Serves food and beverages in a hotel, restaurant, club or other dining establishment.

Sets and arranges tables; greets customers and presents them with menus and beverage lists; takes orders and relays them to kitchen and bar staff; serves food and beverages; opens bottles and pours beverages; cleans tables and returns dishes and cutlery to kitchen; removes empty bottles and used glasses from tables, and refills and replaces glasses; collects payments for sales and operates point of sales machines and cash registers; may recommend wines to complement food.

• Employees predominantly work inside, usually in hotels, restaurants, clubs or other dining and/or drinking establishments. Outside work is not a typical requirement but may be necessary if outdoor customer seating is provided.
• Work spaces are generally adequately heated and ventilated but may become noisy.
• Shift work is normal.

• Medium physical demand level.
• Employees are likely to constantly stand or walk about the kitchen and dining areas collecting and distributing orders and bussing tables.
• Sitting is not required.
• Stretching is frequently required when getting glasses or bottles of alcohol from overhead racks clearing tables and serving food and drink.
• Squatting or crouching is occasionally required when collecting food or alcohol supplies from storage areas.
• Twisting of the body or neck is not a significant feature of this job.
• Lifting, pulling or carrying will be frequently necessary but is unlikely to exceed medium physical demand levels.
• Bending is occasionally required when picking up and moving stock and other items in the bar or food service areas.
• Repetitive movements are occasionally to frequently required for tasks such as serving, opening bottles, cleaning and entering sales data into a till.
• Use of hand-held objects/tools/equipment such as bottle openers, spirit measures, beer taps and cash registers and eftpos machines will be frequent.
• Mental skills necessary include communication, practical and organisational skills.

A New Zealand Register Level 2 or 3 qualification or at least one year of relevant experience (ANZSCO Skill Level 4). In some instances relevant experience may be required in addition to the formal qualification. For entry-level positions on-the-job training may be sufficient.

There are opportunities for flexibility of movement but they are limited.