Food Service Worker Supervisors

Career summary

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Food service worker supervisors manage workers who prepare and serve food and drinks in restaurants and large cafeterias. They review work requirements each day (such as the menu or number of reservations) and assign workers to duties and workstations.

Supervisors estimate ingredients and supplies required to prepare recipes. They plan menus. They usually manage supplies and equipment. They take inventory and order supplies when needed. They often keep track of how much food has been sold on a daily basis.

Food service worker supervisors also work with customers. In restaurants they schedule parties or reservations and greet guests when they arrive. They sometimes pour wine or prepare foods. They sometimes present bills and take payment from customers. Supervisors also resolve customer complaints.

Food service worker supervisors decide when to hire new employees. They hire and train new employees in food preparation, service, sanitation, and food safety. They observe and evaluate workers. They discuss problems, such as theft or waste, and set up methods for preventing these problems in the future. They also recommend changes in work procedures or worker performance.

Food service worker supervisors who work in hospitals make sure that patients who have special dietary needs get the right kinds of meals.

Related careers

This career is part of the Hospitality and Tourism cluster of careers.

Related careers include:

• Bakers
• Bartenders
• Blue-Collar Worker Supervisors
• Caterers
• Chefs and Dinner Cooks
• Dietetic Technicians
• Hotel and Motel Managers
• Restaurant Managers

Job duties

Task list

The following list of tasks is specific to food service worker supervisors.

• Supervise and coordinate the activities of food preparation and service workers.
• Assign workers to duties and workstations based on work requirements.
• Observe and evaluate workers. Inspect equipment and work areas.
• Assess staffing needs and hire and discharge employees.
• Train workers in proper food preparation and service procedures.
• Take inventory of supplies and equipment and report shortages.
• Order equipment and supplies to ensure timely delivery.
• Schedule parties and reservations. Greet and escort guests.
• Present bills to customers and process payments.
• Resolve customer complaints about service.
• Gather and total cash receipts at the end of the day or shift.
• Confer with managers or other staff to plan future staff, equipment, and supply needs.
• Recommend changes in work procedures or worker performance to improve service or job safety.
• Determine menus and portions and how to produce them. Estimate ingredients and supplies needed to make a recipe.
• Keep and update records of food and staff costs.
• Review operational problems, such as theft and waste. Set up methods for preventing these problems.
• May perform some food preparation and service tasks.

Common work activities

Food service worker supervisors perform the following tasks. These tasks are common to many careers.

• Get information needed to do the job
• Teach others
• Make decisions and solve problems
• Guide, direct, and motivate others
• Identify objects, actions, and events
• Coordinate the work and activities of others
• Monitor events, materials, and surroundings
• Coach others
• Communicate with supervisors, peers, or subordinates
• Inspect equipment, structures, or materials
• Perform for or work with the public
• Evaluate information against standards
• Judge the value of objects, services, or people
• Establish and maintain relationships
• Convince others to buy goods or change their minds or actions
• Develop and build teams
• Control machines and processes
• Communicate with people outside the organization
• Perform activities that use the whole body
• Update and use job-related knowledge
• Organize, plan, and prioritize work
• Resolve conflicts and negotiate with others
• Schedule work and activities
• Handle and move objects
• Assist and care for others
• Monitor and control resources
• Estimate sizes, quantities, time, cost, or materials needed
• Process information
• Use computers
• Document and record information

Work requirements

Working conditions

In a typical work setting, food service worker supervisors:

Interpersonal relationships

• Have a high level of social contact. They work closely with the staff they supervise.
• Communicate with employees and customers by telephone and in person on a daily basis. They may occasionally communicate using e-mail, letters and memos.
• Are placed in conflict situations on a weekly basis. They may deal with customers who are unpleasant, impolite, or angry.
• Regularly work in a group or as part of a team.
• Are substantially responsible for the work outcomes of those they supervise.
• Are greatly responsible for the health and safety of customers and other workers.

Physical work conditions

• Nearly always work indoors, but may on rare occasions work outdoors.
• Are sometimes exposed to hazardous situations and equipment that may produce cuts or minor burns. This is because they often handle knives and work near hot surfaces, such as stoves and ovens.
• Are often exposed to distracting sounds and noisy conditions that may be uncomfortable. Restaurants and cafeterias are noisy, busy places.
• Are often exposed to very hot or very cold temperatures. They often work near large freezers and ovens.
• Wear protective or safety attire on a weekly basis. They may wear gloves, hair coverings, and other similar equipment.
• Work very near others, perhaps within a foot of another person. They stand near other workers when preparing and handling food.
• Are occasionally exposed to contaminants.

Work performance

• Must be sure that all details are done and their work is exact. Errors could result in a shortage of workers or supplies.
• Make decisions that strongly impact workers and the company's reputation. Restaurants often rely on reputation and word-of-mouth to attract and keep customers.
• Make decisions everyday that affect workers. They rarely consult superiors before doing so.
• Usually set most of their tasks and priorities for the day without consulting a superior. This is because many of the tasks are the same from day to day.
• Abide by weekly deadlines.
• Repeat the same activities over and over.

