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* ELMI Occupation Report *
 
First-Line Supervisors of Food Preparation and Serving Workers

Directly supervise and coordinate activities of workers engaged in preparing and serving food.   (O'Net 35-1012.00)

 
Reported job titles:   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 and Beverage Manager, Food and Beverage 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, 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 Leader, Shift Manager, Shift Supervisor, 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
 
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    Wages
    for First-Line Supervisors of Food Preparation and Serving Workers
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     Location Pay
    Period
    2016
    Percentile Wages Average
    Wage
    10% 25% 50%
    Median
    75% 90%
     Vermont Hourly $ 12.55   $ 14.49   $ 17.70   $ 21.99   $ 25.52   $ 18.92  
    Yearly $26,110   $30,150   $36,830   $45,730   $53,090   $39,350  
     
     Burlington-South Burlington, VT Metropolitan NECTA Hourly $ 11.82   $ 13.90   $ 17.26   $ 21.59   $ 24.71   $ 17.89  
    Yearly $24,580   $28,920   $35,890   $44,910   $51,390   $37,210  
     
     Southern Vermont Balance of State Hourly $ 12.85   $ 14.68   $ 18.07   $ 22.24   $ 24.79   $ 20.02  
    Yearly $26,730   $30,530   $37,590   $46,270   $51,560   $41,630  
     
     Northern Vermont Balance of State Hourly $ 12.99   $ 15.37   $ 17.82   $ 22.40   $ 28.22   $ 19.15  
    Yearly $27,020   $31,970   $37,070   $46,590   $58,690   $39,830  
     
    What are Percentile Wages?
    source: Occupational Employment Statistics, Vermont Labor Market Information, U.S. Bureau of Labor Statistics, released April 2017.
     


    Employment Trends
    for First-Line Supervisors of Food Preparation and Serving Workers
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    Location Employment Annual % change
    (compounded)
    Annual job openings
    (due to growth and
    net replacements)
    2014 2024
    Vermont 1,904 2,035 0.7% 70
    source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, statewide estimates released July 2016.
     


    Industries of Employment
    for First-Line Supervisors of Food Preparation and Serving Workers
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    Industry Percent of Total
    2014
    Food services and drinking places 76.9%
    Educational services; state, local, and private 4.8%
    Food and beverage stores 3.3%
    Accommodation 2.7%
    Nursing and residential care facilities 2.3%
    source: Employment Projections, U.S. Bureau of Labor Statistics, National Employment Matrix, released July 2016.
     


    Tasks
    for First-Line Supervisors of Food Preparation and Serving Workers
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  • 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.
     
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
     
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
     
  • 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.
     
    source: Occupational Information Network: First-Line Supervisors of Food Preparation and Serving Workers  updated June 2010
     


    Knowledge
    for First-Line Supervisors of Food Preparation and Serving Workers
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  • 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.
     
  • 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.
     
  • Economics and Accounting - Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
     
  • 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.
     
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
     
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
     
  • 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.
     
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
     
    source: Occupational Information Network: First-Line Supervisors of Food Preparation and Serving Workers  updated June 2010
     


    Skills
    for First-Line Supervisors of Food Preparation and Serving Workers
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  • 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.
     
  • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
     
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
     
  • Instructing - Teaching others how to do something.
     
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
     
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
     
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
     
    source: Occupational Information Network: First-Line Supervisors of Food Preparation and Serving Workers  updated June 2010
     


    Abilities
    for First-Line Supervisors of Food Preparation and Serving Workers
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  • 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.
     
  • Speech Clarity - The ability to speak clearly so others can understand you.
     
  • Written Comprehension - The ability to read and understand information and ideas presented in writing.
     
  • 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).
     
  • Near Vision - The ability to see details at close range (within a few feet of the observer).
     
    source: Occupational Information Network: First-Line Supervisors of Food Preparation and Serving Workers  updated June 2010
     


    Work Activities
    for First-Line Supervisors of Food Preparation and Serving Workers
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  • Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
     
  • Judging the Qualities of Things, Services, or People - Assessing the value, importance, or quality of things or people.
     
  • Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
     
  • Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
     
  • Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
     
  • Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
     
  • Coordinating the Work and Activities of Others - Getting members of a group to work together to accomplish tasks.
     
  • Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
     
  • Performing for or Working Directly with the Public - Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
     
  • Evaluating Information to Determine Compliance with Standards - Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
     
    source: Occupational Information Network: First-Line Supervisors of Food Preparation and Serving Workers  updated June 2010
     


    Interests
    for First-Line Supervisors of Food Preparation and Serving Workers
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  • Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
     
  • Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
     
  • Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
     
    source: Occupational Information Network: First-Line Supervisors of Food Preparation and Serving Workers  updated June 2008
     


    Work Styles
    for First-Line Supervisors of Food Preparation and Serving Workers
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  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
     
  • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
     
  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
     
  • Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
     
  • Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
     
  • Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction.
     
  • Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
     
  • Integrity - Job requires being honest and ethical.
     
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
     
  • Initiative - Job requires a willingness to take on responsibilities and challenges.
     
    source: Occupational Information Network: First-Line Supervisors of Food Preparation and Serving Workers  updated June 2010
     


    State of Vermont License Information
    that may be required for First-Line Supervisors of Food Preparation and Serving Workers
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    No state licenses listed for this occupation.
     


    Education and Training Requirements
    for First-Line Supervisors of Food Preparation and Serving Workers
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  • Job Zone Two: Some Preparation Needed
  •  
  • Education: These occupations usually require a high school diploma.
  •  
  • Training: Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
  •  
  • Experience: Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
  •  
    source: Occupational Information Network: First-Line Supervisors of Food Preparation and Serving Workers  updated June 2010
     


    Schools
    offering instructional programs related to First-Line Supervisors of Food Preparation and Serving Workers
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      Related Instructional Programs
     
    • Culinary Arts and Related Services.
     
    • Culinary Arts/Chef Training.
     
    • Food Service, Waiter/Waitress, and Dining Room Management/Manager.
     
    • Foodservice Systems Administration/Management.
     
    • Restaurant, Culinary, and Catering Management/Manager.
     
     Search for schools offering these programs at
     
     
     
    source: National Center for Education Statistics 2000 Classification of Instructional Programs .
     


    Other Resources
    for First-Line Supervisors of Food Preparation and Serving Workers
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  • Labor Exchange Information
  • A source for occupational characteristics, such as age, gender, race, and years of education and an alternative source for occupational wage rates. Limited to people looking for jobs and the jobs advertised through VDOL Vermont Job Link.
  • Look for statewide information over the latest 12 months for First-Line Supervisors of Food Preparation and Serving Workers.
  •  
  • Occupational Outlook Handbook
  • No handbook information for this occupation.
     
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    Related Occupations
    Occupations with skill requirements similar to First-Line Supervisors of Food Preparation and Serving Workers
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  • Bartenders
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  • Chefs and Head Cooks
  •  
  • Cooks, Institution and Cafeteria
  •  
  • Dietetic Technicians
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  • First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand
  •  
  • First-Line Supervisors of Housekeeping and Janitorial Workers
  •  
  • First-Line Supervisors of Landscaping, Lawn Service, and Groundskeeping Workers
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  • First-Line Supervisors of Retail Sales Workers
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  • Food Service Managers
  •  
    source: Occupational Information Network: First-Line Supervisors of Food Preparation and Serving Workers 
     

     
     
     
    Vermont.gov State of Vermont Department of Labor