seat customers according to the waiting list
Accommodate customers according to the waiting list, reservation and position in the queue.
Restaurant hosts/hostesses welcome customers to a hospitality service unit and provide initial services.
Competences and skills
20 ESCO relationsEssential skills and competences 13 competences
Occupation specific
1 competenceSector-specific
6 competencesarrange tables
Organise and dress tables to accommodate special events.
assist customers
Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.
assist VIP guests
Help VIP-guests with their personal orders and requests.
check dining room cleanliness
Control dining areas including their floor and wall surfaces, tables and serving stations and ensure appropriate cleanliness.
present menus
Hand out menus to guests while assisting guests with questions using your mastery of the menu.
welcome restaurant guests
Greet guests and take them to their tables and make sure they are properly seated at a convenient table.
Cross-sector
6 competencesaccommodate special seating
Give requested special seating to guests whenever possible, such as special seating arrangements for babies, disabled or obese people.
assist guest departure
Aid guests during their departure, receive feedback on satisfaction and invite guests to come back once more.
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
handle customer complaints
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
maintain customer service
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
- Scope note
- Might include keeping the customers informed about the current status of their orders or waiting times.
process reservations
Execute customers' reservations in accordance to their schedules and needs by phone, electronically or in person.
- Scope note
- Includes reservations in restaurants, excludes booking of accommodation or transportation.
Optional skills and competences 7 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesadvise guests on menus for special events
Offer recommendations to guests on meal and drink items available for special events or parties in a professional and friendly manner.
maintain relationship with customers
Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.
take food and beverage orders from customers
Accept orders from customers and record them into the Point of Sale system. Manage order requests and communicate them to fellow staff members.
work in a hospitality team
Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.
Cross-sector
3 competencesassist clients with special needs
Aid clients with special needs following relevant guidelines and special standards. Recognise their needs and accurately respond to them if needed.
clean surfaces
Disinfect surfaces in accordance with sanitary standards.
- Scope note
- Including walls, floors, tables, kitchen and service equipment
devise special promotions
Plan and invent promotion activities to stimulate sales