Hours/travel

• Generally, work a set schedule. They may work "split shifts." For example, they might work from 6 a.m. to 10 a.m. and 3 p.m. to 7 p.m., with time off in between.
• May work part time or full time. Most work full time, about 40 hours a week.
• May work evenings, weekends, or holidays.
• May work more conventional hours if employed in institutional food service facilities, such as schools.

Physical demands

Food service worker supervisors frequently:

• Stand for long periods of time.
• Use their hands to handle, control, or feel objects, tools, or controls.
• Walk or run for long periods of time.
• Repeat the same movements.
• Bend or twist their body.

It is important for food service worker supervisors to be able to:

• Understand the speech of another person.
• Speak clearly so listeners can understand.
• See details of objects that are less than a few feet away.
• See details of objects that are more than a few feet away.
• Hold the arm and hand in one position or hold the hand steady while moving the arm.

It is not as important, but still necessary, for food service worker supervisors to be able to:

• Use fingers to grasp, move, or assemble very small objects.
• See differences between colors, shades, and brightness.
• Focus on one source of sound and ignore others.
• Use stomach and lower back muscles to support the body for long periods without getting tired.
• Move two or more limbs together (for example, two arms, two legs, or one leg and one arm) while remaining in place.
• Be physically active for long periods without getting tired or out of breath.
• Use one or two hands to grasp, move, or assemble objects.
• Bend, stretch, twist, or reach out.
• Use muscles to lift, push, pull, or carry heavy objects.
• Use muscles for extended periods without getting tired.
• Coordinate movement of several parts of the body, such as arms and legs, while the body is moving.
• Make fast, repeated movements of fingers, hands, and wrists.
• Make quick, precise adjustments to machine controls.
• Determine the distance between objects.

Skills and abilities

Food service worker supervisors need to:

Communicate

• Understand spoken information.
• Speak clearly so listeners can understand.
• Listen to others and ask questions.
• Read and understand work-related materials.
• Understand written information.

Reason and problem solve

• Use reasoning to discover answers to problems.
• Notice when something is wrong or is likely to go wrong.
• Analyze ideas and use logic to determine their strengths and weaknesses.
• Judge the costs and benefits of a possible action.
• Recognize the nature of a problem.
• Combine several pieces of information and draw conclusions.
• Identify what must be changed to reach goals.
• Follow guidelines to arrange objects or actions in a certain order.
• Think of new ideas about a topic.
• Concentrate and not be distracted while performing a task.
• Develop rules that group items in various ways.
• Recognize when important changes happen or are likely to happen in a system.
• Understand new information or materials by studying and working with them.

Use math and science

• Use math skills to solve problems.
• Choose a mathematical method or formula to solve problems.
• Add, subtract, multiply, and divide quickly and correctly.

Manage oneself, people, time, and things

• Check how well one is learning or doing something.
• Motivate, develop, and direct people as they work.
• Go back and forth between two or more activities or sources of information without becoming confused.
• Decide how to spend money to get the work done and keep track of how the money was used.
• Manage the time of self and others.

Work with people

• Change behavior in relation to others' actions.
• Look for ways to help people.
• Teach others how to do something.
• Be aware of others' reactions and understand the possible causes.
• Persuade others to approach things differently.
• Use several methods to learn or teach new things.
• Solve problems by bringing others together to discuss differences.

Perceive and visualize

• Imagine how something will look if it is moved around or its parts are rearranged.

Education and training

Educational programs

The programs of study listed below will help you prepare for the occupation or career cluster you are exploring.

Programs of study directly related to this occupation

• Restaurant and Food Services Management

Other programs of study to consider

• Business, General
• Culinary Arts
• Food Services
• Hospitality Management

Training

To work as a food service worker supervisor, you typically need to:

• have a high school diploma or equivalent; and
• have one to five years of related work experience.

Education after high school

For most food service worker supervisors there are no formal education requirements beyond high school. However, some supervisors have a bachelor's degree.

Many colleges and universities offer four-year programs in restaurant and food service management. In addition, many professional-technical schools and two-year colleges also offer this program. You can earn either a certificate or an associate degree. You will take courses in nutrition, food planning, and food preparation. In addition, you will study accounting, business management, and computer science. Some programs combine classroom study with experience in a restaurant setting.

Work experience

For many employers, work experience in the food service industry is more important than formal education. Many food service worker supervisors have several years of experience working in restaurants.

On-the-job training

Employers may offer training that lasts up to three months.

Supervisors may attend management training programs. This is most likely for those who work for large restaurant chains.

Helpful high school courses

You should take a general high school curriculum that meets the state's graduation requirements. You will be required to take both math and science classes to graduate.

Helpful electives to take in high school that prepare you for this career include:

• Computer Fundamentals
• Culinary Arts
• Family and Consumer Sciences
• Food and Nutrition

The courses listed above are meant to help you create your high school plan. If you have not already done so, talk to a school counselor or parent about the courses you are considering taking.

