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.
Learning1
Train workers in food prep, safety, and sanitation
+Run a two-hour hands-on session on food prep, safety, and sanitation for the morning line team on Tuesday,…
Train workers in food prep, safety, and sanitation
+Run a two-hour hands-on session on food prep, safety, and sanitation for the morning line team on Tuesday, demonstrate correct portioning and temperature checks, run a 15-minute written quiz, and sign off each cook before their next shift.
The tools that do the workMicrosoft PowerPointMicrosoft Wordjob descriptionsO*NET
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Keeping the record3
Present bills and accept payments
+Bring printed batch bills and the daily payment ledger to the front desk at 6pm, present the bills to table…
Present bills and accept payments
+Bring printed batch bills and the daily payment ledger to the front desk at 6pm, present the bills to table payers, accept cash or card, record each payment on the daily ledger, and close out totals before the night manager leaves.
The tools that do the workCompeat Restaurant Accountingjob descriptionsO*NET
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Manage inventory and order supplies
+Count current dry and refrigerated stock, compare to par levels, send a purchase order for 50 pounds chicken,…
Manage inventory and order supplies
+Count current dry and refrigerated stock, compare to par levels, send a purchase order for 50 pounds chicken, 30 pounds flour, and restock produce supplier for Tuesday delivery, flag any short-dated items for use-first.
The tools that do the workMicrosoft ExcelMicrosoft Outlookjob descriptionsO*NET
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Perform cash handling and deposit activities
+Reconcile last night's cash drawer with receipts, count register totals, prepare the daily deposit slip for…
Perform cash handling and deposit activities
+Reconcile last night's cash drawer with receipts, count register totals, prepare the daily deposit slip for $1,842.50, note any over/short differences, and deliver the bank deposit bag to front desk before 11 AM.
The tools that do the workCompeat Restaurant Accountingjob descriptionsO*NET
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Protecting1
Oversee sanitation and safety procedures
+Walk the line before lunch, inspect handwashing, sanitizer stations, fridge temps, and glove use; log any…
Oversee sanitation and safety procedures
+Walk the line before lunch, inspect handwashing, sanitizer stations, fridge temps, and glove use; log any violations, pull and relabel an expired mayo container, and schedule a retraining brief with the cooks at 2 PM.
The tools that do the workMicrosoft Wordjob descriptionsO*NET
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Coordinate1
Manage staff schedules and work assignments
+Build the weekly staff rota covering breakfast and lunch, assign Victor to opening shifts, give Ana two…
Manage staff schedules and work assignments
+Build the weekly staff rota covering breakfast and lunch, assign Victor to opening shifts, give Ana two closing shifts, ensure breaks comply with labor rules, then circulate the schedule to the team and post the kitchen copy.
The tools that do the workADP Workforce NowMicrosoft Outlookjob descriptionsO*NET
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The daily work15
Resolve customer complaints about food or service
+Handle the customer complaint about the fish entrée from table 12 and the slow service on Saturday: review…
Resolve customer complaints about food or service
+Handle the customer complaint about the fish entrée from table 12 and the slow service on Saturday: review the plated dish photos and plate checks, speak to the line cook and server involved, offer a sincere apology and a complimentary dessert or refund, and log the incident in the quality file.
The tools that do the workCBORD Foodservicejob 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 action plan recommending cross-training shifts, clear station checklists, a daily pre-shift…
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
+Draft a short action plan recommending cross-training shifts, clear station checklists, a daily pre-shift safety briefing, and a monthly peer performance review to reduce errors and improve safety; circulate to Head Chef and Operations Manager for feedback by Wednesday.
The tools that do the workMicrosoft WordO*NET
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Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
+Investigate rising food cost and small-portion theft: compare last three weeks' inventory counts to usage…
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
+Investigate rising food cost and small-portion theft: compare last three weeks' inventory counts to usage reports, interview evening prep staff about cash handling and waste protocols, then propose a locked-storage, portion-control andBin-tag procedure to prevent further loss.
The tools that do the workCompeat Restaurant AccountingO*NET
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Schedule parties and take reservations.
+Confirm the private dining booking for 18 guests next Friday, block the dining room, assign two cooks and one…
Schedule parties and take reservations.
+Confirm the private dining booking for 18 guests next Friday, block the dining room, assign two cooks and one service runner, note the dietary restrictions from the booking form, and send the client the confirmed menu and arrival instructions today.
The tools that do the workCaterProO*NET
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Evaluate new products for usefulness and suitability.
