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 record1
Manage inventory and order supplies
+Take the weekly inventory count for dry goods, refrigerated and frozen items, note par levels and spoilage,…
Manage inventory and order supplies
+Take the weekly inventory count for dry goods, refrigerated and frozen items, note par levels and spoilage, create a single consolidated order for Pederson Foods and Fresh Produce Co. to arrive Tuesday morning, and flag any urgent shortfalls for Dana.
The tools that do the workCaterProjob descriptionsO*NET
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Protecting1
Oversee sanitation and safety procedures
+Walk the kitchen and service line with the sanitation checklist, record any failed items, assign corrections…
Oversee sanitation and safety procedures
+Walk the kitchen and service line with the sanitation checklist, record any failed items, assign corrections to Miguel to finish by end of shift, and send a summary of actions and compliance score to Facilities by 5pm Friday.
The tools that do the workMicrosoft Wordjob descriptionsO*NET
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Coordinate1
Manage staff schedules and work assignments
+Build next week's schedule covering breakfast and lunch stations with coverage for peak hours, swap Sam's…
Manage staff schedules and work assignments
+Build next week's schedule covering breakfast and lunch stations with coverage for peak hours, swap Sam's shift to Wednesday per his request, publish the schedule to staff and notify Emma of any overtime risks before Sunday noon.
The tools that do the workADP Workforce Nowjob descriptionsO*NET
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Sending & sharing2
Perform cash handling and deposit activities
+Count today's cash drawer, reconcile against the register tape and deposit slip, prepare a bank deposit for…
Perform cash handling and deposit activities
+Count today's cash drawer, reconcile against the register tape and deposit slip, prepare a bank deposit for the evening pickup, and email the signed cash log and deposit confirmation to Finance and store manager Carla.
The tools that do the workMicrosoft Exceljob descriptionsO*NET
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Present bills and accept payments
+Print today's customer bills, verify menu item prices and discounts, collect payments, issue receipts, and…
Present bills and accept payments
+Print today's customer bills, verify menu item prices and discounts, collect payments, issue receipts, and post the day’s takings to the daily sales log for Miguel to reconcile at shift end.
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 training for prep cooks on portion control, cross-contamination prevention and hand-washing…
Train workers in food prep, safety, and sanitation
+Run a two-hour training for prep cooks on portion control, cross-contamination prevention and hand-washing technique, record attendance, give a short quiz to each cook and file completed sheets in the employee training folder after lunch.
The tools that do the workMicrosoft PowerPointMicrosoft Wordjob descriptionsO*NET
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The daily work15
Resolve customer complaints about food or service
+Handle the customer complaint about today's chicken pasta from table 12: apologise, offer a fresh replacement…
Resolve customer complaints about food or service
+Handle the customer complaint about today's chicken pasta from table 12: apologise, offer a fresh replacement or comp the meal depending on guest preference, inspect the kitchen batch that served table 12, and log the outcome in the incident file by end 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.
+Review last quarter's peak service notes and two staff coaching records, propose three procedural changes to…
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
+Review last quarter's peak service notes and two staff coaching records, propose three procedural changes to plating, line setup, and handoff that reduce steps and add one mandatory safety check, and present the recommended changes to the kitchen team on Tuesday morning.
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 usage on the salad line: compare weekly prep logs, spot-check inventory counts,…
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
+Investigate rising food usage on the salad line: compare weekly prep logs, spot-check inventory counts, interview the two prep cooks on Wednesday, then write procedures for portion control, secure storage, and a daily wastage checklist to start next Monday.
The tools that do the workCBORD FoodserviceO*NET
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Schedule parties and take reservations.
+Block out the private dining room calendar for June, confirm available staff and menu options for the three…
Schedule parties and take reservations.
+Block out the private dining room calendar for June, confirm available staff and menu options for the three requests already on file, call the two leads who asked for deposits, and send confirmed reservation details with staffing notes to the service team by Friday.
The tools that do the workCBORD Group Menu ManagementO*NET
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Evaluate new products for usefulness and suitability.
+Trial the new plant-based burger on Thursday lunch: run a small prep batch, record cook time and yield,…
Evaluate new products for usefulness and suitability.
