Whether you are just starting out in the hospitality industry, or you are making a switch to food and beverage-focused roles, there are many paths you can take. There is incredible growth potential in the food service sector, even if you are starting with little to no experience. Consider the following entry-level jobs to get started in the food service industry. 

Bartender

If you love people and talking with guests while multitasking, you should consider a bartending position. There are opportunities to be a bartender in a restaurant, hotel lounge, or bar. Some of the job requirements for being a bartender are engaging and forming a connection with guests while monitoring and ensuring legal consumption levels. You should also stay current on food and beverage trends, and keep the bar area stoked, clean, and sanitary.  You don’t need any specific education; however, some employers may prefer you have a bartending license. 

Some skills bartenders need to have include:

• Communication: bartenders communicate with customers throughout their shift, often in louder environments. You need to create a friendly atmosphere and be a good listener. 
• Organization: as a bartender, you will be serving multiple customers at once, and potentially creating orders for servers simultaneously. Keeping the bar clean and organized will not only look better but help you work more efficiently
• Composure: being a bartender can get overwhelming pretty fast when you are juggling multiple things at once. Being able to remain calm, cool, and collected is instrumental to being a successful bartender. 

Busser

Bussers are the right hand of servers, helping to create a welcoming experience for guests by ensuring restaurants and bars are kept clean and set up properly. The busser maximizes guest count and may also assist in delivering food & beverages to tables to help service be prompt as well as restock condiments and other dining room essentials. 

Some skills bussers need:

• Time management: bussers need to prioritize their duties to maintain the. Flow of customers
• Teamwork: as a busser, you work with a team of servers, dishwashers, and hosts so you need to be able to communicate well and be willing to help other team members 
• Attention to detail: busser need to set up the restaurant to create the guest experience, so they need to ensure everything is in. the right place and looks presentable 

Dishwasher

Dishwashers help keep the restaurant or bar running smoothly. They operate and maintain cleaning equipment and tools ensuring there are enough glasses, plates, and serving ware for the guests throughout their shift. Dishwashers also assist the kitchen staff to maintain the cleanliness of the kitchen and storage areas and the proper storage of food.  

Some skills to be a dishwasher: 

• Time management: it is vital that the restaurant or bar doesn’t run out of serving ware or glasses as guests come, so dishwashers must be able to work in a timely and efficient manner to keep the establishment going smoothly
• Attention to detail: dishwashers need to learn how to properly use different cleaning chemicals for various areas at the back of the house and procedures for proper food storage. To ensure guest safety, dishwashers must practice the proper procedures for all 
• Composure: as a dishwasher, you have to balance a lot at one time and make sure everyone has what they need on time while maintaining the back of the house

Host

Hosts/Hostesses are responsible for courteously greeting and escorting guests to tables and assisting in seating. They also prepare the restaurant for service and maintain the cleanliness of the restaurant at all times. Hosts/hostesses also ensure each server has an appropriate amount of work by balancing where guests sit. 

Skills hosts/hostesses need: 

• Organization: hosts/hostesses need to stay focused and make sure that the servers, bartenders, and kitchen staff have everything they need while keeping track of guest reservations 
• Proactiveness: hosts/hostesses often have to try to predict what will happen next and quickly find a solution to make the situation better, whether it’s a customer reaction or a coworker having a problem. Hosts/hostesses need to help provide a solution or direct the right people to do it

Line Cook/Prep Cook

As a line cook or prep cook, you will be responsible for preparing all of the food items based on recipes, while complying with sanitation, health, and personal hygiene standards of the restaurant. You will need to learn and follow food production programs and procedures while minimizing loss and waste. You don’t need specific education to be a line/prep cook however culinary school is an asset. 

Skills line cook/prep cooks need:

• Attention to detail: as a line cook/prep cook, you will be responsible for maintaining a clean workstation and proper food handling and preparation to ensure guest safety 
• Communication: you will be communicating with a team of cooks and kitchen staff, so it is essential to be able to clearly and efficiently communicate plans, needs and instructions as well as be a great listener

Server

If you are welcoming and have a knack for remembering details while juggling many tasks and working in a team, being a server could be your fit. Servers deliver prompt, excellent service to ensure excellent guest experiences, and respond knowledgeably to questions about the menu and food preparation. 

Skills servers need: 

• Communication: one of the biggest parts of being a server is communicating well. You will be interacting with guests, kitchen staff, and managers throughout your shift and need to be able to communicate appropriately and efficiently with each one. You will be the first person customers turn to with concerns or questions. 
• Attention to detail: paying attention to the details of each order is an important part of your job and one that matters to the overall quality of your work. You may need to remember multiple food allergies or modifications to orders, or if a customer asked for extras on the side. 
• Problem-solving: servers need to be able to problem-solve on the spot in case their manager is not readily available. Even if. You are not able to fully solve the problem, you need to make the customer feel heard to not add extra tension or stress to any situation. 

An entry-level position in food service is often a person’s introduction to the workforce; the National Restaurant Association reports that one in three Americans got their first job in a restaurant. While some people view it as a temporary gig and go on to work in other industries, an entry-level job can also be the first stage of a successful career in hospitality.