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Here is the information you selected for First-Line Supervisors of Food Preparation and Serving Workers in La Salle Parish, LA.

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Tasks

Tasks

This section shows the most common tasks required by First-Line Supervisors of Food Preparation and Serving Workers in order of importance. Click on a link in the Task column to view more detailed information.
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Tasks Task Description Rank by Importance (Out of 100)
Perform various financial activities, such as cash handling, deposit preparation, and payroll. Core 90
Compile and balance cash receipts at the end of the day or shift. Core 89
Resolve customer complaints regarding food service. Core 89
Present bills and accept payments. Core 87
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Core 86
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor. Core 86
Train workers in food preparation, and in service, sanitation, and safety procedures. Core 84
Supervise and participate in kitchen and dining area cleaning activities. Core 83
Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets. Core 81
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. Core 81
Assign duties, responsibilities, and work stations to employees in accordance with work requirements. Core 81
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. Core 80
Record production, operational, and personnel data on specified forms. Core 79
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. Core 79
Estimate ingredients and supplies required to prepare a recipe. Core 77
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. Core 77
Forecast staff, equipment, and supply requirements, based on a master menu. Core 75
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. Core 75
Develop equipment maintenance schedules and arrange for repairs. Core 75
Greet and seat guests, and present menus and wine lists. Supplemental 82
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. Supplemental 77
Develop departmental objectives, budgets, policies, procedures, and strategies. Supplemental 74
Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details. Supplemental 71
Evaluate new products for usefulness and suitability. Supplemental 70
Schedule parties and take reservations. Supplemental 69
Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients. Supplemental 63
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Based on a national survey, the most important tasks for First-Line Supervisors of Food Preparation and Serving Workers is "perform various financial activities, such as cash handling, deposit preparation, and payroll" with a score of 90 out of 100. The second most important tasks is "compile and balance cash receipts at the end of the day or shift" with a score of 89 out of 100. The third most important tasks is "resolve customer complaints regarding food service" with a score of 89 out of 100.
Source: This information is based on O*NET™ data. O*NET is a trademark registered to the U.S. Department of Labor, Employment and Training Administration.