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Food Servers, Nonrestaurant Occupation Detailed Description

Food Servers, Nonrestaurant career

General Job Description and Education/Training Levels for Food Servers, Nonrestaurant

The main tasks and work activities of Food Servers, Nonrestaurant are to monitor food services operations to ensure procedures are followed, clean tableware, arrange food for serving, stock serving stations or dining areas with food or supplies. In general, for the Food Servers, Nonrestaurant, service Orientation, speaking, active Listening and other 0 skills are required.
Food Servers, Nonrestaurant Job Description
EducationThese occupations usually require a high school diploma.
Related ExperienceSome previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Job TrainingEmployees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
ExampleThese occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, and tellers.
The following chart shows the education/training levels for Food Servers, Nonrestaurant jobs. 48.08% of Food Servers, Nonrestaurant have High School Diploma (or the equivalent) and 1.37% of Food Servers, Nonrestaurant have Post-Secondary Certificate.
Less than a High School Diploma
27.09%
High School Diploma (or the equivalent)
48.08%
Post-Secondary Certificate
1.37%
Some College Courses
8.64%
Associate's Degree (or other 2-year degree)
2.00%
Bachelor's Degree and Above
12.82%

Tasks and Work Activities of Food Servers, Nonrestaurant

  • Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed.
  • Clean or sterilize dishes, kitchen utensils, equipment, or facilities.
  • Examine trays to ensure that they contain required items.
  • Place food servings on plates or trays according to orders or instructions.
  • Load trays with accessories, such as eating utensils, napkins, or condiments.
  • Take food orders and relay orders to kitchens or serving counters so they can be filled.
  • Stock service stations with items, such as ice, napkins, or straws.
  • Remove trays and stack dishes for return to kitchen after meals are finished.
  • Prepare food items, such as sandwiches, salads, soups, or beverages.
  • Monitor food preparation or serving techniques to ensure that proper procedures are followed.
  • Carry food, silverware, or linen on trays or use carts to carry trays.
  • Determine where patients or patrons would like to eat their meals and help them get situated.
  • Record amounts and types of special food items served to customers.
  • Total checks, present them to customers, and accept payment for services.
  • Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
  • Performing for or Working Directly with the PublicPerforming for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
  • Performing General Physical ActivitiesPerforming physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
  • Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Handling and Moving ObjectsUsing hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
  • Assisting and Caring for OthersProviding personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
  • Establishing and Maintaining Interpersonal RelationshipsDeveloping constructive and cooperative working relationships with others, and maintaining them over time.
  • Monitor Processes, Materials, or SurroundingsMonitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Organizing, Planning, and Prioritizing WorkDeveloping specific goals and plans to prioritize, organize, and accomplish your work.
  • Monitor food services operations to ensure procedures are followed.
  • Clean tableware.
  • Arrange food for serving.
  • Stock serving stations or dining areas with food or supplies.
  • Communicate dining or order details to kitchen personnel.
  • Collect dirty dishes or other tableware.
  • Cook foods.
  • Move equipment, supplies or food to required locations.
  • Assist customers with seating arrangements.
  • Record operational or production data.
  • Process customer bills or payments.

Skills and Abilities for Food Servers, Nonrestaurant

  • Service OrientationActively looking for ways to help people.
  • SpeakingTalking to others to convey information effectively.
  • Active ListeningGiving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Oral ComprehensionThe ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Near VisionThe ability to see details at close range (within a few feet of the observer).
  • Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.
  • Speech ClarityThe ability to speak clearly so others can understand you.
  • Speech RecognitionThe ability to identify and understand the speech of another person.
  • Selective AttentionThe ability to concentrate on a task over a period of time without being distracted.
  • Desktop calculatore.g. 10-key calculators
  • Commercial use blenderse.g. Blenders
  • Carbonated beverage dispensere.g. Carbonated beverage dispensers
  • Commercial use cutlerye.g. Carving knives
  • Commercial use cutlerye.g. Chefs' knives
  • Commercial use coffee or iced tea makerse.g. Commercial coffeemakers
  • Commercial use dishwasherse.g. Commercial dishwashers
  • Commercial use dishwasherse.g. Commercial glasswashers
  • Desktop computerse.g. Desktop computers
  • Ice dispenserse.g. Ice-making machines
  • Non carbonated beverage dispensere.g. Juice dispensers
  • Personal computerse.g. Personal computers
  • Point of sale POS terminale.g. Point of sale POS computer terminals
  • Commercial use food slicerse.g. Slicing machines
  • Commercial use food warmerse.g. Steam tables
  • Commercial use toasterse.g. Toasters
  • Touch screen monitorse.g. Touch screen monitors
  • English LanguageKnowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • Customer and Personal ServiceKnowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Food ProductionKnowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.