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First-Line Supervisor - Food Preparation / Serving

First-Line Supervisor - Food Preparation / Serving

Job-Specific Whole-Person Assessment (Test)

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A Short Version of this test is available.   What's the Difference?

Candidates typically need about 45 minutes to complete our full-length job-specific assessments. Our short versions take less than half that time. Like our standard assessments, these tests are based on the U.S. Government Occupational Information Network (O*Net). They do not contain the animated simulation module, however, though they still provide valuable information about all critical performance-related dimensions. Additionally, the short versions optionally include 1-2 virtual video interview questions! Click below for more information:

First-Line Supervisor - Food Preparation / Serving (Short)

First-Line Supervisor - Food Preparation / Serving

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Top activities and tasks for this job:
  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Resolve customer complaints regarding food service.
  • Compile and balance cash receipts at the end of the day or shift.
  • Present bills and accept payments.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Supervise and participate in kitchen and dining area cleaning activities.

About the test (Full Version)

The HR Avatar First-Line Supervisor - Food Preparation / Serving Pre-Employment Assessment was designed to help you hire staff in this role. The test provides a whole-person evaluation by measuring job-relevant cognitive ability, personality, knowledge, skills, and relevant behavioral history. Each component provides important data for hiring decisions. Cognitive ability has been linked to overall job performance in most jobs and correlates with a candidate's ability to learn new skills and to solve complex problems. Personality characteristics determine how well the candidate will fit-in with a corporate culture. Knowledge and skills indicate how much training will be needed before a new employee becomes productive. Finally, relevant behavioral history detects counter-productive behaviors that can impact job performance.

The First-Line Supervisor - Food Preparation / Serving test includes an animated work simulation in which candidates meet customers, colleagues and supervisors in a job-related context. Post-test surveys indicate the majority of candidates react favorably to these simulations. This test also contains an automatically-scored essay component. Writing is a key skill for many jobs and also demonstrates the ability to generate, organize, and communicate relevant ideas effectively.

The specific attributes measured include:

Cognitive Ability
  • Analytical Thinking and Attention to Detail
  Knowledge and Skills
  • Food Safety Fundamentals
  • Writing
Personality
  • Adaptability
  • Drive
  • Integrity
  • Teamwork
  Emotional Intelligence
  • Empathy and Emotional Self-Control
Behavioral History
  • History Survey - Performance
  • History Survey - Tenure
 

Following completion, the test produces a Candidate Selection Report that includes an overall score and detailed scores for each attribute. The overall score weighs each of the factors based on research and analysis from the U.S. Government's Occupational Information Network (O*Net). O*Net represents over a decade of dedicated research evaluating the relative importance of various factors that lead to success in almost 1,000 different job roles.

The Candidate Selection Report also provides expert interview questions that help you probe critical or low-scoring areas, along with a guide for noting your evaluation of the candidate's responses. Consistent use of an interview guide is an important part of gaining better candidate insights and making better hiring decisions.

Language:English (US)
Time to Complete:40 Minutes (Approximately)
O*Net SOC Code:35-1012.00
Simulation Context:Supervisory or Team Leadership
O*Net Context:Food Preparation and Serving Related
Price:40 Credits (Add 5 Credits for Online Proctoring if Used)
More information about this Job
Annual US Wages (2019)
Bottom 10%:
$22,420 or less
Bottom 25%:
$26,610 or less
Median:
$33,400 (Average)
Top 25%:
$44,910 or more
Top 10%:
$57,990 or more

Hourly US Wages (2019)
Bottom 10%:
$10.78 or less
Bottom 25%:
$12.79 or less
Median:
$16.06 (Average)
Top 25%:
$21.59 or more
Top 10%:
$27.88 or more

US Employment Statistics
2018:
988,900
2028 (projected):
1,096,100
Annual U.S. Job Openings:169,900

Top Knowledge Requirements
  • Customer and Personal Service
  • Food Production
  • Production and Processing
  • Administration and Management
  • Personnel and Human Resources
  • English Language
  • Education and Training
  • Mathematics
Top Skills
  • Speaking
  • Coordination
  • Monitoring
  • Active Listening
  • Service Orientation
  • Management of Personnel Resources
  • Instructing
  • Reading Comprehension
Top Abilities
  • Oral Comprehension
  • Oral Expression
  • Deductive Reasoning
  • Problem Sensitivity
  • Speech Clarity
  • Speech Recognition
  • Written Comprehension
  • Inductive Reasoning
Education Requirements
No High School Diploma:
37%
High School Diploma:
44%
Post-Secondary Certificate:
10%
Some College:
2%
Associate's Degree (2 yr):
7%
This graphic shows the percentage of people in this role who have their highest education in each category.
Related Work Experience Requirements
None:
41%
Less than 1 Month:
9%
6 Months - 1 Year:
14%
1 - 2 Years:
6%
2 - 4 Years:
26%
4 - 6 Years:
4%
This graphic shows the percentage of people in this role whose related work experience before they entered this position falls into each category.

Alternate Titles for this Role: Banquet Captain, Banquet Stewardess, Banquet Supervisor, Bar Manager, Bartender Manager, Cafeteria Manager, Cafeteria Supervisor, Canteen Manager, Captain, Cargo Vessel Stewardess, Caterer, Cocktail Lounge Manager, Commissary Production Supervisor, Cook Manager, Counter Supervisor, Crew Chief, Crew Leader, Culinary Specialist, Dairy Bar Manager, Dietary Manager, Dietary Supervisor, Dining Room Captain, Dining Room Manager, Dining Room Supervisor, Fast Food Restaurant Manager, Fast Food Services Manager, Fast Food Supervisor, Flight Kitchen Manager, Floor Supervisor, Food and Nutrition Services Supervisor, Food Beverage Supervisor, Food Concession Manager, Food Expeditor, Food Production Supervisor, Food Service Director, Food Service Manager, Food Service Supervisor, Food Service Worker, Fountain Manager, Fountain Supervisor, Head Banquet Waitress, Head Silverman, Head Waiter, Head Waitress, Headwaitress, Kitchen Leader, Kitchen Manager, Kitchen Stewardess, Kitchen Supervisor, Kitchen Work Supervisor, Kosher Dietary Service Manager, Kosher Dietary Service Supervisor, Lunch Counter Manager, Luncheonette Manager, Lunchroom Food Service Supervisor, Lunchroom Supervisor, Motel Food Service Supervisor, Railroad Dining Car Stewardess, Restaurant Manager, Restaurant Shift Supervisor, Restaurant Supervisor, Room Service Supervisor, School Lunch Manager, Soda Fountain Manager, Stewardess, Tea Room Manager

Related Jobs based on Skills & Abilities: Cooks, Institution and Cafeteria, Dietetic Technicians, Chefs and Head Cooks, First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand, Bartenders, Bakers, Butchers and Meat Cutters, Food Service Managers, Cooks, Restaurant, Combined Food Preparation and Serving Workers, Including Fast Food, First-Line Supervisors of Retail Sales Workers, First-Line Supervisors of Housekeeping and Janitorial Workers, First-Line Supervisors of Landscaping, Lawn Service, and Groundskeeping Workers, Opticians, Dispensing, Parts Salespersons, Lodging Managers, First-Line Supervisors of Production and Operating Workers


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Activities performed during the Test
  • Perform a cost analysis for outsourcing a process.
  • Schedule employees to minimize overtime.
  • Resolve employee schedule conflicts.
  • Recommend a product purchase based on lowest lifecycle cost.
  • Correctly interpret monthly production report.
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