Also called: Crew Leader
Runs a crew during a single shift at a restaurant, fast-food place or store.
You count the drawer, assign people to the grill and drive-thru, and jump in when the line gets long. If a customer is upset, they ask for you.
Often the first management job people get, sometimes as a teenager.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
High school diploma, about 1 year after high school. High school diploma; typically promoted from crew member.
Ways in: On-the-job training. Training cost: Get paid while you train.
Majors to look at: Hospitality Management.
Growing about average (about 4% over 10 years). Tracks food service supervisors.
Low risk in 5 years, medium in 10. Kiosks and kitchen automation shrink crews over 10 years, but someone still runs the shift and handles upset customers.
Classes: Business elective, Culinary arts or FCS class.
Official data: O*NET occupation 35-1012.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.