"First-Line Supervisor-Manager of Food Preparation and Serving Worker"
Job Description - Part 1
Basic Job Description:Supervise workers engaged in preparing and serving food.
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Job Duties and Tasks for: "First-Line Supervisor-Manager of Food Preparation and Serving Worker"
1) Compile and balance cash receipts at the end of the day or shift.
2) Resolve customer complaints regarding food service.
3) Train workers in food preparation, and in service, sanitation, and safety procedures.
4) Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
5) Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
6) Observe and evaluate workers and work procedures in order to ensure quality standards and service.
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7) Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
8) Estimate ingredients and supplies required to prepare a recipe.
9) Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
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10) Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
11) Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
12) Recommend measures for improving work procedures and worker performance in order to increase service quality and enhance job safety.
13) Greet and seat guests, and present menus and wine lists.
14) Present bills and accept payments.
15) Forecast staff, equipment, and supply requirements based on a master menu.
16) Perform serving duties such as carving meat, preparing flambe dishes, or serving wine and liquor.
17) Record production and operational data on specified forms.
18) Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
19) Collaborate with other personnel in order to plan menus, serving arrangements, and related details.
20) Supervise and check the assembly of regular and special diet trays and the delivery of food trolleys to hospital patients.
21) Schedule parties and take reservations.
22) Develop departmental objectives, budgets, policies, procedures, and strategies.
23) Develop equipment maintenance schedules and arrange for repairs.
24) Evaluate new products for usefulness and suitability.
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Holland / RIASEC Career Code: E-R-C SOC: 35-1012.00
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