on this job
Importance scale: 1 (low) – 5 (high)
Work Environment
Physical and social factors that influence the nature of work
Related Careers
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Salary data: BLS Occupational Employment and Wage Statistics, May 2024. Outlook data: BLS Employment Projections, 2024–2034.
This page includes information from the O*NET 30.2 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license.