National Occupational Classification (NOC) 2021 Version 1.0

6 - Sales and service occupations

This broad category comprises middle management occupations in wholesale and retail trade, and customer services, as well as occupations concerned with wholesale and retail sales, and customer, personal and support service occupations related to a wide range of industries, such as accommodation and food services, travel, tourism and cleaning services.

64 - Sales and service representatives and other customer and personal services occupations

This major group comprises sales and service representatives and other customer and personal services occupations. These occupations come with Training, Education, Experience and Responsibility (TEER) identified as TEER 4. Occupations classified in TEER 4, as those included in this group with a 4 as the second digit of their code, typically require completion of secondary school; or several weeks of on-the-job training with some secondary school education; or experience in a related occupation from TEER 5, when applicable (TEER 5 includes occupations with a 5 as a second digit in their code).

643 - Occupations in food, accommodation and tourism

This sub-major group comprises occupations in food and beverage service; in travel and accommodation; and in tourism and amusement services.

6430 - Occupations in food and beverage service

This minor group comprises occupations in food and beverage service, including Maîtres d'hôtel and hosts/hostesses, and bartenders. They are employed by restaurants, hotel dining rooms, private clubs, cocktail lounges, bars, taverns, banquet halls and similar establishments.

64300 - Maîtres d'hôtel and hosts/hostesses

Maîtres d'hôtel and hosts/hostesses greet patrons and escort them to tables, and supervise and coordinate 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 (See 65200 Food and beverage servers)
  • Food service supervisors (See 62020 Food service supervisors)

• Main duties

  This group performs some or all of the following duties:

  • Receive and record patrons' reservations and assign tables
  • Greet patrons and escort them to tables or other seating areas
  • Speak with patrons to ensure satisfaction with food and service, and attend to complaints
  • Order dining room supplies and equipment
  • Inspect dining and serving areas and equipment
  • Supervise and coordinate activities of food and beverage servers and other serving staff
  • Accept payment from patrons for food and beverages
  • Maintain financial statements and records
  • 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.

64301 - 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 manager (See 60030 Restaurant and food service managers)
  • Food and beverage servers (See 65200 Food and beverage servers)

• 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.