Restaurant / Food Service Supervisor
Quick Facts
What They Do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
Core Tasks:
- Resolve customer complaints regarding food service.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Present bills and accept payments.
- Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- Supervise and participate in kitchen and dining area cleaning activities.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Greet and seat guests, and present menus and wine lists.
- Evaluate new products for usefulness and suitability.
What to expect as a Restaurant / Food Service Supervisor
31% of people achieve this level of education.
See Restaurant / Food Service Supervisor related courses on Tallo
26993 openings for Restaurant / Food Service Supervisors
Career Progression
in United States (Nation)
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