NOC 6513 – Food and beverage servers

 

  • assistant waiter/waitress – food and beverage services
  • banquet headwaiter/headwaitress
  • banquet server
  • banquet waiter/waitress
  • bar service waiter/waitress
  • beer server
  • buffet waiter/waitress
  • camp waiter/waitress
  • captain waiter/waitress
  • captain waiter/waitress – food and beverage services
  • captain waiter/waitress – formal service
  • caterer waiter/waitress
  • chief wine steward
  • club car attendant
  • cocktail waiter/waitress
  • commissary waiter/waitress
  • dining car steward
  • dining car waiter/waitress
  • dining room captain
  • dining room steward
  • food and beverage server
  • formal service waiter/waitress
  • headwaiter/headwaitress – food and beverage services
  • hotel waiter/waitress – formal service
  • lounge waiter/waitress
  • mess waiter/waitress
  • restaurant waiter/waitress – formal service
  • room service waiter/waitress
  • server – food and beverage services
  • sommelier
  • steward – food and beverage services
  • waiter/waitress
  • waiter/waitress – drive-in restaurant
  • waiter/waitress – food and beverage services
  • wine server
  • wine steward
  • wine waiter/waitress

Job Duties

Food and beverage servers perform 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.

Employment Requirements

  • Completion of secondary school may be required.
  • Formal waiters/waitresses may require completion of a one- or two-year apprenticeship program or College or vocational school courses.
  • An apprenticeship program for food and beverage servers is available, but voluntary, in Quebec and Saskatchewan.
  • On-the-job training is usually provided.
  • Sommeliers may require courses in wine selection and service or Experience as a formal waiter/waitress.
  • Responsible beverage service certification is usually required for employees serving alcoholic beverages.

Exclusions

  • Food service supervisors (6311)
  • Maîtres d’hôtel and hosts/hostesses (6511)
  • Restaurant and food service managers (0631)

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