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Restaurant / Food Service Supervisor

9,573

Statewide
Job Postings
8th

Out of 439
Jobs In-Demand
20,450

Currently Employed
in Indiana
$10.94 - $18.16

Avg. Hourly Wage
Indiana
$11.66 - $20.46

Avg. Hourly Wage
USA
map Region 1 Region 2 Region 3 Region 4 Region 5 Region 12 Region 6 Region 7 Region 8 Region 9 Region 10 Region 11

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Restaurant / Food Service Supervisor - Indiana Regions Overview:

The graph above shows that there were 9,573 job postings for the occupation of Restaurant / Food Service Supervisor in Indiana during 2013 and 2014. The vertical bar chart shows which regions had the most demand for Restaurant / Food Service Supervisor. These numbers represent current demand as advertised in online job postings and do not necessarily indicate projected job growth in the future. Nevertheless, these numbers are a valid barometer for gauging recent job demand statewide and regionally in Indiana.

What Restaurant / Food Service Supervisor Do:

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

Common Job Activities:

  • 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.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • 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.
  • Present bills and accept payments.
  • 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.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Record production, operational, and personnel data on specified forms.
  • 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.
  • Develop equipment maintenance schedules and arrange for repairs.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Evaluate new products for usefulness and suitability.

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