CompGeo Salary Survey Benchmark Job Summary and Competencies

First Line Supv/Mgr Food Prep and Serving Workers

The Benchmark Job Description below represents the specific Position Characteristics of the job used in the Salary Survey. Benchmark Job Descriptions should be inspected carefully to review the degree of matching between an organizations' Job and the Salary Survey Benchmark. Matching internal Jobs to Salary Survey Benchmark Jobs should not be done on Job Title alone. A thorough comparison of Salary Survey Benchmark to Internal Job Descriptions is recommended. A good overlap should exist on any comparisons used on critical Job Dimensions and Competencies.
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: First Line Supv/Mgr Food Prep and Serving Workers
 
Summary Job Description Tasks
Directly supervise and coordinate activities of workers engaged in preparing and serving food. Compile and balance cash receipts at the end of the day or shift.
 
Resolve customer complaints regarding food service.
 
Train workers in food preparation, and in service, sanitation, and safety procedures.
 
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
 
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
 
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
 
Estimate ingredients and supplies required to prepare a recipe.
 
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
 
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.
 
Greet and seat guests, and present menus and wine lists.
 
Present bills and accept payments.
 
Forecast staff, equipment, and supply requirements based on a master menu.
 
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
 
Schedule parties and take reservations.
 
Develop departmental objectives, budgets, policies, procedures, and strategies.
 
Develop equipment maintenance schedules and arrange for repairs.
 
Evaluate new products for usefulness and suitability.
 
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.
 
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.
 
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
 
Record production, operational, and personnel data on specified forms.
 
Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
 
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.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: First Line Supv/Mgr Food Prep and Serving Workers
 
Important Knowledge Competencies Competency Description
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.
 
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.
 
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
 
Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
 
Education and Training Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
 
Personnel and Human Resources Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
 
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, 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.
 
Clerical Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
 
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.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: First Line Supv/Mgr Food Prep and Serving Workers
 
Important Skill Competencies Competency Description
Speaking Talking to others to convey information effectively.
 
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.
 
Coordination Adjusting actions in relation to others' actions.
 
Service Orientation Actively looking for ways to help people.
 
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
 
Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job.
 
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
 
Instructing Teaching others how to do something.
 
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
 
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
 
Time Management Managing one's own time and the time of others.
 
Persuasion Persuading others to change their minds or behavior.
 
Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
 
Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
 
Negotiation Bringing others together and trying to reconcile differences.
 
Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
 
Mathematics Using mathematics to solve problems.
 
Systems Analysis Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
 
Systems Evaluation Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
 
Writing Communicating effectively in writing as appropriate for the needs of the audience.
 
Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
 
Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
 
Management of Financial Resources Determining how money will be spent to get the work done, and accounting for these expenditures.
 
Management of Material Resources Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: First Line Supv/Mgr Food Prep and Serving Workers
 
Important Ability Competencies Competency Description
Oral Expression The ability to communicate information and ideas in speaking so others will understand.
 
Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
 
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 there is a problem.
 
Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
 
Speech Recognition The ability to identify and understand the speech of another person.
 
Written Comprehension The ability to read and understand information and ideas presented in writing.
 
Speech Clarity The ability to speak clearly so others can understand you.
 
Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
 
Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
 
Time Sharing The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
 
Near Vision The ability to see details at close range (within a few feet of the observer).
 
Mathematical Reasoning The ability to choose the right mathematical methods or formulas to solve a problem.
 
Number Facility The ability to add, subtract, multiply, or divide quickly and correctly.
 
Selective Attention The ability to concentrate on a task over a period of time without being distracted.
 
Far Vision The ability to see details at a distance.
 
Category Flexibility The ability to generate or use different sets of rules for combining or grouping things in different ways.
 
Visualization The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
 
Arm-Hand Steadiness The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
 
Finger Dexterity The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
 
Written Expression The ability to communicate information and ideas in writing so others will understand.
 
Fluency of Ideas The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
 
Flexibility of Closure The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
 
Perceptual Speed The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
 
Originality The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
 
Memorization The ability to remember information such as words, numbers, pictures, and procedures.
 
