First-Line Supervisors of Food Preparation and Serving Workers. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises 8 non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Directly supervise and coordinate activities of workers engaged in preparing and serving food. TASKS • Train workers in food preparation, and in service, sanitation, and safety procedures. • Compile and balance cash receipts at the end of the day or shift. • Perform various financial activities such as cash handling, deposit preparation, and payroll. • Supervise and participate in kitchen and dining area cleaning activities. • Estimate ingredients and supplies required to prepare a recipe. • Resolve customer complaints regarding food service. • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. • Assign duties, responsibilities, and work stations to employees in accordance with work requirements. • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. WORK ACTIVITIES: •Guiding, Directing, and Motivating Subordinates o assign work to staff or employees o monitor worker performance • Making Decisions and Solving Problems o determine food portions •Identifying Objects, Actions, and Events o identify cut or grade of meat o recognize customer intoxication •Coaching and Developing Others •Coordinating the Work and Activities of Others o direct and coordinate activities of workers or staff •Performing for or Working Directly with the Public o provide customer service o greet customers, guests, visitors, or passengers •Evaluating Information to Determine Compliance with Standards o oversee work progress to verify safety or conformance to standards o inspect facilities or equipment for regulatory compliance WORK CONTEXT Physical Demands The employee is occasionally Sit; Reach with hands and arms; Climb or balance; Stoop, kneel, crouch, or crawl; the employee is frequently Walk; the employee is regularly Stand; Use hands to finger, handle, or feel; Talk or hear; Lifts Weight or Exerts Force Work Environment The employee is occasionally Up to 25 pounds; the employee is regularly Up to 10 pounds; Visions Specific vision abilities required by this job include Close vision; Distance vision; Peripheral vision; Depth perception; Ability to adjust focus; Work Environment The employee is occasionally Extreme heat (non-weather); SKILLS: Basic Skills • 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. • Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. • Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Social Skills • Coordination Adjusting actions in relation to others' actions. • Service Orientation Actively looking for ways to help people. • Instructing Teaching others how to do something. • Persuasion Persuading others to change their minds or behavior. Complex Problem Solving Skills • Complex Problem Solving--Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Resource Management Skills • Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job. • Time Management Managing one's own time and the time of others. Desktop Computer Skills • Databases Using a computer application to manage large amounts of information, including creating and editing simple databases, inputting data, retrieving specific records, and creating reports to communicate the information. • Internet Using a computer application to create, manipulate, edit, and show virtual slide presentations. • Navigation Using scroll bars, a mouse, and dialog boxes to work within the computer's operating system. Being able to access and switch between applications and files of interest. • Spreadsheets Using a computer application to enter, manipulate, and format text and numerical data; insert, delete, and manipulate cells, rows, and columns; and create and save worksheets, charts, and graphs. • Word Processing Using a computer application to type text, insert pictures, format, edit, print, save, and retrieve word processing documents REQUIRED KNOWLEDGE: • Administration and Management • Customer and Personal Service • Food Production • Mathematics PREFERRED KNOWLEDGE: • Education and Training TOOLS: Point of sale POS terminal • Point of sale POS terminals • Point of service workstations Cash registers • Cash registers Desktop computers • Desktop computers Electronic funds transfer point of sale equipment • Credit card processing machines Paging controllers • Restaurant guest and server paging systems Point of sale payment terminal • Card readers Point of sale POS receipt printers • Point of sale POS printers Technology Point of sale POS software Procurement software • Ordering and purchasing software
3-years of Experience Minimum High School/G.E.D.