Job description Banquet Captain in the Thompson–Okanagan Region

Find out what work is like for a banquet captain in Canada. This work description is applicable to all Food and beverage servers (NOC 65200).

Food and beverage servers

Description

Food and beverage servers take patrons' food and beverage orders and serve orders to patrons. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and similar establishments.

Work week duration

Food and beverage servers usually work less than 35 hours per week.
Less than 35 hours

Job duties

Here are some of the main activities and tasks that Food and beverage servers have to perform, and some of the physical demands they involve:

  • Greet patrons, present menus, make recommendations and answer questions regarding food and beverages
  • Take orders and relay to kitchen and bar staff
  • Recommend wines that complement patrons' meals
  • Serve food and beverages
  • Prepare and serve specialty foods at patrons' tables
  • Present bill to patrons and accept payment
  • May order and maintain inventory of wines and wine glassware
  • May perform sensory evaluation of wines.

Physical demands Help - Physical Demands

  • Standing
  • Making repetitive motions
  • Handling material manually
  • Walking and running
  • Bending or twisting the body

Physical demands

Physical demands are the physical activities that the job requires the worker to do. Physical demands are selected according to the likeliness that workers will have to perform them for at least half of the time they spend at work.

Workplaces and employers

Here are the typical workplaces where Food and beverage servers are employed and some of their main characteristics:

  • Taverns
  • Banquet halls
  • Private clubs
  • Restaurants
  • Hotels
  • Bars

Work environment Help - Physical Work Environment

  • Indoors, environmentally controlled
  • Sound and noise

Physical proximity from others Help - Physical proximity from others

  • Close (at arm’s length)

Work environment

The work environment refers to the physical setting in which people work. The characteristics and conditions of the work environment are selected according to the likeliness that workers will be exposed to them at least once a week.

Physical proximity from others

Physical proximity from others refers to the physical distance between individuals in the workplace. The likeliness that the job requires to perform tasks while being physically close to other people is rated on a scale with 3 levels: "Somewhat close", "Close" and "Very close".

Related job titles

Here are some other related job titles that are found in the same occupational category (NOC 65200), and a list of similar occupations:

  • banquet server
  • captain waiter/waitress
  • chief wine steward
  • cocktail waiter/waitress
  • food and beverage server
  • formal service waiter/waitress
  • sommelier
  • waiter/waitress
  • wine steward

Similar occupations Help - Similar occupations

Similar occupations

This section lists other occupations that are part of the same broad occupational category as Food and beverage servers in the National Occupational Classification (NOC). These occupations involve similar core qualifications but involve different responsibilities. To see more similar occupations, use the Job Transition Tool.

Sources Occupational and Skills Information System & National Occupational Classification

Labour Market Information Survey
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