food and beverages on the menu
The characteristics of food and drinks items on the menu, including ingredients, taste and preparation time.
Waiters/waitresses supply guests with food and drinks as requested. Waiters/waitresses usually work in restaurants, bars and hotels. This involves the preparation of tables, serving food or beverages and taking payments.
Competences and skills
43 ESCO relationsEssential knowledge 3 competences
Occupation specific
1 competenceSector-specific
0 competencesNo competences in this bucket.
Cross-sector
2 competencesalcoholic beverage products
The origin and composition of alcoholic beverages and cocktails, the way to match them with food and the way they have to be poured.
dietary regimes
The field of food habits and dietary regimes, including those inspired by religious beliefs.
Essential skills and competences 26 competences
Occupation specific
1 competenceprepare the restaurant for service
Make the restaurant ready for service, including arranging and setting tables, preparing service areas and ensuring the cleanliness of the dining area.
Sector-specific
18 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.
arrange 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.
attend to detail regarding food and beverages
Perform great attention to all steps in the creation and the presentation of a qualitative product.
check dining room cleanliness
Control dining areas including their floor and wall surfaces, tables and serving stations and ensure appropriate cleanliness.
identify customer's needs
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
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.
prepare alcoholic beverages
Make and serve alcoholic beverages according to the customer's wants.
prepare hot drinks
Make hot drinks by brewing coffee and tea and adequately preparing other hot beverages.
present menus
Hand out menus to guests while assisting guests with questions using your mastery of the menu.
serve beverages
Provide a variety of alcoholic and non-alcoholic beverages such as soft drinks, mineral waters, wine and bottled beer over a counter or using a tray.
- Scope note
- Does not include drinks which take a more involved preparation, such as specialised coffee, other hot drinks, mixed drinks, and beers served in a glass.
serve food in table service
Provide food at the table whilst maintaining high level of customer service and food safety standards.
serve wines
Provide wine using proper techniques in front of the customers. Open the bottle correctly, decant the wine if needed, serve and keep the wine in the proper temperature and container.
supervise food quality
Oversee the quality and safety of food served to visitors and customers according to food standards.
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.
welcome restaurant guests
Greet guests and take them to their tables and make sure they are properly seated at a convenient table.
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
7 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
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
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.
maintain personal hygiene standards
Preserve impeccable personal hygiene standards and have a tidy appearance.
measure customer feedback
Evaluate customer's comments in order to find out whether customers feel satisfied or dissatisfied with the product or service.
process payments
Accept payments such as cash, credit cards and debit cards. Handle reimbursement in case of returns or administer vouchers and marketing instruments such as bonus cards or membership cards. Pay attention to safety and the protection of personal data.
Optional knowledge 3 competences
Occupation specific
1 competencelaws regulating serving alcoholic drinks
The content of national and local legislation regulating restrictions to the sale of alcoholic beverages and methods for serving them appropriately.
Sector-specific
2 competenceslocal area tourism industry
The characteristics of local sights and events, accommodation, bars and restaurants and leisure activities.
sparkling wines
The varieties of sparkling wines and their match with food products.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 11 competences
Occupation specific
1 competenceprepare service trolleys
Make service trolleys ready with food and beverages for room and floor service.
Sector-specific
6 competencesdecant wines
Identify when wine should be decanted. Decant the bottles in presence of guests in a professional and safe way. Decanting especially benefits red wines. Pour wine from one container into another, typically in order to separate out sediment.
educate customers on coffee varieties
Instruct customers about origins, characteristics, differences in flavours and blends of coffee products.
educate customers on tea varieties
Instruct customers about origins, characteristics, differences in flavours and blends of tea products.
prepare flambeed dishes
Make flambeed dishes in the kitchen or in front of customers while paying attention to safety.
recommend wines
Offer recommendations to customers on available wines and advise combinations of wines with specific dishes on the menu.
use food cutting tools
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
Cross-sector
4 competencesapply foreign languages in hospitality
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
detect drug abuse
Identify people under excessive use of alcohol and drugs inside a facility, effectively deal with these people and supervise customers own safety while applying relevant regulations.
maintain incident reporting records
Keep a system for recording details of unusual events that occur at the facility, such as job-related injuries.
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.