Hard Skills
IntermediateTray HandlingThe ability to balance and carry large oval trays loaded with plates, beverages, or glassware through crowded event spaces safely and efficiently.
EntryTable Setting and PresentationArranging silverware, glassware, linens, and centerpieces according to specific formal banquet standards or event themes.
IntermediateFood Safety and HygieneApplying knowledge of sanitation procedures, cross-contamination prevention, and health code regulations during food service.
Soft Skills
IntermediateInterpersonal CommunicationEngaging with guests politely, explaining menu items accurately, and coordinating with kitchen staff to ensure seamless service.
AdvancedService RecoveryIdentifying and resolving guest complaints or service errors quickly and professionally to restore satisfaction.