A Food Service Supervisor oversees employees engaged in serving food. They establish quality standards for foods and keep facilities clean in accordance with state and local regulations.

Food Service Supervisor Responsibilities

Here are examples of responsibilities from real food service supervisor resumes representing typical tasks they are likely to perform in their roles.

  • Manage inventory, ordering and delivery of groceries.
  • Icomply to all HACCP standards and is ServSafe certify.
  • Compile staff schedules, prepare money for cash drops, operate register and POS.
  • Perform culinary decision making as it pertain to food inventory, menus, and production methods.
  • Facilitate training on production equipment and GMP's travele to multiple sites with employees to complete training.
  • Monitor and document HACCP sanitation standards.
  • Monitor food-handling procedures according to HACCP guidelines.
  • Collaborate with nutritionist to ensure correct preparation and delivery of meals to patients.
  • Plan, prepare for and supervise residents who participate in weekly culinary classes.
  • Preform daily inventory while maintaining cleanliness and sanitation by following hazardous safety rules and regulations.
  • Communicate with patients using dietary information to provide food to aid in recovery and improve satisfaction.
  • Ensure maintenance of restaurant cleanliness, effective safety, security programs and sanitation according to company guidelines and government standards.
  • Complete MDS forms, participate in resident care planning, monitor tube feedings.
  • Put away stock using FIFO procedure.
  • Learned FIFO labeling and how food and perishable items should be stack within a walk-in or in the kitchen area itself.

Food Service Supervisor Skills and Personality Traits

We calculated that 15% of Food Service Supervisors are proficient in Good Judgment, Safety Practices, and Food Production. They’re also known for soft skills such as Business skills, Communication skills, and Customer-service skills.

We break down the percentage of Food Service Supervisors that have these skills listed on their resume here:

  • Good Judgment, 15%

    Demonstrate initiative and good judgment in assisting customers, clients, peers and subordinates.

  • Safety Practices, 11%

    Followed assigned facility housekeeping and safety practices in preparation, oversight, and serving of correctional facility meals.

  • Food Production, 10%

    Inspect all food production equipment to ensure safe operation and document required equipment maintenance and/or replacement needs.

  • Customer Service, 8%

    Recognized with various coins and awards for performance and superb customer service by high ranking military officers and contract managers/supervisors.

  • Food Handling, 8%

    Conducted monthly food service department audits to certify proper food handling process were consistently utilized.

  • Patients, 7%

    Communicated with patients using dietary information to provide food to aid in recovery and improve satisfaction.

Some of the skills we found on food service supervisor resumes included "good judgment," "safety practices," and "food production." We have detailed the most important food service supervisor responsibilities below.

  • The most important skills for a food service supervisor to have in this position are business skills. In this excerpt that we gathered from a food service supervisor resume, you'll understand why: "food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business" According to resumes we found, business skills can be used by a food service supervisor in order to "achieve business goals by maintain store cleanliness. "
  • Another commonly found skill for being able to perform food service supervisor duties is the following: communication skills. According to a food service supervisor resume, "food service managers must give clear orders to staff and be able to communicate effectively with employees and customers." Check out this example of how food service supervisors use communication skills: "performed daily customer service operations that included personal communications with customers and suppliers. "
  • Another skill that is quite popular among food service supervisors is customer-service skills. This skill is very critical to fulfilling every day responsibilities as is shown in this example from a food service supervisor resume: "food service managers must be courteous and attentive when dealing with patrons" This example from a resume shows how this skill is used: "received credits in safety, cleanliness, friendly guest interactions and maintaining a fast pace work environment. "
  • In order for certain food service supervisor responsibilities to be completed, the job requires the skill "detail oriented." According to a food service supervisor resume, "managers deal with many different types of activities" As an example, this snippet was taken directly from a resume about how this skill applies: "collaborated with key leaders on menu planning, serving arrangements, and related details of occasional field exercises. "
  • Another common skill for a food service supervisor to be able to utilize is "leadership skills." Managers must establish good working relationships to maintain a productive work environment a food service supervisor demonstrated the need for this skill by putting this on their resume: "provided outstanding leadership to all seasonal team members, managers, and supervisors working in food service. "
  • Another skill commonly found on food service supervisor resumes is "organizational skills." This description of the skill was found on several food service supervisor resumes: "food service managers keep track of many different schedules, budgets, and staff" Here's an example from a resume of how this skill could fit into the day-to-day food service supervisor responsibilities: "enforced safety standards in accordance with organizational regulations. "
  • See the full list of food service supervisor skills.

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    What Assistant Restaurant Managers Do

    An assistant restaurant manager's role is to perform managerial support tasks and oversee restaurant operations, ensuring efficiency in workflow and customer satisfaction. Their responsibilities revolve around maintaining records of all invoices and contracts, delegating tasks, monitoring the inventory of supplies, liaising with suppliers and vendors, and addressing issues and concerns. There are also instances when one must attend to customers' needs, prepare schedules, perform regular workforce inspection, and report to the manager. Furthermore, it is essential to implement all the company's health regulations and policies, all to maintain a safe and healthy environment for everyone.

    We looked at the average food service supervisor annual salary and compared it with the average of an assistant restaurant manager. Generally speaking, assistant restaurant managers receive $12,857 higher pay than food service supervisors per year.

    While the salaries between these two careers can be different, they do share some of the same responsibilities. Employees in both food service supervisors and assistant restaurant managers positions are skilled in customer service, food handling, and culinary.

