Australian and New Zealand Standard Classification of Occupations 1.3

WAITERS serve food and beverages in hotels, restaurants, clubs and dining establishments.

Indicative 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:
NZQF 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.

Tasks Include:

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.

Occupation:

431511 Waiter