What it pays
Government survey numbers — not estimates, not ads.
Half of all First-Line Supervisors of Food Preparation and Serving Workers in the U.S. earn more than $44,080 a year — the middle 80% land between $29,940 and $65,570. About 1.2 million people in the U.S. do this work. Figures are for the U.S. occupation group “First-Line Supervisors of Food Preparation and Serving Workers”. (U.S. Bureau of Labor Statistics survey, published 2025.) In India, Service and sales workers earn about ₹15,575 a month on average — around ₹1.9 lakh a year (government PLFS survey via ILOSTAT, occupation-family figure).
$44,080typical pay / year
1.2 millionpeople in this work
$65,570+top 10% earn
₹1.9 lakha year in India (family avg)
Think you get this job?Six quick questions on how it really works — with a hint and the reason behind every answer.
Test yourself →The work, task by task
These are the real jobs-to-be-done, not a wish list. Each task shows where we found it, and the prompt underneath is written for that exact task.
Keeping the record2
Manage inventory and order supplies
+Reconcile tonight's par sheets against the walk‑in, freezer, and dry storage counts, flag items below par for…
Manage inventory and order supplies
+Reconcile tonight's par sheets against the walk‑in, freezer, and dry storage counts, flag items below par for reorder, create a single consolidated purchase list for Monday delivery, and route it to procurement lead Maria by 10:00 AM Friday.
The tools that do the workCBORD Foodservicejob descriptionsO*NET
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Perform cash handling and deposit activities
+Count today's cash trays, reconcile against POS totals, prepare the deposit slip, escort the sealed deposit…
Perform cash handling and deposit activities
+Count today's cash trays, reconcile against POS totals, prepare the deposit slip, escort the sealed deposit to security, and upload the deposit summary and reconciled register report to finance by 5:00 PM.
The tools that do the workCompeat Restaurant Accountingjob descriptionsO*NET
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Protecting1
Oversee sanitation and safety procedures
+Run the daily sanitation audit for the kitchen and dish area, record corrective actions for any failing…
Oversee sanitation and safety procedures
+Run the daily sanitation audit for the kitchen and dish area, record corrective actions for any failing items, notify head chef Daniel and facilities by text if any critical hazards appear, and schedule deep‑clean for Wednesday night.
The tools that do the workMicrosoft Exceljob descriptionsO*NET
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Coordinate1
Manage staff schedules and work assignments
+Build next week's staff rota with shift start times, station assignments, and requested days off, resolve any…
Manage staff schedules and work assignments
+Build next week's staff rota with shift start times, station assignments, and requested days off, resolve any overtime conflicts, circulate the finalized schedule to the team and HR by Tuesday noon, and post a printed copy in the back office.
The tools that do the workADP Workforce Nowjob descriptionsO*NET
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Learning1
Train workers in food prep, safety, and sanitation
+Run the new hire training packet for food prep, safety, and sanitation, schedule a hands‑on session with line…
Train workers in food prep, safety, and sanitation
+Run the new hire training packet for food prep, safety, and sanitation, schedule a hands‑on session with line cooks, sign off competency checklists for each trainee, and file completed certificates in personnel by the end of the week.
The tools that do the workMicrosoft Wordjob descriptionsO*NET
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Sending & sharing1
Present bills and accept payments
+Prepare the printed bills for table 12 and 14, accept the card and cash payments, reconcile receipts to the…
Present bills and accept payments
+Prepare the printed bills for table 12 and 14, accept the card and cash payments, reconcile receipts to the POS, issue customer receipts, and post the day's totals to the daily revenue log before closing.
The tools that do the workMicrosoft Exceljob descriptionsO*NET
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The daily work16
Resolve customer complaints about food or service
+Handle the complaint from table 12 about the undercooked fish and slow service: apologize to Mr. Alvarez,…
Resolve customer complaints about food or service
+Handle the complaint from table 12 about the undercooked fish and slow service: apologize to Mr. Alvarez, offer a replacement or comped entrée, log the incident in the kitchen incident file, notify Chef Maria to retrain the line on doneness standards, and follow up by closing the feedback loop with Mr. Alvarez before shift end today.
The tools that do the workCompeat Restaurant Accountingjob descriptionsO*NET
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Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
+Draft recommendations to improve prep flow and server performance: propose a revised mise en place checklist,…
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
+Draft recommendations to improve prep flow and server performance: propose a revised mise en place checklist, a 15-minute daily pre-shift huddle, two cross-training shifts per week, and a hazard checklist for hot plate handling, then circulate the memo to General Manager Lisa and the kitchen leads for feedback by Friday.
The tools that do the workMicrosoft WordMicrosoft OutlookO*NET
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Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
+Investigate recurring food wastage and suspected small-quantity theft on the night shift: extract the last 30…
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
+Investigate recurring food wastage and suspected small-quantity theft on the night shift: extract the last 30 days of inventory variance and portion usage, compare to prep logs, interview the three night cooks about portion control, then draft new lockup and portioning procedures and present them to Operations on Monday.
The tools that do the workCompeat Restaurant AccountingMicrosoft WordO*NET
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Schedule parties and take reservations.
+Confirm the private dining booking for 40 guests on Saturday: reserve the back dining room, assign two…
Schedule parties and take reservations.
+Confirm the private dining booking for 40 guests on Saturday: reserve the back dining room, assign two servers and one captain, create the banquet event order with plated three-course timing, note dietary restrictions from Mrs. Chen, and email the event confirmation and invoice to her by Wednesday afternoon.
