One of the main reasons people enjoy eating at restaurants is convenience. They don’t have to worry about buying, preparing, and serving the meal themselves. Instead – someone else handles these responsibilities usually under the supervision of first line supervisors and managers of food preparation and serving workers. From controlling supplies… To training workers… to assigning schedules… supervisors and managers make sure every shift runs smoothly. Even more importantly, they’re in charge of safety and sanitation procedures. And at the end of each shift – they add up receipts and register totals in order to estimate business revenue and profit. These jobs require assertiveness, organization ability, math and technical skill, dependability, and being able to work well with people! Most supervisors have at least a high school diploma – and experience on the job. Employment opportunities are good. First line supervisors and managers are in demand because Americans love to dine out. And these food services professionals play a central role in making that possible.