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.
Protecting3
Manage inventory and order supplies
+Audit current pantry and service inventory, note par levels and three suppliers for any low items, then…
Manage inventory and order supplies
+Audit current pantry and service inventory, note par levels and three suppliers for any low items, then produce a purchase list and place orders to restock tomatoes, short ribs and paper goods to cover two weeks by end of day Monday.
The tools that do the workMicrosoft Exceljob descriptionsO*NET
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Oversee sanitation and safety procedures
+Inspect front- and back-of-house sanitation practices today, document any critical or major violations with…
Oversee sanitation and safety procedures
+Inspect front- and back-of-house sanitation practices today, document any critical or major violations with photos and corrective steps, schedule retraining for affected staff, and send the compliance report to the owner by close of business.
The tools that do the workMicrosoft Wordjob descriptionsO*NET
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Manage staff schedules and work assignments
+Publish next week's shift roster showing station assignments, requested days off, and backup coverage, lock…
Manage staff schedules and work assignments
+Publish next week's shift roster showing station assignments, requested days off, and backup coverage, lock it by Thursday noon, notify Sarah on service and Miguel on kitchen of their new shift swaps, and confirm no overtime exceeds budgeted hours.
The tools that do the workADP Workforce Nowjob descriptionsO*NET
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Keeping the record1
Perform cash handling and deposit activities
+Count and reconcile today's cash drawer, log tips and card batch totals, prepare the deposit slip for $3,420,…
Perform cash handling and deposit activities
+Count and reconcile today's cash drawer, log tips and card batch totals, prepare the deposit slip for $3,420, get a manager signature, and drop the bank deposit before the 5 PM branch cutoff.
The tools that do the workCompeat Restaurant Accountingjob descriptionsO*NET
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Learning1
Train workers in food prep, safety, and sanitation
+Run a two-hour hands-on training on food prep, hazard controls, and handwashing procedures for the new line…
Train workers in food prep, safety, and sanitation
+Run a two-hour hands-on training on food prep, hazard controls, and handwashing procedures for the new line cooks, run the safety quiz, record completion for each employee, and file the certificates in the personnel folder.
The tools that do the workMicrosoft WordADP Workforce Nowjob descriptionsO*NET
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Sending & sharing1
Present bills and accept payments
+Prepare and present the guest bill with itemized charges, process the payment, print the receipt, apply the…
Present bills and accept payments
+Prepare and present the guest bill with itemized charges, process the payment, print the receipt, apply the 18 percent service charge agreed with the table, and update the daily sales report.
The tools that do the workCBORD Foodservicejob descriptionsO*NET
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The daily work15
Resolve customer complaints about food or service
+Take ownership of the complaint from table 12 about the overcooked steak and slow service, apologise to the…
Resolve customer complaints about food or service
+Take ownership of the complaint from table 12 about the overcooked steak and slow service, apologise to the guest, arrange a replacement meal and a comp for the entree, note staff involved, and log the incident in the quality file by close of service tonight.
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.
+Review weekend shift workflow and recent performance notes, propose three concrete changes to prep…
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
+Review weekend shift workflow and recent performance notes, propose three concrete changes to prep checklists, line station assignments, and a weekly coaching slot to reduce errors and improve safety, then circulate the proposal to kitchen leads and HR by Wednesday.
The tools that do the workMicrosoft WordADP Workforce NowO*NET
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Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
+Audit last month’s inventory and cash-out sheets for unusual variances, identify likely theft or waste…
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
+Audit last month’s inventory and cash-out sheets for unusual variances, identify likely theft or waste hotspots, write a short set of tightened receiving, portioning, and till procedures with accountability steps, and issue them to supervisors before the next stock cycle.
The tools that do the workCompeat Restaurant AccountingO*NET
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Evaluate new products for usefulness and suitability.
+Test the new sous vide protein and the plant-based burger across lunch service, collect timed ticket feedback…
Evaluate new products for usefulness and suitability.
+Test the new sous vide protein and the plant-based burger across lunch service, collect timed ticket feedback from cooks and guest tasting notes, log prep time, yield and cost, then recommend keep, tweak, or drop to the menu meeting on Tuesday.
The tools that do the workCBORD FoodserviceO*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.
+Review patient diet charts for tomorrow, create special menus for diabetic and low-sodium needs, assign tray…
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.
