How to become A Supervisor of Food Preparation and Serving Workers

The food service industry is one of the basic yet most complex cornerstones of globalisation and civilisation. The industry owes a major part in its reigning status to Supervisors of Food Preparation and Serving Workers, who manage to turn the intricate procedure of preparing and serving food into a delightful act.

• Cafeteria Manager
• Food and Nutrition Services Supervisor
• Food Service Manager
• Food Service Supervisor
• Kitchen Manager
• Kitchen Supervisor

What do Supervisors of Food Preparation and Serving Workers do?

A Supervisor of Food Preparation and Serving Workers would typically need to:

• Supervise and coordinate activities of workers engaged in preparing and serving food while communicating with customers to ensure their satisfaction and continued loyalty.
• Take reservations; schedule parties; greet guests, guide them to their seats and confirm that they are seated comfortably; offer them the food and wine menus
• Take care of financial matters such as processing customer bills, payrolls, and other payments; handle cash, collate & balance cash receipts at the end of the shift/day and prepare for the deposit
• Define food portions and courses as well as production and time sequences; estimate ingredients and quantities required
• Provide training in food preparation, service, sanitation, and safety procedures; assign duties, create work schedules, and organise timesheets
• Tackle essential food preparation, if needed; volunteer to carve meat, prepare flambe dishes and serve wine or liquor, when necessary
• Take regular inventory of food, equipment, tableware, and liquor; inform designated personnel of any shortages.
• Consult a master menu and predict future supply, equipment, and staff needs; purchase or put in a request for requisite supplies and equipment
• Ensure supplies, equipment, and work areas meet quality criteria and business needs; supervise activities related to clean up of workstations and dining areas
• Assist in the regular maintenance and essential repair of equipment; take steps to prevent theft and wastage of supplies
• Manage food preparation & serving personnel; hire and fire employees with direct accountability
• Develop departmental objectives, policies, budgets, procedures, and strategies; enter and store production, operation, and personnel data, using appropriate computer software
• Evaluate employee performance and overall functioning of the establishment; issue disciplinary write-ups; recommend improvements to enhance the quality of service and job safety
• Assess nutritional needs of customers and plan menus accordingly; supervise the delivery of appropriate food trays to patients if employed by a healthcare facility
• Conduct staff meetings to discuss the menu, seating plans, serving arrangements, and resolution of customer complaints regarding food service

Supervisors of Food Preparation and Serving Workers typically work indoors in warm and sometimes cramped locations. They may work in the front of the house area, the office, and the kitchen. Travel may be required to move between food establishments as and when necessary.

Supervisors of Food Preparation and Serving Workers are no strangers to long and unpredictable work hours. Generally, they are the first to arrive and the last to leave their place of work.

However, the work schedules of those employed by institutional food service facilities such as schools, factories, or office cafeterias may be more regular as per the operating times of these establishments. 

Finding a new job might seem challenging. Supervisors of Food Preparation and Serving Workers can boost their job search by asking their network for referrals, contacting employers directly, using job search platforms, going to job fairs, leveraging social media, and inquiring at staffing agencies. Self-employment is a definite possibility.

Supervisors of Food Preparation and Serving Workers are generally employed by: 

• Restaurants & Eating Places
• Special Food Services
• Elementary & Secondary Schools
• Traveller Accommodations
• Food & Beverage Stores

Professional associations and organisations such as Food Chain Workers Alliance are crucial for a Supervisor of Food Preparation and Serving Workers interested in pursuing professional development or connecting with like-minded professionals in their industry or occupation. Membership in one or more adds value to your resume while bolstering your credentials and qualifications.

• Minor injuries on the job such as muscle aches, cuts, and burns; physical strain from moving objects, receiving and storing supplies, repairing equipment
• Dissatisfied customers and uncooperative employees
• Coordination of multiple complicated activities and resolution of diverse problems; a hectic and irregular job schedule comprising long hours
• Discomfort from standing/walking around for extended periods

Any academic program that a potential Supervisor of Food Preparation and Serving Worker takes up typically requires a period of supervised experience working as a server or cook in restaurants.

