hospitality-establishment-receptionist/references/tasks.md

Tasks & work activities — hospitality establishment receptionist

Source: O*NET 30.3, occupation 35-9031.00 (Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop).

Task statements

• [Core] Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
• [Core] Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
• [Core] Answer telephone calls and respond to inquiries or transfer calls.
• [Core] Inspect dining and serving areas to ensure cleanliness and proper setup.
• [Core] Inspect restrooms for cleanliness and availability of supplies, and clean restrooms when necessary.
• [Core] Take and prepare to-go orders.
• [Core] Assist other restaurant workers by serving food and beverages, or by bussing tables.
• [Core] Provide guests with menus.
• [Core] Greet guests and seat them at tables or in waiting areas.
• [Core] Receive and record patrons' dining reservations.
• [Core] Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
• [Core] Inform patrons of establishment specialties and features.
• [Core] Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
• [Supplemental] Direct patrons to coatrooms and waiting areas, such as lounges.
• [Supplemental] Operate cash registers to accept payments for food and beverages.
• [Supplemental] Prepare cash receipts after establishments close, and make bank deposits.
• [Supplemental] Order or requisition supplies and equipment for tables and serving stations.
• [Supplemental] Hire, train, and supervise food and beverage service staff.
• [Supplemental] Confer with other staff to help plan establishments' menus.
• [Supplemental] Perform marketing and advertising services.

Detailed work activities

• Assist chefs or caterers with food or drink preparation.
• Assist customers with seating arrangements.
• Communicate dining or order details to kitchen personnel.
• Communicate with customers to resolve complaints or ensure satisfaction.
• Coordinate activities of food service staff.
• Inspect facilities, equipment or supplies to ensure conformance to standards.
• Manage food service operations or parts of operations.
• Operate cash registers.
• Order materials, supplies, or equipment.
• Package food or supplies.
• Perform human resources activities.
• Plan menu options.
• Present food or beverage information or menus to customers.
• Process customer bills or payments.
• Provide customers with general information or assistance.
• Record operational or production data.
• Schedule dining reservations.
• Take customer orders.
• Train food preparation or food service personnel.