First-Line Supervisors of Food Preparation and Serving Workers

People in this career often have these skills:

• Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
• Speaking - Talking to others to convey information effectively.
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Coordination - Adjusting actions in relation to others' actions.
• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

• Instructing - Teaching others how to do something.
• Service Orientation - Actively looking for ways to help people.

People in this career often know a lot about:

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, and rules of composition and grammar.
• Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

• Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

People in this career often have talent in:

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
• Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem.
• Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
• Speech Clarity - The ability to speak clearly so others can understand you.

• Speech Recognition - The ability to identify and understand the speech of another person.

People in this career often do these activities:

• Balance receipts.
• Estimate supplies, ingredients, or staff requirements for food preparation activities.
• Plan menu options.
• Communicate with customers to resolve complaints or ensure satisfaction.
• Record operational or production data.

• Train food preparation or food service personnel.
• Perform human resources activities.
• Coordinate activities of food service staff.
• Process customer bills or payments.
• Order materials, supplies, or equipment.
• Cut cooked or raw foods.
• Prepare foods for cooking or serving.
• Manage food service operations or parts of operations.
• Clean food preparation areas, facilities, or equipment.
• Coordinate timing of food production activities.
• Maintain food, beverage, or equipment inventories.
• Monitor food services operations to ensure procedures are followed.
• Schedule dining reservations.
• Schedule equipment maintenance.
• Inspect facilities, equipment or supplies to ensure conformance to standards.
• Present food or beverage information or menus to customers.
• Assist customers with seating arrangements.
• Evaluate quality of materials or products.

• Cooks, Institution and Cafeteria

• Dietetic Technicians

• Chefs and Head Cooks

• First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand

• Bartenders

• Bakers

• Butchers and Meat Cutters

• Food Service Managers

• Cooks, Restaurant

• Fast Food and Counter Workers