A supervisor poses for a photo in front of a restauraunt kitchen
Hospitality: Supervisors of Food Preparation & Serving Workers (SOC CODE: 35-1012.00)

Job Description Overview

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

Related Careers

  • First-Line Supervisors of Food Preparation and Serving Workers
  • Food Service Managers
  • First-Line Supervisors of Correctional Officers
  • Dietitians and Nutritionists
  • First-Line Supervisors of Production and Operating Workers
  • First-Line Supervisors of Office and Administrative Support Workers
  • First-Line Supervisors of Construction Trades and Extraction Workers
  • First-Line Supervisors of Mechanics, Installers, and Repairers
  • First-Line Supervisors of Transportation and Material-Moving Machine and Vehicle Operators
  • Food Servers, Nonrestaurant

Sample Job Duties

  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Compile and balance cash receipts at the end of the day or shift.
  • Resolve customer complaints regarding food service.
  • 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.
  • Greet and seat guests, and present menus and wine lists.
  • 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.

    What Classes Do I Need to Take?

    • Hospitality and Restaurant Management: AS Degree

      Business Division
      Degree S1307

      This Associate of Science in Hospitality and Restaurant Management prepares students for mid-level or Manager-In-Training position in the hospitality industry. Students gain practical and management training in: food safety and sanitation, food production, dining room service management, supervision, cost control, financial accounting, lodging management, and hospitality law. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam. This program is designed to articulate with the Collins College of Hospitality Management at Cal Poly Pomona as well as other universities. Students planning to transfer should consult with Hospitality Management Coordinator and Counseling to discuss transfer options.

      This degree requires the completion of General Education coursework plus the following:

      Required Courses

      Course Prefix Course Name Units
      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation2
      HRM 53Dining Room Service Management3
      CUL 102Professional Cooking I3
      HRM 56Hospitality Supervision3
      HRM 57Hospitality Cost Control3
      HRM 64Hospitality Financial Accounting3
      HRM 66Hospitality Law3
      HRM 70Introduction to Lodging3
      Choose one course from the following:3
      HRM 61
      Menu Planning
      HRM 62
      Event Planning and Catering
      HRM 91
      Hospitality Work Experience 1
      Total Units29
    • Hospitality: Restaurant Management: Level I

      Business Division
      Certificate E1333

      The Hospitality: Restaurant Management - Level I Certificate prepares the holder for an entry-level position within a restaurant.

      Required Courses

      Course Prefix Course Name Units
      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation2
      HRM 53Dining Room Service Management3
      HRM 91Hospitality Work Experience1
      Total Units9

       

    • Hospitality: Restaurant Management: Level II

      Business Division
      Certificate E0343

      The Restaurant Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in restaurants, catering, hotel food and beverage outlets, theme parks and other food service businesses. Students gain practical and management training in: food safety and sanitation, food production, dining room service management, menu development and cost volume analysis. Students who successfully complete the requirements for this certificate will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam.

      Required Courses

      Course Prefix Course Name Units
      Completion of the Hospitality: Restaurant Management - Level I coursework9
      PLUS
      Completion of the Hospitality: Restaurant Management - Level II coursework9
      Total Units18
      Course Prefix Course Name Units
      Hospitality: Restaurant Management - Level I Coursework
      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation2
      HRM 53Dining Room Service Management3
      HRM 91Hospitality Work Experience1
      Total Units9
      Course Prefix Course Name Units
      Hospitality: Restaurant Management - Level II Coursework
      CUL 102Professional Cooking I3
      HRM 57Hospitality Cost Control3
      HRM 61Menu Planning3
      Total Units9
    Print A Brochure
    Explore Your Interests
    Graphic for Holland Personality Test

    Take the O*Net Interest Profiler today and identify careers that you may wish to explore.

    Meet with a counselor to learn more about the additional requirements needed to earn this associate degree.

    Start Now

    Take The Next Step