Hosts and hostesses for restaurant, lounge, and coffee shops welcome patrons, seat them at tables or in the lounge, and help ensure the quality of facilities and service.
Provide guests with menus.
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
Greet guests and seat them at tables or in waiting areas.
Answer telephone calls and respond to inquiries or transfer calls.
Operate cash registers to accept payments for food and beverages.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
Take and prepare to-go orders.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
Receive and record patrons' dining reservations.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Inform patrons of establishment specialties and features.
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
Assist other restaurant workers by serving food and beverages, or by bussing tables.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Hire, train, and supervise food and beverage service staff.
Prepare cash receipts after establishments close, and make bank deposits.
Direct patrons to coatrooms and waiting areas such as lounges.
Plan parties or other special events and services.
Prepare staff work schedules.
Order or requisition supplies and equipment for tables and serving stations.
Perform marketing and advertising services.
Confer with other staff to help plan establishments' menus.
Work Context
Contact With Others — 89% responded "Constant contact with others".
Spend Time Standing — 78% responded "Continually or almost continually".
Work With Work Group or Team — 64% responded "Extremely important".
Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Detailed Work Activities
Assist customers with seating arrangements.
Communicate with customers to resolve complaints or ensure satisfaction.
Provide customers with general information or assistance.
Inspect facilities, equipment or supplies to ensure conformance to standards.
Inspect facilities, equipment or supplies to ensure conformance to standards.
Package food or supplies.
Take customer orders.
Assist chefs or caterers with food or drink preparation.
Present food or beverage information or menus to customers.
Assist customers with seating arrangements.
Schedule dining reservations.
Communicate dining or order details to kitchen personnel.
Present food or beverage information or menus to customers.
Provide customers with general information or assistance.
Provide customers with general information or assistance.
Operate cash registers.
Process customer bills or payments.
Record operational or production data.
Coordinate activities of food service staff.
Manage food service operations or parts of operations.
Perform human resources activities.
Order materials, supplies, or equipment.
Train food preparation or food service personnel.
Perform human resources activities.
Plan special events.
Plan menu options.
Manage food service operations or parts of operations.
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
English Language
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Food Production
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Sales and Marketing
Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Active Listening
Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Speaking
Talking to others to convey information effectively.
Social Perceptiveness
Being aware of others' reactions and understanding why they react as they do.
