National Occupational Classification (NOC) 2011

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National Occupational Classification (NOC) 2011
Introduction

6 - Sales and service occupations

65 - Service representatives and other customer and personal services occupations

651 - Occupations in food and beverage service

6511 - Maîtres d'hôtel and hosts/hostesses

Maîtres d'hôtel and hosts/hostesses greet patrons and escort them to tables, and supervise and co-ordinate the activities of food and beverage servers. They are employed in restaurants, hotel dining rooms, private clubs, cocktail lounges and similar establishments.

  • Illustrative example(s)

    • chief host/hostess - food services
    • dining room host/hostess
    • maître d'
    • restaurant host/hostess

    All examples

  • Exclusion(s)

    • Food and beverage servers (6513)
    • Food service supervisors (6311)

  • Main duties

    Maîtres d'hôtel and hosts/hostesses perform some or all of the following duties:

    • Receive and record patrons' reservations and assign tables
    • Greet patrons at entrance of dining room, restaurant, or lounge and escort them to tables or other seating areas
    • Speak with patrons to ensure satisfaction with food and service, and attend to complaints
    • Order necessary dining room supplies and equipment
    • Inspect dining and serving areas and equipment
    • Supervise and co-ordinate activities of food and beverage servers and other serving staff
    • Accept payment from patrons for food and beverage
    • Maintain financial statements and records and ensure safe-keeping
    • Prepare work schedules and payrolls
    • Interview candidates for food and beverage server positions and train new employees
    • May be responsible for marketing and advertising the dining establishment.

  • Employment requirements

    • Completion of secondary school is usually required.
    • Several weeks of on-the-job training are usually required.
    • Maîtres d'hôtel require experience as a formal or captain waiter/waitress or other food service experience.
6512 - Bartenders

Bartenders mix and serve alcoholic and non-alcoholic beverages. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and other licensed establishments. Supervisors of bartenders are included in this unit group.

  • Illustrative example(s)

    • bar attendant
    • bar steward
    • bartender
    • head bartender

    All examples

  • Exclusion(s)

    • Bar managers (See 0631 Restaurant and food service managers)
    • Food and beverage servers (6513)

  • Main duties

    Bartenders perform some or all of the following duties:

    • Take beverage orders from serving staff or directly from patrons
    • Mix liquor, soft drinks, water and other ingredients to prepare cocktails and other drinks
    • Prepare mixed drinks, wine, draft or bottled beer and non-alcoholic beverages for food and beverage servers or serve directly to patrons
    • Collect payment for beverages and record sales
    • Maintain inventory and control of bar stock and order supplies
    • Clean bar area and wash glassware
    • Ensure compliance with provincial/territorial liquor legislation and regulations
    • May train and supervise other bartenders and bar staff
    • May hire and dismiss staff.

  • Employment requirements

    • Completion of secondary school may be required.
    • Completion of college or other program in bartending
      or
      Completion of courses in mixing drinks is usually required.
    • Responsible beverage service certification may be required.

  • Additional information

    • Progression to managerial positions in food and beverage service is possible with experience.
6513 - Food and beverage servers

Food and beverage servers take patrons' food and beverage orders and serve orders to patrons. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and similar establishments.

  • Illustrative example(s)

    • banquet server
    • captain waiter/waitress
    • chief wine steward
    • cocktail waiter/waitress
    • food and beverage server
    • formal service waiter/waitress
    • waiter/waitress
    • wine steward

    All examples

  • Exclusion(s)

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

  • Main 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
    • Order and maintain inventory of wines and wine glassware
    • 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.
    • Apprenticeship training programs for food and beverage servers are available in Saskatchewan and British Columbia. Trade certification is available but voluntary in those provinces.
    • On-the-job training is usually provided.
    • Wine stewards may require courses in wine selection and service
      or
      Experience as a captain waiter/waitress or formal waiter/waitress.
    • Responsible beverage service certification is usually required for employees serving alcoholic beverages.
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