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.
Move4
Manage inventory and order supplies
+Review current par levels and usage, count stock in the dry and cold rooms, place orders to bring tomatoes…
Manage inventory and order supplies
+Review current par levels and usage, count stock in the dry and cold rooms, place orders to bring tomatoes and cheese to par, note urgent fryer oil and sanitizer needs, and schedule supplier deliveries for Tuesday morning.
The tools that do the workCaterProjob descriptionsO*NET
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Oversee sanitation and safety procedures
+Walk the line to audit cleaning checklists, document any missing PPE or expired chemicals, schedule…
Oversee sanitation and safety procedures
+Walk the line to audit cleaning checklists, document any missing PPE or expired chemicals, schedule corrective cleaning shifts tonight, and email the full sanitation report to franchise compliance by end of day.
The tools that do the workCBORD Foodservicejob descriptionsO*NET
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Manage staff schedules and work assignments
+Publish next-week kitchen schedules showing station assignments, shift swaps approved, and predicted prep…
Manage staff schedules and work assignments
+Publish next-week kitchen schedules showing station assignments, shift swaps approved, and predicted prep hours; notify Mark in garde manger and Sofia on hot line of their weekend closing shifts by Friday so I can cover shortages.
The tools that do the workADP Workforce Nowjob descriptionsO*NET
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Train workers in food prep, safety, and sanitation
+Run a two-hour training for the day crew on portioning, hot-holding, and sanitizer checks, hand out the new…
Train workers in food prep, safety, and sanitation
+Run a two-hour training for the day crew on portioning, hot-holding, and sanitizer checks, hand out the new SOP checklist, log attendance and competency notes so I can sign off their certifications by Wednesday.
The tools that do the workMicrosoft WordMicrosoft Exceljob descriptionsO*NET
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Keeping the record1
Perform cash handling and deposit activities
+Prepare today's cash-out report, reconcile till totals against sales receipts, print the deposit slip and…
Perform cash handling and deposit activities
+Prepare today's cash-out report, reconcile till totals against sales receipts, print the deposit slip and list, and alert Jorge for a noon handoff so I can take the bank run after service.
The tools that do the workCompeat Restaurant Accountingjob descriptionsO*NET
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Sending & sharing1
Present bills and accept payments
+Print customer bills for table 12 and the banquet room, accept payment totals, reconcile card batches with…
Present bills and accept payments
+Print customer bills for table 12 and the banquet room, accept payment totals, reconcile card batches with today's receipts, and close out the POS to prepare the deposit list for the afternoon bank run.
The tools that do the workCompeat Restaurant Accountingjob descriptionsO*NET
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The daily work15
Resolve customer complaints about food or service
+Handle the complaint from table 12 about the overcooked salmon and slow service: review the ticket times and…
Resolve customer complaints about food or service
+Handle the complaint from table 12 about the overcooked salmon and slow service: review the ticket times and cook notes, offer the guest a replacement or comp the entree, coach line cook Maria on doneness and server Alex on ticket pacing, and email a brief incident note to front-of-house by close of shift.
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 a short plan to fix handoff delays during dinner service: propose a shared prep checklist, a 15-minute…
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
+Draft a short plan to fix handoff delays during dinner service: propose a shared prep checklist, a 15-minute staggered station overlap, daily 10-minute safety huddles, and measurable quality KPIs; share with Chef Ramon and shift leads for feedback by Wednesday.
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 recent shrink: pull last 30 days of inventory usage and waste reports, compare portioning logs…
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
+Investigate recent shrink: pull last 30 days of inventory usage and waste reports, compare portioning logs and receiving records, interview prep crew about overproduction, and draft new procedures for locked storeroom access and portion control for review on Friday.
The tools that do the workCompeat Restaurant AccountingO*NET
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Schedule parties and take reservations.
+Confirm and log two private parties for next Saturday: allocate one banquet station, assign Anna and Javier…
Schedule parties and take reservations.
+Confirm and log two private parties for next Saturday: allocate one banquet station, assign Anna and Javier as lead cooks, reserve 40 covers at 6:30 p.m., verify client allergy notes, and send the reservation and staffing plan to the service team today.
The tools that do the workCaterProO*NET
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Evaluate new products for usefulness and suitability.
