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.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- 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.
- 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.
- Record production, operational, and personnel data on specified forms.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- 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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