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Food and beverage servers

OaSIS code 65200.00

Food and beverage servers take patrons' food and beverage orders and serve orders to patrons.

Overview

Also known as

  • Banquet server
  • Captain waiter/waitress
  • Chief wine steward
  • Cocktail waiter/waitress
  • Food and beverage server
  • Formal service waiter/waitress
  • Sommelier
  • Waiter/waitress
  • Wine steward

Main duties

This group performs some or all of the following duties:

  • Greet patrons, present menus, make recommendations and answer questions regarding food and beverages
  • Take orders and relay to kitchen and bar staff
  • Recommend wines that complement patrons' meals
  • Serve food and beverages
  • Prepare and serve specialty foods at patrons' tables
  • Present bill to patrons and accept payment
  • May order and maintain inventory of wines and wine glassware
  • May perform sensory evaluation of wines.

Additional information

No data has been provided for this section.

Similar occupations classified elsewhere

Exclusions:

  • Restaurant and food service managers (60030)
  • Food service supervisors (62020)
  • Maîtres d'hôtel and hosts/hostesses (64300)

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

5 – Occupations usually require short-term work demonstration and no formal education

Major group

65 – Sales and service support occupations

Sub-major group

652 – Support occupations in food, accommodation and tourism

Minor group

6520 – Food support occupations

Unit group

65200 – Food and beverage servers

Occupational profile

65200.00 – Food and beverage servers

Work characteristics

Work characteristics gathers the various components describing the work environment of each occupation, such as employers, work activities, and the work context. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of complexity (for Work Activities) or other measurement dimensions (for Work Context), and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Work Activities

Proficiency or complexity level
Assisting and Caring for Others
3 - Moderate Level
Handling and Moving Objects
3 - Moderate Level
Performing for or Working Directly with the Public
3 - Moderate Level
Performing General Physical Activities
3 - Moderate Level
Communicating with Coworkers
2 - Low Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
2 - Low amount of freedom
Work Week Duration
Worked hours in a typical week
1 - Less than 35 hours

Physical Work Environment

Physical Proximity
Physical distance from others
4 - Close (at arm’s length)

Physical Demands

Sitting
Duration
1 - Very little time
Standing
Duration
5 - All the time, or almost all the time
Bending or Twisting the Body
Duration
3 - About half the time

Interpersonal Relations

Contact with Others
Frequency
5 - Every day, almost continuously
Duration
5 - All the time, or almost all the time
Work with Work Group or Team
Importance
3 - Important
Frequency
5 - Every day, almost continuously

Workplaces/employers

  • Banquet halls
  • Bars
  • Hotels
  • Private clubs
  • Restaurants
  • Taverns

Skills and abilities

This section displays the various competencies required for an occupation. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency (for Skills and Abilities) or importance (for Personal Attributes) and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Abilities

Proficiency or complexity level
Gross Body Coordination
4 - High Level
Stamina
4 - High Level
Arm-Hand Steadiness
3 - Moderate Level
Auditory Attention
3 - Moderate Level
Dynamic Strength
3 - Moderate Level

Skills

Proficiency or complexity level
Coordinating
2 - Low Level
Monitoring
2 - Low Level
Negotiating
2 - Low Level
Numeracy
2 - Low Level
Oral Communication: Active Listening
2 - Low Level

Personal Attributes

Importance
Adaptability
4 - Highly important
Attention to Detail
4 - Highly important
Collaboration
4 - Highly important
Concern for Others
4 - Highly important
Social Orientation
4 - Highly important