Restaurant chains frequently offer management training programs to capable employees in such positions so that they can gain more experience.

Read about the profession and interview/job shadow experts working in the food industry to prove your commitment to course providers and prospective employers.

Prospective Supervisors of Food Preparation and Serving Workers must have a high school diploma or equivalent. High school students deciding on this path may focus on courses such as business, computer technology, English, home economics, and mathematics.

An associate or a bachelor’s degree in restaurant management may make your resume more attractive to potential employers and give you in-depth knowledge of food & beverage management, sanitation & safety, customer service, accounting, and supervision.

Certification from a reputable organisation in food allergens, food safety, and culinary administration can increase your chances of advancement and help you open your own food service establishment.

You may also need certification in safety and sanitation from your local health department.

Some places may require you to have an occupational license. Individual government entities conduct the licensing process, which requires an application, processing fees, an examination, and relevant education and experience.

Check with your prospective employer if there is a need for licensure.

Employees with consistently high-performance levels, requisite experience, and a bachelor’s degree in restaurant and hospitality management may be eligible for higher management positions or jobs in larger establishments.

Supervisors of Food Preparation and Serving Workers may also advance to regional management positions with restaurant chains or venture into their own food-related business.

Candidates with an associate or bachelor’s degree and significant experience in restaurant management have the best job prospects.

Continuing professional development (CPD) will help an active Supervisor of Food Preparation and Serving Workers build personal skills and proficiency through work-based learning, a professional activity, formal education, or self-directed learning. 

It allows you to upskill continually, regardless of your age, job, or level of knowledge.

New hires receive on-the-job and classroom training on all aspects of the restaurant business from most food service establishments. Professionals without the qualification may also choose to participate in hospitality management programs offered by community colleges and vocational or technical schools to earn an associate degree or certification. 

Alternatively, they may work toward gaining a bachelor’s degree in restaurant or food service management or institutional food service management. These additional educational qualifications are invaluable for career progression.

Know Inside Out

Supervisors of Food Preparation and Serving Workers must know the best principles and practices to evaluate establishment standards, meet customer needs, and assess customer satisfaction. 

They must also be thoroughly informed about raw materials used, production processes, quality control costs, techniques to maximise productivity, and appropriate food storage and handling methods.

Prospective employees must be equipped with knowledge about business and management principles, resources allocation, human resources modelling, leadership techniques, production methods, and the coordination of people and resources. 

Supervisors of Food Preparation and Serving Workers must also know how to recruit, select, and train competent employees and negotiate benefits and pay.

Potential Pros & Cons of Ownership vs. Full-Time Employment

Supervisors of Food Preparation and Serving Workers who own their own businesses have more flexible work schedules and locations. They can select their projects and clients. However, they experience inconsistent work and cash flow, which means more responsibility, effort, and risk.

On the other hand, a full-time Supervisor of Food Preparation and Serving Workers has company-sponsored health benefits, insurance, and retirement plans. They have job security with a fixed, reliable source of income and guidance from their bosses. Yet, they may experience boredom due to a lack of flexibility, ownership, and variety.

When deciding between freelancing or being a full-time employee, consider the pros and cons to see what works best for you.

Whether in high-end restaurants or small cafes, working in the foodservice industry gives you a higher chance of meeting celebrities.

Every happy customer who walks away intending to return brings fame to a food service establishment. All successful enterprises in this highly competitive field owe their fame to their Supervisors of Food Preparation and Serving Workers, who slave tirelessly back- and front-stage to satisfy the nutritional needs of innumerable people in a flawless manner.

It may increase the efficiency of your work if you use inventory-tracking software to compare how much of the inventory has been used with a record of what's left.