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| Median Wage (USD, 2024) | Projected Job Openings (2024-2034) | Projected Growth (2024-2034) | |
|---|---|---|---|
| National Statistics | $30380 | 107700 | -1.5% |
| State Statistics | - | - | - |
| City Statistics | - | - | - |
Experience Requirements Overview
- Job Zone 1-2: Very Little to Some Preparation Needed
- Some occupations may need little or no previous experience; others require several months to a year of experience. For example, landscaping and groundskeeping workers might require very little training or previous experience, while agricultural equipment operators can benefit from on-the job training.
- Usually requires a high school diploma or GED, though some occupations may not.
- Ranges from a few days to one year of on-the-job training.
Education, Training and Experience
Required Level of Education: Less than a High School Diploma
Related Work Experience: N.A.
On-Site or In-Plant Training: Up to and including 1 month
On-the-Job Training: Anything beyond short demonstration, up to and including 1 month
Detailed Work Activities
- Assist customers with seating arrangements.
- Communicate with customers to resolve complaints or ensure satisfaction.
- Provide customers with general information or assistance.
- Inspect facilities, equipment or supplies to ensure conformance to standards.
- Package food or supplies.
Work Values
Achievement
Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
Working Conditions
Recognition
Relationships
Support
Independence
Tasks
- Provide guests with menus.
- Greet guests and seat them at tables or in waiting areas.
- Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
- Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
- Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
- Inspect dining and serving areas to ensure cleanliness and proper setup.
- Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
- Answer telephone calls and respond to inquiries or transfer calls.
- Assist other restaurant workers by serving food and beverages, or by bussing tables.
- Inspect restrooms for cleanliness and availability of supplies, and clean restrooms when necessary.
- Take and prepare to-go orders.
- Inform patrons of establishment specialties and features.
- Receive and record patrons' dining reservations.
- Operate cash registers to accept payments for food and beverages.
- Direct patrons to coatrooms and waiting areas, such as lounges.
- Prepare cash receipts after establishments close, and make bank deposits.
- Order or requisition supplies and equipment for tables and serving stations.
- Hire, train, and supervise food and beverage service staff.
- Confer with other staff to help plan establishments' menus.
- Perform marketing and advertising services.
Work Styles
Innovation
A tendency to be inventive, to be imaginative, and to adopt new perspectives on ways to accomplish work.
Achievement Orientation
Intellectual Curiosity
Tolerance for Ambiguity
Initiative
Adaptability
Self-Confidence
Perseverance
Leadership Orientation
Humility
Sincerity
Empathy
Cooperation
Optimism
Social Orientation
Cautiousness
Attention to Detail
Dependability
Integrity
Stress Tolerance
Self-Control
Data Source: This page includes information from the O*NET 30.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. This page includes Employment Projections program, Occupational Employment and Wage Statistics program, U.S. Bureau of Labor Statistics.