First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
SOC: 35-1012.00
Common Job Titles
Cafeteria Manager
Dietary Supervisor
Food Service Supervisor
Kitchen Manager
What You'll Need to Succeed
AI-generated
Key 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
Skills & Requirements: Knowledge
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 & Technology: Technology Skills
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
