In their daily work, an employee in this occupation interacts with a variety of people including other members of their team and managers. They collaborate closely with back of house colleagues and across the wider organisation. Their main point of contact is with external customers such as restaurant or cafe guests where they are largely responsible for the customer experience.

An employee in this occupation will be responsible for meeting quality, deadline, productivity, hygiene, financial and environmental requirements. They are largely responsible for timing of service, atmosphere, and guest management front of house, applying legislation related to food safety as well as general Health and Safety. They are responsible for ensuring customer needs are met and acting to increase the popularity of the establishment and profitability of products, including promoting items and upselling to customers. Other duties could include stock management, proactive planning, and risk management. They will ensure safe production of food, beverages and other products, and a safe, calm and professional working environment for themselves and colleagues. Typically, they will report to a designated supervisor or manager.