Restaurant service
What they do:
Restaurant service professionals act as the link between the kitchen and the guests, ensuring a smooth and pleasant dining experience. They are responsible for the preparation and setup of the dining area, arranging tables for both daily service and special occasions such as banquets and buffets. Their main tasks include welcoming guests, guiding them to their tables, presenting the menu and daily specials, and providing advice on food and beverage pairings, supported by sound knowledge of gastronomy and oenology.
They take orders, relay them to the kitchen, and serve food and drinks with precision and professionalism, ensuring comfort and attention to each guest. This profession requires technical expertise, communication skills, elegance, and the ability to manage time and stress, particularly when serving multiple tables or large events. In addition to table service, they may also work behind the bar, preparing cocktails, beverages, and coffee-based drinks.
As representatives of the establishment, they play a key role in shaping its image — courtesy, professionalism, and attention to detail are essential to creating a positive and welcoming impression.
Key skills:
- Table and bar service in restaurants and hotels
- Food and beverage knowledge, including pairing recommendations
- Guest communication and hospitality
- Preparation of cocktails, wines, and coffee
- Professional appearance, courtesy, and composure under pressure