+Run a quick suitability test on the new par-baked roll: schedule a small production trial, record bake time,…
Evaluate new products for usefulness and suitability.
+Run a quick suitability test on the new par-baked roll: schedule a small production trial, record bake time, yield, texture and staff prep time, taste-test with service team, and decide by Thursday whether to add it to the line or reject it with supplier feedback.
The tools that do the workCaterProO*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.
+Build the patient diet plan for Ward B: review each patient's dietary orders and allergies, create daily…
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.
+Build the patient diet plan for Ward B: review each patient's dietary orders and allergies, create daily menus that meet calorie and nutrient targets, assemble and double-check special diet trays each morning, and coordinate trolley delivery rounds with Porter Luis at 11:00 a.m.
The tools that do the workCBORD FoodserviceO*NET
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Monitor portion sizes and food presentation
+Check today’s lunch and dinner runs on the production line, measure plated portions against the recipe…
Monitor portion sizes and food presentation
+Check today’s lunch and dinner runs on the production line, measure plated portions against the recipe weights, photograph three random dishes from service for presentation review, note deviations and instruct line cooks to correct by the next shift.
The tools that do the workCBORD Foodservicejob descriptions
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Plan production activities
+Draft tomorrow’s production schedule listing quantities by menu item, allocate prep and cook stations with…
Plan production activities
+Draft tomorrow’s production schedule listing quantities by menu item, allocate prep and cook stations with shift names, flag high-volume items needing overnight prep, and circulate the schedule to the morning and evening leads for confirmation.
The tools that do the workMicrosoft ProjectMicrosoft ExcelESCO
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Review production orders
+Review today’s production orders, verify quantities match par levels and forecasted covers, mark any…
Review production orders
+Review today’s production orders, verify quantities match par levels and forecasted covers, mark any substitutions or shortages, approve orders that meet standards and send rejected ones back to purchasing with reasons and required delivery times.
The tools that do the workCompeat Restaurant AccountingESCO
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Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient quantities for next week’s beef stew run for 120 portions, convert recipe yields to the…
Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient quantities for next week’s beef stew run for 120 portions, convert recipe yields to the batch scale, flag high‑use items for reorder, and produce a shopping list with par levels for review before Friday’s order cut‑off.
The tools that do the workMicrosoft ExcelO*NET
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Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
+Requisition fresh produce, dairy, and two replacement steam table pans to meet next week’s menu for 600…
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
+Requisition fresh produce, dairy, and two replacement steam table pans to meet next week’s menu for 600 covers, confirm delivery windows with the supplier, attach last three weeks’ usage, and route the purchase request to procurement by Tuesday noon.
The tools that do the workCompeat Restaurant AccountingO*NET
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Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft the department objectives and a preliminary operating budget for next quarter outlining labor hours,…
Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft the department objectives and a preliminary operating budget for next quarter outlining labor hours, food cost targets, equipment depreciation and two workflow changes to reduce waste, then circulate to the director and finance by next Wednesday.
The tools that do the workMicrosoft ExcelMicrosoft WordO*NET
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Develop equipment maintenance schedules and arrange for repairs.
+Create the quarterly equipment maintenance calendar listing weekly checks for ovens, monthly hood cleaning,…
Develop equipment maintenance schedules and arrange for repairs.
+Create the quarterly equipment maintenance calendar listing weekly checks for ovens, monthly hood cleaning, service dates for walk‑in compressor and contact the approved vendor to schedule repairs for the faulty slicer this week.
The tools that do the workMicrosoft ProjectO*NET
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Ensure compliance with health and safety standards
+Compile last month’s temperature logs, cleaning checklists, staff food‑safety training records and two…
Ensure compliance with health and safety standards
+Compile last month’s temperature logs, cleaning checklists, staff food‑safety training records and two corrective actions taken, update the compliance checklist and send to the safety officer for audit readiness by close of business Friday.
The tools that do the workCBORD FoodserviceMicrosoft Wordjob descriptions
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Group menu
+Prepare the group menu for the alumni reunion on Saturday, calculate portion counts for 120 plated dinners,…
Group menu
+Prepare the group menu for the alumni reunion on Saturday, calculate portion counts for 120 plated dinners, note substitutions for the roast if beef is unavailable, and send the completed menu to Sara in events for approval by Thursday.
The tools that do the workCaterProO*NET
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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