First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Common Job Titles
- Cafeteria Manager
- Dietary Supervisor
- Food Service Supervisor
- Kitchen Manager
What You'll Need to Succeed
AI-generatedKey competencies for this occupation at a glance
- MindsetIntegrate customer service principles with operational efficiency while managing diverse food service teams in fast-paced restaurant environments.Proficient
- KnowledgeAssess food quality, presentation, and service standards through continuous monitoring and inspection of preparation and serving areas.Proficient
- MindsetAdvocate team performance standards and service excellence by guiding, directing, and motivating subordinates during peak service hours.Proficient
- KnowledgeEvaluate employee performance and compliance with food service procedures through systematic observation and documented assessments.Proficient
- MindsetBalance customer satisfaction priorities with operational constraints when resolving service complaints and addressing special dietary requests.Proficient
- KnowledgeApply food production and safety standards during food preparation and service operations, ensuring regulatory compliance.Developing
- MindsetEngage subordinates in training and development activities to build competency in food preparation, service techniques, and safety protocols.Developing
- KnowledgeApply personnel management strategies when coordinating work schedules, resolving conflicts, and motivating food service staff.Developing
- KnowledgeAnalyze operational data and customer feedback using point-of-sale systems and inventory management software to optimize service delivery.Developing
- KnowledgeApply financial and material resource management principles to control costs, reduce waste, and maintain inventory levels within budgetary constraints.Developing
Wage Data According to the Bureau of Labor Statistics
Annual wage data for First-Line Supervisors of Food Preparation and Serving Workers (2024)
Estimated Total Employment (U.S.)
1,187,460
Wage Distribution by Percentile
Line chart of annual wages by percentile. U.S. is the solid line. 10th percentile: U.S. $29,340. 25th percentile: U.S. $35,400. 50th percentile: U.S. $42,010. 75th percentile: U.S. $50,920. 90th percentile: U.S. $63,420. Use the left and right arrow keys to move between percentiles.
- U.S.
| Metric | U.S. |
|---|---|
| 10% of workers earn the following or less | $29,340 |
| 10% of workers earn the following or more | $63,420 |
| Workers on average earn | $44,900 |
+ indicates wage is at or above the BLS reporting cap ($239,200/year)
Skills & Requirements
Key competencies for this occupation, ranked by importance
- Customer and Personal Service4.2/5
- Food Production4.1/5
- Production and Processing3.7/5
- Administration and Management3.6/5
- Personnel and Human Resources3.5/5
Tools & Technology
Equipment and software commonly used in this occupation
In-Demand Technology
Frequently requested by employers in job postings
- Microsoft Dynamics
- Microsoft Excel
- Microsoft Office software
- Microsoft Outlook
- Microsoft PowerPoint
- Microsoft Project
- Microsoft Word
Technology Skills
- ADP Workforce Now
- CBORD Foodservice Suite
- CBORD Group Menu Management System
- CaterPro
- Compeat Restaurant Accounting Systems
- Compris Advanced Manager's Workstation
- Compris software
- CostGuard
Tools & Equipment
- Barcode scanners
- Card readers
- Cash registers
- Credit card processing machines
- Desktop computers
- Linear imaging scanners
- Long range charged coupled device CCD barcode scanners
- Notebook computers