How First-Line Supervisors of Food Preparation and Serving Workers stay on track

Simple, detailed timesheets
First-Line Supervisors of Food Preparation and Serving Workers hourly rate: $16,62

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What is the job of the First-Line Supervisors of Food Preparation and Serving Workers

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Key tasks of the First-Line Supervisors of Food Preparation and Serving Workers

  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.

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

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What other tasks a First-Line Supervisors of Food Preparation and Serving Workers may have

  • Greet and seat guests, and present menus and wine lists.

  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Evaluate new products for usefulness and suitability.
  • Schedule parties and take reservations.
  • 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.

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Top reasons to use time tracking for First-Line Supervisors of Food Preparation and Serving Workers

Organize your paperwork and comply with legal requirements

Use Monitask for complete control over your employees' working hours and get information about the hours worked in the form of convenient reports.
Demonstrating the total number of hours spent each year helps support your business and increases transparency with your customers.

Receive more grants and investments

Proper time calculations will ensure that you have supporting documents and data to show when you apply for investments or search for new strategic partners.

Save on payroll and identify bottlenecks

Review daily timesheets and productivity scores to identify bottlenecks and ways to improve your operations quickly.
Implementing the correct time-tracking solution always results in reduced payroll costs for part-time and full-time employees, and companies can get more things done for each dollar they invest in their recruitment efforts.

Improve staffing and scheduling

Scheduling takes the guesswork out of the project's management.
By reviewing scheduling reports, managers can quickly identify efforts and estimated the workforce needed to complete the projects on time.

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