+Trial the new plant-based burger on Thursday lunch: run a small prep batch, record cook time and yield, collect feedback from three servers and ten diners, then recommend whether to add it to the weekly rotation and note any prep changes needed.
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.
+Review current patient diet orders for the oncology ward, confirm calorie and texture needs with the…
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 current patient diet orders for the oncology ward, confirm calorie and texture needs with the dietitian, draft three special menus that meet those needs, oversee tray assembly for tomorrow's lunch service, and verify trolley deliveries reach every patient.
The tools that do the workCBORD FoodserviceO*NET
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Monitor portion sizes and food presentation
+Walk the dinner line at 5:30 PM, measure and record portion weights for chicken, sides, and salad, photograph…
Monitor portion sizes and food presentation
+Walk the dinner line at 5:30 PM, measure and record portion weights for chicken, sides, and salad, photograph one plated example per station, flag any servings outside tolerance and notify line lead Maria for correction before service ends.
The tools that do the workCBORD Foodservicejob descriptions
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Plan production activities
+Build tomorrow’s production plan for the noon service: list recipes, quantities by station, prep start times,…
Plan production activities
+Build tomorrow’s production plan for the noon service: list recipes, quantities by station, prep start times, and staffing needs, then share the schedule with cooks Jose and Aisha and the purchasing clerk by 10 PM.
The tools that do the workMicrosoft ExcelESCO
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Record production, operational, and personnel data on specified forms.
+Record today's breakfast and lunch production counts, ingredient batch numbers, oven and fridge temperatures,…
Record production, operational, and personnel data on specified forms.
+Record today's breakfast and lunch production counts, ingredient batch numbers, oven and fridge temperatures, staff hours and line assignments on the production and personnel forms, check totals against yesterday's waste log, and file scanned copies by 6 PM.
The tools that do the workMicrosoft ExcelO*NET
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Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient quantities and backup par levels for Thursday's 120-guest recipe run, convert recipe…
Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient quantities and backup par levels for Thursday's 120-guest recipe run, convert recipe yields to portion counts, flag items below par for reorder, and produce a one-page shopping list for morning 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.
+Create requisitions for next week's meat, dairy, disposable trays and a replacement slicer, include required…
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
+Create requisitions for next week's meat, dairy, disposable trays and a replacement slicer, include required delivery dates, preferred vendors, budget codes, and urgent flag for the slicer repair so procurement can approve by Wednesday.
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 quarterly objectives and a one-year budget that ties food cost targets, labor hours,…
Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft the department's quarterly objectives and a one-year budget that ties food cost targets, labor hours, equipment replacement costs and two new operational policies, then circulate to the director for comment by next Friday.
The tools that do the workMicrosoft WordMicrosoft ExcelO*NET
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Develop equipment maintenance schedules and arrange for repairs.
+Set a quarterly maintenance schedule for ovens, walk-in, dishmachines and the ice machine, list required…
Develop equipment maintenance schedules and arrange for repairs.
+Set a quarterly maintenance schedule for ovens, walk-in, dishmachines and the ice machine, list required service tasks, preferred vendors, estimated downtime windows and approve emergency repair contacts so maintenance can book by Monday.
The tools that do the workMicrosoft ExcelO*NET
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Ensure compliance with health and safety standards
+Audit yesterday's prep areas, record handwashing, surface sanitation, temperature logs and corrective actions…
Ensure compliance with health and safety standards
+Audit yesterday's prep areas, record handwashing, surface sanitation, temperature logs and corrective actions on the compliance checklist, note nonconformances with photos, assign staff retraining and send the report to the health and safety officer today.
The tools that do the workCBORD Group Menu Managementjob descriptions
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Group menu
+Update the group menu for next week's holiday buffet, list final ingredient quantities for 150 guests, flag…
Group menu
+Update the group menu for next week's holiday buffet, list final ingredient quantities for 150 guests, flag any items low on stock, and circulate the finalized menu to Jenn in purchasing and Miguel the executive chef by Tuesday morning.
The tools that do the workCBORD Group Menu ManagementO*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