    There are some key differences in responsibilities as well. For example, a food service supervisor responsibilities require skills like "good judgment," "safety practices," "food production," and "patients." Meanwhile a typical assistant restaurant manager has skills in areas such as "restaurant operations," "guest service," "work ethic," and "customer satisfaction." This difference in skills reveals how truly different these two careers really are.

    Assistant restaurant managers really shine in the hospitality industry with an average salary of $43,632. Whereas food service supervisors tend to make the most money in the health care industry with an average salary of $32,395.

    The education levels that assistant restaurant managers earn is a bit different than that of food service supervisors. In particular, assistant restaurant managers are 0.9% more likely to graduate with a Master's Degree than a food service supervisor. Additionally, they're 0.0% more likely to earn a Doctoral Degree.

    What Are The Duties Of a Restaurant Manager?

    A restaurant manager is responsible for handling the overall restaurant operations. These include monitoring revenues and daily restaurant sales, checking inventories and supplies, negotiating with third-party vendors, and managing customers' inquiries and complaints. Other duties include creating promotional offers, developing and improving sales strategies, organizing staff duties, maintaining the highest sanitary standards for everyone's strict compliance, and controlling operational expenses. A restaurant manager must have excellent communication and leadership skills and exceptional knowledge of food industry management.

    Next up, we have the restaurant manager profession to look over. This career brings along a higher average salary when compared to a food service supervisor annual salary. In fact, restaurant managers salary difference is $19,439 higher than the salary of food service supervisors per year.

    A similarity between the two careers of food service supervisors and restaurant managers are a few of the skills associated with both roles. We used resumes from both professions to find that both use skills like "good judgment," "customer service," and "food handling. "

    In addition to the difference in salary, there are some other key differences that are worth noting. For example, food service supervisor responsibilities are more likely to require skills like "safety practices," "food production," "patients," and "servsafe." Meanwhile, a restaurant manager might be skilled in areas such as "guest satisfaction," "restaurant management," "guest service," and "restaurant operations." These differences highlight just how different the day-to-day in each role looks.

    Restaurant managers may earn a higher salary than food service supervisors, but restaurant managers earn the most pay in the hospitality industry with an average salary of $51,432. On the other side of things, food service supervisors receive higher paychecks in the health care industry where they earn an average of $32,395.

    When it comes to the differences in education between the two professions, restaurant managers tend to reach similar levels of education than food service supervisors. In fact, they're 0.8% more likely to graduate with a Master's Degree and 0.0% more likely to earn a Doctoral Degree.

    How a Banquet Manager Compares

    A banquet manager oversees the daily operations of banquet-hosting establishments, from planning to execution, ensuring events run smoothly and efficiently according to client requirements and preferences. They coordinate with the banquet director and head chef, working together to establish goals, guidelines, budgets, schedules, and strategies to meet the events' needs. They have the authority to delegate responsibilities among staff, communicate with clients, and liaise with external parties to secure supplies. It is also their responsibility to manage the venue, decorations, seat plans, and other services, resolving issues promptly and professionally to ensure client and guest satisfaction.

    The banquet manager profession generally makes a higher amount of money when compared to the average salary of food service supervisors. The difference in salaries is banquet managers making $20,660 higher than food service supervisors.

    While looking through the resumes of several food service supervisors and banquet managers we discovered that both professions have similar skills. These similarities include skills such as "customer service," "culinary," and "cleanliness," but they differ when it comes to other required skills.

    As mentioned, these two careers differ between other skills that are required for performing the work exceedingly well. For example, gathering from food service supervisors resumes, they are more likely to have skills like "good judgment," "safety practices," "food production," and "food handling." But a banquet manager might have skills like "wine," "guest satisfaction," "customer satisfaction," and "guest service."

    Additionally, banquet managers earn a higher salary in the hospitality industry compared to other industries. In this industry, they receive an average salary of $55,820. Additionally, food service supervisors earn an average salary of $32,395 in the health care industry.

    Banquet managers are known to earn similar educational levels when compared to food service supervisors. Additionally, they're 0.4% less likely to graduate with a Master's Degree, and 0.0% less likely to earn a Doctoral Degree.

    Description Of a Dietary Manager

    A dietary manager oversees the food service operations of a company or institution's kitchen facilities, ensuring efficiency and client satisfaction. They are primarily in charge of developing dietary programs and meal plans, coordinating with nutritionists, setting daily objectives, establishing food preparation standards and protocols, managing budgets and employee schedules, and monitoring overall operations, solving issues and concerns if any arise. They also supervise the recruitment and training of staff, monitor inventories, purchase supplies, and interact with customers. Moreover, a dietary manager leads employees to reach goals and implements industry standards and company policies.

    Dietary managers tend to earn a higher pay than food service supervisors by about $10,093 per year.

    While their salaries may vary, food service supervisors and dietary managers both use similar skills to perform their jobs. Resumes from both professions include skills like "food production," "food handling," and "patients. "

    Each job requires different skills like "good judgment," "safety practices," "customer service," and "culinary," which might show up on a food service supervisor resume. Whereas dietary manager might include skills like "dietary services," "infection control," "food safety," and "good communication."

    In general, dietary managers reach similar levels of education when compared to food service supervisors resumes. Dietary managers are 0.5% more likely to earn their Master's Degree and 0.2% less likely to graduate with a Doctoral Degree.