Major Group: 4 – Community and Personal Service Workers | Sub-Major Group: 43 – Hospitality Workers | Minor Group: 431 – Hospitality Workers | Unit Group: 4315 – Waiters
Description: Serves food and beverages in a hotel, restaurant, club or dining establishment.
Skill Level 4 : Occupations at Skill Level 4 have a level of skill commensurate with one of the following:
– NZ Register Level 2 or 3 qualification or
– AQF Certificate II or III.
At least one year of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience may be required in addition to the formal qualification.
- Food and Beverage Attendant
Alternative titles are any commonly used alternative title (or titles) for the occupation. These alternative titles have the same meaning as the principal title but may be less commonly used.
Formal Service Waiter
Silver Service Waiter
Specialisation titles are any commonly used titles which refer to a subset of jobs belonging to the occupation designated in the principal title. These jobs involve the performance of specialised tasks rather than the broader range of tasks usually performed in the occupation.
Description: Serve food and beverages in hotels, restaurants, clubs and dining establishments.
Skill Level: Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.
– In Australia:
AQF Certificate II or III (ANZSCO Skill Level 4)
– In New Zealand:
NZ Register Level 2 or 3 qualification (ANZSCO Skill Level 4)
At least one year of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.
Setting and arranging tables
Greeting customers and presenting them with menus and beverage lists
Taking orders and relaying them to kitchen and bar staff
Serving food and beverages
Opening bottles and pouring beverages
Clearing tables and returning dishes and cutlery to kitchen
Removing empty bottles and used glasses from tables, and refilling and replacing glasses
Collecting payments for sales and operating point of sales machines and cash registers
May recommend wines to complement food