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Summary Report for:
35-9031.00 - Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop

Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.

Sample of reported job titles: Dining Room Supervisor, Greeter, Hospitality Coordinator, Host, Host Coordinator, Hostess

View report: Summary  Details  Custom

Tasks  |  Technology Skills  |  Tools Used  |  Knowledge  |  Skills  |  Abilities  |  Work Activities  |  Detailed Work Activities  |  Work Context  |  Job Zone  |  Education  |  Credentials  |  Interests  |  Work Styles  |  Work Values  |  Related Occupations  |  Wages & Employment  |  Job Openings  |  Additional Information

Tasks

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

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Technology Skills

  • Calendar and scheduling software — iMagic Restaurant Reservation
  • Data base user interface and query software — Avenista Table Reservations; GuestBridge Reserve; OpenTable; Reservation software (see all 5 examples)
  • Office suite software — Microsoft Office
  • Operating system software — Microsoft Windows
  • Point of sale POS software — Hospitality Control Solutions Aloha Point-of-Sale
  • Spreadsheet software — Microsoft Excel Hot technology

Hot technology Hot Technology — a technology requirement frequently included in employer job postings.

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Tools Used

  • Carbonated beverage dispenser — Carbonated beverage dispensers
  • Cash registers
  • Commercial use coffee or iced tea makers — Commercial coffeemakers
  • Desktop computers
  • Ice dispensers — Ice-making machines
  • Non carbonated beverage dispenser — Juice dispensers
  • Personal computers
  • Pocket calculator — Handheld calculators
  • Point of sale POS terminal — Point of sale POS computer terminals
  • Special purpose telephones — Multi-line telephone systems
  • Touch screen monitors

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Knowledge

  • Customer and Personal Service — Knowledge 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.
  • English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

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Skills

  • Active Listening — Giving 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.
  • Speaking — Talking to others to convey information effectively.
  • Service Orientation — Actively looking for ways to help people.
  • Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
  • Coordination — Adjusting actions in relation to others' actions.
  • Persuasion — Persuading others to change their minds or behavior.

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Abilities

  • Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
  • Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Speech Recognition — The ability to identify and understand the speech of another person.
  • Speech Clarity — The ability to speak clearly so others can understand you.
  • Near Vision — The ability to see details at close range (within a few feet of the observer).
  • Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
  • Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

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Work Activities

  • Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
  • Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
  • Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
  • Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
  • Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
  • Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
  • Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
  • Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
  • Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

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Detailed Work Activities

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

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Work Context

  • Contact With Others — 98% responded “Constant contact with others.”
  • Spend Time Standing — 95% responded “Continually or almost continually.”
  • Face-to-Face Discussions — 89% responded “Every day.”
  • Indoors, Environmentally Controlled — 93% responded “Every day.”
  • Telephone — 77% responded “Every day.”
  • Work With Work Group or Team — 65% responded “Extremely important.”
  • Spend Time Walking and Running — 45% responded “More than half the time.”
  • Physical Proximity — 46% responded “Moderately close (at arm's length).”
  • Deal With Unpleasant or Angry People — 43% responded “Once a week or more but not every day.”
  • Importance of Being Exact or Accurate — 51% responded “Extremely important.”
  • Deal With External Customers — 45% responded “Extremely important.”
  • Time Pressure — 47% responded “Every day.”
  • Freedom to Make Decisions — 35% responded “Limited freedom.”
  • Coordinate or Lead Others — 40% responded “Extremely important.”
  • Spend Time Making Repetitive Motions — 34% responded “Continually or almost continually.”
  • Impact of Decisions on Co-workers or Company Results — 26% responded “Important results.”
  • Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — 31% responded “Continually or almost continually.”
  • Structured versus Unstructured Work — 33% responded “Limited freedom.”
  • Frequency of Conflict Situations — 25% responded “Once a month or more but not every week.”
  • Frequency of Decision Making — 41% responded “Every day.”

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Job Zone

Title Job Zone One: Little or No Preparation Needed
Education Some of these occupations may require a high school diploma or GED certificate.
Related Experience Little or no previous work-related skill, knowledge, or experience is needed for these occupations. For example, a person can become a waiter or waitress even if he/she has never worked before.
Job Training Employees in these occupations need anywhere from a few days to a few months of training. Usually, an experienced worker could show you how to do the job.
Job Zone Examples These occupations involve following instructions and helping others. Examples include counter and rental clerks, dishwashers, cashiers, furniture finishers, logging equipment operators, and baristas.
SVP Range (Below 4.0)

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Education


Percentage of Respondents
Education Level Required
51   Less than high school diploma
42   High school diploma or equivalent Help
6   Some college, no degree

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Credentials

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Interests

Interest code: ES

  • Enterprising — Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
  • Social — Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.

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Work Styles

  • Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
  • Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
  • Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
  • Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
  • Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
  • Initiative — Job requires a willingness to take on responsibilities and challenges.
  • Integrity — Job requires being honest and ethical.
  • Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
  • Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
  • Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
  • Independence — Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
  • Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
  • Persistence — Job requires persistence in the face of obstacles.
  • Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.

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Work Values

  • Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
  • Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
  • Achievement — Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.

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Wages & Employment Trends

Median wages (2015) $9.22 hourly, $19,180 annual
State wages Local Salary Info
 
Employment (2014) 376,000 employees
Projected growth (2014-2024) Slower than average (2% to 4%) Slower than average (2% to 4%)
Projected job openings (2014-2024) 283,800
State trends Employment Trends
 
Top industries (2014)

Source: Bureau of Labor Statistics 2015 wage data external site and 2014-2024 employment projections external site. "Projected growth" represents the estimated change in total employment over the projections period (2014-2024). "Projected job openings" represent openings due to growth and replacement.

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Job Openings on the Web

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Sources of Additional Information

Disclaimer: Sources are listed to provide additional information on related jobs, specialties, and/or industries. Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.

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