Food and Beverage Server

In Canada, the federal government groups and organizes occupations based on a National Occupational Classification (NOC) system. This alis occupation may not reflect the entire NOC group it is part of. Data for the NOC group can apply across multiple occupations.

The NOC system is updated every 5 years to reflect changes in the labour market. Government forms and labour market data may group and refer to an occupation differently, depending on the system used. Here is how this occupation has been classified over time:

• 2006 NOC: Food and Beverage Servers (6453) 
• 2006 NOC-S: Food and Beverage Servers (G513) 
• 2011 NOC: Food and beverage servers (6513) 

Food and beverage servers' duties vary considerably from one type of establishment to another. In fast food outlets, they often work behind counters and use computerized systems to take orders and tabulate bills. In coffee shops and cocktail lounges, they provide quick and efficient service for customers seated at tables. In formal dining establishments, they carefully observe established rules of service and etiquette, and pace the meal according to customer preference. In general, however, food and beverage servers:

• prepare tables or counters for meals
• stock the service area with supplies (for example, coffee, glassware)
• greet customers, present menus and help customers select menu items
• inform customers about daily specials
• record and place orders with the kitchen and bar
• pick up and serve orders
• check that customers are enjoying their meals and resolve any customer complaints with the help of management
• suggest and serve desserts and beverages
• clean and maintain appearance of establishment
• tabulate and present bills for payment.

Working conditions for food and beverage servers vary from one type of food and beverage establishment to another. Servers may be required to lift items weighing up to 10 kilograms.

Shift work and split shifts built around normal meal times are common in the food service industry. At busy times, food and beverage servers are constantly on their feet and under pressure to serve customers quickly. They take their own meal breaks between busy meal serving times.

Food and beverage servers need to possess:

• good health
• good grooming
• good verbal communication skills
• sensitivity to customer needs
• good organization and multi-tasking skills
• the ability to serve customers cheerfully, courteously and efficiently
• the ability to work as part of a team
• the ability to work with little supervision
• the ability to work calmly under pressure.

Other requirements depend on the environment in which the server works. For example, serving in a coffee shop or cocktail lounge requires the ability to remember many orders and move very quickly.

Food and beverage servers should enjoy having clear rules and organized methods, working with people, and working with tools and equipment.

Food and beverage servers are employed in restaurants, coffee shops, bars, clubs, hotels and other retail eating and drinking establishments. There are more part-time positions in this occupation than there are in most occupations, and most food and beverage servers are young.

Experienced food and beverage servers can move to better paying jobs in larger and more formal food establishments. They may advance to lead hand positions such as captain or head waiter/waitress, maitre d' hotel or other supervisory positions (for more information, see the Food and Beverage Service Supervisor in Formal Dining Rooms occupational profile). Although some larger organizations provide management training programs or training on the job for dependable workers who have leadership ability, related post-secondary education and emerit certification are definite assets for advancement.

In Alberta, 90% of people employed as food and beverage servers work in the Accommodation and Food Services (PDF) industry.

The employment outlook (PDF) in this occupation will be influenced by a wide variety of factors including:

• trends and events affecting overall employment (especially in the Accommodation and Food Services industry)
• location in Alberta
• employment turnover (work opportunities generated by people leaving existing positions)
• occupational growth (work opportunities resulting from the creation of new positions)
• size of the occupation.

Over 29,200 Albertans are employed in the Food and beverage servers occupational group. This group is expected to have an above-average annual growth of 2.2% from 2016 to 2020. As a result, 642 new positions are forecast to be created each year, in addition to job openings created by employment turnover.

There is a relatively high employment turnover rate (particularly in lower priced restaurants) so job openings occur quite frequently. However, competition is keen for positions that offer the opportunity to earn more money in tips.

Canadian Association of Foodservice Professionals website: www.cafp.ca

emerit website: www.emerit.ca

National Restaurant Association [United States] website: www.restaurant.org

ProServe Liquor Staff Training website: www.proserve.aglc.ca

Restaurants Canada website: www.restaurantscanada.org

Tourism HR Canada website: tourismhr.ca

For more information on career planning, education and jobs call the Alberta Supports Contact Centre toll-free at 1-877-644-9992 or 780-644-9992 in Edmonton, or visit an Alberta Supports Centre near you.