Multilimb Coordination The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
 
Trunk Strength The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
 
Auditory Attention The ability to focus on a single source of sound in the presence of other distracting sounds.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: First Line Supv/Mgr Food Prep and Serving Workers
 
Tools/Technology Example Product Category
AJV Food & Beverage software Inventory management software
 
CBORD FoodService Suite Project management software
 
CBORD Group Menu Management System Inventory management software
 
CaterPro Software Project management software
 
Compeat Restaurant Accounting Systems Accounting software
 
Compris Advanced Manager's Workstation Point of sale POS software
 
Compris software Point of sale POS software
 
CostGuard foodservice software Accounting software
 
ICVERIFY software Point of sale POS software
 
Intuit QuickBooks Point of Sale Point of sale POS software
 
Inventory management software Inventory management software
 
MICROS Systems HSI Profits Series Point of sale POS software
 
NCR Advanced Checkout Solution Point of sale POS software
 
NCR NeighborhoodPOS Point of sale POS software
 
Ordering and purchasing software Procurement software
 
Point of sale POS software Point of sale POS software
 
Regnow Chrysanth Inventory Manager Inventory management software
 
Restaurant Operations & Management Spreadsheet Library Spreadsheet software
 
SoftCafe ScheduleWriter Human resources software
 
Spreadsheet software Spreadsheet software
 
Staff scheduling software Human resources software
 
The General Store software Point of sale POS software
 
Barcode scanners Bar code reader equipment
 
Card readers Point of sale credit or debit verification kits
 
Cash registers Cash registers
 
Credit card processing terminals Point of sale credit or debit verification kits
 
Credit card readers Magnetic card readers
 
Desktop computers Desktop computers
 
Linear imaging scanners Bar code reader equipment
 
Long range charged coupled device CCD barcode scanners Bar code reader equipment
 
Notebook computers Notebook computers
 
Point of sale POS printers Point of sale POS receipt printers
 
Point of sale POS terminals Point of sale POS terminal
 
Point of service scanners Bar code reader equipment
 
Point of service workstations Point of sale POS terminal
 
Restaurant guest and server paging systems Paging controllers
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: First Line Supv/Mgr Food Prep and Serving Workers
 
Prerequisite Qualification Category Education and Experience Level
Required Level of Education High School Diploma (or GED or High School Equivalence Certificate)
 
Related Work Experience None
 
On-the-Job Training Over 1 month, up to and including 3 months
 
On-Site or In-Plant Training None
 
Required Level of Education Less than a High School Diploma
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: First Line Supv/Mgr Food Prep and Serving Workers
 
Alternate Job Title(s)
Assistant Manager
Banquet Captain
Banquet Steward/Stewardess
Banquet Supervisor
Bar Manager
Bartender Manager
Cafeteria Manager
Cafeteria Supervisor
Canteen Manager
Captain
Caterer
Catering Supervisor
Chef
Chief Cargo Vessel Steward/Stewardess
Child Nutrition Manager
Cocktail Lounge Manager
Commissary Production Supervisor
Cook Manager
Cook Supervisor
Counter Supervisor
Crew Chief
Crew Leader
Culinary Specialist
Dairy Bar Manager
Diet Supervisor
Dietary Manager
Dietary Supervisor
Dining Room Captain
Dining Room Manager
Dining Room Supervisor
Director of Food and Beverage
Director of Food and Nutrition Services
Executive Chef
Executive Sous Chef
Fast Food Restaurant Manager
Fast Food Services Manager
Fast Food Supervisor
First Cook
Flight Kitchen Manager
Floor Supervisor
Food Beverage Supervisor
Food Concession Manager
Food Expeditor
Food Production Manager
Food Production Supervisor
Food Service Director
Food Service Manager
Food Service Supervisor
Food Service Worker
Food Supervisor
Food and Beverage Manager
Food and Beverage Supervisor
Fountain Manager
Fountain Supervisor
Head Banquet Waiter/Waitress
Head Cook
Head Silverman
Head Waiter
Head Waiter/Waitress
Head Waitress
Headwaiter/Headwaitress
Hotel or Motel Food Service Supervisor
Kitchen Manager
Kitchen Steward/Stewardess
Kitchen Supervisor
Kitchen Work Supervisor
Kosher Dietary Service Manager
Kosher Dietary Service Supervisor
Lunch Counter Manager
Luncheonette Manager
Lunchroom Food Service Supervisor
Lunchroom Manager
Lunchroom Supervisor
Railroad Dining Car Steward/Stewardess
Restaurant Manager
Restaurant Supervisor
Room Service Supervisor
School Lunch Manager
Shift Manager
Snack Bar Manager
Soda Fountain Manager
Sous Chef
Steward/Stewardess
Store Manager
Supervisor
Supervisor of Food and Nutrition Services
Supervisor, Diet, Kitchen
Tea Room Manager
Waiter/Waitress, Captain
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: First Line Supv/Mgr Food Prep and Serving Workers
 
 
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