+Run a trial on the new convection oven: prepare the standard roast and a vegetable side, record cook times,…
Evaluate new products for usefulness and suitability.
+Run a trial on the new convection oven: prepare the standard roast and a vegetable side, record cook times, yield, and staff feedback, compare against current equipment results, then recommend adoption or return with cost and space impact to the kitchen team next Tuesday.
The tools that do the workCompris Advanced Manager's WorkstationO*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.
+Assess Mrs. Alvarez's tray for a low-sodium diabetic diet: review her chart for allergies and calorie…
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.
+Assess Mrs. Alvarez's tray for a low-sodium diabetic diet: review her chart for allergies and calorie targets, approve a modified menu for the week, supervise tray assembly this morning to ensure correct portions and labels, and confirm trolley delivery rounds at 11:00 and 17:00.
The tools that do the workCBORD Group Menu ManagementO*NET
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Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient quantities for next Tuesday’s roast chicken for 150 covers using the standard recipe…
Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient quantities for next Tuesday’s roast chicken for 150 covers using the standard recipe cards, scale yields to 110 percent for par and add 10 percent wastage, produce a vendor‑grouped shopping list, and circulate to Purchasing by Friday morning.
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.
+Create a requisition for replacement pans, 50 kg of chicken, and three slicer blades, include preferred…
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
+Create a requisition for replacement pans, 50 kg of chicken, and three slicer blades, include preferred vendor, delivery window of two business days, and required certifications, route to Procurement and Plant Operations for approval so goods arrive before Saturday service.
The tools that do the workCompeat Restaurant AccountingO*NET
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Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft the department’s next fiscal year objectives and a high-level budget showing labor, food cost, and…
Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft the department’s next fiscal year objectives and a high-level budget showing labor, food cost, and equipment spend, include two cost-reduction options and a staffing scenario for holiday weeks, then send the draft to Director of Food Services for review by next Monday.
The tools that do the workMicrosoft ExcelMicrosoft WordO*NET
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Develop equipment maintenance schedules and arrange for repairs.
+Set a quarterly maintenance schedule for ovens, walk-ins, and slicers with preventive tasks, record last…
Develop equipment maintenance schedules and arrange for repairs.
+Set a quarterly maintenance schedule for ovens, walk-ins, and slicers with preventive tasks, record last service dates, assign technicians, and open repair orders for two failing seals so maintenance completes work before the weekend rush.
The tools that do the workMicrosoft ProjectO*NET
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Ensure compliance with health and safety standards
+Compile this month’s health and safety checklist results, note three corrective actions from the latest…
Ensure compliance with health and safety standards
+Compile this month’s health and safety checklist results, note three corrective actions from the latest inspection, attach corrective-action photos, assign completion owners and deadlines, and send the compliance packet to the Safety Officer with request for sign-off by Wednesday.
The tools that do the workCBORD Group Menu Managementjob descriptions
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Monitor portion sizes and food presentation
+Walk the dinner line with the sous and two servers during service, measure plated protein and starch portions…
Monitor portion sizes and food presentation
+Walk the dinner line with the sous and two servers during service, measure plated protein and starch portions on three random plates each hour, correct plating or portion errors on the spot, and log deviations in the daily quality sheet.
The tools that do the workMicrosoft Exceljob descriptions
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Plan production activities
+Draft tomorrow's production plan for lunch and dinner covering batch sizes, cook times, and staffing levels,…
Plan production activities
+Draft tomorrow's production plan for lunch and dinner covering batch sizes, cook times, and staffing levels, confirm critical prep tasks with lead cooks, then circulate the finalized shift plan to the team before the morning briefing.
The tools that do the workMicrosoft WordMicrosoft OutlookESCO
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Review production orders
+Review today's production orders against par levels and reservation numbers, flag any shortfalls in key…
Review production orders
+Review today's production orders against par levels and reservation numbers, flag any shortfalls in key ingredients, approve changes with the pantry lead, and update the prep list so cooks start the adjusted batches on time.
The tools that do the workCBORD FoodserviceESCO
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Group menu
+Finalize the group menu for the catering call for 80 covers, confirm allergen tags and vegetarian counts,…
Group menu
+Finalize the group menu for the catering call for 80 covers, confirm allergen tags and vegetarian counts, produce the purchase list for morning prep, and pin the finished menu to the kitchen bulletin before service.
The tools that do the workCompeat Restaurant AccountingO*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