Supervisors of Food Preparation and Serving Workers

<ul><li>Perform various financial activities, such as cash handling, deposit preparation, and payroll.</li><li>Compile and balance cash receipts at the end of the day or shift.</li><li>Resolve customer complaints regarding food service.</li><li>Present bills and accept payments.</li><li>Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.</li><li>Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.</li><li>Train workers in food preparation, and in service, sanitation, and safety procedures.</li><li>Supervise and participate in kitchen and dining area cleaning activities.</li><li>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.</li><li>Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.</li><li>Assign duties, responsibilities, and work stations to employees in accordance with work requirements.</li><li>Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.</li><li>Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.</li><li>Record production, operational, and personnel data on specified forms.</li><li>Estimate ingredients and supplies required to prepare a recipe.</li><li>Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.</li><li>Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.</li><li>Forecast staff, equipment, and supply requirements, based on a master menu.</li><li>Develop equipment maintenance schedules and arrange for repairs.</li></ul>