The tools that do the workCBORD Group Menu ManagementMicrosoft OutlookO*NET
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Evaluate new products for usefulness and suitability.
+Run a kitchen trial of three new sauces with Chef Maria and two line cooks, record cost per portion and prep…
Evaluate new products for usefulness and suitability.
+Run a kitchen trial of three new sauces with Chef Maria and two line cooks, record cost per portion and prep time, score each for flavor and consistency, then recommend keep, tweak, or reject to Executive Chef and Purchasing by next Thursday.
The tools that do the workCompeat Restaurant AccountingO*NET
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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.
+Prepare patient diet plans and tray schedules for the medical ward: assess the 12 patients' nutritional…
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.
+Prepare patient diet plans and tray schedules for the medical ward: assess the 12 patients' nutritional orders, build special diet menus and tray assembly checklists, assign two diet aides to assemble trays each meal, and schedule trolley deliveries so each tray reaches the patient within 30 minutes of the meal window.
The tools that do the workCBORD FoodserviceADP Workforce NowO*NET
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Record production, operational, and personnel data on specified forms.
+Record today's production totals, prep yields, waste logs and shift staff hours onto the morning production…
Record production, operational, and personnel data on specified forms.
+Record today's production totals, prep yields, waste logs and shift staff hours onto the morning production form, verify supervisor signatures, flag any missing temps or deviations, and file the completed form in the daily operations folder before 10:00 AM.
The tools that do the workMicrosoft ExcelO*NET
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Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient quantities for the banquet chicken for 120 guests, apply an 8% trim loss plus two extra…
Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient quantities for the banquet chicken for 120 guests, apply an 8% trim loss plus two extra portions, list supplier pack sizes and total units to order, then save and send the ingredient requisition to Purchasing.
The tools that do the workCBORD FoodserviceO*NET
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Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
+Prepare and submit a purchase requisition for 50 cases of frozen vegetables, one convection oven service…
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
+Prepare and submit a purchase requisition for 50 cases of frozen vegetables, one convection oven service quote, and replacement slicer blades, include required delivery dates, preferred suppliers, estimated cost center codes, and request approval from procurement by Wednesday.
The tools that do the workCBORD FoodserviceO*NET
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Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft the department's annual objectives and three-year budget with projected food cost targets, labor…
Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft the department's annual objectives and three-year budget with projected food cost targets, labor percentage goals, and workflow improvements, attach policy updates for portion control and submit to finance and the regional director for review by next Friday.
The tools that do the workMicrosoft ExcelMicrosoft WordO*NET
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Develop equipment maintenance schedules and arrange for repairs.
+Create the quarterly maintenance schedule listing daily, weekly and monthly checks for walk-ins, slicers and…
Develop equipment maintenance schedules and arrange for repairs.
+Create the quarterly maintenance schedule listing daily, weekly and monthly checks for walk-ins, slicers and ovens, assign technicians, note warranty details and escalate any overdue repairs for immediate service, then send the schedule to engineering and the morning supervisor.
The tools that do the workMicrosoft ProjectO*NET
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Ensure compliance with health and safety standards
+Audit this week's cold-holding logs, training records and supplier HACCP certificates, record any violations…
Ensure compliance with health and safety standards
+Audit this week's cold-holding logs, training records and supplier HACCP certificates, record any violations on the compliance report, assign corrective actions with owners and deadlines, and circulate the report to the safety officer and general manager today.
The tools that do the workCBORD Group Menu ManagementMicrosoft Wordjob descriptions
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Monitor portion sizes and food presentation
+Walk the dinner service line with Julia and Marco at 6:00 PM, measure plate portions against the recipe…
Monitor portion sizes and food presentation
+Walk the dinner service line with Julia and Marco at 6:00 PM, measure plate portions against the recipe cards, photograph three representative plates, note any over- or under-portioning and plating deviations, then update the daily quality log and flag repeat offenders.
The tools that do the workCBORD Foodservicejob descriptions
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Plan production activities
+Build next week’s production schedule for banquet and outlet feeds, allocate prep and cook stations by…
Plan production activities
+Build next week’s production schedule for banquet and outlet feeds, allocate prep and cook stations by demand, block staff shifts for peak prep windows, attach ingredient pull sheets, and circulate the draft to Sous Chef Maria and Purchasing by Friday noon.
The tools that do the workMicrosoft ProjectMicrosoft OutlookESCO
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Review production orders
+Go through today’s production orders with Line Chef Aaron, confirm quantities against bookings, mark any…
Review production orders
+Go through today’s production orders with Line Chef Aaron, confirm quantities against bookings, mark any substitutions or shortfalls, reschedule unfinished orders for tomorrow’s AM production, and escalate persistent vendor shortages to Purchasing.
The tools that do the workCompeat Restaurant AccountingESCO
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Group menu
+Assemble banquet offerings and enter them into the group menu record with plated and buffet options,…
Group menu
+Assemble banquet offerings and enter them into the group menu record with plated and buffet options, ingredient constraints, per-person pricing, and staff requirements, then circulate to sales by Wednesday for client confirmation.
The tools that do the workCBORD Group Menu ManagementMicrosoft OutlookO*NET
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Says who?
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Built on public evidence: O*NET®, ESCO, Wikipedia, U.S. Bureau of Labor Statistics, ILOSTAT. All sources & licenses
Built on public evidence: O*NET®, ESCO, Wikipedia, U.S. Bureau of Labor Statistics, ILOSTAT. All sources & licenses