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

  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Greet and seat guests, and present menus and wine lists.
  • 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.
  • Schedule parties and take reservations.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

    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 positions 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 wishing to transfer should consult with Hospitality Management Coordinator to discuss transfer options.

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

      Required Courses

      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation1.5
      HRM 53Dining Room Service Management3
      HRM 54Basic Cooking Techniques3
      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 Units28.5
      1

      This is a variable unit course. Three units are required.

       Guided Pathway of Study

    • 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

      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation1.5
      HRM 53Dining Room Service Management3
      HRM 91Hospitality Work Experience1
      Total Units8.5

       Guided Pathway of Study

    • 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

      Completion of the Hospitality: Restaurant Management - Level I coursework8.5
      PLUS
      Completion of the Hospitality: Restaurant Management - Level II coursework9
      Total Units17.5
      Hospitality: Restaurant Management - Level I Coursework
      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation1.5
      HRM 53Dining Room Service Management3
      HRM 91Hospitality Work Experience1
      Total Units8.5
      Hospitality: Restaurant Management - Level II Coursework
      HRM 54Basic Cooking Techniques3
      HRM 57Hospitality Cost Control3
      HRM 61Menu Planning3
      Total Units9

       Guided Pathway of Study

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