+Review patient diet charts for tomorrow, create special menus for diabetic and low-sodium needs, assign tray assembly to two trained line cooks with checklists, and schedule delivery rounds to wards by 11:30 so every patient receives the correct tray.
The tools that do the workCBORD Group Menu ManagementO*NET
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Monitor portion sizes and food presentation
+Walk the line during dinner service, check portion sizes against our plated standard for chicken parm and…
Monitor portion sizes and food presentation
+Walk the line during dinner service, check portion sizes against our plated standard for chicken parm and Caesar salad, photograph any deviations, log portion weights and garnish differences, and flag cooks for retraining by tomorrow morning briefing.
The tools that do the workCaterProjob descriptions
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Plan production activities
+Draft the next week's production schedule allocating prep and cook stations for lunch and dinner, set par…
Plan production activities
+Draft the next week's production schedule allocating prep and cook stations for lunch and dinner, set par levels for proteins and sides based on last week's covers, assign staff shifts to cover peak hours, and circulate the plan to the brigade by Friday morning.
The tools that do the workMicrosoft ProjectESCO
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Review production orders
+Review today's production orders for the 6pm service, confirm quantities against expected covers, mark any…
Review production orders
+Review today's production orders for the 6pm service, confirm quantities against expected covers, mark any shortages or substitutions, approve orders that match par, and message purchasing to expedite any missing items for tonight's service.
The tools that do the workCBORD FoodserviceESCO
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Record production, operational, and personnel data on specified forms.
+Fill out the daily production log, the operational incident form, and the staff hours sheet for yesterday’s…
Record production, operational, and personnel data on specified forms.
+Fill out the daily production log, the operational incident form, and the staff hours sheet for yesterday’s lunch and dinner shifts, verify totals against the prep sheet and temperature checks, then save and email copies to regional operations and the kitchen supervisor.
The tools that do the workCompeat Restaurant AccountingO*NET
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Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient quantities for the weekend braised short ribs special for 200 covers, convert recipe…
Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient quantities for the weekend braised short ribs special for 200 covers, convert recipe yields to portion sizes, add 10 percent spoilage buffer, total each ingredient and produce a shopping-ready requisition list for the buyer.
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.
+Raise purchase requests for fresh produce, two commercial sheet pans, and a replacement slicer head needed…
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
+Raise purchase requests for fresh produce, two commercial sheet pans, and a replacement slicer head needed this week, attach vendor quotes, set required delivery dates for Wednesday morning, and send approvals to procurement and the finance lead.
The tools that do the workCaterProCompeat Restaurant AccountingO*NET
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Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft next fiscal quarter objectives and a department budget: projected covers, food and labor targets, three…
Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft next fiscal quarter objectives and a department budget: projected covers, food and labor targets, three cost-control policies, and a hiring plan for one line cook; save as the leadership packet and send to the general manager by Friday noon.
The tools that do the workMicrosoft ExcelMicrosoft WordO*NET
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Develop equipment maintenance schedules and arrange for repairs.
+Create a maintenance schedule covering monthly hood cleaning, quarterly refrigeration service, and biweekly…
Develop equipment maintenance schedules and arrange for repairs.
+Create a maintenance schedule covering monthly hood cleaning, quarterly refrigeration service, and biweekly equipment checks, log vendor contacts and estimated costs, then schedule the first service visits and notify the evening supervisor.
The tools that do the workMicrosoft ProjectO*NET
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Ensure compliance with health and safety standards
+Compile yesterday’s health inspection checklist, temperature logs and training sign-offs, flag any…
Ensure compliance with health and safety standards
+Compile yesterday’s health inspection checklist, temperature logs and training sign-offs, flag any nonconformances, write corrective actions with responsible staff and deadlines, then send the report to the health and safety officer and store it in the compliance file.
The tools that do the workCBORD Group Menu Managementjob descriptions
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Group menu
+Compile the weekend group menu covering brunch and dinner service, reconcile food cost targets against…
Group menu
+Compile the weekend group menu covering brunch and dinner service, reconcile food cost targets against supplier prices, mark items needing prep changeover, and send the costed menu to Alex in finance and to Lydia the sous by Friday noon.
The tools that do the workCBORD FoodserviceO*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