You should also check with a teacher or counselor to see if work-based learning opportunities are available in your school and community. These might include field trips, job shadowing, internships, and actual work experience. The goal of these activities is to help you connect your school experiences with real-life work.

Join some groups, try some hobbies, or volunteer with an organization that interests you. By participating in activities you can have fun, make new friends, and learn about yourself. Maybe one of them will help direct you to a future career. Here are examples of activities and groups that may be available in your high school or community.

Things to know

Many employers require that supervisors have at least a high school diploma or equivalent. Some prefer an associate or a bachelor's degree. Most employers require experience in the work that will be supervised. Many prefer supervisory experience in a similar work setting.

Employers also look for personal qualities. They prefer supervisors who are well-spoken and have a neat, clean appearance. Self-discipline and demonstrated leadership ability are also important. Supervisors need to be good with details and able to solve problems.

Costs to workers

Workers who join professional associations may pay membership fees and annual dues.

Licensing/certification

Food service worker supervisors who work directly with food must have a food worker card. To receive a card, workers must pay a $10 fee and pass a written examination. Cards are $10. The initial card is valid for two years. After that period, cards must be renewed every three years. With additional food safety training, workers can qualify for a five-year card. Those working in health care facilities and public schools may need hepatitis and HIV/AIDS training. This is usually supplied by the employer. Workers in public schools with regularly scheduled unsupervised access to children must have a criminal background check.

For more information on food worker cards, contact your local county health department listed in the county government section of your phone book. You may also find more information at the Washington Department of Health's Food Worker Card page. 

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Job listings

Listed below are links to job categories from the National Labor Exchange that relate to this career. Once you get a list of jobs, you can view information about individual jobs and find out how to apply. If your job search finds too many openings, or if you wish to search for jobs outside of Washington, you will need to refine your search.

• First-Line Supervisors of Food Preparation and Serving Workers 

To get a listing of current jobs from the WorkSource system, go to the WorkSource website .

Wages

The minimum wage for Washington State as of January 1, 2020 is $13.50 per hour. Some areas of the state may have a higher minimum wage.

Wages vary by employer and the supervisor's level of responsibility.

Full-time supervisors usually receive benefits. These usually include paid vacation, sick leave, and health insurance. Supervisors who work part time may not receive benefits.

Employment and outlook

Washington outlook

The table below provides information about the number of workers in this career in various regions. It also provides information about the expected growth rate and future job openings.

National employment

Major employers:

• Fast food restaurants
• Full-service restaurants
• Schools
• Hospitals

National outlook

Demand will be strong for this occupation. Aside from restaurants, opportunities will emerge in grocery stores and a variety of other settings that have begun to serve prepared or take-out foods.

Job opportunities for food service worker supervisors are expected to be highly competitive. Most openings will result from the need to replace supervisors who retire or transfer to other occupations.

Other resources

American Hotel and Lodging Association 
1250 I Street NW, Suite 1100
Washington, DC 20005
202.289.3100

American Hotel and Lodging Educational Institute 
(Certification options in the hospitality industry)

Association of Nutrition & Foodservice Professionals 
406 Surrey Woods Drive
St. Charles, IL 60174
800.323.1908
630.587.6336

Career Planner 
(from the Association of Nutrition & Foodservice Professionals)

Hospitality Careers Online 

International Food Service Executives Association 
4955 Miller Street, Suite 107
Wheat Ridge, CO 80033
800.893.5499

National Restaurant Association 
2055 L Street NW, Suite 700
Washington, DC 20036
800.424.5156
202.331.5900

National Restaurant Association Educational Foundation 
2055 L Street NW
Washington, DC 20036
800.424.5156

Society for Hospitality and Foodservice Management 
328 East Main Street
Louisville, KY 40202
502.574.9931

References

Career cluster

• Hospitality and Tourism

Career path

• Enterprising (Business Communications)

O*Net  occupation

• First-Line Supervisors of Food Preparation and Serving Workers (35-1012.00) 

O*Net job zone 

• Job Zone 2 - Some preparation needed. Some previous work-related skill, knowledge, or experience may be helpful in these occupations, but usually is not needed.

DOT occupations

• Counter Supervisor (311.137-010) 
• Food-service Supervisor (319.137-010) 
• Headwaiter/Headwaitress (350.137-010) 
• Kitchen Steward/Stewardess (318.137-010) 
• Kitchen Supervisor (319.137-030) 
• Steward/Stewardess (310.137-018) 
• Steward/Stewardess, Banquet (310.137-022) 
• Steward/Stewardess, Chief, Cargo Vessel (350.137-014) 
• Steward/Stewardess, Railroad Dining Car (310.137-026) 
• Supervisor, Commissary Production (319.137-022) 
• Supervisor, Kosher Dietary Service (319.137-026) 
• Waiter/Waitress, Banquet, Head (311.137-014) 
• Waiter/Waitress, Captain (311.137-018) 
• Waiter/Waitress, Head (311.137-022) 

Holland occupational cluster

• Enterprising/Conventional/Realistic

COPSystem

• Consumer Economics